This, my friends, is my husband's favorite meal of all times. And fortunately for me, it's so easy! Two words, CROCK POT.
We are blessed to be able to get delicious grass-fed beef from a local farmer. We get so many different roast cuts, but they all turn out deliciously moist when they cook on low for 8 hours.
We season the beef liberally with salt, pepper, and minced garlic and pour a little tamari over it as well as 3/4 cup of water before cooking. I know some peeps like to pour in a can of coke instead. That works, too.
I usually include peeled carrots and potatoes, but for some reason on this night we didn't have any. So mashed potatoes and peas did the trick.
With pot roast, leftovers are always plentiful. Italian Beef is one of our favorites the second night, and it can be heated through in the crock pot as well.
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