Roast Beef and Vegetables

This meal is always a hit at our house, and it’s so easy. The roast is moist and falls apart and the veggies are so flavorful when they are cooked in the broth from the roast. To make this meal even easier I pre assemble it in a ziplock freezer bag and place it in the freezer. Then when I want to make it all I have to do is pull it out of the freezer and put it in the crockpot. A home cooked meal effortlessly.

2-3 lbs Beef Chuck Roast

1 cup Balsamic Vinegar

1 tbsp bay leaves

1 red onion sliced

1/2 tsp sea salt

1 tsp black pepper

1 tbsp onion powder

1 tbsp garlic powder

water as needed

1-2 lbs broccoli, cauliflower, squash, and carrots

1. Place roast in crockpot and fill crockpot with water so the roast is cover halfway.
2. Add Worcestershire sauce, bay leaves, onion, sea salt, black pepper, onion powder, and garlic powder.
3. Turn crockpot on high and cook for 8 hours or more. (If the roast is frozen cook it for 8-10).
4. 30 minutes before serving dinner put veggies in a pot. Cover veggies halfway with the broth in the crockpot. Cook on high for 10 minutes. Add sea salt, black pepper, and onion powder then drain and serve.