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Slow Cooker Chuck Roast with Baby Bella Mushrooms and Baby Carrots.




So whats for dinner?


Here is one of our favorites.
This recipe makes a large slow cooker full of roast and vegetables.


Let me give you a run down of the ingredients list:

Just try and get your items as close to these as you can.:)

3.3 pound Chuck Roast with some fat and marbling 
2 cups of organic Baby Carrots
2 cups of Baby Bella Mushrooms
2-3 Tablespoons of olive oil
Salt and Pepper to taste
Parsley (sprinkle over top)
1 Package of Beefy Onion Soup Mix ( I bought Lipton's Brand)


In a large skillet brown your chuck roast (mine was so large it took up the whole pan) on both sides.
Place in your slow cooker and salt and pepper.

In the slow cooker on top of your roast add your vegetables on top.

Sprinkle with soup mix and parsley
It will look something like this












Save your left over mushrooms for a pork, mushroom and apple supper later on next week. :)
I set my slow cooker on high 4 hours. I will be done by 4 pm tonight. I used a meat thermometer to check the center.
Medium well is around 160 degrees.


Done!

I will serve it with wild rice, beef rice or mashed potatoes.
The beef juice in the bottom makes a wonderful gravy, just take a whisk and add some gravy mix or flour to the dripping and turn slow cooker on high for about 15 minutes. Add enough mix to make it as thick as you desire.

It took less than 10 minutes to prepare my slow cooker with ingredients and about another 15minutes to make gravy.

This is one of my favorite meals to fix during those busy times when being in the kitchen all day is not an option.:)

So easy to prepare and makes a ton of healthy food for a large family and plenty of left overs.
Prepare this on Saturday and you should not have to cook a big meal until Monday.

This recipe will serve 8+/-
It also will freeze well. 
Place in freezer zipper bag and date.



So load up your slow cooker, and don't worry about what is for supper.


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