Pot Roast in Rice Cooker

Just got a new WP rice cooker and found this recipe.

• Ready In: 24 hrs 10 mins
• Serves: 4-6

Ingredients

• 4  lbs beef chuck
• 4  cups beef broth (or good quality canned broth)
• 4  small potatoes, scrubbed and halved
• 2  teaspoons minute tapioca
• 1  large onion, peeled and cut in eighths
• 2  cups  baby carrots
• 1  celery rib, sliced
• 1  bay leaf
• 4  garlic cloves, sliced
• 2  tablespoons ketchup
• 12  ounces beer (or other desired liquid)
•  salt and pepper

Directions

1. Layer all ingredients in rice cooker in order listed.
2. Leave on KEEP WARM setting for 24 hours.
3. NOTE: Do not use COOK setting as that’s too harsh of a boil for pot roast.
4. The KEEP WARM setting is 180-185 degrees and will cook the pot roast perfectly and the vegetables will stay whole and beautiful. Check for seasoning before serving.