Prepare this in 30 minutes or less and cook on low for 8-9 hours. Serves 2 for a couple of days. NUMMY!
1 large yellow onion, sliced
1 medium bag of mini carrots
7-8 celery stalks cut up in sections
8-10 redskin potatoes halved (or small whole ones)
1 can of beef broth (I use Kroger no MSG lo sodium)
salt to taste
pepper to taste
thyme to taste
powdered herb blend (I use Kroger's version with garlic and other herbs)
1-1.5 lb pot or chuck roast
I use a larger, 2 quart crock pot for my prep.
Layer the potatoes, carrots, onions, and celery almost to within about 2 inches of the top of the crock pot.
Then lay in your pot roast. (I use one that fills the dimensions of the crock pot.)
Then layer more veggies around the sides of the meat if there is room.
Pour the beef broth over the meat.
Then add salt, pepper, thyme, and herb blend liberally over the meat and the veggies on the top.
Cook in the slow cooker for 8-9 hours on low.
I then transfer it all to a 9x14 Glad plastic pan with lid and put it in the fridge.
You can eat out of this for days and add salad, bread, fruit, etc. on the side as you like!
Enjoy, with love!
Deb
"Squirt"
