CROCK POT ROASTED VEGETABLES RECIPES

CROCK-ROASTED ROOT VEGETABLES | BETTER HOMES & GARDENS

Crock-Roasted Root Vegetables | Better Homes & Gardens image

Slow cooking root vegetables ensures that they turn out tender and flavorful. Season them with olive oil, garlic, and parsley.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Number Of Ingredients 11

Ingredients

1 pound butternut squash, peeled and cut into 2-inch pieces
8 ounces tiny new potatoes, halved
8 ounces beets, peeled and cut into 1-inch pieces
8 ounces turnips or rutabagas, peeled and cut into 1-inch pieces
1 cup packaged peeled fresh baby carrots
1 small red onion, cut into 1/2-inch wedges
8 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
Chopped fresh parsley

Steps:

In a very large bowl combine squash, potatoes, beets, turnips, carrots, onion, and garlic. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Place squash mixture in a 3-1/2- or 4-quart slow cooker.
Cover and cook on high-heat setting for 3 to 4 hours or until vegetables are tender when pierced with a fork. Sprinkle with parsley.

Nutrition Facts : Calories 73 calories, CarbohydrateContent 12 g, FatContent 2 g, ProteinContent 1 g, SodiumContent 135 mg, SugarContent 4 g

CROCK POT CHUCK ROAST WITH VEGETABLES RECIPE - FOOD.COM

Crock Pot Chuck Roast With Vegetables Recipe - Food.com image

Make and share this Crock Pot Chuck Roast With Vegetables recipe from Food.com.

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 5 hours

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
4 potatoes, cut in chunks
3 lbs boneless chuck roast
1 envelope onion soup mix
1 (10 ounce) can condensed golden mushroom soup
2 cups water
1 tablespoon horseradish

Steps:

Place vegetables in pot in order given.
Place roast on vegetables.
Mix remaining ingredients together.
Pour over roast.
Cook on hi for 5 hours or low for 8 hours.
Thicken with a little flour and water if desired.

Nutrition Facts : Calories 509.3, FatContent 15.8, SaturatedFatContent 6.9, CholesterolContent 152.8, SodiumContent 1166.9, CarbohydrateContent 40, FiberContent 5.3, SugarContent 5.8, ProteinContent 53.3

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