I love my slow cooker.
I love pot roast.
Tonight’s roast is 3.4 pounds of cheap pot roast, with most of a bag of red potatoes, two onions, a large bunch of carrots, one eggplant, four stalks of celery, two cans of cream of mushroom soup and water used to rinse the cans poured in too.
I use a 6 qt crock pot brand slow cooker. It is a simple one, with a broken hinge on the lid but the lid still works fine without it, and it does low, high, warm and off. Very simple.
Rinse the roast and put into middle of the bottom of the pot with the fat on the top.
Chop the celery and eggplant smallish.
Chop the carrots and onions into medium sized chunks.
Wash and cut out bad spots on the potatoes.
I put the eggplant and some potatoes into the pot first, tucked around the roast. Add the rest of the veggies, tucking some of the carrots and onions down the sides of the roast.
Top with the soup and water.
45 minutes on high to get the heating started, then down to low for 7 hours.
It is so simple, tastes good, is nutritious, and leaves left-overs that are wonderful.
I really am not a cook. I don’t like to cook. My vocation as a wife and mother kind of require some sort of cooking so I try. Hubby is actually a better cook than I am but a few things I do pretty well, like this simple pot roast!
The egg plant makes a nice thick base for the liquid that cooks up into a nice broth. Everything else stays nice and chunky. The pot roast usually falls apart and is still nice and juicy. Everyone thinks the cook is brilliant!
I rarely remember to listen for the timer but that is OK since on low it is unlikely to ruin dinner if it cooks and hour or two extra.
I hope other non-cooks enjoy this!