I have decided to “bring back” pot roast. I know that we have all made them from time to time and we are always grateful afterwards; but it can seem like a daunting task to prepare a meal before work in the mornings. My expectations (placed on me by me) include something along the lines of me standing over the kitchen table wearing an eyelet lined apron holding a corning ware dish with a roast and potatoes arranged to look like something from ‘Leave it to Beaver.’ This of course is taking place after I have sat on a porch swing listening to the rain while reading a book and waiting for the oven to ding signifying me that the homemade biscuits I “whipped up” are ready. Our lovely meal consists of chit chat about my husbands day at work and my latest craft project of repainting our bedroom, while sweet little Parker eats and sings songs to us. Is this vision matching up with reality in your life? Me neither! The actual scenario plays out a little more like this: I get off of work thirty minutes late because I am finalizing an email to someone who has actually left the office on time (probably a “good parent”). It is pouring down rain and I do not have a rain coat or an umbrella because in the mad rush to get out the door this morning it was more pressing to remember Parker’s cheerios, tuition money and jacket than my own. After flying down the highway (cautiously flying of course because safety takes no holiday) to pick up my child so that he is not sitting on a curb outside of the daycare while I am being charged by the minute (no joke) for being late. We arrive home and as we burst through the door soaking wet (we have no garage therefore the trip to and from the car involves toting a two year old, diaper bag, purse and whatever else has accumulated there that day in an effort to only make the journey once) and it hits me; the heavenly intoxicating smell of beef and onions. I am all at once grateful that I skipped over fixing my hair this morning in an effort to throw a meal into my Crockpot. All of the glory that awaits me now took me ten minutes this morning. You may think that you do not have time to throw together a Bree Van De Kamp meal before work, but you do. It may come without styled place settings but I guarantee that once your family is eating, they will not care.
The recipe I use for roast is below. You may certainly interchange things you do not care for. I always do.
Pot Roast:
1 Shoulder Roast (the size and type may vary based on the size of your Crockpot and family)
1 Packet of Lipton’s French Onion Soup Mix
3-4 Large Baking Potatoes
1 Yellow Onion
3-4 Carrots (cut how your prefer)
2 Cups of Water (you can use Beef Consume soup for a stronger taste)
¼ Cup Worcestershire Sauce
Hot Sauce (to taste)
1-3 Tablespoons Stone Ground Mustard (this is something I keep on hand but any mustard will do)
1 Tablespoon of BBQ Sauce
2-3 Tablespoons Grill Seasoning or rub (I use Emeril’s Essence – I buy it but you can make it at home too. The recipe is on Google)
Place water, Worcestershire, hot sauce, mustard, BBQ sauce and grill seasoning in bottom of Crockpot and mix together. Place roast on top of mixture. Surround roast with carrots and potatoes. I cute my onion into rings and lay them on top because my family doesn’t like onions but we like the flavor. Cook for 6-8 hours on low. If you would like more of a gravy as your sauce, you can also include a can of cream of mushroom soup. You may also pour up your sauce into a pan on the stove and add a tablespoon of flour and (1/2 cup to a cup depending on the amount of gravy you want and thickness that you desire) milk or heavy cream and then pour it over your roast and potatoes and serve.
Though you may not end up with a “perfect evening” you will end up with a delicious meal. Clear your expectations and remember: “Surely there is a future, and your hope will not be cut off.” Proverbs 23:18
