It’s another slow cooker Sunday! I adore coming home to a warm house, scented with ready-to-eat supper!

• In 5 quart slow cooker, combine…
  • 2 pounds of chuck roast, cut into one inch cubes
  • 2 sweet potatoes, cut into one inch cubes
  • 1 red onion, quartered
  • 1 bag of dried apricots
• In mixing bowl, combine…
  • 28 ounce can of whole, stewed tomatoes
  • Half a cup of water
  • 1 teaspoon cumin
  • 3/4 teaspoon cayenne pepper
  • 2 teaspoons ground ginger
  • 1/4 teaspoon salt
  • Pour over meat and potatoes
• Cook on low 7-8 hours.
• Once cooked through, stir in one can of rinsed chickpeas. Allow to heat through.
• Serve on top of fresh spinach.

I could definitely have served an army with this easy, satisfying meal. It was hearty and rustic and full of fall’s best flavors: a definite two thumbs up from this home cook!