Crockpot Cooking This Winter, Oh Yes!
January is quite the month. So many things are happening! As I look out my window, the winter birds are busily eating out of their feeders filled with lard, nuts, and sunflower seeds. They are trying to eat all the fat they can to help keep themselves warm this winter. It’s going to continue to get colder (if you live in the northern regions, like I do), it’s also still dark for many hours outside which makes for short days. Winter sport enthusiasts are out in full force snow shoeing, cross country and downhill skiing, snowmobiling, and ice fishing too! As it starts to get a few minutes lighter each day, we are reminded that it is a whole new year, and the world is an open canvas of opportunities. All we have to do is embrace them.
This year my husband and I have decided to prepare our food in bulk, freezing enough to get through each month. In January we will be prepping and freezing homemade spaghetti sauce, 3 bean soup, and beef roast (all of which we make in the crockpot)!
I’d like to share our beef roast recipe with you here. So easy to make, the house smells delicious all day long, and the food is full of flavor, nutrition, color, and warmth! Enjoy!
Crockpot Beef Roast & Vegetables
Prep Time: 15-20 minutes
Cook Time: 10-12 hours (low)
Yield: 8 servings (2 each week)
4 lb chuck roast
2 lbs yellow potatoes, quartered
2-3 yellow onions, chopped in chunky pieces
1.5 lbs carrots, chopped in 1-inch pieces
1 lb celery, chopped in 1-inch pieces
1 cup water
Season with salt and pepper
3 cloves of fresh garlic, minced
1 bunch fresh parsley, chopped
Add the roast, vegetables, water and seasonings and fresh garlic to your large crockpot. Turn on low and cook for 10-12 hours. An hour before the dish is done, add the chopped fresh parsley to brighten and add a fresh note to this winter dish which will lighten it up. The roast should shred easily, and the vegetables should be soft when pierced with a fork. Delish (not cooking in bulk? Cut the recipe in half)