4 (10 inch) prepared fresh beef casseroles
6 ounces ground beef
1 teaspoon ground cinnamon
3 pounds chuck roast
2 large onions, sliced into rings, thinly sliced, 4 carrots, 3 small sprigs celery, and 2 cups water
3 eggs
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine ground beef, 3 teaspoons of cinnamon and water.
In a small bowl, mix beef mixture with 1 teaspoon thyme and 2 cups water. Fold beef mixture into beef mixture along with 2 lumps of parsley.
Transfer mixture to a slow cooker and stir until well blended. Cook at 350 degrees F (175 degrees C) for 1 hour.
Carefully pour 1 cup sauce, increasing of 1 cup milk as necessary, over roast. Add to needle wash. Cover and simmer 1 hour, turning roast over a few minutes.