Pot Roast

It was cold and rainy today. I thought it was a perfect day to make pot roast. Even though I would have made pot roast no matter what the weather was.

I always use my crock pot. I throw in potatoes on the bottom, then the veggies, then the meat. Usually, I use carrots and celery, but I had other stuff in my fridge.

Here's what I did:

Brown 1 lb beef cut into quarters. Salt, pepper and garlic powder. Set aside.
Fry sliced potatoes (2 potatoes) Throw in crock pot
Fry eggplant slices. Throw in crock pot
Fry one onion, sliced. Throw in crock pot.
Put meat on top. Close the lid. Cook on high 4-5 hours.

Make sure you season every thing you add to taste.

Also, with a crock pot, try not to open the lid and peek. Each time you open it adds 15 more minutes of cook time. Plus, opening the lid helps the juices and flavor escape. You wouldn't want that.

If you don't like how your pot roast turned out, you can save it. Add olive oil and balsamic vinegar to each serving and mix it up. That will fix anything. Or ketchup, but that's a little too obvious.