With Roasted Potatoes and Spinach Salad
I like to use a chuck roast. It's beef, it's not healthy anyway, so I just go for the fat because it tastes better (I also like to call slow cookers Crock Pots because it reminds me of the 70s). Pat roast dry with paper towels and season with salt, pepper, and steak seasoning (if you want it, but just watch the salt). Place in crock pot and add one box of beef broth and water as needed to cover. Split one onion in half and throw in in there, too. Don't chop it because you'll want to take it out later. Cook on low for 7-10 hours. When it's finished, use a sieve to strain the liquid well and shred the beef. Sometimes I season the roast the night before and just add the liquid and start the crock pot in the morning.
To roast the potatoes, chop, toss with olive oil, season with salt and pepper, and roast at 400 degrees until they are brown. About 20 minutes, depending on the size and type of potatoes. Stir once.
The spinach "salad" is just baby spinach tossed with a tiny bit of olive oil and the juice of half a lemon. Salt and pepper.
