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  • Tribe Wellness

    The easiest (and yummiest) slow cooker pot roast from @MarthaStewart. Amazing that just a couple of ingredients can produce so much flavor! We recommend using grass-fed beef which contains lots more disease fighting CLAs. #slowcooker #potroast

  • Melissa Wilson

    #WFD -> Martha Stewart's Slow-Cooker Pot Roast. / This is a favorite go-to crockpot roast recipe. Very tasty. I use all the yummy sauce to make a stovetop gravy

  • Amelia Conrad

    Slow Cooker Pot Roast - Martha Stewart slideshow of slow cooker recipes

  • Kathryn Rasure

    Crock Pot Roast - Let your slow-cooker do the work for dinner tonight. This fresh take on a slow-simmered, all-in-one meal makes clean-up a breeze. #crockpots #dealyard

  • Penny Guy

    martha stewart slow cooked pot roast = to die for, cook about 3 hours to get it more rare

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Golden Gazpacho - Yellow heirloom tomatoes and bell peppers, along with summer squash and carrot juice, give this gazpacho its sunny hue. Garnish each serving with diced avocado and red tomato.

Tomatoes with Oregano and Lime - This recipe calls for lime juice -- rather than the more typical lemon juice or vinegar -- to brighten the sweet flavor of summer tomatoes.

Ricotta Pizza with Fresh and Roasted Tomatoes - After baking, this pizza is topped with an abundance of colorful tomatoes -- it's practically a salad!

Pasta with Marinated Tomatoes and Lobster - Chunks of succulent lobster meld with heirloom cherry tomatoes and basil, making an otherwise familiar mix of late-summer flavors seem revelatory. A dollop of peppered mascarpone cheese provides a lavish finish.

Penne with Tomatoes and Parsley Breadcrumbs - For a weeknight, start the tomatoes marinating in olive oil and garlic before you go to work. When you get home, all that’s left is to toast the breadcrumbs and grate the cheese while the pasta boils.

Ricotta and Tomato Toast - Spread fresh, creamy ricotta on a thick slice of whole-wheat toast and top with heirloom tomato, fresh basil leaves, and a small drizzle of olive oil for an easy, satisfying summer breakfast, afternoon snack, or appetizer.

Sliced Tomatoes and Red Onion - In late summer, savor the perfect simplicity of a salad with ripe tomatoes from the garden and a few slices of onion.

Croxetti with Marinated Heirloom Tomatoes - Ripe, juicy tomatoes, the stars of the dish, get a boost when marinated in garlic-infused olive oil, toasted garlic chips, capers, and basil. The beauty of this colorful pasta dish, which does double-duty as a centerpiece, is that you can serve it at room temperature.

Heirloom Tomato Bruschetta - A rainbow of heirloom tomatoes spooned over grilled, garlic-rubbed bread just may be the last word in summer appetizers

Heirloom Tomato, White Peach, and Ricotta Salata Salad - This spectacular summer salad is a study in contrasts: Sweet peaches play against the mild acidity of heirloom tomatoes, salty ricotta salata, aromatic basil, and sharp red onions

Heirloom Tomato Salad with Garlic Oil - Heat extra-virgin olive oil with thinly sliced garlic cloves to infuse it with zesty flavor. Arrange an assortment of sliced heirloom tomatoes on a platter, drizzle them with the cooled garlic oil, and sprinkle with fresh chives and basil before serving.

Watermelon and Tomato Salad with Basil Oil - A basil-infused oil makes a sweet, herbaceous dressing for summer produce and creamy goat cheese.

Sauteed Okra with Heirloom Tomatoes and Bacon - Scott Peacock and Edna Lewis, authors of "The Gift of Southern Cooking," share their wonderful sauteed okra recipe paired with heirloom tomatoes and bacon, which is a great dish to serve at any summer get-together.

Tomato-Beet Salad - Ruby-red roasted beets and an array of heirloom tomatoes make a dazzling summer salad that may just steal the show from the main course.

Heirloom Tomato and Herb Salad - This salad brings out the best in seasonal produce and fresh herbs. A simple drizzle of olive oil and white balsamic vinegar and some salt and pepper make the natural flavors shine.

Tomatoes with Crisp Fried Eggplant and Burrata - Tomatoes and eggplants both have a long growing season and ripen at the same time, so it’s natural for their flavors to go together. For our crisp fried eggplant, we used slices of the slender Japanese variety -- they cook quickly without soaking up too much oil and becoming heavy. All you need to round out dinner is fresh tomatoes, creamy burrata cheese, and aromatic basil.

Tomato and Mango Salad with Chiles and Tomato Essence - This colorful mix is dressed with tomato water, which is made by draining pureed tomatoes for a day. It may look pale, but its flavor is astonishing: You'll want to spoon up every drop.

Heirloom Tomato Pizza - Marinate sliced heirloom tomatoes in olive oil for an hour before scattering over homemade pizza dough with pecorino cheese, guanciale (or pancetta), and a sprinkling of dried oregano. This recipe is courtesy of chef Chris Bianco, owner of the acclaimed Pizzeria Bianco in Phoenix.

Green Tomatoes with Pasta, Mint, and Toasted Almonds - The green tomatoes featured in this simple pasta dish aren't unripe; they retain their color even when ready to eat. Their slightly grassy flavor comes from extra chlorophyll in the flesh. This is an ideal supper for a hot evening; just looking at it makes you feel cool.

Heirloom Tomatoes with Cherries, Balsamic, and Hyssop - Any large, meaty, pink-red to deep-red heirloom, such as "Brandywine" or "Cherokee Purple," makes a substantial bed for the playful combination of cherry tomatoes and Bing cherries. Although we love the fragrance of anise hyssop, mint, basil, or tarragon will also work nicely.

Tomato Ombre on Grilled Rustic Bread - Simply slice a colorful assortment and arrange it on grilled rustic bread that’s been rubbed with garlic and oil. This is a great party trick that delivers lots of impact from very little work. Enjoy it until summer is gone, then make a promise: See you next year.

Heirloom Tomato Basics - Heirlooms are so-called because the seeds have been handed down over generations, and they are open-pollinated, meaning they produce seeds that resemble the parent plant, not always the case with commercial hybrids, which are bred for durability rather than taste.

Marsala Chicken with Sage and Cremini Mushrooms - The amounts of butter and cream have been reduced to create a lighter version of the classic chicken Marsala, but you'll never know they're missing. Mushrooms, sage, shallots, and, of course, Marsala wine contribute rich flavor to the dish.

Pollo con Queso Tortas - These hot and hearty Mexican sandwiches are stacked with chicken breast, roasted poblano peppers, sauteed onion, cheddar and Monterey Jack cheeses, and crunchy jicama slaw. Drizzle the sandwiches with crema (Mexican sour cream) and serve with plantain chips.

Chicken Salad with Lemon-Yogurt Dressing - Bake chicken breasts with a seasoning of lemon zest and dried tarragon to make this chicken salad's flavorful foundation. Toss the chicken with chopped tomatoes and sliced scallions in a bright lemon dressing and serve on a bed of mesclun greens.