A Slow Cooker Roast and Vegetables is one of those meals that instantly transports me back to my childhood. Even before the days of slow cookers, my grandmother and mother would roast vegetables and meat it in the oven. I loved coming in from church on a Sunday to the smell of fragrant meat, carrots and potatoes. Of course you can still use the oven for this recipe, but it requires the oven being on for hours and heating up the house. Plus, it’s so easy to just toss all the ingredients into the Crockpot and let it slowly cook all day. Dinner is ready with minimal effort with a crock pot roast and it’s always a crowd pleaser! The recipe that I have mostly used for cooking a roast over the years was simply sprinkling salt and pepper and a packet of Lipton Onion Soup mix over the roast and cut-up vegetables. But I recently tried a version of a pot roast recipe by my friend, Liz Edmunds, also known as the Food Nanny I loved the extra flavors of brown sugar, soy sauce, and the cider vinegar. So yummy! Read Next: Sunday Dinner Ideas
minced garlic other veggies like bell peppers, asparagus, or Brussels sprouts fresh thyme parsley – in the dish or for garnish bay leaves oregano balsamic vinegar
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