31 July 2011

An AWESOME Pot Roast

When it's really hot outside my Crock Pot is a life saver. 
Carrots, garlic, sliced onion, sliced green pepper, balsamic vinegar, thyme, rosemary, salt and pepper.

Place your roast in the crock pot, add 1/2 cup of beef stock, vinegar and all herbs and veggies.  Cook on low for 6 hours.

1 comment:

  1. Well how simple is that?!? Many thanks, Lori! I finally replaced the crock pot I foolishly let go in a garage sale several months ago. I really love pot roast.
    And BTW, Lori, as I understand it, you can see my e-mail address, right? If so, would you please be so kind as to contact me as I have a question for you (foodie-related of course). Thanks!