I made a pot roast for St. Patrick's Day, with celery, baby red potatoes and carrots. I tried one of those concentrated beef stock packets with it(I had a coupon for a free sample). I seared the pot roasts(also on sale), put it in the crock pot, added the beef stock concentrate, parsley, ground black pepper, Lawry's Seasoned salt, garlic, 1 packet Lipton onion soup mix, Worcestershire sauce and a bay leaf. Then piled on all the vegetables, and pored 1 cup of red wine(Caberbet Sauvignon), and 5 cups of water. Covered with lid, and I cooked this on high for 3 hours and then switched the temperature to low for another three hours. It turned out really well. I made a gravy out of the juices and served it with a green salad and Hawaiian King rolls. Yesterday, we had pot roast sandwiches and more salad for dinner.

milk and Girl Scout cookies ;-)

Save your breath-You may need it to blow up your date.