Roast Beef-Slow Cooker

For all you weekend chefs, I have a simple roast recipe that will inspire you to pull out your dutch oven or Crock Pot and cook this weekend. You can use this recipe for beef or chicken.

Simple Roast Chicken/Roast Beef

1 whole fryer (fryer's are juicy and tender when baked) 

Olive oil (makes the skin brown and crispy, pat the skin dry before covering your fryer with the olive oil)

OR 1 Roast Beef (pat dry) 
Root Vegetables- 4 Carrots  cut in 2 inch pieces (carrots shrink while cooking
2 stalks celery cut 1/2 inch pieces
1 small onion medium chopped
Potatoes 12 baby red skinned potatoes (leave whole or halve) or 4 large russet potatoes quartered.

Seasonings (lemon & thyme; garlic & lemon pepper; rosemary & pepper; salt, pepper, bay leave) have fun with the seasonings.

Put the vegetables in the crock pot or an oven roasting pan. Then, add your chicken or beef on top of the veggies. Cooking time varies per size of the beef or the chicken. Follow package cooking instructions. If using a Crock Pot, follow manufacturer's directions. Always wash your hands after handling raw meat.

I know you're thinking, "She didn't add water." You're right! I don't add water or broth to my roast recipes. The veggies & meat will release their juices. You can use these drippings to make a flavorful gravy or au jus. TIP: Roast Chicken @ 450 F. Roast Beef @ 350 F.