Beef Chunk, Roasted.

The title is *kinda* like "Tin Roof, Rusted!"....right??? Right.

I guess marriage makes me more domesticated...like, all I wanna do is cook! Yesterday, I made pot roast for the first time. It all started when my mom and I were at HEB and they were on sale. For $5! Ok, maybe not exactly, but it was close.

Here's what went down: (sorry, no pics...whoopsie!)

What's needed:

3.5 lb. pot roast

spices

crock pot

beef broth

onion (that accidentally got in my mom's grocery bag, so it actually missed out on all the action)

I started before I left for work that morning. I washed the big chunk of meat, then I seasoned it with my favorite seasonings and lightly floured it. (This is the part where you would throw some chopped onion slivers in a skillet with some EVOO). Then, put that big chunk in the skillet and brown both sides for a few minutes each. (You want the flavor to start sizzling in it before it hits the crock pot). Add it to the crock pot with the onions, throw in 1/2 of beef broth...I added about 1/2 cup of water, too, for good measure, and set it to the 10-hour setting. I would cook for about 8-9 hours, depending on your crock pot. I was so afraid of the meat drying out OR it catching the whole house on fire, then I remembered that millions of people a day use their crock pots and leave them at home to cook delicious meals while they're at work, so I felt better. Even though, I did go home at around 3:30 (this would be about 6 hours of cooking at this point) and check on it. It was doing perfectly fine just cooking away. I then had to run out to do a shoot then came back at about 6:30. It was DELICIOUS at that time....it probably could've stopped crocking (potting?) at about 5 or 5:30, but it was still GOOD! We joined it with some baked potatoes, green beans, and a salad. I will definitely make it again now that I know it won't burn the house down. 

Let me know if you have any pot roast ideas or if you decide to try this yourself!