I made this last week for St. Patrick's Day and meant to post it earlier. I decided I should post it for What's for dinner Wednesday.
1 1/2 lbs. beef roast
2 cups carrots
3 stalks of celery
1 cup chopped cabbage
1 can tomato sauce (14.5 oz)
5 cups water
1 tbsp minced garlic
Dice up beef, potatoes and vegetables. Place everything (except cabbage) in the crockpot and set on low for about 8 hours. I like to add the cabbage about an hour before we eat.
If you want to prepare it the night before you can put everything together except water and tomato sauce. Then add the water and tomato sauce in the morning and set the crockpot on low.
This is super easy and can be motified depending what you have on hand or how much you want to make. You can easily omit or add veggies depending on if you have picky eaters. My sister Katie doesn't really eat cooked cabbage so I was surprised when she ate it in the stew. We had crackers with it and had plenty for leftovers.
For more gluten-free recipes check out The Gluten-Free Homemaker's What's for Dinner Wednesday.