Carolyn 'NaNa' Fort-Riley's Homemade Pot Roast

by Arlita Powell
(College Park Georgia)

Pot Roast

Ingredients

Pot Roast 5 lbs
Potatoes 5(Russet)
Carrots 6
Onions 2(White or Vidalia)
Water chestnuts
Frozen or fresh Green peas
Celery 2 stalks
Depending on the circumstances NaNa may add corn, pimento, or numerous other dried beans or peas.

Mrs. Dash Basil and Dried Tomato
Black Pepper (ground)
Oregano (to taste)
Garlic powder

Olive Oil

Fill crockpot 1/4 of the way with water. Cut the crockpot on high or 300 degrees. I do not use salt. If you choose to add it, salt to your taste into the heating water.

Wash carrots, potatoes, and celery. Peel (if desired) potatoes and cut into cubes. Dice the carrots and the celery.

Place 1/4 cup of olive oil, basil/dried tomato, oregano and garlic powder in a sauce pan and heat briefly. Add the water chestnuts (mind the splatter hazard) then a minute later add the onions but do not carmelize. Allow the mixture medium heat for 3 minutes. Add this mixture to the water in the crockpot.

Place a tablespoon of olive oil in a skillet. Turn the stove on Medium-High and heat the skillet for a minute. Carefully brown each side of the pot roast for 30 seconds. Place the browned pot roast into the crockpot.

Cover and allow 4-6 hours of slow cooking.

Add the green peas 30 minutes before serving.

This recipe will makes a juicy pot roast that can be used for soup, sandwiches, or can be served with rice or homemade bread.