So I haven’t been on my blog since November, there really isn’t much of a reason why I haven’t, other than this strict icy cold weather we’ve been having here on the east coast, and the fact that if I’m not working, or at the gym I rather just stay in my warm house and my warm bed! I’ve also been cooking the basics. You know, chicken, rice and veggies. So blogging about that each time would probably sound like a broken record.
So why do we get unmotivated during the winter season? We all know we have a number of responsibilities to do. But why does it seem during winter the list gets longer, and what we actually do gets shorter?! I have no issue confessing I lack motivation in this season. For myself, and I’m sure for a lot others, it starts bright and early. Trying to get our of our beds! As soon as you wake up and lift one arm up, the warmth sucks you in again. So you grab your comforter and ravel yourself up for another 10 minutes on snooze. Once you’re finally out of bed, you get ready for work/school whatever it is that you do for most of your day. But lets fast forward … By the time you get back home, it’s dark, and who really wants to run around doing errands or grocery shopping or even complete your cleaning list -when wrapping up in a fuzzy blanket and a glass of wine is also there waiting for you. So ultimately I don’t know if I will ever do more during winter…. And I think I’m also saying I’m okay with it !
Okay so were all at a point where its okay to be lazy November to February, right? Cool now I can move on to this super comfort pot roast.
This “Best Pot Roast” is the most recently made. I wanted to re-post this amazing roast my mother in law found online. It is so flavorful and will leave you wanting another bowl.
Best Pot Roast:
- 2-3 LBS Beef Chuck Roast
- Salt and Pepper
- 2 TBSP Olive Oil
- 1 1/2 Cup Beef Broth
- 1 TBSP Balsamic or Apple Cider Vinegar (We used Apple)
- 1 TBSP Minced Garlic
- 1 TSP Dry Thyme
- 2 Bay Leaves
- 1 TSP Salt
- 1/4 TSP Pepper
- 6 Red Skin Potatoes Halved
- 1 Yellow Onion cut in wedges
- 2 Cups Baby Carrots
- 2-3 Sticks Celery cut into 1 inch pieces
Chop your veggies and set aside.
Sprinkle roast with salt & pepper.- Heat oil in a large skillet and brown roast on each side.
In a separate bowl mix beef broth, vinegar, garlic, thyme, bay leaves, salt & pepper.
In a glass pan, add roast, and veggies. Pour broth mixture on top of roast and cover with foil.
Bake at 325 about 2 1/2 to 3 hours or slow cook for 3 to 4 hours on high.
Transfer roast and veggies to serving dish.
E N J O Y~ ❤ JESS