Caitlin Bensel; Food Stylist: Torie Cox
A slow-cooker pot roast is the ultimatecomfort food.
This recipe combines a rich, aromatic flavor with the convenience of a hands-off preparation.
Learn how to make slow-cooker pot roast.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
A few additional minutes to thicken a flavorful sauce is well worth it.
Refrigerate for up to four days or freeze for up to three months.
check that to bring the internal temperature of the meat to 165F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add a splash of broth or water if needed to help keep the meat moist.
pieces (about 1 lb.)
3celery stalks, cut diagonally into 2-in.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
pieces (about 4 oz.)
Add roast:
Place roast on top of vegetables.
Cook roast and vegetables:
Cook, covered, on LOW until tender, about 8 hours.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Slice roast:
Transfer roast to a cutting board.
Let rest 20 minutes before slicing; then cover with aluminum foil.
Sprinkle with 1/2 teaspoon of the salt.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cover with aluminum foil.
Serve sliced roast and vegetables with sauce; garnish with herb sprigs, if desired.
The liquid will keep your ingredients moist while gently cooking them through.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylidt Torie Cox
Credit:Caitlin Bensel; Food Stylidt Torie Cox
