What's in YOUR Crock-Pot?

There is NOTHING like coming home on a wet Seattle day, and entering the house filled with a fog of slow cooked goodness! Here's my first pot-roast of the season. I did something different this time around, as I soaked the meat for a day in a Louisiana style marinade. Then the night before I was ready to slow cook, I seared both sides of the meat in EVOO then placed on a bed of thick cut onions, covered with a few slices of bacon all nestled nicely in my crock-pot container. And for extra goodness, tossed in slices of fresh sliced garlic AND grabbed some large whole garlic, cut tops off and wrapped in cheese cloth.

Boom! That's it. Next morning I pulled out the crock-pot container while getting ready for work, then as I was ready to walk out the door I set the timer for 8 hours on low and she was ready when I got home. Ahhhhhh, I could smell the garlic and hint of marinade as I approached the front door. SUPER EASY. That's the beauty of a crock-pot.

Served with a topping of STUBB'S Honey-Pecan BBQ Sauce. The whole garlic is like butter, you can spread on toasted bread of choice or as a side note to the meat and onions. (I toss the bacon when done, as I use it to help keep moisture in and don't care for a some bacon flavor but perhaps you will). So that's it! I shared my first seasonal slow cooker recipe.

What's in YOUR Crock-Pot? - Shellie Hart

What it looked like the night 'before' prep. Drizzle just a LITTLE bit of marinade on top.