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| Autumn Pot Roast |
"This pot roast is infused with sparkling tomatoes, onions, carrots, and potatoes and is prepared in a sluggish cooker."
Ingredients :
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 teaspoons dried parsley
- 2 teaspoons dried oregano
- 2 kilos red meat pot roast
- four potatoes, reduce into chunks
- 2 cups baby carrots
- 1 tomato, cut into chunks
- 1/2 yellow onion, reduce into chunks
- 1 (6.Five ounce) can tomato sauce
- 1/2 cup water
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 4H15M |
|---|
- Sprinkle salt, black pepper, parsley, and oregano evenly over pork pot roast. Place roast in a gradual cooker; add potatoes, carrots, tomato, and onion atop the beef. Pour tomato sauce and water over the red meat and vegetables.
- Cook on High for 4 hours.
Notes :
- Try the usage of a Reynolds® gradual cooker liner for your sluggish cooker for simpler cleanup.
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