I always forget how much I like pot roast. Plus it's so easy and the leftovers are just as good!
Ingredients:
- 4 medium potatoes, cubed (peeled if desired)
- 4 carrots, peeled and cut into chunks
- 1/2 an onion, diced
- 2-3 lb roast (we used venison this time)
- 1 T dried parsley
- 1 t garlic salt
- 2 c beef or vegetable broth
- 2 T minced garlic
Instructions:
- Begin by placing all vegetables in slow cooker.
- Rub garlic and seasoning all over the cut of meat.
- Place meat in center of vegetables ad pour broth over the top.
- Cook on low for 6 hours or high for 3.
For green beans:
- 1 lb green beans, ends trimmed
- 3 T of butter
- 1 T minced garlic
- 1 t garlic salt
Instructions:
- place green beans in large pot and cover with water.
- Bring water to a boil and boil beans for 5-7 min.
- Drain the beans and add butter, garlic and salt and stir to coat the beans well.