One of my all time favorite easy comfort food meals, this Crockpot Yankee Pot Roast recipe turns out fall-apart good! The broth keeps it nice and moist, and be sure to save the broth for your leftovers as it makes a rich and delicious au jus for sandwiches.
2mediumrusset potatoes(quartered lengthwise and sliced)
½cupred wine(or use more broth)
1teaspooneach, salt & pepper(to taste)
2largeportobello mushrooms(optional, but a hubby favorite in our home)
Turn slow cooker onto low heat. Add onion and garlic to the bottom of slow cooker, then place pot roast portion on top of them.
Add vegetables: carrots, celery, potatoes and arrange around the sides of the pot roast, pour broth and red wine in over the meat and vegetables then season with garlic powder, paprika, salt & pepper. Top with a pat of butter and allow to cook 6-8 hours on low (depending on the size of your pot roast).
Remove the roast from your slow cooker when done and transfer to a cutting board or serving plate. Use a slotted spoon to transfer the roasted vegetables to a serving bowl.