1 2 lb chuck roast
1 16 oz bottle Ken's Lite Raspberry Walnut Vinaigrette
1 cup water
3 carrots, sliced thinly
1 onion, quartered
2 5" twigs fresh rosemary, or 1 Tbsp dried rosemary
Pour some vinaigrette in the bottom of a crock pot. Place roast in center, cover with vinaigrette. Add water. Scatter carrots and onions evenly. Lay rosemary on top.
Cook on high about 8 hours, turning roast over about halfway through (to get the vinaigrette into the entire roast).
Remove roast to serving platter (it will fall apart). Remove and discard rosemary twigs (the leaves will have fallen off). With slotted spoon, remove vegetables from liquid.
Serve with potatoes cooked your way (I sliced 2 large russets into 1/2" slices, then quartered the slices, added a little water, and microwaved until tender).
Use crockpot liquid as au jus over everything. Pour over leftovers to keep meat from drying out and add flavor to vegetables.
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