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Crock-Pot Pot Roast with Vegetables

A perfect meal, year-round! This pot roast, and tasty vegetables, is a wonderful main dish friends and family will love.

What you need:
 3-4 pounds chuck roast (do not use lean cut of roast in Crock-Pot, it will be tough and dry)
 1 onion in chunks
 3 carrots in 4-inch lengths cut in half
 2 turnips in chunks
 1 10-ounce bag frozen green beans (or use fresh)
 3 tsp American Favorite spice blend* or season with a no-salt rub of your choice
To make the roast:

Place onions in bottom of Crock-Pot.


Rub seasoning over chuck roast and place over onions.


Add water to bottom of roast.


Place all vegetables except green beans around roast.


Cover and cook on high for 4 hours or low for 8-10 hours. 1 hour before cooking is complete, tilt cover of Crock-Pot away from you – being careful of steam – and place green beans in Crock-Pot. Replace cover and cook for 1 hour longer.


Use juices from pot to make stove top gravy as desired.**

Tip: Searing pot roast in iron skillet before placing in Crock-Pot adds flavor to the cooking process. Simply heat skillet to hot with 1 tablespoon canola oil. Place seasoned roast in hot skillet for 2 minutes on each side and then transfer to Crock-Pot.

Tip: if you want to have potatoes with pot roast, double cook potatoes on stove top according to directions on back of potassium handout. Do not add to Crock-Pot. Serve with pot roast.

*From Adding Spice to Your Life by Duane Sunwold.

**Gravy: For every cup of juice, add 2 teaspoons cornstarch blended with enough water to make runny. Bring juices to boil first, then add blended cornstarch, stirring constantly until thickened, about 1-2 minutes. Add your favorite blend of Mrs. Dash no salt seasoning and serve.