Perfect Pot Roast

Make in the Morning, Enjoy in the Evening

Crock pots have come a long way baby. They can also be a busy gals best friend. Whether you are off to work, busy running the kids around to 82 appointments or just living this thing we call life, one-pot meals should not be underestimated. Pot roast is referred to in my family as Golfer's Pot Roast (if you are out on the links all day and have maybe stayed at the 19th hole a little too long, at least dinners done)!

The Menu and Set-up
This recipe is a total do-aheader, full of flavor and makes your house feel and smell amazing. If you think pot roast isn't hip enough to serve at a dinner party, you may want to revisit your thinking. It's all about the presentation. I find that many of my friends are craving comfort without pretense. Think about serving the chunky, flavorful meal in over sized bowls topped with a sprig of thyme, a side salad of fresh, mixed organic greens and crusty, rustic baguette. Now that ain't your grandma's pot roast!

Perfect Pot Roast

Serves 4-6 adults (depending on your roast size)
Cooking Time: 4-6 hours in crock pot

Ingredients:

• Medium to large Pot Roast - I have used chuck, rump or pot roasts and they all work
• Flour - dust the roast
• 1 T butter
• 1 onion, sliced
• 1/2 bag of baby carrots (you can leave these whole or slice - your preference)
• 2 Russet potatoes, peeled and chopped
• 1 Lipton Onion soup mix pouch
• 1/2 C. Red wine (feel free to pour yourself some too)
• 1 can cream of mushroom soup - I use fat free (not sure it matters, but it makes me feel better!)
• 4 cloves garlic, pressed
• 1/2 T Kosher salt
• 1/2 T pepper
• 1 T Italian seasoning
• 1 lemon (just squeeze as much as you like - I love lemon)
• 1 bay leaf (remove before serving)
• 4-6 sprigs of thyme (garnish)

Directions:

Melt 1 T butter in pan. Rinse your roast and flour well. Brown roast in pan. In the meantime, begin pealing, slicing and chopping. Place cut vegetables, soup, soup mix, wine, garlic, lemon juice and the remaining seasonings into the crock pot. Stir well. Place the floured, browned roast on top of the mixture. Put on the crock pot lid, press start and hit the road. If you are around, stir throughout the day. Dinner will be done in 4-6 hours. If you are going to be gone all day, I suggest just using the low setting. It will simmer and be fine.

What else to serve...

My family likes to convince me that since there are vegetables in the dish, no salad is necessary - I'll let you be the judge! I tried to then share that since a starch is in the dish as well, no bread is necessary. Funny how that argument fell on deaf ears.

Mixed, organic greens with Brianna's Artichoke Dressing

• Buy the pre-washed, organic greens in your produce section.
• Orange bell pepper, sliced
• Red onion, thinly sliced
• Brianna's Artichoke Dressing (Aimee's favorite and my niece's name!)

Either place on individual salad plates or stick with the serve yourself theme and leave in a large salad bowl. The fresh raw produce and bright colors look and taste beautiful next to the warm, stew.

Who can stand not drenching a crusty piece of bread into that amazing pot roast gravy? The kids love Pillsbury biscuits, but I prefer a rustic Italian or French baguette. Warm and serve.

This is a 100% do-aheader and great for Halloween night. Here's to a warm, happy and full-belly.