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If you’re like me you enjoy dinnertime, but you don’t want to stress over what is being served. To make it easier I make a menu and grocery list every week. Then during the week I see what dinner suits us that night, whether it be a quick and easy one or a more in depth one. I also like to have at least one slow cooker meal on the menu; this way I can turn it on in the morning and know that a delicious dinner is waiting for us. You can prep this the night before, place everything in the slow cooker insert, put it in the fridge overnight and then turn it on in the morning. If you don’t have space for a slow cooker insert in your fridge all you have to do is prepare everything and then place it in a zip lock bag. Toss this into the freezer or fridge until you’re ready to cook. Then all you have to do is empty the contents into the slow cooker and in a few hours dinner will be served!
- 2 pounds boneless beef roast
- 1 C beef stock
- 1 envelope dry onion soup & dip mix
- 1/4 tsp. pepper
- 1/4 tsp. thyme
- 1 small onion, peeled & diced
- 5 pounds potatoes, peeled & diced
- 1 pound carrots, peeled & diced
- 8 ounces whole mushrooms
- Spray a 6 quart slow cooker insert with non-stick cooking spray.
- Pour in the stock and stir in the onion soup mix, pepper and thyme.
- Place the roast into the slow cooker.
- Add the onion, potatoes, carrots and mushrooms.
- Place the lid on and cook on low for 8-9 hours; until vegetables are fork tender.
- You can also cook this on high for 4-5 hours; until the vegetables are fork tender.
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