Quick Fall Meal Ideas for Your Crock-Pot

Are you the kind of person who plans weekly meals for the family on Sundays, or the kind of person that plans for take out? Here in the chilly Northeast, we are always looking for home-cooked meals to warm the heart. For me, that means using the Crock-Pot at least once a week to cook.

If you don’t use your Crock-Pot to cook, what are you waiting for? A few months ago, The Crock Pot Girls made social media headlines when they went from zero to over a million fans on Facebook. And there is a reason- Crock-Pot meals are easy and delicious.

Here’s my favorite Crock-Pot recipe my family loves. What’s yours?

Better Than Mom’s Pot Roast

Ingredients

  • 4-5 lb beef bottom round or rump roast
  • 1 TBSP olive or canola oil
  • 2 cups beef broth
  • 2 cups ketchup
  • 1/2 cup cider vinegar
  • 2 onions chopped
  • 2 cloves garlic, minced
  • 6 TBSP brown sugar
  • 5 carrots, chopped
  • 5 ribs celery, chopped

1. Rub roast with oil. Brown under broiler on both sides.

2. Stir broth, ketchup, vinegar, onions, garlic, and sugar in slow cooker. Add roast, carrots and celery.

Cover and cook on low for 8 hours or until tender.

Easy and delicious- enjoy!