Roast: when you forgot to cook...seriously.

So yeah, I had the roast all ready last night to throw in the crock pot and cook super slow all day long, so it comes out like butter.  Like Butta! So I got up this morning and started wandering around the house, aimlessly.  Looking for my coffee, finding my coffee, drinking my coffee cold.  Then I looked at my school-work, super dooper bad idea there.


Then I picked up the kids from school, and Madison asked, "What's for Dinner."

Well, crap, just crap.

So I said, "Roast, Madison, of course."  She asked if I cooked it in the crock-pot.  Well thanks for adding insult to injury.  No, Maddie I did not...meany!

So I get home and grabbed my dutch oven--yes this is how people cooked roast in the olden days before crockpots with crazy gadgets and things to hold the lid on. Whatever.  Madison looked at me in awe, like "What, on earth, mother, are you doing?"
 Here's what you do:
Turn the oven on to about 350, 325 if you have a little more time than I did--I had about 2.5 hours until dinner was DUE.
Get the roast, mine was about 4.5 pounds--I have three growing kids and a starving, frozen husband, don't judge.  Peel about half agin (yes that's right I said agin.) as many carrots as your roast looks big.  I went with four medium carrots roughly chopped about an inch long.   Add a few potatoes. Good stuff, this is about how much you like here too, I went with about five small red new potatoes. Add some celery--a few stalks cut the same size as carrots.  One medium sweet onion.  Unless you're cooking for my mother then one medium sweet onion and one medium red onion. cut in quarters, about-ish. 

Throw all that in the bottom of the dutch oven. Put the roast on top.  Grind some sea salt and some fresh peppers--put a few cloves of garlic along the sides.  Add some yummy herbs--I went with my trust "Italian Seasoning" mix. Drizzle with some olive oil.  Yummy, olive oil.

Now put the roast int he oven with the lid to the dutch oven on it.

Cook for about 1.5 to 2 hours. Then turn the oven down to 275.  This will braise the meat for a little longer, and give it the really, really slow cooked butta texture. Serve when the outside looks crispy but not black and you have trouble lifting it out of the dutch oven without it breaking apart--about 45 minutes.

Your sides are in the bottom of the pan--you you could be adventurous.  I served mine with Caprisi Salad--because its simple, takes 5 ingredients and is super cooling and delish.

Enjoy.  I wish I had taken pictures but it was sooooo good when i tried the 'taster' bite I didn't save enough fast enough.