I got my new Rachael Ray magazine last week and the main feature for this month is comfort. Those home cooked, stick to your ribs meals, that use easy to find ingredients are on every page.
For our February date, Mr. R and I dined at the Murray Brother's Caddy Shack and I ordered the pot roast. Oh my was it good! The vegetables were so tender and the broth was delicious. I am not a huge meat eater, but it was tasty as well. With the weather turning cold AGAIN, its in the 40s tonight. I was craving pot roast, mashed potatoes, and some mulled wine.
I had a 3lb chuck roast in my fridge from a previous Costco trip and to it I added 1/3 of a bag of baby carrots, a container of mushroom, and one red onion.
Act One: Assemble your ingredients and follow the 3 packet pot roast recipe from the lovely Stephanie O'Dea. (If you haven't checked out her blog yet, it is life changing!) FYI: I added 1 cup of red wine & 1 cup of water for my cooking broth.
Act 2: Combine the three seasoning packets and pour over meat. Flip the meat over to coat every side.
Act 3: Cook on low for 8 hours or on high for 4 -5 hours. (I started out on low and switched to high as dinner time drew nearer).
Curtain call: Serve pot roast on top of a bed of mashed potatoes and a side of green salad.
What a perfect cold day to have the smell of roast cooking too.
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