Monday, February 4, 2008

Roast (Crock-Pot Meal)

Sandra Lee- Slow Cooker Recipes Cookbook

1 lb Red Potatoes, cut into wedges
8 oz of baby carrots
1 package (8-ounce) pre-sliced mushrooms
1 Onion cut into wedges
2 ribs of Celery
3 pounds of Beef Chuck Roast
1 can Beef Broth
1 can Mushroom Gravy
1 packet slow cooker beef stew seasoning mix

In a 5 quart slow cooker, combine potatoes, carrots, mushroom, onion, and celery. Place roast on top of vegetables.

In a medium bowl, stir together beef broth, gravy, and beef stew seasoning mix. Pour over roast.

Cover and cook on low setting for 8 to 10 hours.

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