Black Eyed Pea's beef roast, with apples, carrots and onion.
Channel: Burning and Learning Kitchen
Date: 2012-03-20

A twist on a great beef roast and this recipe is allergy friendly. With some extra apples I had on hand I added them to our beef roast. The taste is so awesome. This is great for any time of year, just put in the crock pot and let cook.  Everyone enjoy this dish including those with corn allergies, we had no left overs. 

Ingredients
2 c. chicken broth (low sodium)
2 c. onions (chopped)
2 c. black eyed peas (dried)
2 TBS salt
1 TBS pepper 
8 carrots (sliced with skins on)
10 cloves of garlic (minced)
2 lb. beef roast
1 ½  cups water

After two hours add about 1 ½ cups, of water you did not want to cover the meat, turn the temperature down to medium on your crock-pot.
Continue cooking the roast in your crock-pot for additional two to three hours use a meat thermometer to make sure the roast is cooked fully.  
 If you do not own a crackpot, you can bake the roast in your oven for two to three hours at the 350 Fahrenheit or 150 Celsius. 

Once your roast done, take the roast out placing the roast on a serving dish garnish the side of the roast with the carrot.  In a serving bowl, scope out the Black eyed peas and Apple. Then enjoy.