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I’ve been ALL about my crockpot lately. There’s just something about being able to throw your food in, and basically forget about it! Hours later, and you’ve got dinner on the table. I decided to make this very cozy comfort meal for my family and me, and of course it was another success at the dinner table. Now, because I opted to just throw everything in the crockpot, and forget about it, there was no hassle for me, it just cooked all day, and again, it turned out GREAT. From start to finish this meal took me about 15 minutes to prep, and about 5 ½ hours give or take (Who really knows with a crockpot!) on high to cook.
1 Large Roast ( 3lb Chuck Roast)
½ Yellow Onion (cut into chunks)
1 (16oz) bag of Baby Carrots
2-4 cups Beef Broth
1 Clove of Garlic (Minced)
2lbs Red Potatoes (about 4 Large)
2 stalks of celery
1 sprig of Rosemary
1. Prep your veggies for cooking. Chop your celery. Wash and cut your potatoes into large chunks. Cut your yellow onion into chunks (Whatever size you’d prefer!) and mince your clove of garlic.
2. Whisk your seasoning. Season your roast with salt and pepper, garlic powder, onion powder, and thyme. Brown in a pan over medium heat. Add to your crockpot with your chopped veggies and minced garlic.
3. Add your sprig of Rosemary, and cover your roast and veggies with beef broth. Season your crockpot.
4. Occasionally check in on your roast and cook until tender, and your veggies are soft. Lightly pull apart.
Notes: You can choose to peel your potatoes (I didn’t) and you can also use other options other than red potatoes, that’s just what I preferred. For larger roasts, and larger parties to feed, double the recipe, and increase your cooking time.
For more recipes from The Chic Kitchen, check them out here!