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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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Snowed in one day so we decided to make a pot roast in the slow cooker with some vegetables for some fresh soup. The spices aren't exact as I wasn't really paying attention when adding them. But the amounts should be pretty close. Also, you need a big, temperature controlled slow cooker for this. Ingredients:
4 lbs beef shoulder |
30 ounces chicken stock |
30 ounces beef stock |
14 ounces diced tomatoes |
14 ounces corn |
14 ounces peas |
14 ounces kidney beans |
30 ounces potatoes (sliced, i sometimes 1/2-inch cube them instead) |
30 ounces sliced carrots |
1 small yellow onion (diced) |
1/2 cup pasta (i use radiatore) |
1 tablespoon dried rosemary |
2 teaspoons dalmation sage |
2 teaspoons thyme |
1 teaspoon marjoram |
1 teaspoon minced garlic |
1 teaspoon crushed red pepper flakes |
1 tablespoon sea salt |
1 tablespoon black pepper |
2 bay leaves |
1 tablespoon oregano |
Directions:
1. Do a rosemary and salt rub on the roast first, then put it in a slow cooker with the stock and brought the temperature up to 200'.
2. Add everything else except the pasta and keep it between 175' and 200'
3. Stir every 20-30 minutes for about 5 hours.
4. Bring to a boil, add the pasta, put the lid on and keep it at a boil for about 2-3 minutes, then drop the temperature back down to about 100'.
5. When serving, take the roast out and cut individual pieces for everyone's bowls (it was tender enough to pull apart with a couple forks). Serve with bread and butter for dipping.
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