Yankee-Style Pot Roast

1 pot roast, about 3 to 4 pounds

1 tsp sea salt (kosher salt is also an option)

¼ tsp lemon pepper

2 medium onions (cut into quarters)

1 bay leaf

2 tsp vinegar

5 cups water (or 4 cups water and 3/4 cups red wine)

1 celery (cut into 8 chunks)

4 carrots (cut into quarters)

1 small cabbage (wedged)

34 rose potatoes (whole)

Step 1
Sprinkle pot roast with salt and lemon pepper.
Place onions in slow cooker; place roast over the onions.
Add bay leaf, vinegar and water.

Step 2
Cover and cook on low for 5 to 7 hours or until the roast is tender. About 60 minutes before done, add potatoes. About 30 minutes before done, cook carrots, celery and cabbage wedges in boiling salted water until just tender. Remove meat and switch to high setting.

Add cooked carrot, celery and cabbage wedges to the liquids in crockpot; cover and cook on high for about 15 to 25 minutes or until vegetables are done.

Enjoy!

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Yankee-Style Pot Roast