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Easy Pot Roast


Recipe Description
Preparation Steps:
Level of Difficulty:
Time Needed:
Ingredients:
4 med potatoes, cubed
4 carrots, sliced
1 onion, sliced
3-4 rump or pot roast, cut in to serving size pieces
1 tsp salt
1/2 tsp pepper
1 bouillon cube
1/2 c boiling water​
Serves:
Serves 8​
Directions:
Put vegetables and meat in slow cooker. Stir in salt and pepper.
Dissolve bouillon cube in water, then pour over other ingredients.
Cover. Cook on LOW 10-12 hours​
 

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Is it possible to keep the roast whole and not cut it into serving size pieces before cooking?

Does this come out like a pot roast dinner or a stew? I"m thinking there isn't enough liquid for it to be a stew when done cooking, but I want to be sure as I am trying to get a feel for the recipe. :chef2:
 

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That is plenty of fluid for the roast, I usually cook mine dry, and the fluids come from the meat and veggies, so 1/2 cup is lots!

You could keep it whole. I usually toss mine in frozen and cook on high for 6 to 8 hours. More tender when done from frozen...
 
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