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Roasted Veggie Trio Potatoes

3 cups sliced raw potatoes
3 cups sliced carrots
1 can Swanson beef broth - (15 oz)
1/2 cup chopped onions


In a slow cooker, combine potatoes, carrots and onion. Pour beef broth evenly over top. Cover and cook on HIGH for 4 to 6 hours. Mix well before serving.
Jim's Comments:

I used about 4 medium russet potatoes. Instead of the specific beef broth mentioned in the recipe, I used generic beef broth (16 oz/2 cups).

I'd have to say that there was nothing extraordinary about this recipe.

We found it on the bland side, so if you're going to make it, you should spice it with your favorites to your taste.

Although the fact that you can get potatoes and carrots on your plate without a lot of effort makes this recipe fairly useful.

I'd make it again.





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