Crock pot beef roast (lots and lots of veggies)

Name: Crock pot beef roast (lots and lots of veggies)
Cuisine: American
Ingredients: 3 1/2 lb beef (or pork) roast; 1 can corn; 1 can green beans cut; 1 can Rotel tomatoes or stewed chopped; 1 can peas; 1 can carrots; 1 cup mushrooms chopped; 1 heaping tablespoon of minced garlic; 1 packet beef stew mix, I used lawrys; 1 large onion chopped; 1 chopped up bell pepper; 5 medium sized red potatoes, chopped; 1 dash Worcestershire sauce; 1 dash soy sauce; to taste pepper; 1-2 cups water

leah.raedel @cook_3537573

Barstow, California

Crock pot beef roast (lots and lots of veggies)

leah.raedel @cook_3537573

Saved

Ingredients

3 1/2 lbbeef (or pork) roast
1 cancorn
1 cangreen beans cut
1 canRotel tomatoes or stewed chopped
1 canpeas
1 cancarrots
1 cupmushrooms chopped
1heaping tablespoon of minced garlic
1 packetbeef stew mix, I used lawrys
1large onion chopped
1chopped up bell pepper
5medium sized red potatoes, chopped
1 dashWorcestershire sauce
1 dashsoy sauce
to tastepepper
1-2 cupswater

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Steps

1

When opening the cans of vegetables do not drain. I use all the juices from each can of vegetables as part of my juice in my stew
2

I mix all my vegetables and seasoning packet in a large bowl.
3

I pour a little bit of my veggie mix to line the bottom of the crock pot then place my roast on the top.
4

Then dump all the rest of your vegetables on top of your roast
5

With your cup of water add in until most of vegetables are submerged. I ended up using only one cup of water in my 7 quart crock pot
6

Cook on high for 4 to 6 hours. Then whichever method works best for you. Cut up your meat and add back to the crock pot and continue to cook on high for an hour to two hours
7

I like to finish with some cornbread bread muffins on the side. This stew is very freezer friendly and taste just as amazing if not more amazing when reheated