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Pot roast for a slow cooker

by Carl Lundquist

A simple classic recipe pot roast for a slow cooker.

Buy a 3-5 lbs cheap beef cut either with a chunky shape like a rump roast, or rolled and tied. Tough, cheap cuts are the best cuts here -- they hold shape in the long sauteing. Rinse the roast and rub it heavily with salt, kosher is best. Let stand for an hour or two to allow the salt to draw the meat. Rinse salt off thoroughly.

Wash and cut a bunch of carrots or buy some bagged ones. Line the bottom of the crockpot with the carrots.

Wash and halve a quantity of new potatoes. Place them on the carrots as the next layer up.

Place the roast on top of the veggies, scatter in a few whole onions if you like them. Sprinkle the top of the roast with dried Lipton's onion soup mix. Put a bay leaf or tow on top of the roast. Add 1-1/2 cups water to the cooker sprinkling some on the roast. (Use less water if you did not draw the roast.) Cover the cooker and turn it on high or low as cooker would specify -- mine does it in 5-6 hours on high. Pot roasts are always well done.

When done, remove the roast. Remove the veggies to serving bowls. Use the pot liquid to make gravy by adding flour.