This pot roast is first marinated then cooked in the slow cooker with potatoes and carrots.

Ingredients

• 1 1/2 c. water
• 2/3 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp. lemon juice
• 1/2 cup Bourbon
• 1 tbsp. Worcestershire sauce
• 1 pot roast, about 4 pounds
• 4 to 6 medium potatoes, quartered
• 2 medium onions
• 4 to 6 carrots
• salt and pepper to taste

Preparation

In a nonreactive container, combine water, soy sauce, brown sugar, lemon juice, bourbon, and Worcestershire sauce. Add roast to marinade; turn to coat with marinade. Marinate roast in refrigerator overnight. Next morning, peel vegetables and cut into chunks. Place vegetables in slow cooker. Add pot roast and 1/2 cup marinade. Cover and cook on LOW for 10 to 12 hours. Now go enjoy your day at the golf course.

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