There is nothing better than throwing a bunch of ingredients into a crockpot in the A.M. and letting it simmer away while you complete the other 5,000 errands you have to do that day.
Slow-cookers, or Crock-Pots, became a staple of American households during the 1970’s, as women began working outside of the home more and more. These allowed women to start their dinners in the morning before they left for work, and come home to a fully cooked meal at the end of the day. It also allowed for little cleanup, using one vessel to create the meal instead of various pots and pans. While these machines are commonly known as Crock-Pots, that name was patented in 1971 by Robert Glen Martin and The Rival Company. Sunbeam Products bought the Crock-Pot out, and there are a variety of companies that offer similar products (Cuisinart, KitchenAid, and Magic Chef to name a few).
I love my Crock-Pot. I have a few favorites to make in it- Mac and Cheese, Buffalo Chicken Dip, and of course Pot Roast! Pot Roast is probably one of the easiest meals to make in the Crock-Pot, as it only requires a small handful of ingredients. Potatoes, onion, carrots, and beef. What else could go wrong?
Taste and Reviews
Ummm amazing! Obviously! We served the pot roast over a bowl of egg noodles and added some more salt and pepper for taste. Because of the fat content of chuck roast, the meal is very flavorful. I advise if you are making it to do a smaller portion, or make it when you are having others over for dinner. While the meal reheats well, the fat coagulates on the top of the dish and could seem a bit unappetizing. Overall, we certainly will make this dish again!