Crock pot beef roast (lots and lots of veggies). Meal Ideas You'll Love To Serve From Classico's Dinner Recipes. Then dump all the rest of your vegetables on top of your roast. With your cup of water add in until most of vegetables are submerged.
Heat the olive oil in a large skillet over medium-high heat and sear the pot roast on all sides.
Add the onions and continue cooking until onions are just beginning to brown.
Put the potatoes, carrots, and garlic in the slow cooker.
You can have Crock pot beef roast (lots and lots of veggies) using 16 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Crock pot beef roast (lots and lots of veggies)
- It's 3 1/2 lb of beef (or pork) roast.
- Prepare 1 can of corn.
- It's 1 can of green beans cut.
- Prepare 1 can of Rotel tomatoes or stewed chopped.
- It's 1 can of peas.
- You need 1 can of carrots.
- It's 1 cup of mushrooms chopped.
- It's 1 of heaping tablespoon of minced garlic.
- You need 1 packet of beef stew mix, I used lawrys.
- You need 1 of large onion chopped.
- You need 1 of chopped up bell pepper.
- Prepare 5 of medium sized red potatoes, chopped.
- It's 1 dash of Worcestershire sauce.
- You need 1 dash of soy sauce.
- You need to taste of pepper.
- Prepare 1-2 cups of water.
Place the potatoes, carrots, and garlic in the bottom of the slow cooker. Rub the herbs and seasonings into the beef and place the beef on top of vegetables. Add the water or broth and wine. Cover the slower cooker and set it to low.
Crock pot beef roast (lots and lots of veggies) instructions
- When opening the cans of vegetables do not drain. I use all the juices from each can of vegetables as part of my juice in my stew.
- I mix all my vegetables and seasoning packet in a large bowl..
- I pour a little bit of my veggie mix to line the bottom of the crock pot then place my roast on the top..
- Then dump all the rest of your vegetables on top of your roast.
- With your cup of water add in until most of vegetables are submerged. I ended up using only one cup of water in my 7 quart crock pot.
- Cook on high for 4 to 6 hours. Then whichever method works best for you. Cut up your meat and add back to the crock pot and continue to cook on high for an hour to two hours.
- I like to finish with some cornbread bread muffins on the side. This stew is very freezer friendly and taste just as amazing if not more amazing when reheated.
Turn pot roast over about half way through cooking time. Peel carrots and potatoes and cut into pieces. That way the veggies cook all the way through and they are not mushy when the roast is done. Add the veggies to the crock pot for the last hour of cooking. Place the roast on top of the vegetables and sprinkle it with the steak seasoning.
