A winter pot roast is the perfect match for a day when the rains took a breather and you want to get out in the garden, or at least get some seeds planted in the garage!
So simple to do in the morning:
Put the pot roast in a skillet with some bacon drippings and brown all sides, along with some hand fulls of onion, pepper, carrot, quash, potatoes, whatever you like. Pour the lot into the slow cooker and add a couple cups of wine, and broth, turn on high for 6 hours or less and take it out when the dinner salad is ready.
By Betty Albert Chronicles
California-born Betty Albert is a certified Naturopathic Doctor, author (“Lost in Italy and Loving it”, Amazon/Kindle), freelance writer, and speaker/presenter on health/wellness/longevity topics. She holds dear the art and science of proper cooking and healthy eating, and works as a lifestyle coach even in retirement. Past history include 20-year careers in corporation, professional photography and natural health. Her website is www.bettyalbertchronicles.com, and she can be reached at balbert7072@gmail.com.
View all of Betty Albert Chronicles's posts.
Travels About Town 