Sunday, July 8, 2012

Original Recipe - Not-Roast Crockpot Veggies

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My fave part of a beef pot roast was the veggies cooked along side it. This recipe gives you the yummy veggies minus the pound of flesh.

I use 'steak seasoning' in this.. it's just large grains of salt, pepper, garlic, onion, red pepper and mixed spices.

Shelly's Not-Roast Crockpot Veggies

4 to 5 russet potatoes (peeled and chopped)
1 onion, diced
5 carrots, peeled and chopped
2 cups water (or vegetable broth)
1 1/2 tbsp No beef bouillon paste (if you use broth, cut this back to half)
1 tbsp olive oil
1 tbsp steak seasoning

Toss everything into a crock pot and cook on high for 2.5 hours, until tender. If you want gravy, take the liquid and heat it up in a pan. Mix in a tablespoon of cornstarch or flour to 1/2 cup water and slowly add to the veggie liquids while whisking until thickened.

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