Taste in Bloom Original Photo |
Difficulty: Easy; Serves: 6; Prep time: 10 minutes, Cook time: 8 1/2 hours
Taste in Bloom Original
Ingredients:
- 2 1/2 lbs roasting meat (I prefer chuck roast or brisket for this. I find eye roast turns out too tough).
- 1 1/4 cup water or beef stock (I used, and prefer, water)
- 1 Tbsp Worcestershire sauce
- 1 tsp or more Italian seasoning or herbes de Provence
- 2 tsp onion powder
- 1 tsp or more garlic powder
- 1/2 tsp seasoned salt
- 1/2 tsp black pepper
- 3 russett potatoes, scrubbed, peeled, and diced into 1/2-inch chunks
- 3 carrots, peeled and diced into 1/2-inch chunks, or a bag of baby carrots
- 1/2 a bag or more of frozen peas
Preparation:
Place roasting meat in the bottom of a slow cooker with the water (or beef stock) and Worcestershire sauce. Season with Italian seasoning (or herbes de Provence), onion powder, garlic powder, seasoned salt, and pepper. Set the slow cooker on low and cook for 7 hours.
Prepare vegetables. Carefully remove the pot roast to a cutting board and put all of the vegetables into the slow cooker in the broth. Return the pot roast to the slow cooker. Cover and set the slow cooker on high and cook for an hour or slightly longer, until the vegetables are fork tender.
Prepare vegetables. Carefully remove the pot roast to a cutting board and put all of the vegetables into the slow cooker in the broth. Return the pot roast to the slow cooker. Cover and set the slow cooker on high and cook for an hour or slightly longer, until the vegetables are fork tender.