My gratitude goes out to whoever invented the slow cooker. But it was Mom Clemens, my mother-in-law, who taught me the simple trick for achieving fork tender and juicy pot roast. Simply seal the lid with a layer of foil and don’t lift it until the meat is done. Before this step, my roasts were dry.
For wonderful flavor and easy seasoning, I sprinkle a package of onion soup mix over the roast. Add cleaned and halved carrots to the pot around the meat for a quick veggie. Cover the opening with foil, pop on the lid, and cook on high heat for at least four hours–about the time from wake-up to getting home from church. Instant main dish! Just add a salad or fresh fruit, hot quick bread, or mashed potatoes and it’s a meal. [Bring out cookies from the freezer.] The most important thing is eating with family around the table.