Mother's Pot Roast
4 fussy kids gave it 2 thumbs up! I can't ask for more than that!
I prepared this the night before right in the slow cooker pot, coating the meat with olive oil, salt, pepper and a few tsp of minced garlic. I put a 1/2 of an onion next to the roast (in 1 piece for those fussy kids) and then covered with tomato sauce and 2 bay leaves. I put the cover on and put in the refrigerator overnight. In the morning, I left it sit out while we got ready (to bring it closer to room temperature), then added baby carrots and turned on low. It cooked on low for about 8-9 hours. We skipped the flour part and just ate as is, with mashed potatoes. Carrots were still a bit hard, though, but the roast was tender and it was super easy! A definite repeat!
5 users found this review helpful
Jan. 27, 2011