Ah the New Year, a time for resolutions and a fresh start to just about anything you put your mind to, right? Absolutely! However, I’m not going to pretend that it’s all sunshine and rainbows. Here in Northeastern PA, although beautiful, It’s cold, cloudy and snowy this time of year. It’s sometimes difficult to even go to the grocery store let alone start a new resolution!
Today, to be honest, I find myself exhausted from the holidays. I’ve cooked a million dinners over the course of 2 weeks, entertained a bunch of 12 year old boys who took a hard stance against going to sleep on New Year’s Eve and I’m surrounded by some really dried out Christmas greens that need to come down. It’s hard to dig deep and get motivated. These are the days for a little self care.
There is nothing wrong with taking a little time for yourself. May I suggest staying in your jammies on the weekend? Even curling up to a good movie, taking a bath or just a nap is a great way to unwind! Although I’ll give you the perfect easy recipes for the busy family, there is absolutely nothing wrong with takeout every once and awhile. The whole month is the beginning of the New Year in my opinion so take a breath, pause then ease into the New Year.
This slow-cooker recipe will give you plenty of time with the rest of your day to relax with the ease of knowing dinner is cooking. It’s comfort food at it’s finest and the best part, leftovers! There’s a very good chance you’ll get two nights out of this one.
Happy New Year! Did you make any resolutions or do you have suggestions how to unwind so we don’t burnout before we even begin? I would love to hear your comments!
2-3 Pound boneless chuck roast
1 pound baby potatoes (I use tri-colored)
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups beef broth
4 tablespoons cornstarch in 1/2 cup water
1 teaspoon Worcestershire sauce
2 tablespoon All-purpose seasoning
4 cloves fresh garlic
1/4 cup milk
2 tablespoons butter
salt and pepper to taste
1. Rub roast with salt, pepper and seasoning. Brown on all sides in pre-heated pan. Remove and place in slow-cooker with potatoes on top.
2. Place butter in pan. Add wine, Worcestershire sauce and broth to deglaze.
3. In a separate bowl, whisk cornstarch in water. Whisk into broth mixture. Pour sauce over roast and potatoes.
4. Cook on low for 7-8 hours.
5. Remove cooked potatoes. In a bowl, combine potatoes, butter and milk. Roughly mash. Spread on a serving platter. Top with pot roast and gravy. Yield: 6 servings.