Guest Article By Shanna Ohmes

This recipe for cooking roast in a crockpot is easy, simple and healthy. Leave the skins on the vegetables to retain the vitamins. Research indicates that in most vegetables the nutrients are just right under the skin. There are no mixes or packets of gravy in this recipe, which contain toxic MSG and excess salt. This recipe does call for a can of mushroom soup, but you can get a low-salt variety or make your own to pour over the roast.

Here’s what you need:

3-5 lb roast

5-6 carrots, cut in chunks

4-5 potatoes, cut in chunks

1 large onion, sliced

1 package mushrooms, sliced

1 can mushroom soup

Worcestershire sauce

1 cup water

In the bottom of the crockpot, layer the cut up carrots, potatoes, onion and half of the mushrooms. Place the roast over the top of the vegetables. Sprinkle the Worcestershire sauce all over the roast.

Mix the can of mushroom soup with 1 cup of water and pour over the roast. Top with remaining mushrooms. Set the crockpot on low for about 8 hours, or until the meat falls apart. Serve with brown rice or quinoa.

If you have leftovers the next day, put it in a pot and add the following ingredients to make a good stew or soup: tomatoes, corn, celery, pinto beans, greens, seaweed, lima beans, peeled sweet potato chunks, parsnips or any of your other favorite vegetables. The seaweed and greens are delicious in a soup and they add loads of magnesium and natural iodine into your diet.

©2009 Shanna Ohmes

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