slow-cooker pot roast.
8:00 AM
I am a huge fan of slow-cooker meals. They are easy, perfect for busy
people, and taste amazing. So I’m always on the look-out for interesting
recipes that use my friend the Crockpot.
This recipe is delicious, but the real reason I am posting it is because of
the recipe I will post tomorrow on what you’ll make with the leftovers the next
day.
Baked nachos. Can I get an holy yum?!?
So, when you make this be sure to factor in how much meat you will need
for nachos. It all depends on how many people you are feeding.
What you’ll need
1
tablespoon cornstarchBaby carrots
2 medium onions, each cut into 8 wedges (if desired)
Salt and ground pepper
1 beef chuck roast, trimmed of excess fat
5 tablespoons water
Garlic and herbs grilling seasoning
In slow cooker, stir together cornstarch and cold water
until smooth. Add carrots and onions (if desired); season with salt and
pepper, and toss.
Sprinkle roast with, salt, pepper, and garlic and herbs seasoning. Place on top of
vegetables.
Cover; cook on high, 6 hours
or on low, 10 hours.
Roast will easily pull apart. Serve with mash potatoes
and gravy.
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