Don’t you just love crockpot meals in the cooler months? No way! Me too! I actually like them year round…mainly because it’s fast and It cooks itself with little to no maintenance. Hey! I love to bake…cooking is hit and miss. 😂
This recipe is seriously something I just threw together with what we had on hand, but it will not disappoint. Now let’s get to it!
Prep time: 15 minutes
Cook time: 6 hours
This recipe makes 8-10 servings. A great leftover meal too!
Meat:
- 1.5 lb roasT
Produce:
- 5 carrots (peeled)
- 4 celery stalks
- 1/5 sweet onion
- 5 Idaho potatoes (peeled)
Herbs & Spices:
- Fresh rosemary
- Salt & pepper to taste
- Olive oil
- 16 ounces of vegetable broth
Step 1: Over medium heat add olive oil to a sautée pan. I didn’t measure. You just need to drizzle it in the pan.
Step 2: Add salt and pepper to the raw roast on both sides and then put the roast in the sauce pan. Turn after two minutes on each side. You just want to brown the outside.
Step 3: Once the roast is done, set to the side so you can prep the vegetables.
Step 4: Prep the vegetables.
- Peel the carrots, cut down the middle long ways, then cut 2 inch pieces.
- Peel & cube the potatoes.
- Peel and slice the onion into strips.
- Cut the celery stalks long ways down the middle, then chop into 2 inch pieces.
Step 5: Put all the vegetables on the bottom of the crockpot then set the roast on top of the vegetables.
Step 6: Add the vegetable broth and then top the roast with the fresh rosemary. Put the lid on and cook on low for about 6 hours.
After 6 hours scoop that yummy goodness out of the crockpot & eat away! I served it with French bread & butter. My family loved it!
This recipe is so easy, low maintenance, and oh so yummy! Since this is a judgement free zone, I’ll go ahead and let you know I had two helpings. 😉
Well friends, I hope you enjoyed my post. Until next time. Xoxo
