Today is Thursday, which is a busier that usual day for me because I spend part of it in a classroom full of 6 year olds, helping them learn their spelling words. Tonight I am making a pot roast, loaded with carrots and potatoes and any other veggies I can think of that might roast well in the oven. I am not using my crock pot because I forgot to thaw my roast and it is hard to brown a frozen rump roast.
When I get home (and this could be easily all dumped in the crock pot before you leave for work) I will season the roast with pepper and season salt, maybe a little crushed red pepper, then brown the roast in hot oil in my large cast iron pan (with a tight fitting lid). Make sure you brown it well on all sides, this provides a lot of flavor. Into the hot pan add a slice or 2 of onion, a 1/2 cup or so chopped celery, a clove or 2 of garlic, sliced or crushed, a couple pounds of potatoes and carrots, peeled and quartered, and a little water or beef broth. You can also add any other veggies you like roasted, I may add turnips and Brussels sprouts, but I am the only person in this house who will eat such a thing, so I may put those in a separate pan.
Put all this in a 300 degree oven for 3 hours or so, depending on the size of the roast (or 8-10 in your crock pot) and you will have a comforting, home cooked, meal at suppertime. The leftovers will make a yummy beef stew tomorrow night.
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