"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Slow Cooker Pot Roast, by Teresa Lanum, is from Helen and Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 2-3 pound roast of your choice 1 pkg. of onion soup mix 1 1/2 cups sliced carrots 1 1/2 cups diced potatoes 2-3 celery stalks chopped Pepper to taste Water
Trim the fat from your roast before adding it to the crock pot. Mix the soup mix with hot water. You want enough liquid in the crock pot to nearly cover your meat. Add the vegetables, submerging them as much as possible in the liquid.
Cook on low 6-8 hours. Cooking time depends on the size of your roast. It should be tender and the vegetables completely cooked.
Periodically check on the roast. I usually turn my once and move the veggies too.
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