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A New Roast Recipe

I'm so looking forward to my sons' next check-up and answering that question, "How often do you eat together as a family?" with "ALL THE TIME!"

As we were suppering earlier this week, my husband started making a list of what we were going to eat in the coming days. Husband is very conscientious of what leftovers are still in the fridge, what's been cooked and frozen for later, what's not cooked in the freezer, etc. When the Plague started, he was nervous about food and wanted to keep the freezer stocked. But now that people seem to be hoarding less* he's relaxing a little and going to back to wanting to use up what we have. Ergo, The List.

At which point, my Older Son throws his hands up and exclaims, "Have we really spent 30 minutes discussing what we're going to eat for dinner?"

Husband sighs and starts to explain that this is an unusual time, food prep is taking on more importance... At which point I interrupt:

"What do you think I do EVERY WEEK? Do you seriously think I come up with a supper idea at 5:00 in the evening??? EVERY WEEK I make a list of what we're going to eat for supper, and what you are going to eat for lunch. EVERY WEEK, I look to see what items we already have in our pantry, and I make a list of what foods I need to buy. EVERY WEEK I then go to the grocery store. I usually unload and put away those groceries. EVERY WEEK. And then I cook supper. What's unusual here, is that your dad is getting involved before the weekend, and we're discussing this together, here, now, in front of you. But THIS HAPPENS EVERY WEEK!"

Older looks perfectly mortified.

"Isn't this great?" my friend, Michelle cheered on our Marco Polo. "Our kids are really getting an up close look at what all we do!"

Which makes me think I should verbalize my entire day as I go about it. "Oh, look, I'm wiping down the counters. Again."

My husband is correct; What's For Dinner seems to be taking on greater importance. And my cooking ruts seem...ruttier? So, this seems like a good time to share and try out new menus. I got this recipe from my friend, Valerie.

This is us:

Yep, Responsible Photography! Here at BustleandVim, we take the Social Distancing Policies of the CDC very seriously!

Okay, Valerie's recipe for Smokey Roast:

2.5 beef chuck roast (I bought 2 1 lb. roasts)

1 red onion, halved and sliced

2 carrots chopped into big chunks (optional - Younger thinks carrots bring an aromatic quality to crock pot dishes)

1-2 cups beef broth

Roast rub:

2 Tbl. freshly ground coffee beans

1/2 tsp chili powder

1 tsp unsweetened cocoa powder

1/4 tsp cinnamon

1/2 tsp garlic powder

1 Tbl. oregano

1 Tbl. cumin

1 tsp salt

Mix all the rub ingredients together and really rub this mixture into the roast. Like, really rub it in and all over.

Heat some olive oil or coconut oil or any oil in a skillet over medium to medium high heat. Make sure the pan is really hot. Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side. Keep the medium heat. If the heat is too low, you'll lose the spice rub, but if it's too high, the spice rub will burn, so medium heat.

Once, the roast(s) is seared, place the roast in the crock pot over the sliced red onion and chopped carrots. Add the broth. Cover and cook on high for 5-6 hours, or on low for 7-8 hours.

I served this cauliflower mash the first night. And then over baked potatoes the 2nd night. Valerie likes to make a quesadilla with her leftovers, warming up corn tortillas and then adding the chopped up roast and cheese.

This roast is delicious and super flavorful.


*Except for yeast. Yeast is nowhere to be found. The entire city of Houston should be smelling like freshly baked bread for the yeast that is no longer in stores!


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