Crockpot Roast and Veggies

As we get into the holiday season, I love making meals that are simple and easy to prepare or fall under the "fix and forget it until dinnertime" category.

Crockpot Roast and Veggies falls under both of those categories and is enjoyed by the whole family!  The other thing about this dish is that if I fix it and end up having unexpected guests there is still plenty to serve up for dinner.

When I make this dish, I use a beef eye of round roast from Sam's Club that is usually between 4 and 5 pounds.  I get one this size because I know that it will work for two meals for my family.

I cook the whole roast along with 9 or 10 potatoes and at least 1 pound bag of carrots. I have several kids that do not like cooked carrots of any kind but will eat crunchy fresh carrot sticks so I serve those with this dish as well.

As for spices that I put on the roast, I use a packet of onion soup mix,  about 2-4 tsp. garlic powder and shake on about 1-2 TSP black pepper.  I also put 2 cans of beef broth in the pot.

I put all the ingredients in my crockpot on low for 8 hours or on high for 4 hours. Lately for this dish I have been using my small roaster at 225° for about 5 hours.

Once the roast and veggies are cooked, I drain the liquid off and use it for making up some homemade beef gravy to use with it.  I drain the liquid into another pan.  I put it on the stove and bring it to a boil.  Once the broth is boiling I add thickener (flour, cornstarch and milk mixture) to it.

When I make this meal, I try to make sure that there are leftovers, not just the roast but the veggies so that I can make a second quick meal.  If there are meat and veggies leftovers, then I make my veggie beef stew. If there is only meat leftovers, then I make my beef gravy and noodles meal.

This post is linked to:

• Food On Fridays at Ann Kroeker’s!
• Recipe Swap at The Grocery Cart Challenge!
• Friday Feasts at Mom Trends!
• Foodie Friday at Designs By Gollum!