Midnight Roast

Most people have popcorn or ice cream as a midnight snack. We make a pot roast. But normal people can make this for dinner and if you haven't made a pot roast yet this fall, get on it. I made mine with chuck roast, carrots, and turnips. You can get creative with as many root vegetables as your heart desires. Chuck roast is actually a fairly lean cut of meat, especially if you choose wisely and pick one with less marbling. Now, in my house this is unacceptable and I have to buy the fattiest piece of meat I can find because fat = flavor. My verdict: don't eat whole chunks of fat and this is a very healthy, delicious, comforting dinner. Or midnight snack.

Classic Pot Roast

3 1/2 lbs pot roast [get the biggest one - LEFTOVERS]
Lots of cut up root vegetables. I used 4 carrots, 3 turnips, and an onion.
Salt, Pepper, Garlic Powder, and Onion Powder*
2 cups beef broth
1 1/2 cups good red wine
1/2 cup cider vinegar
2 bay leaves

Heat cast iron skillet to high heat. I usually put mine in the oven to get it smokin hot. Sear the roast really well on all sides - 10-12 minutes. In the meantime, chop up the veggies and put them in the slow cooker. Place meat on top of the veggies.

Add broth, wine, vinegar, and bay leaves to the pan that had the meat in it. Let it simmer for about 5 minutes, then add it to the slow cooker. Cook on low for 8 hours.

*This is the "Kober" rub we always have on hand. Andy uses is for everything. It's equal parts salt, pepper, garlic powder, and onion powder. Mix it up and keep it in a spice container!

And for DESSERT - homemade vanilla frozen yogurt :)


Using my new favorite kitchen tool: my ice cream maker!

1 2/3 cups whole milk
3/4 cup sugar
4 cups fat free, sugar free vanilla yogurt [Yoplait]
1/4 cup heavy cream
1 Tbsp good quality vanilla extract

Stir together milk and sugar til sugar is dissolved. Stir in yogurt, cream, and vanilla extract. If you've got an ice cream maker, you know how to do the rest!

Makes 14 1/2 cup servings. Calories: 100 Fat: 3 g