Crockpot Roast and Vegetables

Searing and glazing is the secret. Just falls apart when done and the meal is savory.

1. Douse roast with Goya Adoba on all sides
2. Sear roast in pan on high heat in 1 1/2 tbsp olive oil until browned on all sides
3. Place in crock pot (turned off)

The following steps to be done in same skillet that your seared in:

1. Stir sliced onion into saute pan and add salt - 2 min
2. Stir in 1/2 tbsp balsamic vinegar
3. Stir in diced tomatoes (drained) - stir 3-4 minutes
4. Add chopped celery and carrot and stir until well coated
5. Saute and stir about 2 minStir in 1 tbsp honey
6. Stir in 1 to 2 tablespoons tomato paste
7. Add several splashes of Worcestershire sauce
8. Saute and stir 1 min
9. Turn off heat under skillet

Now, on to the crock pot:

1. Throw potatoes (4-6 large cut into large cubes) onto roast
2. Empty contents of skillet on top of roast and potatoes in crock pot (so as to coat them)
3. Pick up roast and set it on top of vegetables (now it is nice and glazed and the veggies and potatoes are under the roast)
4. Add 1/2 to 3/4 cup chicken broth
5. Cover set crock pot to low for 8-11 hours (depending on size of roast) and just turn off when meats easily falls apart when pulled