April 19, 2015.
Recipe # 109.

                                                      Sunday Beef Roast and Vegetables

                                                               The Cast of Characters

3-4 Pound Lean Beef Roast.
1 Onion; chopped.
2-3 Cloves of Garlic; chopped.
2-3 Low Sodium Beef Bouillon Cubes.(optional)
2-3 Cups Water.
5-6 Good Sized Potatoes; peeled and cut into wedges.
6 Large Carrots; cleaned and cut into chunky pieces or 1 Pound Baby Carrots.
1 Pound Frozen Cut Green Beans.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.

Put the Potatoes, Carrots and Green Beans into the Crock-Pot.
Season lightly.
Season the Roast well and lay it on top of the Vegetables.
Put the Onion and Garlic on top.
Add in the Bouillon and Water.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours or until done and tender.

This meal brings back memories of my childhood. My mother would put a Roast on before church. When we got home it would smell delicious and our meal would be almost ready. Now we can put it on early and not even have to watch it or check on it for hours. It still cooks whether we are at home or church and smells delicious while cooking or when we walk in the door. This is a very yummy and healthy meal. I will try to post a picture later after it is done. Give it a try! It's a great meal!