I slow cook the pot roast with portabello mushrooms and Italian herb flavored stewed tomatoes. My husband and I love it. The meat is so tender...
I do a top round since it is a leaner cut. Throw in some beef broth and celery with mushrooms. I make the sauce into gravy for DH after...
Thanks you two. I'm off to buy the thing and I will use your tips. I knew there was help out there!!! Anyone else (it's pot roast weather, even here in FL!!)???..
Here's the one I've been using:.
3 lb beef roast.
1 Tbsp pepper.
2 cloves garlic, minced.
3 Tbsp balsamic vinegar.
1/4 cup reduced sodium soy sauce.
2 Tbsp worcestershire sauce.
2 teas dry mustard.
Medium-sized head of cabbage.
Trim fat off roast. Make several shallow slits in top of roast. Rub pepper & garlic onto roast; then, place in crock pot. In small bowl, combine remaining liquid ingredients; pour over meat. Cut cabbage into segments (throw away core) and add to crock pot. Cover; cook on low 8 - 10 hours or on high 4 - 5 hours..
Measure correct L&G portion sizes after cooking...and ENJOY!..
This is the one I do and it is amazing. Even my husband loves...
Thanks so much for these tips. We had a great pot roast Sat and Sun nights and looks like Mon night will be more of the same..
I used a stove top method since it was so stinkin cold out, liked to have some heat (and we are in FL)!.
I browned the beef (actually he browned the beef while I was out applying 200 lbs of fertilizer to the lawn in the pouring rain) then added about 2/3 of a head of celery, a bag of carrots, dehydrated onion, and beef stock. 3 hours later I added the mushrooms for me and the potatoes for him. For serving I presented it on a platter and pointed out what piles of veggies were his and which were mine!! It worked out and was delicious...