Wow, I feel like it’s been forever since my last post right after Baby D was born! In my head (and imaginary world) I envisioned having a baby that slept all day and night, that I’d be well rested, the house would clean itself, and I would be able to have lots of time to write blog posts… Bam! Then reality hit and needless to say, I almost forgot my login name and password to our blog (I can’t blame it on pregnancy brain anymore!). I’m about to head back to work after several weeks of maternity leave and just like many other women in my position I am freaking out a bit about how I’m going to manage working, taking care of an infant, preparing meals, and still having time for myself and my husband as well. I’ve planned to start getting more organized next week and freezing some meals/finding easy crock pot recipes for the first few weeks until I can get into a routine.
One recipe I always use, especially in the winter, is a pot roast recipe my mother always made growing up. It’s definitely one of my comfort foods and is super easy – it takes half the amount of time to prepare than writing this post. Here’s what you need:
Crock Pot Pot Roast
- one piece of pot roast beef (you can get it at the butcher section of your local grocery store)
- 1 bag baby carrots
- 4-5 red potatoes
- 1 package onion soup mix
- and a crock pot (duh)
First, put the pot roast in the crock pot.
Then add the potatoes that have been washed and quartered…
and carrots (I use about 1/2 a bag and munch on the rest).
Then sprinkle the package of onion soup mix on top of the roast and vegetables.
Cover the crock pot with the lid and cook for 8-10 hours. I usually prepare it the night before, store in the fridge, then turn the crock pot on in the morning before I leave from work. I promise you’ll come home to your house smelling AMAZING! Enjoy!
Have a great weekend!