I'm cooking healthy tonight by cooking a Crockpot Beef Roast Medley. It's a great meal for when you're busy, which today I'm crazed! Here's the recipe.


Crockpot Beef Roast Medley

Serves 6 persons

1 1/2 lbs Beef Bottom Round Roast Boneless (or another beef cut that's leaner)
2 Cans Whole Canned Potatoes (or fresh potatoes uncooked but cut into 6-8 pieces)
1/2 Bag Baby Carrots
3 Cloves Fresh Garlic (cut into small stakes)
1 Vidalia Onion (sliced and split apart)
1 1/2 Cups Water
Salt and Pepper and other seasonings measured for your taste and/or dietary needs

In a large crockpot, place drained potatoes, split onion slices, carrots, water and seasoning. Mix.

In a large frying pan, sear all sides of the roast so they are lightly brown/gray.

Place roast on top of vegetables with any fatty portions that you left on the top (this will melt away when it cooks and add flavor, so if you cut off too much you will need to add more spices).

Using a small knife make a stab in the top of the roast and keeping the knife there to guide it, push in a garlic stake. Continue to do this on the type or sides of the roast until all the garlic is placed. If you run out of room, toss the remaining garlic in with the veggies on the bottom.

Cook on low for 8 hours.

P.S. My family isn't a big veggie eater. Any veggies that can be placed in a slow cooker (that won't turn to complete mush) may be used. You can also all veggies for the last hour if they are fast cooking. Enjoy!