I’ve never noticed how I do some things the same way EVERY TIME. One of those is dicing potatoes. I’ve been cutting potatoes since I could hold a chef’s knife. And I probably cut them like this first time I ever did it. It seemed to work and that’s just how I do it! I’ve seen other people cut/dice a thousand different ways. When I get in the kitchen and get lost in what’s on my mind, I go on auto-pilot. So, for those who aren’t sure what “dicing potatoes” means, here is my way.
1. Cut potato in 1/2” slices.
2. Take half of the slices, stack them up. Make one slice lengthwise
3. Make 2 or 3 cuts across the stack.
4. Diced potatoes!
Place potatoes, carrots, onions in crock pot. Season with salt pepper and other seasonings of choice.
Sear roast (optional) in skillet with 2 T of oil. Place on top of vegetables.
Pour in enough beef stock or water to almost cover vegetables. The roast will give a lot of it’s own juices.
Cook on low 6-9 hours.
