Ingredients
6
6 servings
- •6 medium potatoes
- •1 medium yellow onion
- •2 stalks celery
- •1.5 cups baby carrots
- •1 (3 pound) beef roast
- •3 cubes beef bouillon
- •0.5 cup water
Instructions
- Gather ingredients.
- Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water.
- Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
- Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast.
Nutritional Facts
Per 6 servings
- Calories: 526
- Carbohydrate: 42g
- Fat: 25g
- Fiber: 6g
- Protein: 32g
- Sugar: 5g
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