Crock pot beef roast (lots and lots of veggies) Recipe

Name: Crock pot beef roast (lots and lots of veggies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lb beef (or pork) roast; 1 can corn; 1 can green beans cut; 1 can Rotel tomatoes or stewed chopped; 1 can peas; 1 can carrots; 1 cup mushrooms chopped; 1 heaping tablespoon of minced garlic; 1 packet beef stew mix, I used lawrys; 1 large onion chopped; 1 chopped up bell pepper; 5 medium sized red potatoes, chopped; 1 dash Worcestershire sauce; 1 dash soy sauce; to taste pepper; 1-2 cups water

Servings: persons

3 1/2 lb beef (or pork) roast
1 can corn
1 can green beans cut
1 can Rotel tomatoes or stewed chopped
1 can peas
1 can carrots
1 cup mushrooms chopped
1 heaping tablespoon of minced garlic
1 packet beef stew mix, I used lawrys
1 large onion chopped
1 chopped up bell pepper
5 medium sized red potatoes, chopped
1 dash Worcestershire sauce
1 dash soy sauce
to taste pepper
1-2 cups water

1
When opening the cans of vegetables do not drain.
2
I use all the juices from each can of vegetables as part of my juice in my stew
3
I mix all my vegetables and seasoning packet in a large bowl.
4
I pour a little bit of my veggie mix to line the bottom of the crock pot then place my roast on the top.
5
Then dump all the rest of your vegetables on top of your roast
6
With your cup of water add in until most of vegetables are submerged.
7
I ended up using only one cup of water in my 7 quart crock pot
8
Cook on high for 4 to 6 hours.
9
Then whichever method works best for you.
10
Cut up your meat and add back to the crock pot and continue to cook on high for an hour to two hours
11
I like to finish with some cornbread bread muffins on the side.
12
This stew is very freezer friendly and taste just as amazing if not more amazing when reheated

1490

kcal

Calories

Fat

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 1/2 lb beef (or pork) roast, 1 can corn, 1 can green beans cut, 1 can Rotel tomatoes or stewed chopped, and more.

Yes, Crock pot beef roast (lots and lots of veggies) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock pot beef roast (lots and lots of veggies)

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