Time for some comfort food like at G-ma’s house.


  • 3-4 Pound Pot Roast
  • 3-4 Med. Size Idaho potatoes (cut into quarters)
  • Baby carrots
  • Half of a purple and white onion
  • Sliced mushrooms
  • 3-4 cloves of garlic
  • Hickory sea salt and cracked black pepper
  • ½ cup beef stock
  • 3 oz. espresso balsamic vinegar
  • 3 oz. wild mushroom & sage olive oil

Marinade your roast beef in the Espresso and Wild Mushroom & sage olive oil overnight in the fridge in a gallon bag.

Place all of the above ingredients in your slow cooker & simmer on Med. High. for 6 hrs.
Turn the roast over and Reduce to low for another 2 hrs. Makes a wonderful leftover with toasted ciabatta bread and aged sliced cheese melted with an au jus sauce.