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Full disclosure, these are not the most beautiful pictures. I love my home, it’s in a beautiful setting, very private setting, in the woods, a bubbling creek in my backyard, and huge trees towering over my home. I love it. But, between the foliage and the famous Washington rain, it also gets no sunlight. My poor indoor plants are always struggling. And, for taking pictures, it’s less than ideal. The best place I can find light is outside, on my deck. Today however, it was overcast and freezing rain. So, I stood in the freezing rain to get these pictures with almost nonexistent light. Oh, the crazy things millennials do for their food photos!
But, back to the important part of this post, this downright delicious pot roast! If you saw my 2017 new year resolutions or my instagram feed, you know I’m currently in the middle of a round of Whole 30. This is my second round. I did my first round last spring and fell in love. Not to sound like a cult member, but it’s life changing! I’ve been a healthy eater for a long time, I was primarily vegan for a while and it helped me lose weight and get healthy, but I had some issues that persisted. One round of Whole 30 and poof, all those issues disappeared. So, yeah, full fledged cult member over here.
It’s been cold, I’m a big baby when it comes to cold, but it’s been really cold. And, rainy, oh so rainy. So, I’d been craving some warm, hearty comfort food. It was a particularly cold, rainy morning, when the handsome hunk and I were discussing we needed to go grocery shopping and what to make for dinner, when pot roast popped into my head! Usually, pot roast takes a long time, like a whole day. And, we didn’t have a whole day. So, instead of doing it in the crock pot on low for 8 hours, we did it on high for 5. It wasn’t perfect, and if you have the time, I would suggest doing the long and slow 8 hours, but if you’re short on time like we were, it turned out delicious!
What’s your favorite comfort food?
- 2-3 lb Chuck Roast
- 2 cups Beef Broth
- 2 Russet Potatoes
- 1 Large Onion
- 2 Large Carrots
- 3 Stalks of Celery
- 3 Cloves Minced Garlic
- 2 tbs Dried Jalapeno
- 2 Bay Leaves
- Pinch Rosemary
- Salt & Pepper to taste
- Turn a pan on high heat.
- While warming up, chop potatoes, onion, carrots, celery in large pieces and mince garlic.
- When pan is almost smoking, sear top and bottom of roast in the pan.
- Transfer everything to crock pot along with spices.
- Set on low for 8 hours or high for 5.