Every day people go to fast food restaurants to grab their favorite burger, they might plan a get-together at Outback Steakhouse or they’ll sit down with their family to enjoy a nice pot roast. Little do they know about the role that these sources of beef play in the process of global warming.

Slow Cookers are great for meals you start in the morning, and you get a fully prepared dinner in one pot. We use a Rival Crock Pot that was very reasonably priced and has come in handy on multiple occasions. Ingredients 1 Bottom Round Roast - beef 2lbs5 carrots cut into chunks5 potatoes chunks or halfed2 onions3 garlic clovespeppercorns2-2 1/2...

Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef (often taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in an acidulated liquid in a covered dish.Boneless Chuck Roast, and 7-Bone pot roast are recommended, as they are very inexpensive, yet become very tender after braising. As with all braises, the slow cooking tenderizes the tough meat, while the liquid exchanges its flavor with that of the beef. The result of a good pot roast should be tender, succulent meat and a rich liquid that lends itself to gravy.Pot roast is often served with carrots and/or potatoes simmered in the cooking liquid. External linksClassical Pot Roast from Sara MoultonGood Eats Pot Roast from Alton Brown