Everyone needs a simple and delicious all-in-one crock pot recipe. I used a beef roast, but most any 3-4 pound roast will work. Cook root vegetables in the crock pot with the roast, and have an entire meal ready to eat when you walk through the door. This is the perfect solution to busy schedules–it’s hearty and filling, but still nutritious with all real food ingredients.
Step One: Finely chop 1 celery stalk, 1 carrot, 1/2 an onion and 2 cloves of garlic
Step Two: Cook vegetables in 2 Tablespoons of butter over medium heat until soft, about 10-15 minutes
Step Three: Combine 2 teaspoons of dried rosemary, 1 teaspoon of salt, 1/2 teaspoon of dried mustard, and 1/2 teaspoon of pepper. Stir well
Step Four: Cut the roast in half, and rub with the dry spices. Cover with the buttery vegetables and place in crock pot (if you want to place the roast on top of washed and roughly chopped potatoes and carrots, with 2 cups of beef broth, do that now)
Step Five: Top roast with 2 Tablespoons of Worcestershire sauce and cook on low for 8 hours or 5 hours on high
If you want a quick one pot dinner, cook the roast with potatoes and carrots and your other favorite root vegetables. For a special occasion meal, I pair this with homemade bread, hash brown casserole and cheesy corn casserole, with chocolate cake for dessert.
- 3-4 pound beef roast
- 1 celery stalk
- 1 carrot
- ½ an onion
- 2 cloves of garlic
- 2 T butter
- 2 teaspoons of dried rosemary
- 1 teaspoon of salt
- 2 T Worcestershire sauce
- 4 large potatoes (optional)
- 4 carrots (optional)
- 2 cups beef broth (optional)
- ½ teaspoon of dried mustard, and ½ teaspoon of pepper.
- Finely chop 1 celery stalk, 1 carrot, ½ an onion and 2 cloves of garlic
- Cook vegetables in 2 Tablespoons of butter over medium heat until soft, about 10-15 minutes
- Combine 2 teaspoons of dried rosemary, 1 teaspoon of salt, ½ teaspoon of dried mustard, and ½ teaspoon of pepper. Stir well
- Cut the roast in half, and rub with the dry spices. Cover with the buttery vegetables and place in crock pot (if you want to place the roast on top of washed and roughly chopped potatoes and carrots, with 2 cups of beef broth, do that now)
- Top roast with 2 Tablespoons of Worcestershire sauce and cook on low for 8 hours or 5 hours on high
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