We have been alternating between high temperatures and flash floods. Every time it rains, I want comfort foods like pot roast and potatoes. But it is so hot that I don’t want to turn on the oven.
My slow cooker once again came to my rescue! I love that is allows me to cook family favorites without heating up the house.
When I make my pot roast, I put the vegetables around the roast, rather than under it. I like a little bite to my vegetables and this keeps them from becoming too mushy. I just rotate the vegetables every 2 -3 hours, so they cook more evenly. If you don’t rotate them the veggies on bottom tend to become too soft and the ones on top are a little too firm.
- 2 lb. beef chuck roast
- 2 cups beef broth
- 1 lb. carrots peeled and chopped
- 1 lb. potatoes washed and chopped
- 1 small white onion coarsely chopped
- 2 tsp miced garlic
- 1 tsp salt
- 1/2 tsp pepper
- Place a little broth in the bottom of the slow cooker, then place the roast in the slow cooker.
- Place the carrots, potatoes, and onions around the roast.
- Pour the rest of the broth over the meat and veggies.
- Sprinkle the garlic and spices over the roast and veggies.
- Cook on low 8 hours. Every couple hours, I rotate the vegetables so they cook more evenly.