Sunday Dinners: Pot Roast (minus the roast)

[Note: This is the first in a series, entitled "Sunday Dinners." Each post in the series will highlight a meal that takes a bit extra work, but is fitting for extra special occasions, like Sunday dinners.]

Do you have memories of Sunday dinners after church?

Eating pot roast, with those delicious tender potatoes and carrots, simmered to perfection? Lots of noise, people talking over each other?

Or maybe that was just me.

Either way, I remember those Sunday dinners, perhaps with too much fondness.

I liked the relaxed pace and conversation over the dinner table. It was one of the few times in the week where my large family was all together.

These days, I no longer eat the "roast" (ie. meat) part of the dish, but I think we needn't throw the baby out with the bathwater (that's a horrible analogy, isn't it?).

I've always thought the best part of the traditional roast are the potatoes and carrots anyhow. The slow-cooked taste is what sets it apart.

For Easter dinner on Sunday, I made this dish, one that complimented the "meaty" savory lentil loaf I made to accompany it.

The apple juice in the recipe gives the veggies a slightly sweet taste (without being overbearing). The bay leaf, onions, and other seasonings blend together to compliment the sweet so the end result are veggies that impart a depth of flavor and texture that is satisfying and wholesome.

Best thing about the dish?

It takes about 10 minutes to put together, put it in the slow-cooker, and forget about it (while you enjoy the gentle aroma of the potatoes as they simmer away).

Slow-cooker Potatoes & Carrots

GF, SF

Serves 8 (or more!)

You will need:

• 10-12 small/medium yukon gold or red potatoes
• 4 medium carrots
• 1 medium onion
• 3-4 bay leaves
• 2 cups apple juice/cider
• 1/2 tsp. mustard powder
• 1/4 tsp. MSG-free seasoning salt or sea salt
• 2 TBS. dried parsley
• 1 TBS. Mrs. Dash original seasoning
• Freshly ground pepper, to taste

Wash and quarter potatoes. Peel and cut carrots into 2 inch chunks. Cut onion into 4 wedges (quarter).

In a slow cooker (crock pot), layer: potatoes, bay leaves, onions, and carrots. Mix seasonings with apple juice and pour mixture over potatoes. Cook on high for 4-5 hours, or on low for 8-9 hours.

[I have not included nutrition info for this dish because it will vary greatly based on the size and amount of potatoes used.]

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