1 ending up in the freezer & the other in the slow cooker.
Slow Cooked Top Round Roast
Ingredients
• 2 Pound Top Round Roast
• 1 Pound Baby Carrots
• 1 ½ Pounds Red Tators cut in bit sized pieces
• 4 Stalks Celery Chopped
• 1 Large Onion (I used a red) Chopped
• 1 Pound White Mushrooms Sliced
• 3 Medium Bell Peppers Chopped
• Marinade (I used McCormack Grill Mates Backyard Brew)
• Lipton Recipe Secrets Beefy Onion Mix
• 1 Tablespoon Salt or to Taste
• 1 Tablespoon Pepper or to Taste
• 1 Tablespoon Garlic Minced or to Taste
Instructions
1. Mix marinade according to package instructions. I used a 1 gallon zip lock freezer bag. Add the meat
& store in the fridge overnight turning several times.
2. Prepare all the veggies.
3. Place the meat, tators, carrots, celery, onion, garlic, salt, pepper, & Beefy Onion Mix in a slow cooker
set at Low.
4. Add enough water to cover all the veggies.
5. Slow cook for 4 hours, stirring occasionally & adding water as needed, or until the tators are semi-soft.
6. Add the mushrooms & peppers.
7. Slow cook for 2 hours or until the peppers are semi-soft.
8. ENJOY!!!!
