What I did today:
* Started my pot roast in the slow cooker at 0930
* Cleaned the house until it shined
* Cleaned the fish tanks
* Changed my sheets
* Checked my email x3
* Organized the quiet room
* Made a winter wreath
* Hung some stuff on the wall
* Finished wrapping Christmas gifts
* Paid my bills
* Went to Wal-mart and spent too much
* Took out the trash/recyclables
* Ate the pot roast at 1930
Our Favorite Pot Roast
from the book Slowcookers for Dummies by Tom Lacalamita and Glenda Vance
Preparation Time: 30 minutes
Cooking Time: Low 9 to 10 hours
Yield: 6 to 8 servings
2 tablespoons olive oil
3- to 4-pound boneless, trimmed chuck or rump roast
salt and pepper
2 large onions, chopped
1 stalk celery, sliced thin
1 cup red wine or beef broth
1 teaspoon dried thyme
1 cup canned crushed tomatoes (I used 3 tomatoes)
2 tablespoons minced Italian flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.
2. Salt and pepper the meat
3. Heat the olive oil in a large nonstick skillet over medium-high heat. Brown the meat evenly on all sides. Add to the slow cooker.
4. Add the onions, carrots, and celery to the skillet and cook for 7 to 8 minutes over medium heat until the onion is soft. Add the wine and cook for 2 minutes. Stir in the tomatoes, thyme, parsley, salt, and pepper. Bring to a simmer and cook for 2 minutes. Pour over the meat.
5. Cover and cook on low for 9 to 10 hours, or until fork tender.
6. Remove the meat and let it sit, covered, for 15 minutes before slicing.
7. To thicken the cooking liquid for gravy, puree in a food processor blender until smooth. Salt to taste.
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