Yesterday was my last day on the General Medicine service at the hospital. At the end of the day, I felt like sleeping 3 days straight! Good thing I have a 3-day weekend 😉 I plan on spending a lot of it in my kitchen – oh how I have missed it!! Last Sunday I brought home a chuck roast from the butcher down the street. I wanted to make a special Sunday dinner, and thought about the pot roast recipe my mom used to make for us that I loved so much. The mashed potatoes are a must!
The best thing about this recipe is that it involves a minimal amount of time, and the results are incredible. I use my slow cooker, and just add a few ingredients to the crockpot and leave it to cook for about 6 hours on low during the day. It makes the apartment smell so good. Pot roast is so perfect on a chilly day, especially when served with creamy mashed potatoes, tender vegetables, and warm gravy. Remember, chuck roasts shrink a little while cooking!
The past 6 weeks have been an emotional rollercoaster. Some days I got to see my patients get better and go home as good as new. Other days I spent sharing the fear and sadness of losing someone you love and not being able to do anything about it. I met so many incredible people along the way….
At this moment, I am at a crossroads when thinking about my career as a pharmacist. I am faced with applying for jobs and residency programs, trying to decide what the best thing will be for me. Stay tuned, the next few months are about to get crazy!
- 1 chuck roast (~3 lb)
- ½ onion
- 1 packet classic gravy mix (sub 1 cup beef broth)
- ½ cup water
- ¼ cup red wine
- 2 cloves garlic
- ½ tbsp thyme
- Salt and pepper
- 2 carrots, peeled and chopped
- In a small saucepan, prepare the gravy according the directions on the packet (skip this step if using beef broth instead).
- Rub salt and pepper over the chuck roast (trimmed of excess fat), careful not to make too salty since the beef broth/gravy already has a lot of sodium.
- Slice the ½ onion in half, and add both halves to the bottom of a crockpot.
- Turn the crockpot on "low" and add ½ cup water.
- Cover the onions completely with the roast.
- Pour half of the gravy (or 1 cup beef broth) over the roast, reserving the other half for serving later.
- Pour the wine over the roast, then sprinkle with thyme.
- Slice the garlic cloves into small pieces and sprinkle over and around the roast.
- Cover and cook for 6 hours on low. For the last 30 minutes, add the chopped carrots.
- Serve with gravy and mashed potatoes.