And its almost entirely hands-off.
It was during that time that I learned to love cooking.
One of my favorites was for pot roast.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Almost too good to wait for my mom to get home from work and eat it with me.
You want to liberally season the roastit is a big piece of meat, after all.
Liberally season the roast with salt and pepper on all sides.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Remove the roast from the pan and set aside.
Simmer until the wine reduces by half, 5 to 10 minutes.
In your slow cooker, combine the seared roast, sauteed vegetables and liquid, and beef stock.
Simply Recipes / Photo by Rachel Vanni / Food Styling by Tiffany Schleigh
Set the slow cooker to low and cook until the roast is falling apart, about 8 hours.
Taste and add salt and pepper as needed.
Remove the roast and vegetables from the pot and tent with foil to keep warm.
Stir the slurry into the cooking liquid and bring to a simmer while stirring.
Cook until thickened, about 10 minutes.
Remove from the heat, taste, and adjust seasonings as needed.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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