Ingredients
- 3 pounds beef roast
- 3 pounds of your preferred vegetables
- 1/2 cup low-sodium beef broth
Beef seasonings:
- 1 1/2 teaspoons salt (or more)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pepper
Vegetable seasonings:
- 1 1/2 tablespoons Italian seasoning
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon salt (or more)
- 1/2 teaspoon pepper
Instructions
- Season beef evenly with salt, garlic powder, onion powder, and black pepper. Add beef to the Crock-Pot. Pour broth on top.
- Season veggies with oil, Italian seasoning, salt and pepper. Place vegetables on a sheet of aluminum foil. To fold the packets, bring the two longest edges towards each other and roll them together to create a seal. Then, fold in the sides. Place foil packet of vegetables on top of beef.
- Cover and cook HIGH 3-4 hours or LOW 4-6.
- Carefully remove vegetables with tongs. Shred beef.
- If you are using seafood, 30 minutes before cook time is up, remove the vegetables and add your seafood foil packet. Cover & cook an additional 15-30 minutes or until seafood is done to your liking. Carefully remove the seafood with tongs.
- Assemble the meal into the @Rubbermaid TakeAlongs® Meal Prep Containers.