Edinburgh
Here's all you need...
~2-3 potatoes, peeled & cut into cubes or chunks. (Red or white potatoes work equally well)
~2-3 carrots, peeled & sliced
~1/2-1 whole sweet Vidalia onion
~1-1/2 ts. sea salt
~1-1/2 ts. sea salt
~1/4 ts. pepper
~3-4 lb. pot roast (or rump roast)
~1/2 c. water
1) Put vegetables & water in bottom of crock pot. Salt & pepper meat, place on top of veggies.
2) Cover & cook on LOW 10-12 hours OR on HIGH for 5-6 hours. (I usually cook on high)
3) Great w/noodles & homemade bread or rolls!
Blessings from Ohio...Kim<><
Getting up @ 2am to put this in the slow cooker for the boys. Did you know green tomatoes makes a tasty addition? Thanks for the recipe (I never get it right!)
ReplyDeleteGreat recipe! Pot Roast and a hearty side dish is my favorite type of meal. When making pot roasts for dinner, I would recommend trying grass fed Black Angus beef. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!
ReplyDeleteLooks so yummy Kim, I do the same thing all the time....I love my slow cooker, I would be lost with out it.
ReplyDelete