Slow Cooker Pot Roast Recipe with Vegetables

 

 

 

I am so excited by the reviews of my other recipes. I has really inspired me by the comments that everyone is making. Like I said I can cook ( old school southern soul food) when I have the time but I have to make meals that taste good and are fast. I like having a plan. Its just who I am and having my dinner ready by the time I get home from church or a day out if perfect for me.

Above is a picture of the finished product I serve mine over rice. Some make that the meat portion of dinner and add mashed potatoes and something green. I prefer it over rice though.

This recipe is super simple I promise you can not mess this up (unless you over season). Other than that you should be good. Please note I don't put salt in my food. My family has a history of high blood pressure and since I am getting older and still have good blood pressure I intend to keep it that way.

 

1- boneless beef roast

2 packs of dry mushroom gravy

black pepper

garlic salt

all- purpose seasoning

3 potatoes

4carrots

3 pieces of celery

1/2 onion

 

Fill up your slow-cooker half way with water.  Season the meat with black pepper, garlic salt, and all-purpose. Dice onions and put all of that in the slow-cooker on high and let cook for 8 hours (I let mine cook over night).

Once the meat is done I add the diced up potatoes, carrots and celery along with the mushroom gravy and at this point I stir it up ( the roast breaks up easily to mix in the gravy really good. I then add a little more black pepper and leave it on high for 3 more hours.  I put on the rice when I have about 30 mins. to go.

Then in a bowl I serve with rice and cornbread. Enjoy !!!