Timini’s Easy Peasy Beef Roast with Veggies
This gives a new spin to your standard rump roast.
This has become my go to potluck dish. It calls for less than 5 ingredients, but a whole lot of flavor. We serve it on rolls, but have even used leftovers to...
A taste of the islands in a stew.
This recipe is so easy and quick and has delicious flavor. It's fairly inexpensive to make and it's healthy and low carb. When choosing your jar (or can) of spaghetti sauce...don't be picky...I choose the cheapest one I can find and it still tastes fantastic!
- 26 Ounce JAR OR CAN SPAGHETTI SAUCE
- 1 Whole ZUCCHINII
- 1 Whole YELLOW SQUASH
- 6-8 Whole CARROTS (YOU DON'T EVEN HAVE TO PEEL THEM)
- 1 Whole CHUCK ROAST (I ALWAYS CHOOSE A LARGE ONE)
Place the whole carrots in the bottom of the crock. Add the whole zucchini and yellow squash on top of the carrots. Season well with the garlic salt and pepper. Pour a third of the jar of sauce over the veggies (it will not cover all of it). Season your chuck roast with the garlic salt and pepper well and lay it on top of the veggies. Pour the rest of the sauce over the roast. The sauce should cover the whole top of the roast and drip down the sides. Cook on low for 8 hrs and enjoy!!
Leave a Review
You must be logged in to post a comment.