Recipe: Delicious Sharon's slow cooker chuck roast
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Before you jump to Sharon's slow cooker chuck roast recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.
Healthy eating is today much more popular than in the past and rightfully so. The overall economy is impacted by the number of individuals who are dealing with diseases such as high blood pressure, which is directly linked to poor eating habits. Although we're always being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. A lot of people typically think that healthy diets call for a lot of work and will significantly change how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by making several simple changes.
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Hence, it should be somewhat obvious that it's not hard to add healthy eating to your everyday life.
We hope you got insight from reading it, now let's go back to sharon's slow cooker chuck roast recipe. To cook sharon's slow cooker chuck roast you only need 4 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Sharon's slow cooker chuck roast:
- Take 1 of beef chuck roast.
- Prepare 1 bag of frozen mixed veggies (your choice).
- Prepare 2 packets of slow cooker pot roast mix.
- Provide 2 cups of water.
Steps to make Sharon's slow cooker chuck roast:
- Place roast in a crock pot.
- Mix 2 packets of pot roast mix with 2 cups of water and pour on top of roast.
- Cook on high 6 hours or low 8 hours.
- Add veggies to the crock pot the last 30 to 45 mins of cooking time.
- Enjoy!!.
Busy nights call for a Simple Slow Cooker Pot Roast. It's easy to prepare in the morning before you are off to work or if you are short on time, prepare it the night before. This slow-cooker chuck roast is winter comfort food at its finest. A bright, slightly sweet sauce balances the rich and tender braised beef. You can substitute multi-colored baby potatoes (halved) for the Yukon variety and fresh fennel fronds for the parsley, if desired.
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