I don't usually participate in the slow cooking
Thursday posts so I didn't link up to Sandra's thursday post but you can go there to see more good recipes. This isn't a slow cooker recipe, it isn't really a recipe at all, just a bunch of good old fashion comfort vegetables cooked together with half beef roast and half pork roast. I have used corn beef brisket, or polish sauages, even ham for the meat.
I grew up in a family that enjoyed just about any and all vegetables, & come harvest time or fall we enjoyed things that most people never heard of like Jicama, Jerusalem artichokes, rutabagas, and brussels sprouts. Some of those I'm sure you have had but there are a few younger folks out there who never heard of these. All kids eat today is fast foods.
Here you see the two dutch ovens that held the roasts and the vegetables just a boiling away.
Thats what this dish is called a BOILED DINNER.
Here are the vegetables I chose to use, potatoes, carrots, onion, cabbage, and rutabaga. You can change it up with just about any vegetables you like, some people like to add turnips.
I first brown the seasoned roast then cover it with water and let it simmer on the stove for about 1 1/2 hours, making sure it doesn't go dry. Add more water if needed or you can use broth for a richer taste. Throw in a couple of bay leaves for flavor. Add the veggies and allow that to cook together for another 45 min to and hour or until the veggies are fork tender. You can make delish gravey with the broth or simply slather real butter all over the veggies, salt and pepper to taste, we like to use lemon pepper or lime pepper also. Arrange on huge platters and serve.