My favorite crock pot roast starts in a skillet. A drizzle of olive oil to sauté onion and mixed vegetables-I used carrots and turnips today. Next, the roast is browned on top, bottom, and sides to ensure all the juices stay inside during cooking. Salt and pepper is added along the way. Once the veggies and meat is added to the crockpot I use red wine or balsamic vinegar to scrape the bits from the bottom of the pan and then add a quart of chicken stock and cook down a bit. This is added to the crock pot and everything is cooked on low for 4-8 hours on low depending on size of roast. So good and even better on day two.
Recipes inspired by the weekly harvest on our full-diet farm in South Central, Kentucky.