I sliced a couple of carrots and half of a small onion and placed them in the bottom of my crock pot. I placed the roast on top of the carrots and onions, seasoned with salt and pepper, then topped the roast with about 1 cup of leftover pasta sauce (Del Grosso's Fireworks sauce) that I had leftover in the fridge. I added a bit of torn fresh flat leaf parsley and then covered it cooked on high for about 5 hours until I got home. It was cooked to perfection and the pasta sauce kept it very moist. I served the pot roast with the carrots and fresh brussels sprouts that I lightly steamed first, then browned in butter with some sliced hickory smoked mini beef sausages. It was a very simple meal to put together and perfect for this very cold winter night. I snapped a couple photos below. Enjoy!
|Ready to begin slow cooking