Helping you nourish your family wisely 

Pot Roast

I make my roast in a West Bend Slow Cooker because I can transfer the pan to the stove top to brown the roast and to make gravy at the end.

Brown roast in pot on stovetop for several minutes, then transfer to slow-cooker base.  Add water, onions, garlic, salt, several grinds on the grinder of black pepper, basil, tarragon, and thyme.  Cover and cook on high for 4 hours or on low all day.

Before serving, remove roast from pot.  Place pot on stove top, add fish sauce, and bring juices to a boil.  Meanwhile, combine arrowroot and water in a glass measuring cup.  Pour arrowroot mixture into boiling juices and stir constantly until thickened.

I serve my pot roast with mashed potatoes (add heavy cream, butter, sour cream, and garlic for a delicious treat), gravy, steamed carrots or green beans, and sauerkraut.

Having trouble juggling it all?  Anne's book may be just what you need.

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