Slow Cooker Pot Roast and Brussels Sprouts

29 Dec

I am really enjoying experimenting with my new slow cooker. I see why people start cooking this way. It’s all prep and then let it work its magic for a few hours… then when the timer is up, a hot meal is all done.  Fantastic.

So it seemed like the perfect place to make a pot roast.  I really had no idea what I was doing, so I decided to wing it.

I threw a roast in some chicken broth and Worcestershire sauce, added onions, and topped with ketchup.

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(Yes… I stirred it all together before turning it on)

It smelled AMAZING while it was cooking.

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We paired it with the brussels sprouts that we love to make (Recipe at the bottom of this post).  This would make the time that I learned that the brussels in brussels sprouts is actually plural.  Nearly 30 years and I never knew that.  Learn something new everyday!

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The onions with this were fantastic.  The meat itself was good, but no “Grandma’s Pot Roast.”  I may try to cook it a bit longer next time as it wasn’t as soft as I would have liked it to be.  But it sure was easy!

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2 Responses to “Slow Cooker Pot Roast and Brussels Sprouts”

  1. Amy Nebb December 29, 2010 at 12:56 pm #

    I never used a slow cooker when I made pot roast, but “slow and long” is the only way to cook a pot roast. Throwing in potatoes and carrots is a good idea, but they don’t need to cook as long as the meat, so they’re best thrown in at the end.

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  1. Corner Shop Cafe « - May 20, 2011

    […] ordered the brussels sprouts, which sounded similar to our favorite preparation method, however, these were very dissapointing.  A little too oily, a little undercooked, a little low in […]

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