Recipe of Any-night-of-the-week Crock pot beef roast (lots and lots of veggies)

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We hope you got benefit from reading it, now let’s go back to crock pot beef roast (lots and lots of veggies) recipe. You can cook crock pot beef roast (lots and lots of veggies) using 16 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Crock pot beef roast (lots and lots of veggies):

1. Use 3 1/2 lb of beef (or pork) roast.
2. Take 1 can of corn.
3. Provide 1 can of green beans cut.
4. Get 1 can of Rotel tomatoes or stewed chopped.
5. You need 1 can of peas.
6. Get 1 can of carrots.
7. Take 1 cup of mushrooms chopped.
8. Get 1 of heaping tablespoon of minced garlic.
9. Provide 1 packet of beef stew mix, I used lawrys.
10. Get 1 of large onion chopped.
11. Provide 1 of chopped up bell pepper.
12. Get 5 of medium sized red potatoes, chopped.
13. Get 1 dash of Worcestershire sauce.
14. Prepare 1 dash of soy sauce.
15. Get to taste of pepper.
16. Use 1-2 cups of water.

Steps to make Crock pot beef roast (lots and lots of veggies):

1. 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.
2. I mix all my vegetables and seasoning packet in a large bowl..
3. I pour a little bit of my veggie mix to line the bottom of the crock pot then place my roast on the top..
4. Then dump all the rest of your vegetables on top of your roast.
5. 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.
6. 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.
7. 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.

Crock pot beef roast (lots and lots of veggies) beef (or pork) roast, corn, green beans cut, Rotel tomatoes or stewed chopped, peas, carrots, mushrooms chopped, heaping tablespoon of minced garlic LISA DUNSON Cut the potatoes, onions, and carrots into fairly large chunks or slices and place in a slow cooker. Pour the beef stock over the top and sprinkle with the seasonings. Peel and clean the carrots, celery, onions, potatoes and garlic. Heat up the oil in a big pan and place the meat in the middle of the pan to brown. You want the pan to be hot and sizzling.

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