Crockpot Monday: Beef Roast and Carrots

Welcome back! It's week two here in my kitchen and today's recipe is one that even my teenagers never turn their noses up at! In fact, when I say I'm going to make it, they give me the standard ewwws and grosses. Then, when I hand them their plates, they devour it and always ask for seconds. Plus, since beef roasts have been on my favorite food listing since I was a child, the entire family is happy. You can't beat that!


Beef Roast and Carrots

Ingredients
2 pound boneless beef chuck roast
1-2 pounds carrots, peeled and chopped (or baby carrots)
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
1 seasoning packet of your choice - I used the brown sugar bourbon the last time I made this and it was so good!

Add all of the ingredients to your bag. Squeeze out as much air as possible.

Cooking instructions: Thaw in refrigerator. Place in crockpot and cook on low for 8-12 hours.

Simply delicious!




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