Thursday was a busy day for me. The husband was home sick, so I had to take care of him. My daughter left her homework at school so I to take that to her I had about a thousand errands to run and most importantly, I had to go and get my done. I have a lot of hair and that alone takes about 2 hours. Then there was dinner to make. I knew that if I didn't plan ahead I would end up picking up some kind of fast food. My kids and husband would love that, they could eat that stuff every meal. But one of my goals this year is to eat cleaner and healthier. Not just me, but the whole family. So I thought a pot roast would be the perfect solution. I wanted to make a healthy meal that I that I could prepare before I left and let it cook all afternoon while I was out.
Now one of my favorite pot roast recipes I love is from The Pioneer Woman. This is an old recipe of hers back from 2011 but I love it. It is easy to make and always comes out good. I usually have most of the ingredients in the house already. Here are the ingredients you need. A good piece of chuck roast, I used an organic, grass fed one. You also need, some onions, carrots, mushrooms (optional), salt and pepper, beef stock, olive oil, red wine (optional), fresh rosemary and thyme if you have it, if not use dried, and a bay leaf (my own addition). You may wonder why I don't have potatoes listed. I am serving this just like the original recipe, with mashed potatoes. However, if you would like potatoes in your roast, feel free to add them.
