- Beef Chuck Roast (Mine are always about 3-4 lbs. Just make whatever suites your family size)
- Mushrooms, canned or sliced fresh (optional)
- 1-2 Tablespoons beef bouillon
- 1/2 cup minced onion
- sliced Carrots
- Salt and Pepper
- Minute Rice (I use brown, you can use white if you wish)
- Frozen Peas
Place roast, carrots and onion in your crock pot.
Sprinkle with salt and pepper to taste.
Sprinkle with bouillon.
Pour water into crock pot, fill so there is about 2-3 inches in the bottom of the crock pot.
Cook all day on low until roast is falling apart.
(6-8 hours, depending on roast size)
Remove roast, mushrooms and carrots, shred or slice your roast.
Remove juice from crock pot and drain off fat.
Measure out equal amounts of juice and rice.
I usually make like 3 or 4 cups.
Place juice in microwave and bring to a boil.
Add rice to juice, give it a stir, and cover and let sit until rice is cooked.
(5 minutes or so)
Microwave your frozen peas, and toss with rice.
Amount Per Serving: Calories: 2201 Total Fat: 139g Saturated Fat: 58g Trans Fat: 8g Unsaturated Fat: 72g Cholesterol: 753mg Sodium: 1276mg Carbohydrates: 12g Fiber: 1g Sugar: 2g Protein: 225g