Easy Crockpot Beef & Veggie Roast for a crowd
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
1 3-4 lb chuck roast3 1/2 cups Sweet Potatoes (about 2 large)3 1/2 cup mushrooms (about 15-20)3 cups carrots (about 4-5 med)2 cups onions, sliced (about 2 large)2 cups celery, (about 2-3 stalks)1 green bell pepper, sliced2 cups red kidney beans (canned or precook)5-6 cloves garlic, sliced1 envelope dry onion soup mix1 10.75 oz can cream of mushroom soup2 cups water1 1/2 Tbs red wine vinegar OR1/4 cup dry red wine4 tsp Worcestershire Sauce1 Tbs turmeric1 Tbs garlic powder1 Tbs fresh ground black pepper2-3 Bay leaves1 tsp celery seed1 tsp red pepper flakes1 tsp chipotle powder or flakes
This makes 15-17 generous 1 cup servings, depending on the size of your roast. The nutritional info is calculated on 15.
1. Cut vegetables into large chunks. Layer into 6-8 quart crockpot in this order: Sweet potatoes,bell pepper, carrots, mushrooms, celery, onion.
2. Add 1 to 1 1/2 cups of water,--shouldn't come more than half way up the vegetables-- half the Worcestershire sauce sprinkled over all the vegetables and half of each of the seasonings--not soup mixes--and the bay leaves.
3. Cut the roast into 2-4 large chunks, if necessary to fit into pot, or leave whole--it will fall apart easily once cooked. Place this on top of all the vegetables, the sprinkle the other half of each of the seasonings onto the meat. Sprinkle the remaining Worcestershire being careful not to wash off the seasonings. Sprinkle the soup mix equally over the meat, then spoon the cream of mushroom soup, condensed, onto the meat and spread it around so it covers all the meat equally. Rinse the soup can with half it's volume of water or broth, then carefully pour this into the pot without rinsing off the paste of soup on the meat.
4. Cover and cook on high for 6-7 hours. In the last hour add the precooked kidney beans and let warm into the stock. Also add any extra, defrosted frozen vegetables at the same time.
5. If you prefer thicker gravy, at end remove all the vegetables and pour gravy into a pot and place over a medium high flame. Stir in 1-2 Tbs cornstarch mixed with water, bring to a boil and stir until thickened. You can also add and extra cup of broth at this point, to extend the gravy and lower the fat/calories so this is more like a soup.
Number of Servings: 15
Recipe submitted by SparkPeople user CCKELLY3.
1. Cut vegetables into large chunks. Layer into 6-8 quart crockpot in this order: Sweet potatoes,bell pepper, carrots, mushrooms, celery, onion.
2. Add 1 to 1 1/2 cups of water,--shouldn't come more than half way up the vegetables-- half the Worcestershire sauce sprinkled over all the vegetables and half of each of the seasonings--not soup mixes--and the bay leaves.
3. Cut the roast into 2-4 large chunks, if necessary to fit into pot, or leave whole--it will fall apart easily once cooked. Place this on top of all the vegetables, the sprinkle the other half of each of the seasonings onto the meat. Sprinkle the remaining Worcestershire being careful not to wash off the seasonings. Sprinkle the soup mix equally over the meat, then spoon the cream of mushroom soup, condensed, onto the meat and spread it around so it covers all the meat equally. Rinse the soup can with half it's volume of water or broth, then carefully pour this into the pot without rinsing off the paste of soup on the meat.
4. Cover and cook on high for 6-7 hours. In the last hour add the precooked kidney beans and let warm into the stock. Also add any extra, defrosted frozen vegetables at the same time.
5. If you prefer thicker gravy, at end remove all the vegetables and pour gravy into a pot and place over a medium high flame. Stir in 1-2 Tbs cornstarch mixed with water, bring to a boil and stir until thickened. You can also add and extra cup of broth at this point, to extend the gravy and lower the fat/calories so this is more like a soup.
Number of Servings: 15
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 248.0
- Total Fat: 5.5 g
- Cholesterol: 63.5 mg
- Sodium: 511.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 4.9 g
- Protein: 26.5 g
Member Reviews