Crock of Roast and Veggies

Part of what we are eating this week:

Crock of Roast and Veggies
Serves: 8
  • 6 cups potatoes, peeled, sliced, rinsed, and drained
  • 4 cups sliced carrots
  • 2 cups chopped onions
  • 4 lbs. lean beef rump roast
  • ⅔ cup beef stock or broth, tomato juice or water
  • 2 Tbs. Italian herb seasoning
  • ¼ tsp. black pepper
  1. Spray a slow cooker container with cooking spray. Layer in potatoes, carrots, and onion. Place beef roast on top of vegetables. In a small bowl, combine stock, Italian seasoning, and black pepper. Pour mixture evenly over roast. Cover and cook on low for 9-10 hours. Remove roast and cut into pieces. Mix vegetable mixture well. For each serving, place vegetables on a plate and top with meat and liquid.
  2. This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans.