Ingredients
Prep
- 3 parsnips
- 4 sweet potatoes
- 1/2 C frozen chopped onion
- 3 lb beef chuck roast
- 2 t dried thyme
- 16 oz bag baby carrots
- 1 bay leaf
On Cooking Day
- 6 C salad greens
Instructions
To Assemble
- Clean and cut parsnips into bite-sized chunks.
- Clean and cut sweet potatoes into chunks.
- Combine all ingredients in a large zipper bag. Zip to seal and squish to coat.
To Cook
- Pour contents of bag into slow cooker and cook on low for 8 hours.
- Serve with green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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