The concept is simple. Throw meat and some vegetables into a slow cooker, add some seasoning, and let it simmer all day. After a few hours you and your family have a complete, home-cooked meal, with minimal effort and maximum flavor. What could be better than that?


  • 3 to 4 pound beef roast, visible fat trimmed
  • 4 medium potatoes, peeled and halved (can substitute sweet potatoes)
  • 3 carrots, peeled and cut into 2-inch pieces
  • 2 stalks of celery, cut into 1/2-inch pieces
  • 1 medium onion, quartered, if tolerated
  • 1/2 c. boiling water
  • 1 T. minced garlic
  • 1 t. salt
  • 1/2 t. pepper, if tolerated
  • 2 t. dried basil


It doesn’t get any easier than this!  Layer roast and vegetables in a 3 qt slow cooker.  Add water. Sprinkle in garlic, salt, pepper, and basil. Cook on medium for 6 to 8 hours or on high for 4 to 6 hours. Temperature of roast at its center should be a minimum of 145°.


  • Chicken Dinner: Substitute 5 to 7 skinned chicken breasts or thighs for beef. Substitute rosemary for basil.
  • Turkey Dinner: Substitute 4 to 5 pound turkey breast for beef. Substitute poultry seasoning for basil.
  • Beef Stew: up roast into 1-1/2 inch cubes. Increase water to 1-1/2 c. One hour before serving: Mix 2 T. flour with 1/2 c. warm water; stir until smooth. Stir gently into stew. Continue cooking for at least an hour.