Crockpot Roast with Vegetables Recipe

The most important meal of the day, and who am I to say? Eating a satisfying and healthy meal definitely seems like a great way to start the day, especially if it tastes great. These breakfast recipes definitely qualify.

Makes 6-8 servings.

4 medium potatoes, halved
2 carrots, chopped
1 onion, sliced
2 stalks celery, sliced
2 cups frozen corn
1 bay leaf
2 tablespoons ground flaxseed
2 pound boneless beef pot roast, fat trimmed
2 tablespoons canola oil
14 oz unsalted beef broth
¼ cup water
¼ teaspoon pepper salt to taste

Add potatoes, carrots, onion, celery, corn, and bay

leaf to the crockpot. Sprinkle flaxseed over vegetables. Coat frying pan in oil, and brown all sides of the pot roast.

Place on top of the vegetables in the crockpot. Sprinkle pepper and salt on roast, then pour the broth and water over top of it.

Cover, and cook on low eight to ten hours, or on high four to six hours.

Remove bay leaf before serving.