Our grass fed beef comes from Wisconsin Meadows, and these Beef Chuck Roasts were only about 1.5 lb. each, so I put two in the pot.

Ingredients

• boneless beef chuck roast (3#)
• 6 potatoes
• 6 carrots
• 2 onions
• salt, pepper

Instructions

• Cut your potatoes & carrots into bite-size pieces
• Quarter the onion
• Place veggies in pot, and top with beef
• Sprinkle salt & pepper on top
• Pour a little water in there
• Cook on Low for 10 hours

Alterations

As you can see, I like my pot roast with some celery. I’ve also made it with whole mushrooms, but those should be used in beef stew.

You can add extra seasoning like paprika.

You can use beef broth instead of water.

If you don’t want to wait ten hours, you can cook it on high for 5 hours, however, you need to keep checking it to make sure it doesn’t dry out or over cook.

The beef roast: You can use thawed out roast or mostly frozen roast, though I do recommend the thawed version. If you put the mostly frozen roast on there, it will be a little tougher than a fully thawed roast. Some people sear their roast before putting it in the crock pot, but I find all that unnecessary. I tried it. There really was nothing special about it, except a long drawn out preparation to waiting ten hours for the roast.

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Classic Pot Roast

A tender, juicy beef pot roast that's easy to prepare. All you have to do is wait.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 15 minutes minutes

Servings 6

Calories 529kcal

Cost $27

Ingredients

• 3 lb beef chuck roast
• 1 lb russet potatoes
• 1 lb carrots
• 2 onion
• 2 tsp salt
• ½ tsp pepper

Instructions

• Cut the potatoes & carrots into bite-size pieces. (about 1 – 2")
• Quarter the onion.
• Place the vegetables in the slow cooker & top with beef chuck roast.
• Add ½ c. water and sprinkle with salt & pepper.
• Cook on low for 10 hours.

Notes

The post Classic Pot Roast appeared first on Food Love Affair.

The main recipe comes from my Hamilton Beach Slow Cooker recipe book and it is practically perfect. This makes 3 quarts, but you can easily make 4 quarts with a total of 32 oz V-8, 1 Tbsp garlic, ½ c chopped onion, 2 bags of vegetables, 1 tsp salt, 1 tsp sugar and 3 cups of water.

I usually search for mixed vegetables at the back of the freezer, whichever type of mix I have, like soup vegetables or mixed vegetables. The goal is to get a good mix of green beans, peas, carrots, corn and maybe some potatoes and extra onions.

Easy makes it fun – chunk it up with extra fresh veggies, or spice it up as you like.

Try to avoid using a broth with salt or additives, or make your own homemade vegetable base. This already has sodium, so skip the salt wherever you can. You don’t want too much salt or sugar, especially if you’re going to add crackers. And, who doesn’t add crackers?

Ingredients

• V-8
• tomato paste
• chopped garlic
• diced onion
• bag of mixed vegetables
• vegetable broth
• Italian seasoning
• salt
• sugar
• water

Typically, I’ll have a bag of mixed vegetables in the freezer with Organic Carrots, Organic Corn, Organic Peas and Organic Green Beans.

Sometimes I like to add fresh potato or celery, but here are some other ideas for veggies to add to your soup:

• diced tomatoes
• lima beans
• zucchini
• cabbage
• peppers (bell)
• cauliflower
• kale
• leeks

Vegetable Soup Instructions

• Combine all ingredients, stir, cover and cook on Low for 6 hours.

Easy, right?!

Make it a hearty meal with some class grilled cheese, or garlic bread on the side. It can be a filling dinner later in the week. This makes plenty for leftovers or ‘seconds’.

Seasoning Ideas

Italian seasoning mixes usually contain things like Marjoram, Rosemary, Basil, Thyme, Savory, Oregano and Sage, but you can make your own flavor profile as you like:

• paprika
• pepper
• parsley
• lemon juice

More stir-in ideas

Many of the canned or bagged version of vegetable soups & mixes will contain other fillers. If you use potato in your soup, you should definitely skip these. But, I’ve made it with some alphabet noodles (just like Campbell’s) and that made it fun while keeping the dish light. Just remember you don’t want over-saturated, soggy noodles, so just add them in the last few minutes (they only take about ten minutes to cook).

• rice (try brown rice)
• barley
• noodles (shell noodles, spiral noodles, egg noodles)
• lentils

If you like barley, mix it in during the last 30 minutes.

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Vegetarian Vegetable Soup

A slow-cooked vegetable soup will warm you, heart and soul, during the cold, dark winter.

Course Lunch, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Servings 12

Calories 41kcal

Cost $7

Equipment

• crock pot

Ingredients

• 3 c vegetable juice V-8
• 6 oz tomato paste
• 1 tsp chopped garlic
• ¼ c onion, diced
• 16 oz frozen mixed vegetables
• 14 oz vegetable broth
• 1 ½ c water
• ½ t salt
• ½ t sugar

Instructions

• Toss all ingredients into crock pot. Stir. Cook on low for 6 hours.

Notes

The post Vegetarian Vegetable Soup appeared first on Food Love Affair.