Ingredients for pot roast are ready to go.
Making a pot roast requires moisture and a long cooking time at low temperatures to break down the fibers in cheaper cuts of meat. The bigger the size of the pot roast, the longer it will take to become tender. Whether you're using a slow cooker, oven or a pot on top of the stove, vinegar will tenderize the meat even more. Combine the tangy taste of the vinegar with the mellowness of potatoes and cabbage for a complete dinner.
Instructions
1. Combine the apple cider vinegar, chicken broth or water and orange juice in large bowl. Submerge the pot roast into the liquids. Add additional vinegar and water until the pot roast is covered. Cover the bowl with plastic wrap and refrigerate overnight.
2. Remove the pot roast from the marinade and wipe dry. Put the cooking oil in a saute pan over high heat. Brown the top, bottom and sides of the pot roast. Lower the heat to medium. Add the marinade to the pan. Bring to a boil.
3. Transfer the meat and marinade to a slow cooker. Add the bay leaves, carrots and onion. Cook on high for three hours. Remove the meat. Remove the carrots and onion and discard.
4. Heat the potatoes in the microwave on high for two minutes. This doesn't cook them, it gets them hot so they won't lower the temperature of the liquid in the slow cooker that much. Add to the slow cooker. Heat the carrot slices and the cabbage wedges, each for two minutes in the microwave. Add to the slow cooker.
5. Place the pot roast back in the slow cooker on top of the vegetables. Cook on high for another hour or until the meat is falling apart tender and the vegetables are cooked through.
6. Thicken the liquid in the slow cooker by adding 1/2 tbsp. cornstarch for every cup. Make a paste of the cornstarch and a little water before adding to the hot liquid. The cornstarch should thicken the liquid within 10 to 15 minutes.
Tags: slow cooker, carrots onion, Cook high, liquid slow, liquid slow cooker
