Kansas He-Man Pot Roast

I don’t like to do much cooking in the summer that doesn’t involve a grill. However, this pot roast uses a slow cooker and is easy to make. If you don’t think of it as the perfect summer food, let this be a prelude to the autumn that lies before us.

Not the most photogenic dish, but Jesse’s pot roast is hearty, delicious, and healthy! ·Serves 6 or more

-2-3 lb. Pot Roast -2 onions, quartered -5 medium-large red potatoes, halved -6-10 cloves of garlic -2 tbsp. Butter or margarine (we use olive oil blends of margarine) -8 oz. Baby carrots -4 cups Beef stock -1 sprig fresh rosemary -2 bay leaves -1 tsp. Liquid smoke -1/2 tsp. Thyme -1/2 tsp. Black pepper -3 tbsp. Worcestershire sauce -Juice of 1 large orange -Salt and pepper to taste

Score and sear pot roast in a skillet until browned on all sides. Put all ingredients in the crock pot or slow cooker, and leave for at least 6 hours, until the roast is falling apart. Serve with crusty bread and enjoy!