Saturday, December 31, 2011

Slow Cooker Pot Roast

Slow Cooker Pot Roast

1 Roast or (pre chopped meat for faster cooking)
1 large can tomato sauce
4 potatoes peeled and chopped
5 carrots chopped
1 large can broth of choice (beef, veggie or chicken)
1 onion cut and rings pulled apart
1 cup chopped frozen green beans
1 cup frozen corn
1 tbsp minced garlic
1 tbsp basil
1 tsp pepper

Tip- to reduce sodium use half broth and half water

pour broth into a slow cooker, place meat in cooker, pour tomato sauce over meat, add all other ingredients except frozen corn and green beans. Make sure the liquid line is even with the top of the potatoes and veggies, it does not need to cover the entire roast unless using chopped meat, you do not want too much liquid, but it needs to be even with the carrots and potatoes and celery mix.

Cook on high for 8-9 hours, add frozen veggies stir well from the bottom to the top to bring the ingredients on the bottom to the top and cook for another 1-2 hours or until roast is cooked and potatoes are soft, if using chopped meat cook on high for 6-7 hours and then add frozen veggies for another  1-2 hours. 

I have never made this without chopping up the roast after about 4-5 hours, so I am not really sure on how long it will take to cook all the way through the center.  The chopped potatoes and carrots do take about 8 hours to become tender.

If cooking this overnight or while away from the house, you can add all ingredients at the same time.

Omit meat if you want a Vegan Meal and double veggies and use vegetable broth, or if you do not want red meat, you could use chicken breast or a lean pork loin.

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