This week I made the ever famous "stringy meat" as we used to call it (aka pot roast). Deliciousness! I prepared everything ahead of time, and what a relief it was to come home from school and everything be ready. I combined a bunch of different recipes and things I saw all over the internet, and it turned out to be a success!
Tuesday night, as I was preparing my dinner for that evening, I started chopping veggies to put in the crockpot in the morning for our sister supper on Wednesday. I definitely recommend doing this the night before because it took me a little while with all of the peeling and dicing. Traditionally I have seen carrots and potatoes accompany pot roast, but I decided to add a few more things. I did the regular white potato and three carrots, but added two diced sweet potatoes. I also diced up a red onion and one celery stalk.
Pulling from a few different sites (mostly from the Pioneer Woman blog) I put together my own marinade for the pot roast. I used a sprig of fresh rosemary, some dry thyme, kosher salt, 1/2cup of water, and 1/2 cup of red wine (malbec). To prepare the meat, I rubbed it in kosher salt, then browned in a pan on the stovetop- 4 minutes on each side. I threw all of the veggies and meat in the crockpot with the extra seasonings and liquid (and a little bit of extra salt) and cooked it on low for 8 hours. When I got home, I turned it back on warm as I pulled the meat apart and waited for Megan. I found out this type of meat is pretty fatty, so that was the only gripe I had. Other than that, I was pleased with the turnout! Megan isn't a big "stringy meat" fan, so I didn't get a rave review from her. But Shawn and mom tried leftovers and gave me the thumbs up. Here are a couple of pictures of the meal:
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