Pot Roast & Roasted Veggies

pot roast

2-3 lb beef chuck roast

1 can of beer (I used coors light)

1 packet of chili or pot roast seasoning

salt and pepper

1/2 yellow onion

1 tsp diced garlic

Put all ingredients in crock pot and cook on low for 6 hours. at 3 hours, flip the roast.

For the roasted veggies

1 bag baby carrots (use less if wanted)

3-4 large red potatoes

1-2 large zucchini squash

Make sure the potatoes are cut small so they cook faster, or else the squash will be too overdone. Cut the carrots in half if they are thicker than the rest. Cut the squash into circles or half moons. Note: The carrots will have a bite, the potatoes will be perfect and the squash will be soft. If you want, you can put the squash in later so it is not so soggy. We don’t mind them soggy.

Toss the cut veggies in olive oil, garlic salt and pepper. Place on a baking sheet. Don’t over crowd each other. Cook on 450* for 20 minutes. At 10 minutes in, pull out and use a spatula to toss around. Then cook another 10 minutes.

When you serve the food, place roast in a shallow bowl, veggies on the side like pictured. Then use some of the broth from the pot roast and pour over whole bowl.

Serve with bread or rolls.

Feeds 4 people