Today I cooked a colorful pot roast in my slow cooker. It’s a basic roast with the usual sides: new potatoes, celery, tomatoes, carrots, and onions. I didn’t have oregano, so I used thyme instead. I sprinkled some ground pepper and sea salt, and then left it in the cooker for 5-6 hours. I could have used water because I didn’t have any beef stock today but I decided to be adventurous and use…chicken stock. I know it’s experimental LOL. Easy dinner prep while I go edit another book.