Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoon | olive oil | 2 | pound | chuck roast | 1 1/2 | cup | broth, Beef | 8 | ounce | Russet Potatoes, halfed or quartered | 1/2 | cup slices | Carrots, baby, raw | 1/4 | teaspoon | rosemary, dried | 1/2 | teaspoon | oregano | 1/4 | teaspoon | thyme, dry, ground |
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Steps
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Sequence
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Step
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| 1 | Label gallon size freezer bag with name of recipe, date and instructions. | 2 | Place all ingredients in bag except beef broth and potatoes then seal and place in freezer. | 3 | To cook: Thaw in fridge overnight | 4 | Dump bag in slow cooker and add beef broth and potatoes | 5 | Cook on low 8-10 hours | 6 | Serve and enjoy |
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