Crock pot beef roast (lots and lots of veggies)

• 3 1/2 lb beef (or pork) roast
• 1 can corn
• 1 can green beans cut
• 1 can Rotel tomatoes or stewed chopped
• 1 can peas
• 1 can carrots
• 1 cup mushrooms chopped
• 1 heaping tablespoon of minced garlic
• 1 packet beef stew mix, I used lawrys
• 1 large onion chopped
• 1 chopped up bell pepper
• 5 medium sized red potatoes, chopped
• 1 dash Worcestershire sauce
• 1 dash soy sauce
• to taste pepper
• 1-2 cups water

1. When opening the cans of vegetables do not drain.
2. I use all the juices from each can of vegetables as part of my juice in my stew
3. I mix all my vegetables and seasoning packet in a large bowl.
4. I pour a little bit of my veggie mix to line the bottom of the crock pot then place my roast on the top.
5. Then dump all the rest of your vegetables on top of your roast
6. With your cup of water add in until most of vegetables are submerged.
7. I ended up using only one cup of water in my 7 quart crock pot
8. Cook on high for 4 to 6 hours.
9. Then whichever method works best for you.
10. Cut up your meat and add back to the crock pot and continue to cook on high for an hour to two hours
11. I like to finish with some cornbread bread muffins on the side.
12. This stew is very freezer friendly and taste just as amazing if not more amazing when reheated

beef, corn, green beans, tomatoes, peas, carrots, mushrooms, garlic, beef stew mix, onion, bell pepper, red potatoes, worcestershire sauce, soy sauce, pepper, water

Taken from cookpad.com/us/recipes/475045-crock-pot-beef-roast-lots-and-lots-of-veggies (may not work)