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Add a photoI don't use my slow cooker nearly as much as I should. I have even bought cookbooks chock-full of wonderful sounding recipes hoping to get inspired. The problem I find, and I know this sounds incredibly lazy, is that many of the recipes seem like so much work-so much cooking before even getting to the crock pot. I just want to throw a bunch of stuff in a pot, and go!
So, at 5:30 this morning, I did just that. And, my husband reaped the benefits this evening. He assured me it was, "quite tasty".
If you are looking for a quick, easy and inexpensive dinner that will be waiting for you when you get home, give this one a try!
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Ingredientes
- 3 pound boneless chuck roast
- 5 potatoes (I used 12 mini gold potatoes and left them whole)
- 2 carrots
- 1 yellow onion
- 2 stalks celery
- 3 cubes beef bouillon
- 1/2 cup water
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon pepper
Direcciones
- 1. Cut potatoes, onions, carrots, and celery into uniform pieces and place in slow cooker. Put roast on top of vegetables.
- 2. Sprinkle garlic powder, onion powder, oregano, salt, and pepper over roast.
- 3. Place 3 bouillon cubes randomly on top of roast and pour in water.
- 4. Cover, and cook on low for 7 to 9 hours or High for 5 to 6 hours.
