Pot Roast
I cooked a pot roast for Sunday dinner the other night. Now that it’s December, it seemed like the right time for something warm and filling.
Pot roast is a great way to take a cheaper cut of beef and make it tender and delicious. Adding the potatoes and carrots makes it a sort of one-pot meal. For very little effort, you get a meal that can feed quite a few! (or, you know, a couple of people for several days)
Instead of a normal pot, I usually use this West Bend slow cooker that has a separate pot and base. The pot allows you to brown the meat and then the base lets it work more like a crock pot after that. (This is what my dad always used for cooking this recipe.) However, if you don’t have one of those, a thick-bottomed pot works just fine. A crock pot also works. (The one downside to a crock pot is that you can’t brown the meat in the pot so you lose those flavors). So, really, it’s just up to you and what tools you have.
The key to this recipe is long time over low heat. Be patient! It’s worth the wait :)
