Prepping for Pot Roast tonight.
Seared and got it started in crock pot last night. Partially cooked it for 2 hours and left to cool outside overnight. This way it is cold and much more sliceable.
I strained out the vegetables from the braising liquid and will thicken it to taste and season with fresh Rosemary. About 2 hours before service I will reheat the sliced beef in the slow cooker and bring it the rest of the way tender without it being shredded and falling apart which I do not like.
Some sour cream mashed potatoes and Cheddar Bay Biscuits will complete the meal
