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Recipes Soups Stews
Recipes Soups Stews
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| Servings: | 4 |
| Author Notes: | This collection is about as easy as it get folks – throw five or less ingredients into your slow cooker, walk away for a few hours, and come back to a finished hot dish. There are over 700 slow cooker recipes in this book, all submitted by ordinary folks from around the country. This one is from Colleen Konetzni of Rio Rancho, New Mexico. |
| Ingredients: |
4 pound eye of eye roast of beef 2 tablespoons crushed garlic 8 medium sized red potatoes, halved or quartered 1 pound baby carrots, peeled water 1 green pepper, cut in half, seeded |
| Instructions: |
1. Place roast in center of slow cooker. Rub garlic into roast. 2. Add potatoes and carrots. Add water until carrots and potatoes are covered. 3. Cover and cook on low for 8 hours. 4. One hour before serving, place pepper halves on top of meat (moving vegetable aside as much as possible), cut side down. Cover and continue cooking for remaining hour. |
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