Pot Roast in Rice Cooker

Ingredients

• 4 lbs beef chuck
• 4 cups beef broth (or good quality canned broth)
• 4 small potatoes, scrubbed and halved
• 2 teaspoons minute tapioca
• 1 large onion, peeled and cut in eighths
• 2 cups baby carrots
• 1 celery rib, sliced
• 1 bay leaf
• 4 garlic cloves, sliced
• 2 tablespoons ketchup
• 12 ounces beer (or other desired liquid)
• salt and pepper

Directions

1. 1

   Layer all ingredients in rice cooker in order listed.

2. 2

   Leave on KEEP WARM setting for 24 hours.

3. 3

   NOTE: Do not use COOK setting as that’s too harsh of a boil for pot roast.

4. 4

   The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.