This is an easy meal to have your kiddos help prep for dinner. Younger children may need a little help with this recipe, but the effort will be worth it. This one-pot meal is ready when everyone comes home from after-school activities and work.
Author Angela Litzinger at test.angelaskitchen.com adapted form the Family Nutrition Program at Kansas Stat University Research and Extension
2 to 2 1/2poundbeef round roastpre-browned by a grown up
1teaspoonground black pepper
1cupgluten free beef stocktomato juice, red wine or water (water would be my very last option if nothing else was on hand)
Remember to wash your hands.
Peel potatoes, using a vegetable peeler; rinse and cut into 2 inch chunks.
Peel carrots, rinse and cut into 1-inch slices.
Peel onion, rinse and cut into rings.
Season meat with salt and pepper. (My kids usually add sage and thyme as well. Yum! 1/2 teaspoon each.)
Place roast in center of slow cooker that has been sprayed with cooking spray. Wash your hands with soap and water. Place potatoes, carrots and onions around the roast. Add enough water to barely cover vegetables; add vinegar.
Put the lid on the slow cooker and cook on the low temperature setting for 8 to 10 hours or until internal temperature reaches 160 degrees.
Beef Roast and Vegetables in a Slow Cooker —https://angelaskitchen.com/2007/02/16/beef-roast-and-vegetables-in-a-slow-cooker/