Ask me what my favorite meal was growing up. After some thought, it’s likely I’ll say…
“Pot Roast!”
Food is my favorite all together, so I struggle to pick a favorite, but my mom always made the best pot roast. It wasn’t necessarily the roast that got me though – it was the dang carrots!
When you add vegetables into the crock pot they become just as fall apart delicious as the meat. Not to mention the fact that they taste all pot-roasty (yeah…) and good by the time they’re through cooking.
Dearest’s dad even knows how much I love them and when we have pot roast at their house, he adds in extra for me. Swoon!
This, my friends? Was my first attempt at a pot roast alone. I’ve always had someone there to ask questions or to seek the approval of. But, I’m proud to say that in the making of this roast, I didn’t need backup or even reassurance. It made me feel so accomplished…obviously! 
What was your favorite family meal growing up?
Slow Cooker Roast & Vegetables
Recipe From: Jessica
2 lb. beef chuck roast
32 oz. beef stock
1 onion, chopped
1 green bell pepper, chopped
5 celery stalks, chopped
2 c. baby carrots, halved
2 large potatoes, chopped
Salt & Pepper
Season chuck roast with salt and pepper on both sides and place in the slow cooker.
Pour in beef stock, covering the entire roast. Add in bell peppers and onions. Set on Low and leave for 4 hours.
After 4 hours, add in celery, carrots, and potatoes. Leave on Low for another 4 hours.
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