If you read my previous post. You will know it’s Crock-pot/Slow Cooker December, where I share with you my favorite and delicious recipes that are for as you guessed the Crock-Pot.
I am a busy lady these days. Lots of community programs and things I will be involved in the next few weeks. My parents are also flying in next weekend, so I have to make sure my house is very tidy. This is where the Crock-pot comes in handy. Little to no time to prep? Crock-pot. Don’t want so slave over a hot stove? Crock-pot. Have company coming and don’t want to mess up the kitchen? Crock-pot. As I said a lot of these reasons are reasons I typically use my Crock-pot. If you do not have a Crock-pot, you can do most of the recipes in a Slow cooker over the stove or in the oven.
Crock-pot Pot Roast: Mmmm, let the fork hit meat!
Before I start with my spiel, I will say invest in this before starting nay recipe in your crockpot:
Yup. They make slow cooker liners. Which makes everyone’s lives much easier. All you do when it’s all gone, is pick up the bag and dispose of it. Super Easy! Then you have little to no dishes to clean up. Hate Scrubbing the crockpot that has major gunk on the bottom? Slow Cooker Liners!
No I am not getting paid to endorse that, but it’s awesome. (Maybe they should)
Prep Your Vegetables. Sear your roast. Place the roast in the Crock-pot. Use the fat you seared the meat in to saute the vegetables. Add wine and reduce to Au Sec (means nearly dry), Add in broth and Spices.
Pour into Crock-Pot. Put Crock-Pot on low for 8 hours. Halfway through add chopped Potatoes.
Serve over rice.