limey wrote:
> I have a crockpot that is barely used and has been gathering dust and
> cobwebs.
>
> Anyway, as an experiment I decided to make a pot roast in it today - got up
> at 6 a.m. (that's for the birds) to prepare the vegetables and brown the
> meat, since it apparently takes anywhere from 10 to 12 hours to cook. It
> has been cooking now on low for about 4-1/2 hours.
>
> For the liquid I added an undrained can of stewed tomatoes and about 1/2 cup
> of water. Am I going to finish up with hard vegetables at this rate? If
> so, are there any suggestins?
>
> Dora

Dora--your veggies should be done. I often put the carrots and
potatoes on the bottom, and meat on top to ensure the veggies get done.

Whenever I make a pot roast, I use a can of Campbell's tomato soup, a
small bottle of beer, and a packet of taco seasoning. Makes a lot of
liquid, but the sauce is nice and spicy. I also quarter 2 or 3 vadalia
onions along with the potatoes and carrots--the onions cook up
beautifully in a crock pot--r3