Pot roasts are a throw back from past generations where Sunday dinner at grandma's house was a weekly tradition. Today many new cooks are intimidated by pot roasts and have never even tried cooking a pot roast. A pot roast dinner is actually a low cost highly nutritious way to serve an easy to fix hot meal.

Pot roasts are usually the cuts of beef known as the rump roast which is part of the steers leg or the chuck roast which is part of the steers shoulder. Pot roast meat is usually less expensive per pound than meats such as a tenderloin or sirloin tip which makes it an ideal choice for many families.

Because of the well marbled meat in a pot roast the fat and connective tissue make for a surprisingly tender flavorful and moist meal. Pot roasts should be slow cooked by a moist method such as braising or in a crock pot until the meat is well done. By slow cooking pot roast this inexpensive cut of meat is transformed into a tender rich and flavorful cut of meat. The palatable texture of a slow cooked pot roast blends wonderfully with cooked carrots, onions and potatoes allowing for an almost effortless meal.

Here is a simple pot roast recipe that will surely please y

our budget as well as your palate.

In a crock pot or other slow cooker combine

1 rump roast or chuck roast 1 bay leaf ½ onion, sliced in large chunks 1 large carrot, sliced in large chunks 12 peppercorns 1 tsp of salt Enough water or broth either chicken or vegetable to cover half way up the roast

Slow cook on low for 4-5 hours remove the pot roast from the liquid and serve with roasted potatoes and carrots.

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