Coach Kirstin

When I was a kid I hated meatloaf.  I'm not sure if it was the cook or just all the mushed up ground meat.  Either way it creeped me out.  Fast forward 25 years and its actually one of my favorite things but I rarely make it because the prep work.  Over 4th of July weekend we had people over and I made way too much BBQ chicken, which was great because we just reheated chicken all week.  Which is ironic because when I stopped fighting all I wanted to do was cook hot meals every night, as all I did was eat reheated food.  What I forgot is how convenient that is.  And allows me to make somethings that actually take too much time for a weeknight, ahead of time.  I planned out the week and got a few things ready over the weekend.  I took a lot of pictures but didn't post anything, wanted to make sure it actually tasted good!  The goal was to make it a little healthier and not red meat.  We already eat plenty of red meat in our house so ...

There is just something about pot roast.  It so many things.  It smells amazing the second you walk through the door.  It tastes even better than it smells.  And its that stick to your ribs kind of filling food that you love.   And all the ingredients you cook it with end up tasting just as good as the roast you cook it with.  I'm not sure which part I like better. Except the part that has every recipe saying sear in a pan and then put it in your crock pot.  Thats why I use a crock pot, so I don't do any other work.  Or dirty any other dishes. So here is what I started with celery, chicken stock, sweet yellow onion, 2 lbs beef rump roast, 16 oz baby bella mushrooms, carrots, potatoes and garlic.  I forgot to put the red wine in the picture.  I used a bottle the at I had sitting around that had gone bad and we were waiting to use in cooking.  I try to use all organic veggies and meats and with the exception of the mushrooms I thi...