Crock Pot Roast Beef Dinner
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 651.7
- Total Fat: 39.0 g
- Cholesterol: 119.0 mg
- Sodium: 446.0 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.8 g
- Protein: 58.3 g
View full nutritional breakdown of Crock Pot Roast Beef Dinner calories by ingredient
Introduction
The veggies can be prepped the night if you're wanting to get ahead of the game. Either way it's quick and easy to get started. And once dinner is over you will have leftovers that will be most of the ingredients needed to make a different meal later in the week! Save the broth too! The veggies can be prepped the night if you're wanting to get ahead of the game. Either way it's quick and easy to get started. And once dinner is over you will have leftovers that will be most of the ingredients needed to make a different meal later in the week! Save the broth too!Number of Servings: 8
Ingredients
-
3.5 lb Beef chuck roast
30 beans (4" long) Green Beans with the ends snapped off
4 Mini Bags of Baby Carrots
15 Little white potatoes
10.5 oz *Soup- Campbell's French Onion Soup
a half can of water
Tips
There's very little to do to prep this meal especially if you buy a bag of little potatoes in a bag all washed like I did. All I had to do was snap the ends off the beans and wash them.
Be sure to save the juices that cooked out of the beef. You can add part of it to your stew or soup if you choose to make my suggested follow up meal. (see Beef & Veggie stew/soup from leftovers)
Directions
Line with crock pot liner if using one.
Position the roast on the bottom, then the whole potatoes.
Put the carrots over that and cover them with the green beans.
Pour the can of soup and a half a can of water over the top. Cover and DO NOT REMOVE THE LID UNTIL THE COOK TIME IS UP ! Fight the temptation. Set your temp on HIGH and timer 6-7 hours depending on the size of your roast. My last one was over 4 pounds, I set the time for 7.5 hrs and it was perfect.
Serving Size: Makes 4-6 with left overs to make a stew/soup another day.
Number of Servings: 8
Recipe submitted by SparkPeople user RITA1956.
Position the roast on the bottom, then the whole potatoes.
Put the carrots over that and cover them with the green beans.
Pour the can of soup and a half a can of water over the top. Cover and DO NOT REMOVE THE LID UNTIL THE COOK TIME IS UP ! Fight the temptation. Set your temp on HIGH and timer 6-7 hours depending on the size of your roast. My last one was over 4 pounds, I set the time for 7.5 hrs and it was perfect.
Serving Size: Makes 4-6 with left overs to make a stew/soup another day.
Number of Servings: 8
Recipe submitted by SparkPeople user RITA1956.