- Chuck Roast
- Carrots – one per person plus one for the pot
- Potatoes – one per person plus one for the pot
- Juice – enough to cover the roast; use water if you run out of juice
- Salt – one teaspoon per pound of meat
Assign one helper to peel the carrots and another to wash the potatoes. These vegetables can be cut into bite-sized pieces, or cooked whole.
Place roast in a large roasting pan or crockpot. Surround with vegetables. Sprinkle with salt, then cover with juice. My favorite is apple juice/cider, but orange juice and cranberry juice also taste good. Cook in crockpot all day, or in 350 degree oven for approximately three hours.
This is a great Sunday dinner. Preparation can be done on Saturday and stored in the refrigerator overnight. Pop the roast into the oven in the morning, and dinner is ready when we get home from church.