Imagine it’s early morning April 20th, 2011, and you’re still in bed. Spring has sprung, the grass is finally turning green, and Easter is literally days away. Your heart is overflowing with visions and hopes of flowers and pastel colors, gentle bunnies, and smiling children. Perhaps (or perhaps not) you’re looking forward to your church’s Easter festivities, and have already picked out your spring outfit to wear for the occasion. You stretch your arms, open your sleepy eyes, and look out the window with an expectant smile on your face.Your smile turns to a look of dismay as you look out upon your front yard…
Snow. Wet, heavy, beautiful-but-at-the-end-of-a-six-month-winter-it’s-actually-ugly snow. And it’s everywhere- on the trees, the street, the car. Suddenly your springtime utopia has morphed into a winter wonderland, and you’re none too pleased about it.
The above was a non-dramatized rendition of my morning yesterday. I was so disappointed to see snow, I can hardly explain.
However, I found a small glimmer of joy in the day, nonetheless. I remembered I had a roast in the freezer. Now, some might not get excited about this small trifle of a thing, but to the avid cooking mother, there may be no better reprieve than a crock pot meal. They are hands down the most effective way of maximizing laziness and accolades simultaneously. Think about it: 15 minutes of prep, 4-5 hours of lazy cooking, and an entire meal’s worth of praise from your hungry hubbster and kiddo(s). Momma wins again. But here’s the catch: most crock pot recipes are heavy and best suited for a cold day, thus get shelved until the colder months come around again. But not this year, NO! Mother nature served us up yet another snowfall, so I served her up with an equally snotty response: a beautifully rustic pot roast, fit for the first (or last) day of winter.
- 1-2 lb beef roast
- salt, pepper, season salt (liberally)
- 1 bag baby cut carrots
- 1 potato per diner, including leftover meals (for us, 4-5)
- 1 large onion
- 1 packet Lipton Onion Soup Mix
- 1-2 cups water
- In a pan over medium-high heat, brown all sides of the roast, liberally seasoning with salt, pepper, and season salt.
- While it browns, cut up onion and potatoes into rough bite-sized pieces.
- Layer bottom of crock pot with half of the onion, half of the potatoes, and half of the carrots.
- Add fully browned roast to crock pot.
- Cover meat with remaining veggies.
- Pour Lipton Onion Soup Mix over the contents of crock pot.
- Add water. (1 cup to roast, 2 cups for stew)
- Cook on high for approximately 4-5 hours, or until meat is falling apart.
Do you have any warm-the-soul recipes? Share them in the comments!
Download the .pdf version of this recipe: Pot Roast