Slow Cooker Roast Beef Dinner

Too busy to cook? There are no excuses with this recipe. Just throw meat and some vegetables into a slow cooker, add some seasoning, and let it simmer all day. After a few hours, you and your family have a complete, home-cooked meal, with minimal effort and maximum flavor. What could be better than that? I made this and it came out great! I even added a small can of mushrooms (drained). To save time I did the potatoes and carrots (I omitted the celery) as the recipe directs, covered them with water in a bowl with a lid, and put it in the refrigerator the night before. The next day, I drained the vegetables and put it in the crock with the roast. I give it: ★ ★ ★ ★ ★


From icdietproject.com.

Slow Cooker Roast Beef Dinner

Ingredients:

3 to 4 pound beef roast, visible fat trimmed
4 medium potatoes, peeled and halved (can substitute sweet potatoes)
3 carrots, peeled and cut into 2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, quartered, if tolerated
1/2 c. boiling water
1 T. minced garlic
1 t. salt
1/2 t. pepper, if tolerated
2 t. dried basil


Directions:

It doesn’t get any easier than this! Layer roast and vegetables in a 3 quart slow cooker. Add water. Sprinkle in garlic, salt, pepper, and basil. Cook on medium for 6 to 8 hours or on high for 4 to 6 hours. Temperature of roast at its center should be a minimum of 145°.


Variations:

Chicken Dinner: Substitute 5 to 7 skinned chicken breasts or thighs for beef. Substitute rosemary for basil.

Turkey Dinner: Substitute 4 to 5 pound turkey breast for beef. Substitute poultry seasoning for basil.

Beef Stew: Cut up roast into 1-1/2 inch cubes. Increase water to 1-1/2 c. One hour before serving: Mix 2 T. flour with 1/2 c. warm water; stir until smooth. Stir gently into stew. Continue cooking for at least an hour.