Okay. This is definitely one of my top five recipes for quick, easy meals. And tonight I thought of a way to make it even quicker!
So, here you go.
Tina’s Slow Cooker Roast
Ingredients:
- Frozen beef roast, with any and all ice crystals rinsed off. Any size that will fit in your slow cooker or crockpot with the lid on and still have room for
vegetables will work. - Potatoes, washed and quartered (6-8 medium)
- Carrots, washed and cut in about 4″ lengths
(6-8 longer, thicker carrots) - 1 Rapunzel Sea Salt and Herbs bouillon cube
- 2 cups water
Put everything in the slow cooker in the morning, set the cooker on low and let it go all day. When dinner rolls around, it’s ready!
Now, to make it even faster, you can get bagged baby carrots and the small fingerling potatoes. Then you can just throw those straight into the pot and move along with your day. No cutting necessary.
You don’t have to have a frozen roast, of course, but I keep some in the freezer on a regular basis and then just throw them in. I do ALWAYS rinse off any ice crystals on the roast. I’ve found it prevents any “freezer burn” flavor.
Also, I’m sure other brands of bouillon cubes would work, but I’ve found this Rapunzel with herbs bouillon cube to be the absolute best kind for superior flavor. I buy mine at my local health food store, but occasionally I buy it in bulk online. I love it so much that I keep about twelve boxes at a time. It’s definitely something I don’t want to run out of!
If you have a favorite quick and easy recipe you’d like to share with people, please contact me here.
Happy Home Evenings!
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