Crock Pot Roast and Veggies

This recipe is SO easy because you can make so many variations.   If you’ve got tomatoes from your garden, use them up!  If not, use a jar of ready-made spaghetti sauce.  If you have leftover chicken, use that as the meat.  If not, cook up some burger or sausage.  It all tastes great!   Keep the carbs lower by using spaghetti squash or boil up some pasta if desired.

There’s nothing better than coming home to the yummy smells of a dinner cooked and ready to eat!  With fall in the air, it’s time to pull out the crock pot.  If you’re lucky enough to have leftovers, save the broth and make some soup!

Ingredients:

10-12 red potatoes
1 small bag baby carrots
1 large onion, chopped
2 cloves garlic, minced
Salt and pepper to taste
2-3 pound chuck roast
32 oz beef broth

Directions:

Wash potatoes and place them in bottom of crock pot along with other veggies.  Place roast on top of veggies.  Add beef broth to mixture.  Top with garlic.  Cook on low 8-10 hours.  Delicious and nutritious!