Tag Archives: pot roast

Morning Prayer and Evening Dinner

Recently I had the privilege of spending time with my friend Sharron and staying overnight in her lovely home on Old Hickory Lake, Tennessee!  After a wonderful night of sleep, I woke to this beautiful sunrise.  My iPhone didn’t take as good a picture as my camera would have but all-in-all not bad for a phone!

This Psalm sprung to mind as I thanked God for the beauty of His creation.

to declare your steadfast love in the morning,
    and your faithfulness by night,”
Psalm 92:2(ESV)

As if this wasn’t enough of a lovely start to the day Sharron then gave me this Morning Prayer written by her friend Rachel Barrentine.

This is a copyrighted prayer and I have linked Rachel’s blog and website to the card.  Be sure to check them out for other writing she has done.

So, on top of the glorious sunrise, my day started with this prayer.  I have prayed this prayer many mornings since that time as Rachel really captured my morning thoughts.  I hope it is a blessing to you also.

Now ….

With today being Labor Day in the United States many families take the opportunity for the last cook out or picnic of the season.   I did “grill” a little this morning but only enough to put this pot roast together.  I mentioned pot roast the other day and my sous-chef dish-washing mom AND my Chief taste-tester’s eyes lit up as if to say “Oo-la-la let’s have pot roast!”

I like to cut the roast in individual serving pieces, grill on each side for 5 minutes and then layer in my crock pot.

I have several pot roast recipes on this blog but this is our favorite. I think the blending of the red wine and balsamic vinegar tenderizes the beef perfectly.  Click here or on either picture to link to the recipe.

The fragrance in the house right now is a sweet promise of what is to come for dinner!  For sure I will add garlic mashed potatoes, roasted carrots, Roma green beans from the garden, and fried green tomatoes (a special request from the Chief!)

Wherever in the world, this may find you, bon appétit.

~Blessings, Catherine



Slow Roasted Crock Pot Root Beer Pot Roast

Pot Roast, roasted carrots, and mashed potatoes
Slow Roasted Root Beer Pot Roast

When our friends Kathy and Len came for dinner and a movie at our house they brought with them a six-pack of root beer.  After a fun evening of food, laughter, movie and dessert they left a couple of bottles of remaining root beer.  Those bottles sat in my refrigerator for a while and on a whim I started looking up recipes to make with root beer.

But wait there’s more! Click to continue reading

Stay Cool With Melt-In-Your-Mouth Pot Roast

Pot Summer plated

You may not think “pot roast” is a very exciting or blog-worthy recipe.  But when my sous-chef dish-washing mom came home from her visit in Kansas City earlier this month I wanted to greet her with some down home comfort food.  I was picking her up at the Nashville airport at 3:00 p.m. and would arrive back home about 5:30 p.m.  I wanted the house to smell like “dinner” as we walked in.  PLUS my mother-in-law, my sister-in-law, and my sister-in-law’s granddaughter were all here visiting!

pot roast slices

With all that criteria for the evening meal, I turned to my crock-pot and I assure you no one was disappointed that I had been gone all afternoon. A nice chuck roast with or without bone works well but a rib roast is also outstanding for this recipe.  I like to sprinkle mine with salt, pepper, and garlic seasoning and then place on the BBQ grill for about 15 minutes total.  I turn it every 5 minutes or so to brown it evenly.  This is much less mess than browning in a dutch oven on the stove top.  Plus the BBQ adds a really nice flavoring!

onions first

While the meat was browning on the grill I mixed together beef broth, balsamic vinegar, red wine, minced garlic, smoked paprika and pepper.  I poured a small amount of this mixture into the bottom of my crock-pot and turned the it on low.  I chopped one big onion and added half of the onion rings to the bottom of the crock-pot.

pot roast add meat
Once the meat came off the grill I sliced it into chunks about 1 1/2″ thick.  I usually cut one piece for each person I am serving.  Some will eat the whole piece others will take a smaller amount.

pot roast sun dried tomatoes

The next layer is a 3 ounce package of sun-dried tomatoes.  These can be cut either in half or Julienne-style.  I used both and they work equally well.

pot roast mushroom sauce

One 8 ounce package of sliced baby Bella mushrooms are added to the broth and vinegar mixture and the whole thing is then poured over the meat.

Top layer onions

Another layer of onions and this pot roast is ready to cook on high for 1 hour and on low for as many hours as you’ve got.  A minimum of 5 hours is needed to get the meat cooked and tender but 8 or 9 hours creates a pot roast that will fall apart as you retrieve it and melt-in-your-mouth as you eat it!  Carrots and potatoes can be added 3 hours or so before the meat is done.

pot roast plated upclose

This summer you can still cook up a plate of comfort food that will warm the heart but not the kitchen!  I encourage you to experiment with different combinations of liquids and spices.  For a 4 lb roast you will need 2 to 3 cups of liquid and 2 to 3 teaspoons of spice.  Water, red wine, beef broth or stock, vegetable stock, or beer are excellent liquid choices.  Garlic, rosemary, thyme, paprika (sweet or smoked) all make wonderful seasonings along with salt and pepper.

I like to remove the meat and carrots, strain the liquid and make a quick gravy.  The flavor is really quite amazing!

Here’s to delicious start to your summer menu planning!

Happy Cooking!

