Slow Cooker Shoulder Roast with Yucca, Brussels Sprouts, and Carrots

Slow Cooker Shoulder Roast with Yucca, Brussels Sprouts, and Carrots – (Serves 7-8)

Yucca (also known as manioc or cassava), is a tropical vegetable that is widely grown and consumed in Africa, Asia, Latin America, and the Caribbean. Yucca looks like a long, brown root in the grocery store. Peeling off its outer rind reveals white starchy flesh like a potato on the inside. I do not consider starch a necessary food group like my wife does, but yucca tastes good and is filling. I especially liked it with the medley of Brussels sprouts, carrots, and onions slow cooked with a shoulder roast in this dish. I bet you would too.

Prep time: 15 minutes
Cook time: 8 hours

Ingredient list:

4 pound shoulder roast
2 sweet yellow onions
1 large yucca tuber
2 pounds of baby cut carrots
1 pounds of Brussels sprouts (I used frozen)
Jamaican allspice
Red chili powder
Garlic powder
Salt

Directions: Peel yucca and onions and chop into bite-sized pieces. Lay yucca and onions in slow cooker and dust with salt and garlic powder. Season roast generously on all sides with salt, garlic powder, red chili powder, and Jamaican allspice. Lay roast in the slow cooker on the yucca and onions. Arrange baby cut carrots and Brussels sprouts around the roast and dust with salt and garlic powder. Pour in water as required to nearly submerge the vegetables. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 8 hours. That’s it! The house smells great after a few hours and continues to smell great until after you pack the leftovers away in the refrigerator.

Notes: I wanted something green in this dish and had a bag of Brussels sprouts in the freezer. I usually prefer fresh, but frozen worked well in this context. Being relatively cheap and easy was nice too.

I recently shifted from submerging my meat and vegetables in chicken broth to submerging them in plain water. The roast flavors the water and the vegetables nicely as it cooks and the flavor is rich since it is cooking for 8 hours.

I don’t bother to thaw frozen roasts in advance when I use the slow cooker. I rinse frozen beef briefly to help remove its packaging and then go on as I would with room temperature meat.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon was selling the Cuisinart, but has apparently stopped. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check it out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the roast in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I bought a freezer full of roasts and ground beef so I always have something to cook.

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