For today's pot roast, I sliced an onion and put it in the bottom of the crock pot, then placed the roast on top and cut up 3 carrots and placed them around the roast. I had a bowl of fresh brussel sprouts in the fridge so I tossed them in along with a cup of fresh sliced mushrooms that were left from the weekend. Basically, I cleaned out the odds and ends in my fridge. I added a splash of wine and then seasoned the top of the roast with kosher salt, black pepper, smoked paprika, thyme and a little celery salt. It literally took me only 9 minutes from start to "putting the lid on" and cooking all day long.
Before serving dinner, I removed the roast, sliced it and then added a little salt to the juice in the crock pot and topped the pot roast, carrots and brussel sprouts with the "au jus" alongside the Parmesan Cauliflower Mash left from last night's dinner. It was great to come home to a home-cooked meal that was waiting for me! I really need to use my crock pot more frequently. I snapped a couple photos below. Enjoy!
|Right before closing the lid to cook all day long...it doesn't get much easier!|