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Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Ingredients
3 to 4 pound bottom round roast 6 carrots, scrubbed and cut in chunks 4 stalks of celery cut into chunks 1 large yellow onion, sliced thickly 2 cloves of garlic, minced 4 cups water | 4 teaspoons beef base or bullion powder 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon dried marjoram 1 teaspoon garlic powder 1 tablespoon steak seasoning |
Step by Step Instructions
Mix water, bullion powder or base, soy and Worcestershire sauce, marjoram, garlic powder, steak seasoning and minced garlic in the bottom of your slow cooker vessel.
Place roast in the vessel and arrange the raw veggies around the meat.
Place the lid on the cooker and put the vessel into the heating sleeve.
I have cooked my roast from frozen and set the cooker on high for 8 hours. If your meat is thawed you can cook it on low for 6 to 8 hours or on high for 4 to 5 hours.
When roast is cooked to your liking remove it from the vessel and also remove the veggies to a separate bowl for serving. You can use the cooking liquid to make a gravy or serve as is.
Enjoy!
Classic Slow Cooked
Pot Roast
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