| 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!