Lisa's Slow Cooker Pot Roast with Vegetables

Recipe and picture courtesy of Lisa Miles O'Connor


I used a 3.5 lb eye round roast and did a dry rub around the whole roast of black pepper, salt, onion powder and garlic powder mix. Two medium onions and cubed them to bite size, 12 yukon gold potatoes and cubed them and used the already peeled small bag of carrots about 3/4 of a small bag. I mixed the veggies and put a few layers on the bottom and then I put the roast in the middle of the crock and surrounded it with the rest of the veggies and potatoes. I used about 3/4 of a largest can of beef broth to bring it to about 2 1/2 inches from the top of the crock. I turned on high for 2 hours, then on low for 8 more hours. I took out the roast, veggies and potatoes and kept the broth in the crock and added flour to thicken the broth to a gravy with a whisk. Put the veggie/potatoes back in crock on high for 10 minutes while carving the roast and served. The recipe I saw read 5 hours on high or 8 hours on low but I left it in a little longer for a more well done roast. It was so tender and had enough for the next few nights as well. Hope you like it.

Shauna's Shepard’s Pie

Recipe and picture courtesy of Shauna Yousef 

“Mine is super easy. You can vary the veggies to suit your family”.

1 pound of ground beef
Diced onion
1 can of corn
1 can of green beans
Mashed potatoes (I used almost 12 cups of instant; I modify mine and add extra butter and switch milk and water)
Shredded cheddar cheese
A-1 sauce (a couple tablespoons)

Preheat oven to 350*.

Brown beef with onions. Season with salt pepper. Drain

Add corn & green beans. Also add A-1 sauce. Warm through.

In a 2 1/2 quart baking dish put a layer of mashed potatoes, meat, mashed potatoes and top with cheese.