Well folks, it’s the end of the first edition of Crock Pot Week. I hope that you enjoyed the recipes, the fun facts and the cleaning tips. We will be doing another edition of prepare-ahead crock pot recipes at a later date, so if you have any suggestions or requests for converting some of your favourite recipes, let me know! I thought we’d wrap things up with a classic that growing up in Jewish home always seemed exotic to me… the Sunday Dinner Pot Roast. Sure we had Friday night dinner every week, with brisket, or flunken or delicious chicken dishes, but to me Pot Roast was a mystery. I would ask people about it and they would drool, telling me about the melt-in-your-mouth meat, the delicious gravy and tender vegetables. Now I know that it is quite a simple dish, no mystery at all! Remember when your roast is done, let it sit for a bit to rest and retain it’s juices, then slice it AGAINST the grain. You will have wonderful, tender meat. Enjoy this dish for Friday night or Sunday night…. or any day of the week!