Hurricane Irma Pot Roast

When it looked like Hurricane Irma was going to hit us, we prepped by making up a big recipe of this pot roast.  Luckily, we weren't hit, but we enjoyed the pot roast anyway.​


2 3/4 lb. bottom round roast or other inexpensive cut

2 teaspoons Kosher salt

1 1/2 teaspoons black pepper

3-4 tablespoon Unflavored Extra Virgin or Garlic Olive Oil

1/3-1/2 cup Pomegranate Balsamic Vinegar

3+ cups beef broth

2 medium onions, cut in large wedges

4 carrots, cut in 2 inch pieces

4 Yukon Gold potatoes, cut in 2 inch pieces

1 5-inch sprig rosemary

8-10 sprigs thyme

Sprinkle the salt and pepper all over the meat. In a large skillet, brown the meat on all sides in the oil of your choice. Place it in your slow cooker. Surround it with the onions, carrots and potatoes. Pour in the balsamic vinegar, followed by the beef broth until the roast has liquid about halfway up the sides. Tie the rosemary and thyme in a bundle and submerge in the liquid.

Set your slow cooker for 8 hours. When it's done, remove the meat from the liquid and let sit about 15 minutes, covered. Place the vegetables in a bowl. Strain the remaining liquid to serve alongside the roast. Slice the roast and enjoy.

You can eat the roast as is, in sandwiches, and even shredded in marinara sauce. Batten down the hatches and enjoy.

Serves 6 plus some leftovers.