Slow-cooker pot roast
1 2.5~3.5lb roast
3 medium sized carrots, peeled (or scrubbed really well) and cut diagonally into 1 inch pieces
2~3 medium sized potatoes (I prefer the waxy yukon gold potatoes, but I used russet today and it was ok. Just doesn't cook as well), peeled and cut into 1.5~2 inch chunks
1 large onion, peeled and cut in half and then into quarters
3 cloves garlic, peeled and ends trimmed
1 can diced tomatoes
salt and pepper to taste
oil (such as canola or olive) to coat the pan for searing the meat
- Pat the roast dry of any excess moisture on the surface with a paper towel. (Otherwise it won't brown) Season it generously on all sides with salt and pepper. Heat the oil in a large skillet over medium-high heat until slightly smoking. Add the roast and sear the meat on all sides.
- Toss all the ingredients in the bowl of a slow-cooker, set to low and let cook for 6~8 hours. The longer the more tender your meat will be. The meat should just fall apart so don't bother slicing when you serve it.