Main Dishes

Pot Roast

Name: Pot Roast
Ingredients: 3–4 lb roast; 4 medium potatoes, cubed; 4 carrots, sliced; 1 onion, sliced; 1 tsp salt; ½ tsp pepper; 1 bouillon cube; ½ c boiling water

From the kitchen of Patty Hykes

Few dishes are more central to the Midwestern Sunday table than pot roast. Slow-cooked through the morning while the family was at church, it was ready by the time everyone returned — a rhythm that defined Sunday in communities like Medina County for generations. For the April family, gathered around Elwin and Mary's table, this was the kind of meal that anchored the week.

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Ingredients

3–4 lb roast
4 medium potatoes, cubed
4 carrots, sliced
1 onion, sliced
1 tsp salt
½ tsp pepper
1 bouillon cube
½ c boiling water

Instructions

Put vegetables and meat in slow cooker.
Dissolve bouillon cube in water and pour into slow cooker.
Cover and cook on low 10–12 hours.