As promised on Sunday... pot roast! I'd love to have you all over for dinner, but by the time you get here, it'll be all over but the shoutin'.

For anyone who wants to know how I done it, here ya go:

Roughly chop one onion (I use sweet onions), 2 stalks celery, and 4 cloves garlic. Either chop several carrots into slightly larger than bite size chunks, or use a bag of baby carrots. Chop up a couple of baby Bella or button mushrooms into bite size chunks.

Turn oven on to 325F. Dump some olive oil in an oven safe pot (one with an oven safe lid, if you have it) and start heating it on the stove. Toss in the onions once the oil is hot, and fry those for a few minutes. Get side tracked by sweeping the floor. Remember you were doing something. It's ok if they scorch a little (just not a lot). Add in the carrots and stir. Fry for a couple more minutes. Add in celery and garlic. Turn down the flame, and stir.

Unwrap your chunk o' cow. Stir up the veggies one more time, turn off the flame, and plop that roast right on top of the veg. Realize you forgot to fry the mushrooms, and put those around the sides of the roast. Pour 6-8oz of V8 juice over the meat, and give the rest of the can to the kid hovering around bugging you for scraps (or finish it yourself. Whatever.) Add a half cup or so of chicken broth because you have it hanging around in the fridge. (You can use water or other kinds of broth - beef, veg, mushroom.)


Cover that pot (use aluminum foil if no lid) and pop it in the oven. Now forget about it for a good 4 hours. Enjoy the torturously delicious scent and go do something else. After 3 1/2 - 4 hours, take it out, remove the lid (remember that steam burns. Ouch.) and admire your gorgeous, gorgeous pot roast. Now eat! Eat allllll of that delicious hunk o' beef.