Slow Cooker Greek Style Cinnamon Pot Roast

I have been MIA for a few weeks, and I am sorry.

Overnight camp ended, and then there was a flurry of activities, followed by a lovely vacation (Niagara Falls - Canadian, Day Trip to Toronto and the Baseball Hall of Fame).  I do owe you all a post about that. . . . . and then we had another week of no camp and no school.

Then school started and now Rosh Hashana is here.

So, I tried this dish at Newton City Hall when Newton honored some great local businesses.  Whole Foods made this, and not only did the kids like it, but I did.

Serves 8

2 t canola oil
2 1/2 pounds of beef chuck roast (trim off the extra fat)
1 t sea salt
freshly ground pepper
2 onions - chopped
3 garlic cloves, minced
28 ounce can of diced tomatoes
3 cinnamon sticks

Heat oil in a large skillet over medium high heat.  Sprinkle beef with salt and pepper.  Cook until browned on all sides.  (About 10 minutes).

Transfer beef to a slow cooker.  Add onions to the skillet and cook, stirring until browned, about 6 minutes.  Stir in garlic and salt pepper.  Transfer onion mixture to the slow cooker.  Add tomatoes with their juices and put in the cinnamon sticks.  Cover and cook until meat is fork tender (8hours on low or 5 hours on high).

Remove from slow cooker and serve.