Garlic Herb Pot Roast Dinner is an easy and delicious one-dish meal made in the Slow Cooker! Herbs spice up this delicious entree and it includes butternut squash and green beans along with the usual potatoes and carrots. This healthy, low calorie version of Beef Roast is tasty without adding extra calories from gravy. If you enjoy Pot Roast, this sumptuous meal will become a favorite!
1 rectangular crockpot preferred, or regular crock pot
1 vegetable peeler
1 sharp knife to cut vegetables
measuring cups
measuring spoons
1 wooden spoon
1 two-pronged fork to serve
1 electric knife or carving knife, to slice meat
Ingredients
3lb.beef rump roast
6Yukon Gold potatoespeeled, and sliced in half lengthwise
20baby carrots
1butternut squashpeeled, seeds removed and sliced
1largesweet onionpeeled, sliced and separated into rings
3ribscelerycut in one-inch pieces
4clovesgarlicfinely minced
12oz. pkg.fine green beans
1tsp. Italian seasoning
1tsp.dried thyme
1tsp.dried rosemary
1tsp.dried marjoram
1tsp.dried oregano
1tsp.dried chives
1tsp.dried parsley
1tsp.sea salt
1/2tsp.ground black pepper
2cupswateror as needed
Instructions
Place rump roast in a crockpot with about one cup water.
Add garlic and seasonings.
Cook on low for about three hours.
Add potatoes, carrots, butternut squash, onions and celery.
Add another cup of water.
Add more seasonings if desired.
Cook another hour and thirty minutes on low, until the vegetables are almost tender but not overcooked or mushy.
Add green beans.
Check seasonings.
Add more if necessary.
Heat through another 45-60 minutes or until green beans are tender.
Serve.
Drizzle broth from the crockpot over top of vegetables and meat, if desired.
Notes
NOTE: The vegetables should not be completely done when adding the green beans. Otherwise they will be mushy by the time the green beans are finished cooking completely.