History of the Pot Roast.

Pot roast is a braised beef dish made by browning a roast-sized piece of beef before slow cooking the meat in a covered dish, sometimes with vegetables, in or over liquid.

In North America, where it is also known as "Yankee pot roast", the dish is often served with vegetables such as carrots, potatoes and onions simmered in the cooking liquid. Pot roast is an American variation of the French dish boeuf a la mode that has been modified by influences from German Americans and American Jews.

Basically it’s a slow cooker filled with the aroma of home.

Recipe

Slow Cooker Pot Roast

• 1 Chuck Roast

• 1 box Swanson’s beef broth

• 1 large yellow onion, sliced

• 1 bag baby carrots

• 4 tablespoons Kosher Salt (it adheres to the meat better)

• Cracked black pepper

• 4 tablespoons olive oil

Directions

1. Heat olive oil in a cast iron skillet over medium heat

2. Cover chuck roast with Kosher salt and black pepper

3. Add the roast to the VERY hot skillet and brown for about 4 min on each side.

4. Pour the beef broth into the slow cooker and turn it on High

5. Remove the roast from the skillet and add to the the slow cooker filled with broth

6. Deglaze by adding more olive oil to the skillet and scrap the little golden bits of heaven from the bottom of the skillet and

7. Add the sliced onions and saute

8. Toss the onions around with tongs for about 5 min and then add to the slow cooker on top of the roast

9. Repeat steps 6 and 7 with the carrots

10. Close slow cooker and cook on high for 5 hours and low for 1 hour.

Recipe

Homestyle Mashed Potatoes

• 4 large russet potatoes

• 8 oz sour cream

• 4 oz cream cheese

• 1 cup shredded cheddar cheese

• 3 tablespoons butter

• Salt and Pepper to taste

• Crumbled bacon

Directions

1. Fill large pot with water and a pinch of salt, bring to boil

2. Rinse and peel two of the potatoes and leave the skin on the other two.

3. Cut the potatoes into 1 inch pieces

4. Add the taters to the boiling water and boil until tender. Use the *fork test to make sure the potatoes are cooked all the way through

5. Once the potatoes are done, drain them through a strainer

6. Pour the potatoes back in the empty pot

7. stir in the sour cream, cream cheese, cheddar, bacon, butter and salt and pepper.

8. Use a hand mixer and blend together until smooth

Recipe

Fresh Purple Hull Peas

• 1/2 pound farmers market fresh purple hull peas

• 1/2 cup chicken broth

• 3 slices cooked bacon

• salt and pepper to taste

• 1 tablespoon butter

Directions

1. In a small pot over medium heat combine peas, broth, butter, bacon and salt & pepper

2. Bring to boil

3. Reduce heat and cover for 30 min.