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.

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Slow Cooker Pot Roast

My slow cooker once again came to my rescue! I love that is allows me to cook family favorites without heating up the house.

Prep Time10 minutes minutes

Cook Time8 hours hours

Servings - 8 servings

Ingredients 

1x2x3x

• 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

Instructions

• 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.