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Post by JJ Judkins on Feb 14, 2011 13:53:38 GMT -6
CrockPot Chuck Roast
3 pounds potatoes, peeled and cut into large chunks 1 pound baby carrots, whole 1 large onion, coarsely chopped 1 boneless chuck roast (3-4 pounds) 1 tablespoon of herb medley (or 1 tablespoon of each if fresh), includes oregano, thyme, rosemary 1 tablespoon dried basil (or 2 tablespoons fresh) 1 tablespoon dried parsley (or 2 tablespoons fresh) 2 bay leaves 2 teaspoons minced garlic 1/2 teaspoon-fresh, ground black pepper 1 teaspoon coarse salt 1 can low-sodium beef broth
Put potatoes, carrots and onions in bottom of slow cooker. Place roast on top of vegetables and sprinkle with herbs, seasoning and garlic. Pour can of beef broth into slow cooker and set on 8 hours on low.
Serves 6-8
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