Summer has officially started. HIP HIP HOORAY!!! To celebrate, I fixed one of Kevin’s favorite meals (what’s up with that?!): pot roast and mashed tators. It’s not at all summer-y, but the A/C is down, the ceiling fan’s on high, and it’s kinda chilly in here!
I chose this particular meal for its convenience. Today was the last day of school for teachers and I was hoping I’d get home early but I honestly didn’t want to cook. As it turns out, Kevin got home and before he even came inside, he cranked the Dodge and loaded Blue into the trailer. Husband or no husband, bon appetit to me!
I went to bed last night later than I should have. To make matters worse, I had to be at school for an extra-early faculty meeting and then a day of hurry-up-and-wait. I won’t bore you with the mundane details of my day except for this: I survived my first year of teaching middle school. I’m celebrating with a hearty dinner and an evening of controlling the TV remote by watching The Housewives. It’s good to be me!
This pot roast is SUPER easy. If you can plug-in a Crock-Pot, you can make this meal.
This post isn’t a formal recipe. Prior to leaving this morning, this was my routine (note: I haven’t been to the grocery in two weeks, so these are all “staples” in my pantry):
- plugged in the Crock-Pot
- add one large carton of beef stock and one large carton of chicken stock
- one package of Knorr’s vegetable seasoning mix
- splash or two of Whats-this-here sauce (that’s what I call Worcestershire, don’t hate me)
- teaspoon of minced garlic
- teaspoon of beef base
- couple of teaspoons of cornstarch
- add the roast
- set the Crock-Pot to LOW, cover, and let the magic begin
As soon as I got home, about 7-8 hours later, I set the Crock-Pot to WARM. The meat was falling apart, which is perfect. I boiled potatoes for mashed tators, made gravy, and baked biscuits. Just as the husband was clankety-ing (boots + spurs + tile floor = clankety clank clank) out the door to the roping pen, I enjoyed dinner.
It was deeeee-lish.