Pot Roast

Pot Roast is a twice-cooked beef dish, most often made from the chuck, a cut of meat in the front-center of the cow, above the brisket and in front of the ribs. Pot roast gets its name from the cooking method. This meat is browned quickly in fat then added to a pot with some liquid, covered with a lid and either baked or cooked on the stove top until tender.http://www.wimberley.org/d/1416516_12663.htm

A Yankee Pot Roast is similar to the southern traditional pot roast meal but adds vegetables half way through the cooking time. The vegetables in a Yankee pot roast are similar to a New England Boiled Dinner and usually include potatoes, turnips, carrots, beans, onions and corn. A pot roast meal is often prepared as a special dinner when entertaining or having a family get together.http://www.foodtimeline.org/foodmeats.html

• 2-3 lbs of chuck beef
• 4 gold potatoes
• 1 sliced onion
• Select herbs (Martha Stewart recommends thyme and bay leaves)
• 1 can of soup (tomato, onion or cream of mushroom)

1. Start by sprinkling salt and pepper on the beef.
2. Add the vegetables and herbs to the slow cooker, also sprinkled with salt and pepper.
3. Place the meat on top of the vegetables, cover with soup, and cook on low heat for eight hours. High heat can be used, but meat should be checked after 4-5 hours to inspect doneness.
4. Remove meat, slice and serve with vegetables. Top with leftover sauce.