Easy Pot Roast with Roasted Brussel Sprouts
Pot Roast Ingredients:
1 1/2 – 2 lb. beef roast
6 carrots, peeled
2-3 large baked potatoes, peeled and cut up
1 yellow onion, peeled and cut into quarters
1 package au jus seasoning
Brussel Sprouts Ingredients:
25-30 fresh brussel sprouts
approx. 1 tbls. olive oil
salt and pepper to taste
Combine roast, carrots, potatoes, onion, and au jus seasoning in slow cooker. Add enough water to cover roast.
Set slow cooker on low for 8-10 hours
For brussel sprouts, cut ends off brussel sprouts and remove any yellow leaves.
Place brussel sprouts in a ziploc bag with olive oil and salt and pepper. Seal bag and shake to coat sprouts.
Spread brussel sprouts in single layer on baking sheet. Bake at 400 degrees for about 30-40 minutes. Stir every 10 minutes to ensure even baking. They are done when tender with some brown leaves.