For those of you who like to make pot roasts, here is an easy way to make one that ends up tasting good.
You can use any roast that you would normally use for a pot roast. Just pour some kefir over the pot roast and let it sit for a couple of days in the refrigerator. Then, place the pot roast and kefir into a slow cooker. Add a couple of cups of water and let it cook on low for at least 6 hours to 18 hours. (Note: if you have a Rival crock pot, keep an eye on it as Rivals seem to cook at a higher temperature than other slow cookers.)
You can also use yogurt instead of kefir. I had read somewhere where buttermilk or yogurt helps to make the meat tender. I would imagine any cultured milk product would work this way, if that is true. And if it isn't true, at least it will make a good gravy.
Take a couple of mushrooms, if desired, and slice them up and sautee them. Then add them to the mixture in the slow cooker. You can add them any time to the slow cooker.
Of course, I would recommend using a grass-fed cut of meat, whenever possible. Enjoy, or as people in Germany would say, 'Guten Appetit'!
Note: Whenever working with cultured products, use glass if possible. Sometimes, cultured products such as yogurt or kefir react with metal.