With interest I learned that browned and cooked meat and vegetables evolved from the colonial-era New England boiled dinner. Termed "pot roast" sometime before 1881, it is a true early american dish. This recipe by Kathy is a great example. Made this yesterday and my wife and daughters loved it! I had seconds. Used a 3# tri-tip roast, browned both sides, added carrots, potatoes, and I used 1 can of campbells cream-of-mushroom w/ garlic and 1 can Amy's organic C.O.M. soup (first time making this - can say if it made a difference), and the only other addition was i added portabella mushrooms and a little red wine, about 1/3 cup. Slow on low for 8 hours - just set it and forget it - didn't stir or turn at all. Cooked just right & Delicious!! I did expect the liquid aspect of the dish to be thicker, more gravy-like, with the soup being condensed (thicker), but is was liquidy. Next time I will remove the meat & vege's and make a gravy. Served with cranberry sauce and sourdough bread (french, I know but went well with it and sopped up juices great!). I will definitely make this again! Thanks Kathy!
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With interest I learned that browned and cooked meat and vegetables evolved from the...