recipe: pot roast

i like to make pot roast by putting it in the crock pot in the morning, going out of the house during the day and coming home to a delicious smelling house and dinner is ready. i also like to use leftover pot roast to make the most enchiladas (recipe already posted).

you'll need:
2 - 2 1/2 pounds roast: either beef (chuck roast) or pork (i used the dark meat end of a large tenderloin)
2 1/2 cups vegetables (like onions, potatoes, and carrots) all cut to the same size
1/4 cup dry white wine
2 tablespoons canola or cooking oil
spices (either a packet of lipton onion soup mix or individual spices: 1/2 tsp granulated garlic, 1/2 tsp granulated onion, 1/4 tsp ground black pepper, 1/2 tsp salt)
boullion (if using pork roast use chicken boullion, if using beef use beef boullion. i prefer "better than boullion" paste- use 1/2 tsp but you can use a dried cube of boullion too)

to make:

*crock pot method*
put wine in bottom of crockpot and mix in boullion. place vegetables in crockpot. rub roast with oil then spices then put it in the crockpot. cook on low for 6-8 hours or on high for 4-5 hours.

*oven roasted method*
pour wine in shallow baking dish (prefer glass) and mix in boullion. rub roast with oil and spices and place in baking dish. place vegetables in dish surrounding roast. bake at 400 degrees for 30 minutes then lower heat to 300 for 2 hours (or until meat is cooked through).