Cali and I made it to Georgia! Today was sunny and 65 and we spent the majority of the day outside.
It was gloooorious.
But before we were here, we were in Massachusetts. And there? Well, it's not so sunny and warm. There, it is cold and dark and snowy. Lots and lots of snow.
You know what goes good with snow? Pot roast. I'm telling you it's true so it has to be true. Pot roast and snow are the new PB&J.
See? How delicious (and warm!) does that look? If you can't have warm weather, you might as well have a warm pot roast.
Anyways, we didn't have a slow cooker in the furnished apartment so I cooked this in the oven but you can just as easily do it in a slow cooker. I'll note the minor adjustments that need to be made if that's what you choose to do.
Let's get started.
2-3 lb pot roast
2 sweet potatoes
1 large onion
3 large carrots
Salt & pepper to taste
Mrs. Dash seasoning to taste (optional)
1 c apple cider vinegar (If you're using a slow cooker, only use 1/2 cup)
2 tbs cooking oil (I used coconut)
Turn oven to 315 and chop all vegetables into large chunks. Heat 1 tbs oil in skillet on medium/high until hot. Rub all sides of the pot roast with salt and pepper and brown the meat in the hot pan. This will trap in the juices. Yummm.
Transfer roast to roasting pan or slow cooker. Next, add the remaining oil to pan and scrape off all of the yumminess that's leftover from the browned roast. Throw in the vegetables and sear just enough to get some color. Transfer these to your pan/slow cooker.
Add the apple cider vinegar and cover completely with foil (or lid. Whatever.) If you're using the slow cooker, cook on medium/low for 6 hours. If you're using the oven, cook for 20 minutes per pound for medium or 25-30 minutes per pound for well done. DON'T OPEN THE FOIL OR CUT INTO THE MEAT UNTIL THE RIGHT AMOUNT OF TIME HAS PASSED. You'll thank me for that tip.
We love this recipe. It's super easy and filling. If you try it, let me know what you think!