Slow Cooker Beef Roast with Mushrooms & Carrots
You want your house to smell like a gourmet restaurant...make this!There's something about the way the beef and mushrooms cook together...mmmmmmmmm.
Servings - 4 servings
Ingredients
- 2-3 lbs. beef chuck roast
- Salt and pepper
- 1 tsp garlic powder
- 1 cup chopped onion
- 1 cup sliced white mushrooms
- 1 lb. baby carrots or peeled carrot sticks
- dinner rolls and veggies side dishes
Instructions
- Add the beef roast to the base of the slow cooker. Season with salt, pepper and garlic powder. Add the onions , mushrooms and carrots around and on top of the roast. Toss in a little more salt and pepper over the veggies.
- Set slow cooker on low and cook for 8 hours, or high for 6 hours. If cooking from partially frozen, you'll need to cook on low for 8 to 10 hours, depending on how frozen the pack is when you start cooking it.
- To pack into gallon size freezer baggie: Label. Then, follow the same directions in the first 2 bullets. Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
- Tothaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.