Thanks for the meatball recipe.
Here's the pot roast I made this past weekend:
1 2-3 pound roast (I used a ribeye roast
a few celery stalks
1 8 oz can of beef broth
about 2 pounds of baby carrots (peeled)
1 bag of peas
2 pints of sliced baby portabella mushrooms
Place the carrots in the bottom of the crock pot. (They should go at the bottom because they take the longest to cook.)
Chop the onion and celery and sautee them until translucent in olive oil, then place them in the crock pot. Place the roast in the skillet used to saute the veggies and sear it until it has a nice colour on all sides. Then put it in the crock pot. Dump the rest of the veggies over the roast and pour the broth over the top.
Cook on high for four hours or low for eight.