In this video you can learn how to make an Italian pot roast. Put 1 cup of water into crock pot or large cook pot and add Italian seasoning. Slice the baby carrots in thirds or the regular carrots into thin (1/8 inch) slices. Slice the squash and zucchini into thick (1/4 inch) slices. Cut the onion into eight pieces and separate the layers. Peel the potatoes and cut into bite size chunks. Toss it all together and put half of everything into the crock pot or kettle. Add the wine and vinegar. Put a skillet on medium heat. Cut the roast into 2, 3 or 4 chunks depending on its size and shape. Rub the butter into all facets of the meat. Sprinkle the buttered meat with black and Cayenne pepper on one side. Put the chunks into the hot skillet peppered side down. Pepper the other side while the down side browns. Turn and brown the other side. Remove from skillet into the crock pot or kettle. Pour the tomato sauce on top of the roast chunks. Put the rest of the vegetable you prepared in the crock pot or kettle. Add the salt. Add water so that everything is covered with at least an inch of water. Sprinkle grain on top (it will float). Put the lid on the crock pot or kettle. For the crock pot, cook on low setting for 8 to 10 hours. For the kettle, cook on medium heat for 1-1/2 to 2 hours. If you cook on the stove top while you are away, add some extra water to account for what boils away. Serve with a salad and Italian bread for a complete meal.
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