During the busy weekdays I like to use my slow cooker crockpot to prepare our family’s dinner. I can do the prep work the night before, toss the ingredients into the slow cooker in the morning and let it slowly cook all day long until dinner time. It’s the easiest way for me to put a good homemade meal onto the table fast during those busy weeknights.
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For this recipe….I’ll give you approximate measurements. Your exact measurements will vary depending on the size of the beef roast and how many veggies that you use. I like using my large crockpot any time that I’m slow cooking a medium to large sized roast.
Beef Pot Roast and Veggies Crockpot Slow Cooker Recipe
medium sized beef roast, uncooked
Water
Beef Bouillon Cubes (I used 4)
3 large carrots, sliced
6 medium white potatoes, peeled and cubed
1/2 medium onion, finely chopped
1 cup fresh mushrooms, sliced or chopped
1 1/2 Tbsp. Italian Seasoning Blend
1 1/2 tsp. hamburger seasoning
1-2 tsp. dried Parsley
1 tsp. Pink Himalayan Sea Salt
1/2 tsp. ground black pepper
Prep all of the vegetables the night before. I toss them all into a large bowl with a lid. Refrigerate overnight.
Place the beef roast and water (enough to cover it nicely) into the slow cooker. Add in all of the prepared veggies. Then add in all of the seasonings listed above. Give it a good stir to combine. Place the lid on top.
Slow cook on the low setting for 6-8 hours or on the high setting for 3-4 hours.
We like to serve it with a good artisan dinner roll, corn bread or biscuits.
Store leftovers in an airtight container in the refrigerator. You can easily freeze this meal in your freezer for another night. It should keep nicely in the freezer for up to 6 months.