So it felt nice when I recently dropped a roast into the trusty old crock pot and was able to turn out an actual well thought out meal again. Pot roast, homemade bread, a nice green salad and even a lemon tart! For a brief evening, I actually felt like I had my act together and enjoyed daydreaming about preparing a similar meal sometime in the future when there will be three of us gathered around the kitchen table (although one of us will most likely be throwing their dinner at me and giggling...)
The recipe below is actually a blend of several different recipes I've used over the years, and tends to change based on what I have on hand. For example, I prefer carrots and parsnips in the vegetable mix, but I had a lot of peppers on hand, so I used those instead. Feel free to use your favorite veggies, and enjoy your own relaxing Sunday dinner.
3 pounds boneless beef roast
1 tablespoon freshly grated horseradish (if you have it)
1 tablespoon dijon mustard
1 tablespoon parsley
1 bay leaf
1 teaspoon thyme (OR basil OR oregano)
1 large onion, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 to 2 pounds potatoes, quartered
1 pound mushrooms, cut into large chunks
1 cup red wine
1 (14.5 ounce) can stewed tomatoes, chopped
1) Place roast in slow cooker. In a small bowl mix the horseradish, mustard, parsley and thyme together to make a paste; spread over roast.
2) Add remaining ingredients, spreading the vegetables around the roast; season with salt and pepper. Depending on the size of your slow cooker you may want to add some water if the liquid level isn't very high (I usually add 1 cup of water).
3) Cover and cook on HIGH for 2 hours; reduce heat to LOW and cook 4 to 6 hours, or until roast is tender.