As we make our way into fall and say goodbye to summer, cooler weather is just around the corner. Many families become busier with school and work around this time of year, so I thought I would share a recipe that takes minimal time and can cook in the slow cooker all day with out any worry. A beef pot roast was used for this particular recipe, but this can be modified to suit any other meat as well.
1 small pot roast (about 2 pounds)
1/4 cup diced tomatos
5 small potatoes cut in chunks
2 medium carrots cut in chunks
1 small yellow onion chopped
3 small garlic cloves
1 teaspoon rosemary
1/2 teaspoon sage
1/2 teaspoon thyme
Salt and pepper to taste
Place the pot roast in the slow cooker.
Add the chopped vegetables and garlic to the sides of the pot roast.
Pour the diced tomatoes over the top and sprinkle over the rosemary, sage, thyme, and a little salt and pepper (you can add more salt and pepper after the meal has been prepared).
Fill the pot with water or a broth of your choosing ( try to look for a low sodium option) so that it is just covering the vegetables but not the entire pot roast.
Put on high for 7 hours then for the last hour reduce to low.
The meat should be pull apart tender and can be enjoyed as is or with rice for a meal.