Ingredients
4 potatoes, peeled and quartered
2 cups baby carrots
1 stalk celery, cut into 1-inch slices
2-1/2 lb. boneless beef chuck roast
1/2 teaspoon black pepper
14-1/2 oz. diced tomatoes with basil, garlic and oregano
1/4 cup water
Directions
1. Arrange vegetables in a crockpot.
Top with roast; sprinkle with black pepper.
2. In a bowl, mix undrained tomatoes and
water; pour over roast. Cover and cook on
low for
8 to 10 hours.
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