Pot Roast with Root Veggies
Green Salad
  • skinny, slow cooker
Pot Roast with Root Veggies
Green Salad
  • skinny, slow cooker
Servings:

Ingredients

Prep
  • 2 medium parsnip
  • 2 rutabaga
  • 1 medium onion
  • 5 lb beef roast
  • 16 oz baby carrots
  • 1 T minced garlic
  • 1 T rosemary
  • 1 T thyme
  • 1 t salt
On Cooking Day
  • 1 cup beef broth
  • 6 cup salad greens

Instructions

To Assemble
  1. Cut parsnips and rutabagas into 2”x2” chunks.
  2. Clean and quarter onion.
  3. Place all ingredients in a large zipper bag.
To Cook
  1. Pour ingredients of bag into slow cooker. Add 1 C beef broth. Cook on medium 6-8 hours.

Ingredients

Prep
  • 2 medium parsnip
  • 2 rutabaga
  • 1 medium onion
  • 5 lb beef roast
  • 16 oz baby carrots
  • 1 T minced garlic
  • 1 T rosemary
  • 1 T thyme
  • 1 t salt
On Cooking Day
  • 1 cup beef broth
  • 6 cup salad greens

Instructions

To Assemble
  1. Cut parsnips and rutabagas into 2”x2” chunks.
  2. Clean and quarter onion.
  3. Place all ingredients in a large zipper bag.
To Cook
  1. Pour ingredients of bag into slow cooker. Add 1 C beef broth. Cook on medium 6-8 hours.
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