I know everyone knows how to make a Pot Roast, but I'll share how I made mine this morning.
Ingredients:
2 lbs top round roast
4 russet potatoes, quartered
2 onions, peeled and quartered
1 cup of baby carrots
3 celery stalks, sliced
1 1/2 cups sliced mushrooms
1/2 cup dry red wine (I used Merlot)
salt, pepper, and other seasonings
Directions:
Throw all the vegetables in the Crock Pot. Add salt, pepper, and any other seasonings. I used an all-purpose blend. Then, add the meat. Lay the roast over the vegetables. Pour the wine over the meat. Then season the meat. Cover and cook on low for 6-8 hours, or until meat is cooked through and falling apart!
This recipe serves 4.
I am soooooo excited for tomorrow. Tomorrow I am going to a Cris Tovani workshop. For those who don't know her, she's the author of some really fabulous professional books for educators. Some that I have used are Do I Really Have to Teach Reading? and I Read It, But I Don't Get It. I know it is going to be a FABULOUS Friday.
Oh-- you want to know about me forgetting my pants, right? Well, I was all set to teach Zumba this afternoon. I went to change into my Zumba clothes, and guess what I forgot? PANTS! So... I did not teach Zumba at school this afternoon. And I used that as an excuse to be totally lazy... I skipped Zumba with Katie at 5:30 and didn't go to weigh in at Weight Watchers, either. Do you ever have days like that? You mess up on one thing and then self-sabotage???
Tomorrow I will try to get back up on the horse!
This looks delicious! I cannot remember the last time I had pot roast!
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