You cook it until the meat starts to shred at one touch, the potatoes or parsnips are tender, the carrots are tender, and the onions are practically clear. Here's what my mother taught me to do...Before you put the meat and veg in the crockpot, sear ithe meat...which was coated with brown sugar, on HIGH heat in a heavy, preferably cast iron, skillet-so you can get a nice boullion. Put the meat in the crockpot, and put COLD water on the stuff left from the meat in the skillet. Rub it with a wooden spoon, so the water turns into a nice broth and pour it over the meat. Add your potatoes or parsnips, carrots, and onions and JUST COVER with liquid...water and balsamic vinegar, cooking on high in the crockpot. Check every once in a while and add a bit of hot tap water as needed. When the meat is like I described above, add a packet or two of beef/brown gravy mix, and cook until it thickens. There ya go. sweet and sour pot roast.
at 8:11 AM on Jan. 31, 2010