HERE YOU WILL LEARN THE CORRECT WAY TO COOK THE FLAWLESS PERFECT SLOW COOKED POT ROAST. IT'S SO EASY A MAN COULD DO IT--- OR A CAVEMAN.

I AM CONSIDERING WRITING A COOKBOOK... MY CHILDREN AND I HAVE CREATED SEVERAL RECIPES OVER THE YEARS AND I HAVE ALWAYS HAD RAVE REVIEWS ON MY DINNER PARTIES AND BIRTHDAY PARTIES. IN FACT FOR A FEW YEARS I WAS DIRECTOR OF SALES & CATERING AT A LOCAL LARGE HOTEL. WE SERVED UNIQUE DISHES THAT I CREATED.

START WITH ANY ROAST (BEEF OR PORK) THAT HAS GOOD MARBLING, BUT NOT TOO MUCH FAT. IF THERE IS A LOT OF FAT CUT OFF EXCESS. NOW, YOU'RE GOING TO BE SHOCKED AT HOW SIMPLE THE IS--

#1. PUT THE ROAST IN A SLOW COOKER (CROCK POT)

#2. POUR 1 CAN OF ANY KIND OF CREAM SOUP ON TOP. IT CAN BE CREAM OF MUSHROOM, CHICKEN, POTATO OR ANY OTHER CREAM SOUP. PERSONALLY, I PREFER CREAM OF POTATO FOR THIS RECIPE.

#3. POUR 1 PACKET OF ANY KIND OF GRAVY MIX OVER THE ROAST. AGAIN, PERSONALLY, I PREFER USING A COUNTRY GRAVY FOR THIS RECIPE. BUT ANY GRAVY WILL DO.

#4. DO NOT STIR!!! AFTER ABOUT 4 HOURS FLIP THE ROAST OVER. COOK FOR ANOTHER 5 HOURS. TURNING ONLY A FEW TIMES DURING THE COOK TIME. YOU DON'T WANT TO BREAK IT UP BY FIDDLING WITH IT TOO MUCH.

#5. AFTER 9 TO 10 HOURS....YOU HAVE THE PERFECT POT ROAST. IT DOESN'T NEED ANY KIND OF SEASONING. DO NOT ADD SALT OR ANYTHING. IT'S PERFECT WHEN IT COMES OUT.

#6. SERVE WITH POTATO, CORN, SALAD AND ICED TEA....YOU'RE A STAR