Peking Slow-Cooker Pot Roast

Slipping slices of garlic into the roast adds wonderful flavor! Plus it allows the marinade to really penetrate the meat.

Slipping slices of garlic into the roast adds wonderful flavor! Plus it allows the marinade to really penetrate the meat.

For the most-tender roasts you need to use a crock pot. It’s easy – just put the roast in with a liquid – and cook for 8 – 10 hours on low heat. The result is pure yum!

My 500 Low Carb Recipes cookbook calls for a pot roast that takes 2 days to make – 1 day to soak the roast in a marinade and the 2nd day for cooking.

Monday I sliced holes in my roast and shoved pieces of garlic into each hole. Then I marinated the roast in cider vinegar and water mixture. The marinating roast sat in the fridge for 24 hours. I rotated the roast about every 4-6 hours to make sure the thing marinated. Read More