Nothing beats coming home to the smell of Sunday dinner filling your house and the comforting happiness of knowing that supper is ready.  Oh, crock pot of mine, I love you.  Especially in the chilly Fall and Winter months when my time is better spent curled up by a fire with the Man than cooking in my cold kitchen (whoever decided to put tile down in there had certainly never had to stand on it for any length of time in the winter).

So, without further ado, I bring you the pinnacle of procrastination, the epoch of easy, the tidal wave of tastiness, the king of all the crockery: the Pot Roast.  I throw mine in frozen with a bit of seasoning and a lot of veggies, so the only prep work and forethought required is peeling some carrots.

You should absolutely use this recipe for gravy if you're feeling up to taking this dish to the next level of greatness.
makes: 4 servings
takes: 10 mins. prep- 8-10 hours in crock pot

1-2 lb. beef roast, frozen (if thawed, cook only for 6 hours on high or 8 hours on low)
3-4 potatoes
1 lb. carrots
1 onion

1/4 tsp. fresh ground pepper
1/4 tsp. fresh ground coffee
1/2 tsp Tarragon
1/2 tsp. seasoned salt
1/4 cup balsamic vinegar
1/4 cup water or beef broth
3 cloves garlic, minced.

Peel the carrots and slice into 3 inch pieces.  Scrub the potatoes and slice into quarters.  Peel the onion and slice into quarters.  

Place the roast in the crock pot and surround it with the vegetables.  Pour the water or broth over the roast, then the balsamic.  Sprinkle spices over the roast and the vegetables and cook on High for 8 hours or on Low for 10.  Enjoy!

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