New England Pot Roast with Root Veggies – C
Green salad
  • Classic
  • beef, slow cooker
New England Pot Roast with Root Veggies – C
Green salad
  • Classic
  • beef, slow cooker
Servings:

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
  1. Clean and cut parsnips into bite-sized chunks.
  2. Clean and cut sweet potatoes into chunks.
  3. Combine all ingredients in a large zipper bag. Zip to seal and squish to coat.
To Cook
  1. Pour contents of bag into slow cooker and cook on low for 8 hours.
  2. Serve with green salad.

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
  1. Clean and cut parsnips into bite-sized chunks.
  2. Clean and cut sweet potatoes into chunks.
  3. Combine all ingredients in a large zipper bag. Zip to seal and squish to coat.
To Cook
  1. Pour contents of bag into slow cooker and cook on low for 8 hours.
  2. Serve with green salad.
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