January is National Slow Cooker Month. It’s a great time to pull out your Crock Pot and learn a few new recipes to come home to on cold January nights. This one is from WRAL’s Local Dish and features North Carolina root vegetables, like carrots, that are in season during the cold winter months. Root vegetables grow underground, are nutrient-dense and in season fall through the spring. Try adding other cold-season vegetables to your pot roast, such as parsnips, sweet potatoes, Brussel sprouts and rutabagas to enjoy a local harvest year round. Lisa suggest adding diced or stewed tomatoes and a little red wine to the recipe as well.
- 3 pounds boneless beef roast
- 3 russet potatoes (peeled and diced)
- 2 large carrots (sliced)
- 1 large onion (sliced or diced)
- 1 pack mushrooms (small, sliced )
- 1⁄2 cup water or beef broth
- 1⁄4 cup Worcestershire sauce
- Salt and pepper
Heat a frying pan to medium-high heat and spray with Pam or coat with Olive Oil. Salt and pepper the roast. Then brown on all sides. Place the vegetables in the bottom of your crock pot and season with salt and pepper. Then place the meat on top of the vegetables. Pour the liquids over the meat and vegetables. Cook on high for 6 hours or on low for 10 hours.