Slow Cooker Beef Roast &Vegetables with Country Biscuits
Ingredients
- beef round roast- 4-5lbs
- potatoes, russet or gold-2 large, peeled and sliced into large chunks
- carrots, whole- 2 large, peeled and diced into ¼ inch slices
- celery- 3 leafy stalks, diced into large slices with leaves
- onion, white or yellow- 1, peeled and sliced; store half of onion slices for Day 3-Peppy Spaghetti
- refrigerated jumbo buttermilk biscuits- 1 canister
- salt- 1 teaspoon
- coarse black pepper- 1 teaspoon
- bay leaf- 2
- dried thyme- ½ teaspoon
STAPLES
Instructions
- Place roast in large slow cooker, season generously with salt and pepper and thyme
- Add bay leaf, potatoes, carrots, celery and onion slices
- Add water to completely cover roast and vegetables; cover and cook on high for at least 6 hours until beef is cooked and so tender it flakes with a fork
- Bake biscuits according to package directions
IN THE MORNING:
DINNER TIME:
Weekly Meal Plan
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