Sorry for the ugly photo, wasn’t expecting to post it publicly. We made a great pot roast yesterday but have SO much meat relative to the veggies. Newish to slow cooking (work changes), but I’m looking to make more potatoes, carrots, and onions to use for leftovers. Base recipe was heavy on the garlic and herbs de Provence, with rosemary from my garden. Beef broth/Worcestershire/soy for umami. All suggestions are welcome!
by Tiny-Internet-5995
3 Comments
Just saw the recipe rule! It was this, with modifications. (Didn’t sear anything, did my own thing for spices and herbs, added russets. After cooking, removed the meat and veg, and thickened the cooking liquid in the crock pot with a slurry, lidless, on high). [https://www.sixsistersstuff.com/recipe/slow-cooker-perfect-pot-roast-recipe-and-homemade-gravy/](https://www.sixsistersstuff.com/recipe/slow-cooker-perfect-pot-roast-recipe-and-homemade-gravy/)
Whatever you do, make sure to include an acid (not too much), and some fat like butter or some fat from the leftover meat.
I’d also recommend Better than Boullion stock for a slow cooked, meaty taste. It’ll be great.
Saute the onions first, then you can slow cook the rest in stock.
I like to make extra veggies in a casserole for the same reason but wonder how to achieve the same flavor. Maybe I can borrow some liquid from the slow cooker once things have cooked down.