Friday, January 9, 2009


My idea of supper is one that is cooked for me when I get home. Teaching is one tiring profession and making supper at the end of a long day is not my idea of relaxing. Thus, my new favorite friend is the slow cooker. Tonight's supper is roast with carrots and potatoes and some bread on the side. Don't you want to just swan dive into that loaf of bread? It's from a local bakery and the first day you get the bread, the outside is crunchy crunchy and the inside is soooooooft. (Seize the moment, because it levels off quickly!)

Here is the roast recipe:

*3-4 lb beef chuck roast
*4 potatoes (we use 6-8 small red bliss and quarter them)
*carrots (we use baby carrots for convenience)
*1 medium onion sliced into wedges
*1/2 cup of plum jam or preserves
*1/3 cup of marsala cooking wine
*1/2 cup of water
* 2tsp. basil
*1 tsp. garlic salt
*1/2 tsp. black pepper

The recipe calls for parsnip too, but I don't remember how much. Parsnip is not on my list of things I'd like to eat in a roast.

Cut the potatoes, carrots and onion and place them in the bottom of the slow cooker.
Mix the plum jam, cooking wine, water, basil, garlic, and black pepper together.
Place roast on top of the vegetables and pour the mixture over the roast.
Cook for 11-12 hours on low or 5-6 hours on high.

When it is finished, mix 3 TBsp of water and 3 TBsp of corn starch together in a pan. Skim the fat off the juices in the slow cooker and pour the juices into the pan. Heat several minutes until the gravy is thickened.



  1. i made a pot roast,as i call them the other night and on a cold winter night nothing is better and with that great looking freshly baked bread, fantastic.

  2. I like the idea of the plum jam - sounds yummy!

  3. Hey Keri! I'm holding a giveaway over on my blog, I thought you might like to enter. : )

  4. hi!
    Another born-again, fabric loving Christian kindred spirit here! - lovely to meet you!. I just found your blog and THIS recipe and wanted to say - YUM!!! I have never used my slow cooker to cook a roast in and this one with the plum jam and marsala sounds fabulous!!! *drool* We are smack in the middle of one of our hottest ever summer's here in Perth Western Australia (it about 45c today - that's about 115F!! - whew!), but truly truly, as soon as we have a nice cool day I will be making "Kerry's Quaint and Quirky Pot Roast!!"... and btw - HOW CUTE ARE YOU adorable girl! sitting on your porch there, what a doll!!
    Well, off to check out more of your blog and perhaps look for a few more recipes ;)!!
    God Bless you Keri!
    hugs from Down Under



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