OMG, Halloween is exhausting. Today was a whirlwind of throwing dinner in the crock pot, Little Gym, lunch with Gia (In N Out!), Target for groceries, home to nap while I worked on an editing project for friend, up to hurry and carve our pumpkin, get dressed in costume, trick or treat, trick or treat, trick or treat, home for dinner, and now blogging. WHEW. But Little Man had a blast. He totally “got” trick-or-treating this year. We met up with a bunch of his friends in the neighborhood across the street (they block off the streets so no cars to worry about) and Jack had so much fun going door to door.
Here he is with our sweet next door neighbors. They love Jack and Chloe, so we have to bring them both over to trick or treat every year (the weird face on Jack is because he’d already started cramming CHOC-O-LATE into his mouth):
Chloe got a bag of dog treats. She loves Halloween… it’s the most attention she gets all year.
I think he would have kept going all night if we’d let him…
And then it was home to literally run circles around the house, thanks to all the candy.
Can I just say thank God for the crockpot???? I actually assembled dinner last night, stuck the inner bowl of the crock pot in the fridge overnight, then just set it to low this morning for 8 hours.
It’s Paula Deen’s pot roast recipe, which I’ve made many times before. It’s really easy and total comfort food. This weekend Whole Foods had a deal where if you bought a roast, they threw in a bag of potatoes, baby carrots, a loaf of bread and a package of roasted brussels sprouts for free. DONE. I alter the Paula Deen recipe a bit by adding veggies to the bottom of the crock pot so it’s definitely a one-pot meal.
(The potato casserole was my mom’s contribution.)
Slow Cooker Pot Roast
Adapted from Food Network
- 1 (3-pound) boneless chuck roast
- 1 1/2 teaspoons seasoned salt
- 1/4 cup vegetable oil
- 1 onion, thinly sliced
- 2 lbs Yukon gold potatoes, quartered
- 1 lb baby carrots
- 3 bay leaves
- 3 or 4 beef bouillon cubes, crushed
- 2 garlic cloves, crushed
- 1 (10 3/4-ounce) can condensed cream of mushroom soup
- 1/2 cup Chardonnay
- Chicken Broth
1. Season roast on all sides with seasoned salt. In a large skillet, heat oil over med-hi heat. Once oil is hot, brown roast on all sides.
2. In crock pot, layer sliced onions, potatoes, carrots and garlic. Then add bay leaves and bouillon. Nestle browned roast on top of veggies.
3. Pour on condensed cream of mushroom soup and chardonnay. Add chicken broth to about halfway up side of slow cooker (the veggies will release a lot of liquid, so you don’t need too much broth).
4. Cook on low 8 hours. I usually skim off any oil floating on top at the end.
Perfect, EASY Halloween night meal!
Hope everyone had a great evening! If you need any candy, we have a ton to unload…