I love my crock pot. Even though I am home during the day, there is something so rewarding of placing ingredients in the slow cooker during the morning and knowing that dinner will be ready and waiting for us when we are ready.
The other reason I love crock pot meals is because they get us through the witching hour. This is what I call the hour of 4-5 pm when my children are especially needy. It’s when I receive the most phone calls (my mom, sisters, and best friend calling for a daily update). It’s when my kids realize they are getting hungry and/or tired. It’s when we can all hardly wait for Ryan to be done with work. And many times is when I’m in the kitchen trying to get dinner started. But not today, not with the glorious crock pot…today we dance and sing to the Disney channel and make it through the witching hour while a beautiful, tender pot roast with rutabaga and carrots are ready to grace our table.
We set the table while singing Mary Poppins and the whole time we eat I am brainstorming what meal I am making next in the slow cooker…
- 2½ - 3 lb beef chuck roast
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 1 c beef broth
- 1 bay leaf
- 2 Tbls balsamic vinegar
- ½ rutabaga, peeled and cubed
- 8 carrots, peeled and cut in thirds
- ½ onion, quartered
- 2-4 garlic cloves, chopped
- Place roast in crock pot and sprinkle with salt, pepper, thyme & rosemary.
- Place remaining ingredients* in with roast and cover and cook on low for 8 hours.
- *I added my vegetables 2 hours into the cooking time because I do not like them to get too mushy but if I wasn't home I would add vegetables at the same time as my roast.