Saturday, October 4, 2008

Pot Roast - Crock Pot

1 roast, 2 to 4 pounds - lean chuck, bottom round, rump, etc.
salt and pepper, to taste
6 C. beef broth, or more (enough to cover roast). Can use boullion cubes
1 clove garlic, minced
2 medium onions, cut in wedges
4 to 6 medium potatoes, cut in large chunks
2 to 4 carrots, sliced

1. Place roast in the slow cooker/Crock Pot; sprinkle with salt and pepper. Add broth, garlic, onion, potatoes, and carrots. Cover and cook on low for 8 to 10 hours. Taste and add more salt and pepper to taste. Serves 4 to 6, depending on the size of the roast.

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