Easy Crockpot Beef & Veggie Roast for a crowd
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Easy Crockpot Beef & Veggie Roast for a crowd calories by ingredient
Introduction
To cut some fat from the nutritional information, prepare a day ahead, strain out the vegetables and meat from the broth and chill overnight. Skim the layer of fat after it solidifies, then reheat and add back the ingredients.This is always a hit at parties or for tailgating. Take it right in the crockpot and leave it on the warm setting at the buffet. Don't expect to take home leftovers, no matter how much you make:)
This is a stocking up recipe that freezes well. To make it more like a soup and stretch it even further, you can add, in the last hour of cooking, frozen corn, peas, lima beans, spinach, --this is a really good way to hide spinach from picky eaters--okra, canned tomatoes or other favorite vegetable. To cut some fat from the nutritional information, prepare a day ahead, strain out the vegetables and meat from the broth and chill overnight. Skim the layer of fat after it solidifies, then reheat and add back the ingredients.
This is always a hit at parties or for tailgating. Take it right in the crockpot and leave it on the warm setting at the buffet. Don't expect to take home leftovers, no matter how much you make:)
This is a stocking up recipe that freezes well. To make it more like a soup and stretch it even further, you can add, in the last hour of cooking, frozen corn, peas, lima beans, spinach, --this is a really good way to hide spinach from picky eaters--okra, canned tomatoes or other favorite vegetable.
Number of Servings: 15
Ingredients
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1 3-4 lb chuck roast
3 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, sliced
2 cups red kidney beans (canned or precook)
5-6 cloves garlic, sliced
1 envelope dry onion soup mix
1 10.75 oz can cream of mushroom soup
2 cups water
1 1/2 Tbs red wine vinegar OR
1/4 cup dry red wine
4 tsp Worcestershire Sauce
1 Tbs turmeric
1 Tbs garlic powder
1 Tbs fresh ground black pepper
2-3 Bay leaves
1 tsp celery seed
1 tsp red pepper flakes
1 tsp chipotle powder or flakes
Directions
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.
Member Ratings For This Recipe
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