Ready in 45 minutes
At the end of a cold winter’s day, tuck into a delicious hot meal that’s full of cooked-for-hours flavor without hours of kitchen labor. It's wintertime and you've been out all day snowboarding, skiing, ice skating, snowshoeing, or engaging in that most rigorous winter sport--shopping the holiday sales. After all that activity, wouldn't it be nice to sit down to a home-cooked meal? We say let your slow cooker do all the work while you're busy having a life.
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Brown the roast the night before, then pop all the ingredients into your slow cooker before you head out the door.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
Vanessa Greaves & Carl Hanson
This comforting meal takes minimal prep work, and most of that can be done ahead of time. The pot roast recipe has potatoes and carrots built right in, but we make sure you also get your fresh greens with a bright and sassy spinach salad laced with pomegranate seeds, feta cheese, and crunchy walnuts. What's for dessert? How about a simple, custardy bread pudding studded with raisins. If you want to pour a nice glass of wine with your dinner, Carl Hanson has some recommendations. Wine Pairing Pot roast is pretty wine-friendly. It's an American classic, so I might stick with an American wine here--a nice big red that fills the mouth and warms the belly. A California Cabernet Sauvignon or Zinfandel would be terrific; same goes for a Merlot or Cabernet from Washington.
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