Garlic Herb Pot Roast Dinner

🧂 Ingredients

• 3 lb. beef rump roast
• 6 Yukon Gold potatoes

  peeled, and sliced in half lengthwise
• 20 baby carrots
• 1 butternut squash

  peeled, seeds removed and sliced
• 1 large sweet onion

  peeled, sliced and separated into rings
• 3 ribs celery

  cut in one-inch pieces
• 4 cloves garlic

  finely minced
• 12 oz. pkg. fine green beans
• 1 tsp. Italian seasoning
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• 1 tsp. dried marjoram
• 1 tsp. dried oregano
• 1 tsp. dried chives
• 1 tsp. dried parsley
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 2 cups water

  or as needed

Instructions

• 1 Place rump roast in a crockpot with about one cup water.
• 2 Add garlic and seasonings.
• 3 Cook on low for about three hours.
• 4 Add potatoes, carrots, butternut squash, onions and celery.
• 5 Add another cup of water.
• 6 Add more seasonings if desired.
• 7 Cook another hour and thirty minutes on low, until the vegetables are almost
  tender but not overcooked or mushy.
• 8 Add green beans.
• 9 Check seasonings.
• 10 Add more if necessary.
• 11 Heat through another 45-60 minutes or until green beans are tender.
• 12 Serve. 
• 13 Drizzle broth from the crockpot over top of vegetables and meat, if desired.

Nutrition Info