This is in response to a reader request for an easy crock pot recipe. This couldn't be easier. Very few quantities for ingredients are listed as this can be easily adjusted depending on how many people you want to feed. I have also tweaked this recipe to create an Asian or Tex-Mex meal. Skies the limit here.
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| Prep Time | 30 minutes |
| Cook Time | 8 hours |
| Passive Time | 8 hours |
| Servings |
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Ingredients
- 1 chunk Beef Chuck Roast or Pork Butt
- 1 can Beer (non-alcoholic OK) Or sub Beef or Chicken Stock
- 2 tsp Beef or Chicken Boullion or 2 Boullion cubes
- 1 onion sliced
- carrots Cut into chunks, or use whole baby carrots
- potatoes Quartered, your choice of variety, peel'em or not
- Vegetables - fresh, frozen, or canned Whatever you have on hand or like - peas string beans, sweet peppers, mushrooms, corn, brocolli,
Ingredients
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Instructions
- Put the beer in the crock pot and stir in the bullion. Sprinkle the meat lightly with salt and pepper and add to pot (spread a little minced garlic on top if you like). Add the onion, carrots, potatoes, and vegetables; sprinkle with a little more salt and pepper, cover and cook on low for 8 hours. Thicken the pot juices for gravy if you like or use as is.
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