“Of Course I Slaved For Hours” Slow Cooker Pot Roast

This recipe has lots of ingredients, but is really simple to make. Start the process at about 10:00 a.m.

Take the first 5 dried ingredients in the list and mix them together to make a rub. Rinse the roast, pat dry with a paper towel, and rub the mix onto all sides of it thoroughly. Pour the oil into a cast iron skillet (or other pan) and heat for a minute or two. Then add the roast and sear it on medium-high heat on all sides (about 6 to 7 minutes total).

While that’s browning, take a small bowl and mix the pot roast seasoning mix, Worcestershire sauce and cup of water together. Pour into the slow cooker and turn on low. When the roast is done browning, add it to the slow cooker and cover. Cook for 3 1/2 to 4 hours, or until about 2:00 p.m.

At around 2:00 p.m., slice the apple and chop all of the vegetables and such accordingly (you can also do this ahead of time). At that time, add the Golden Mushroom Soup and the sherry wine to the slow cooker, stirring it thoroughly with the sauce/juice already with the roast in the pot. Turn the roast onto its other side. Next add the potatoes, carrots, onion, mushrooms, turnip, apple, ginger and garlic, spreading it all around the roast. Finally, sprinkle the 5 remaining spices/herbs (allspice, salt, cinnamon, nutmeg and sage) all over the top of the roast and vegetables. Cover, and cook on low for another 4 to 4 1/2 hours, or until about 6:00 p.m.

I like to use a shoulder roast, or English roast, or the Whole Foods by my house has a fantastic “sirloin roast.” (You can also use a rump roast, or chuck roast, or just about any large cut of beef.) And just a note, the photo I took isn’t the greatest because it was SO yummy I completely forgot to snap a good picture before diving in. Serve it with fresh, warm buttered bread, and you have a dinner that will be talked about for a week!