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Crock pot beef roast (lots and lots of veggies)
Crock pot beef roast (lots and lots of veggies)

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When it comes to sitting down to an evening meal you should also think about lean proteins and also fish such as salmon. The reality that salmon is also loaded with Omega-3 is just one of the reasons it is a good choice, but it also contains other necessary nutrients you’ll need. Protein is essential for your diet, however you don’t need to eat a lot, as a 3 ounces is all you actually need. In order to limit your fat intake you ought to cut off any noticeable fat before you cook the meats.

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We hope you got benefit from reading it, now let’s go back to crock pot beef roast (lots and lots of veggies) recipe. To make crock pot beef roast (lots and lots of veggies) you only need 16 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Crock pot beef roast (lots and lots of veggies):
  1. Use 3 1/2 lb beef (or pork) roast
  2. Take 1 can corn
  3. Get 1 can green beans cut
  4. Get 1 can Rotel tomatoes or stewed chopped
  5. You need 1 can peas
  6. Take 1 can carrots
  7. You need 1 cup mushrooms chopped
  8. You need 1 heaping tablespoon of minced garlic
  9. Prepare 1 packet beef stew mix, I used lawrys
  10. Take 1 large onion chopped
  11. Provide 1 chopped up bell pepper
  12. Take 5 medium sized red potatoes, chopped
  13. Take 1 dash Worcestershire sauce
  14. You need 1 dash soy sauce
  15. Take to taste pepper
  16. Take 1-2 cups water
Instructions to make Crock pot beef roast (lots and lots of veggies):
  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

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