| Servings |
4 people
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Ingredients
- 1 1/2 pounds beef chuck roast, cubed
- 1 envelope dry onion mix
- 2 large potatoes, peeled and diced (Boil for 4 minutes and let cool)
- 6 carrots, peeled and diced
- 1 onion, chopped
- 8 ounces frozen peas
- 8 ounces frozen corn
Ingredients
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Instructions
- Combine all ingredients in a ziplock bag and freeze.
Recipe Notes
Write on bag: Add 6 cups of water or beef broth. Cook on low for 6-8 hours. Combine 4 tablespoons cornstarch with 5 tablespoons water. Add slurry to crock pot and stir. Cook for approximately 1 hour more on high.
YUMMY!!! So delicious! I was happy the only thing I needed to do when I got home from work is make biscuits. Next time I will try to not precook my potatoes as long or cut them bigger.
Just finished freezing 4 more of your freezer dinners. Makes life so easy,
Thank You for sharing,
Hi Vicki – thanks so much for sharing the tip about the potatoes. The precook is really to only stop them from turning brown/purple during freezing, so I think you could definitely do that and they’ll probably hold their shape better when cooked in the crock pot. I’m so glad to hear they are helpful!
Do thaw this meal or can you put it in the crockpot frozen with the water.
Thanks so much!!!
Hi Morgan! You can put it in frozen. Often mine wouldn’t fit because the frozen blocks were too big to fit, but if yours do, they can definitely go in frozen. It will take additional time to cook.