Stay Cool With Melt-In-Your-Mouth Pot Roast
This crock-pot roast beef will warm the hearts of your family without warming up the kitchen!
  • 3½ to 4 lb. chuck roast
  • 1 large onion, sliced
  • 1 (8 oz.) package sliced baby bella mushrooms
  • 1 (3 oz.) package sun-dried tomatoes
  • 2 cups beef broth or stock
  • ⅓ cup balsamic vinegar
  • ¾ cup red wine
  • 3 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • Salt and Pepper to taste
  1. Preheat BBQ grill. Sprinkle roast with salt and pepper and any other favorite seasonings. On medium heat cook the roast for 15 minutes, turning at 5 minute intervals.
  2. Mix together beef broth, vinegar, red wine, garlic, and paprika. Slice onion.
  3. Pour a small amount of the broth mixture into the bottom of a crock-pot. Add one half of the sliced onion rings.
  4. Remove roast from the BBQ grill and slice into chucks the width of the roast and about 1" to ½" wide. Place pieces of meat in the crock-pot on top of the onion rings.
  5. Sprinkle sun-dried tomatoes over the meat.
  6. Add sliced mushrooms to the remaining broth mixture and pour over the meat.
  7. Top with remaining onion slices. Add salt and pepper to taste.
  8. Bake on HIGH for 1 hour then turn crock-pot on LOW for an additional 7 to 8 hours.
  9. Remove meat and drain off the juices to make gravy or ladle juice over the meat to serve.
Carrots and/or potatoes can be added 2 to 3 hours before serving.
Try experimenting with different combinations of liquids and spices. 3 cups of liquid and 2 to 3 teaspoons of seasoning is a good rule of thumb for a 4 lb. roast. Water, red wine, beef stock or beer are excellent liquid options. Garlic, rosemary, thyme and paprika make wonderful spice additions to your roast.

Post Roast Vegetable Beef Soup

 Deuteronomy 31:6

The Message (MSG)

 6 “Be strong. Take courage. Don’t be intimidated. Don’t give them a second thought because God, your God, is striding ahead of you. He’s right there with you. He won’t let you down; he won’t leave you.”

We started with pot roast:
And took the leftovers and made my best vegetable beef soup ever!“Waste not a therm nor a watt” is one of my husband’s favorite sayings.  He says it often enough that I have caught myself saying it to others!  With this attitude we try and recycle everything we can.  This means the plastic, cans, paper and trash all have their own recycle bin.  And all food scraps go in a special “non-stinking” container under our sink and with my husband’s help they make their way to a compost that turns these scraps in to a wonderfully, dark, rich, earthy black fertilizer that feeds the veggies as they grown in our garden.  I can remember the tin can my grandmother  always put scraps in.  Those scraps fed chickens, hogs, backyard dogs, and all the stray cats that came around to eat!  But I digress.  If I had not adopted my husband’s attitude to not waste I would have, without a doubt, missed some of the most flavorful and best soups ever!  Previously I shared a recipe for this amazing Pot Roast.  It definitely is time to re-visit this recipe.  With the fall upon us this roast will send a fragrance through your home that will be matched only by the oohs and ahhs  at the dinner table as you serve this melt-in-your-mouth burst of flavor.  From onions to sun dried tomatoes this is a keeper!  Now, about the soup.  I made pot roast for Sunday dinner.  It was a great time with family and friends.  After the meal I had roasted carrots, one piece of meat, green beans, gravy and some of the juices (that I didn’t use in the gravy) left over.  In 10 minutes time I had Post Roast soup simmering on the stove!

Simple Start:

  • 8 cups beef boullion or 8 cups water with boullion cubes added
  • Chunk leftover carrots into 1/2 inches pieces
  • Cut leftover green beans into 1/2 pieces
  • Add one large package of frozen mixed vegetables
  • Peel and cube one large potato
  • Pot roast shredded – whatever amount you have left over
  • One diced onion * optional
  • Salt and Pepper to taste** optional

In a large pot get the beef boullion heating up.
Add all the other ingredients.
* I like to add some diced onion even though there is cooked onion leftover in the juices and the flavor of the gravy.  So, if you like onion, add a little more.
** I don’t salt and pepper at this point because the roast had plenty of seasoning.  However, you can always season to taste as it cooks.

Simmer (do not boil) for several hours.

The soup is ready to eat anytime at this point.
Everyday it stays leftover in the refrigerator the flavors  meld getting even better.
There is something about the sun-dried tomatoes in the pot roast that just sends this soup over the top!  Bon appetite!







(play /ˈkɒmpɒst/ or /ˈkɒmpst/) is organic matter that has been decomposed and recycled as a fertilizer and soil amendment. Compost is a key ingredient in organic farming. At its most essential, the process of composting requires simply piling up waste outdoors and waiting for the materials to break down from anywhere between 6 weeks or more. Modern, methodical composting is a multi-step, closely monitored process with measured inputs of water, air and carbon- and nitrogen-rich materials. The decomposition process is aided by shredding the plant matter, adding water and ensuring proper aeration by regularly turning the mixture. Worms and fungi further break up the material. Aerobic bacteria manage the chemical process by converting the inputs into heat, carbon dioxide and ammonium. The ammonium is further converted by bacteria into plant-nourishing nitrites and nitrates through the process of nitrification.