Posted by Katrina Roets at 12:00 PM
Monday, April 13, 2015
Beef Roast and Carrots
2 pound boneless beef chuck roast
1-2 pounds carrots, peeled and chopped (or baby carrots)
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
1 seasoning packet of your choice - I used the brown sugar bourbon the last time I made this and it was so good!
Add all of the ingredients to your bag. Squeeze out as much air as possible.
Cooking instructions: Thaw in refrigerator. Place in crockpot and cook on low for 8-12 hours.
If you like what you've read here, please share it with others using these buttons: