Since Santa brought me a slow cooker, I’ve been perusing potential recipes online and in books at the library. It seems that the pot roast is the quintessential slow cooker meal so I decided to give it a go. I opted for browning the meat on all sides with some fried garlic, red pepper flakes, and all spice berries before putting it in the slow cooker with a cup of cheap white wine, fresh sage leaves, and some halved purple potatoes. A nice hike in the snow and 8 hours later, we were feasting on an all American meal by 5:30pm on a Sunday night. How 1950s of us! The roast was super tender and I loved the earthy yet sweet flavor the sage left on the potatoes. I based this off of the second method here. Next up, tapioca pudding!