One recipe that I've eaten many times throughout my life, and especially during the fall and winter seasons, is my mom's slow-cooker pot roast. My mom told me she first got a version of the recipe ...
It's not one for those who like a rare roast, but rather more for pot roast fans. Preheat the slow cooker to the lowest setting. Place a large, heavy-based frying pan over a high heat. Rub the oil ...
Stir until well combined. Add the browned beef to the slow cooker pot along with any resting juices. Stir lightly then cover with a lid and cook on High for 7–8 hours, or until the sauce is ...
This is a really important step because it locks in juices and flavor. Transfer roast to the slow cooker or heavy-duty oven roaster. In the same skillet used to brown the roast, cook the onion ...
Cut roast into 12 equal pieces. Place in 4.5 to 5.5-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on high 5 to 6 hours or on low 8 to 9 ...