I think I am the only person in the world who LOVES the winter, and hates the summer. I am not a fan of hot weather, but more importantly, I love the food that is associated with winter: stews, slow cooked meats, soups, hearty meals…..
In the summer I feel like all I should eat is an lettuce leaf, and call it a day. Whereas in the winter, I am constantly cooking stick-to-your-ribs type food, like I am stocking up for hibernation. So with Spring knocking on our door, I am trying to get in all my hearty meals now. Last night I did a slow cooker Pot Roast (which I am convinced is the only way to cook a pot roast and keep it moist and not stringy). The beauty of this meal is not only do you just throw all the ingredients into the slow cooker and forget about it, but you also make an incredible beef stock by cooking it in just water and veggies. With that stock, you can then make an incredible gravy to go along with the meat, while still keeping a quart of stock to use later on for soups or whatever you like! So take out your slow cooker, and let’s make the most of the remaining cold days left!
Slow Cooker Pot Roast
Slow cooked Pot Roast with a delicious homemade gravy