Crock of Roast and Veggies

Part of what we are eating this week:

Crock of Roast and Veggies

adapted by Angela Litzinger from <a href="" data-mce-href="">Family & Friends Cookbook</a> by JoAnna M Lund
Servings 8


  • 6 cups potatoes peeled, sliced, rinsed, and drained
  • 4 cups sliced carrots
  • 2 cups chopped onions
  • 4 lbs. lean beef rump roast
  • 2/3 cup beef stock or broth tomato juice or water
  • 2 Tbs. Italian herb seasoning
  • 1/4 tsp. black pepper


  • 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.
  • 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.