Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, crock pot beef roast (lots and lots of veggies). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Crock pot beef roast (lots and lots of veggies) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Crock pot beef roast (lots and lots of veggies) is something which I have loved my whole life.
Any type of beef roast that contains a lot of connective tissue is a good candidate for pot roast. At low-and-slow cooking temperatures, connective tissue releases gelatin, infusing both the meat and the cooking liquid with rich, juicy flavor. With a variety of vegetables and straightforward seasonings, it's a complete meal in one pot.
To get started with this recipe, we have to first prepare a few ingredients. You can cook crock pot beef roast (lots and lots of veggies) using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Crock pot beef roast (lots and lots of veggies):
- Get 3 1/2 lb beef (or pork) roast
- Prepare 1 can corn
- Take 1 can green beans cut
- Prepare 1 can Rotel tomatoes or stewed chopped
- Prepare 1 can peas
- Take 1 can carrots
- Take 1 cup mushrooms chopped
- Prepare 1 heaping tablespoon of minced garlic
- Make ready 1 packet beef stew mix, I used lawrys
- Take 1 large onion chopped
- Get 1 chopped up bell pepper
- Prepare 5 medium sized red potatoes, chopped
- Take 1 dash Worcestershire sauce
- Take 1 dash soy sauce
- Get to taste pepper
- Make ready 1-2 cups water
Use a lean chuck roast or another cut of beef for this recipe if possible. There are FOUR main components to today's pot roast: the seasoning, the meat, the veggies, and the gravy! Sounds like a lot, but this actually comes together super easily and quickly. Here's what you'll need: Paprika, Onion Powder, Garlic Powder, Parsley Flakes, Salt, Pepper, Celery Seed - a simple, but super effective, seasoning.
Instructions to make Crock pot beef roast (lots and lots of veggies):
- 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
Crock Pot Roast Beef and Vegetables. Crock Pot Roast Beef and Vegetables is one of those meals that instantly transports me back to my childhood. Even before the days of slow cookers, my grandmother and mother would roast vegetables and meat it in the oven. I loved coming in from church on a Sunday to the smell of fragrant meat, carrots and. This CROCKPOT pot roast recipe with potatoes and carrots is tender, flavorful, meal-in-one perfection!
So that’s going to wrap it up for this special food crock pot beef roast (lots and lots of veggies) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
