Right, so maybe Pot Roast isn’t entirely a lazy day meal, but on the other hand, it really kinda is. I hadn’t gotten around to thinking about cooking dinner in time to make something in the slow cooker, so I needed to come up with something that would actually need to be cooked. I thought about soup, but it is actually pretty warm here still (weird for the latter half of October, but I’m not complaining yet). Mom suggested Pot Roast, and that sounded like a pretty good idea. We had carrots, onions, and celery already, so the only thing we needed to buy was the roast itself. A quick trip to the store on the way home from taking care of Stella in the evening and I was set to cook as soon as I got home.

Just some salt and pepper on the meat, and it was ready to go. I pulled out my trusty enameled Dutch Oven (one of my favorite cooking vessels) and browned the roast all over. I also sliced an onion and minced about half-a-dozen small cloves of garlic. Once the roast was browned I put in the onion and garlic, put the lid on the pot, and stuck it in the oven for about an hour.

While the meat was cooking I cut up the potatoes and put them in salted water to soak. I also cut up the celery and carrots, and some mushrooms since I had them in the fridge. When we were about 45 minutes out from dinner I tossed the veggies in olive oil, salt, and pepper and put them in with the roast.

When Raven got home I pulled the roast out and let it rest while the veggies cooked a little longer. With a bagged chopped salad on the side, it made for a really tasty low-fuss dinner. Hooray for adding another recipe to my go-to dinner arsenal.