Big, ugly mess.
Now, I have no problem with wanting to experiment with new recipes. Go for it! Give it a try! But first, take a quick mental inventory:
Did you spend the majority of the day bustling around in your (fierce, but body-ache inducing) heels?
Are you unable to complete a sentence without pausing for 10-15 seconds somewhere in the middle?
Are your contacts so dry that they feel like you shoved giant dinner plates in your eyes?
Do you really just want to sit and watch On Demand and/or Netflix for hours on end until your butt becomes one with the couch cushions?
If the answer to any of these questions is yes: WALK AWAY. Just let it be. Open a jar of spaghetti sauce, make some pancakes, toss together a light but refreshing salad (I offer these as separate suggestions, not one epically weird meal). Save those adventuresome inclinations for a weekend when you have some energy and – this is the kicker – brainpower. You’ll thank me later.
Lucky for you, I recalled a recipe I made last week that I had yet to post.
Pot roast is one of the meals that I regularly requested when I came home from college. I love a good pot roast. In my house, we strongly believe in pot roast cooked and served with gravy. I was in high school before I figured out that a lot of people do not eat their pot roast this way, which, in my experience, can very easily result in rather dry meat. Not particularly good eating.
This recipe is crazy easy. Throw everything in the slow cooker (who doesn’t love their slow cooker??), let it get all warm and happy while you’re at work, and come home to a delicious – not dry – roast. Served with plenty of delicious gravy. Happy tummy.
- 1 boneless beef chuck roast (3-4 lb)
- 1 small onion, chopped
- 1 can (10¾ ounce) condensed tomato soup (use cream of mushroom soup if you do not prefer a tomato-based gravy)
- 1 tablespoon apple cider vinegar
- 2 teaspoons beef bouillon granules (or two beef bouillon cubes)
- 1 teaspoon dried sage leaves, crushed
- ¼ teaspoon pepper
- ½ cup cold water
- ⅓ cup flour
- Trim excess fat from the meat. Place roast in slow cooker, cutting in half if needed to fit. Add onion.
- In a medium bowl, combine soup, vinegar, bouillon, sage and pepper. Pour into slow cooker over meat and onions.
- Cover and cook on high 4½-5 hours or on low for 9-10 hours until meat is very tender.
- In a small bowl, stir together water and flour until smooth. Stir into boiling liquid around the roast. Cover, and cook on high for 15-20 minutes or until thickened.
- Serve meat and gravy alongside your favorite potatoes or grain (I like mine with rice).