DINING ON THE PRAIRIE: Grass Fed Pot Roast, Carrots and Two Types of Potatoes

HAVE MERCY...it was so good.  Kind of like Yankee Pot Roast in Kansas.  

THE POT ROAST was slow cooked in my crockpot for 7 and a half hours so the roast was very tender.  Beforehand I seared the roast, I poured some olive oil in the crock pot and cut up an onion to simmer in the olive oil while I seared the sides of the roast in oil.  I used a cast iron skillet on the range before transporting the roast to the crockpot.

For an hour I let the roast cook in the olive oil with onions then added spring water covering the roast.  After an hour in the water, I added carrots and potatoes.  

It turned out well.  Of course I love organic ketch-up so I topped it off with some.  Hubby made the gravy for the potatoes.  He's a gravy kind of guy.  Together we had a wonderful meal on a cold day.

Next, I'll make stew with the left overs by adding corn, green beans and stewed tomatoes.  Dining On The Prairie is delicious. 

Blessings,

🏠d