Sometimes, I'm kind of crabby.
Like tonight...I don't feel like talking to anyone, even about food. I'll snap out of it, but for now, here's a quick recipe you can make now (check out the meal deal at Pick 'N Slave for local peeps) and freeze for cooler weather, or eat now, if you're a roast in the summer kind of a family.
Oven Pot Roast
3 lb. boneless rump roast
Salt and pepper
2 tbsp. olive oil
2 medium onions, sliced
1 stalk celery, chopped (go ahead and throw the leaves in, too)
2 cloves garlic, minced
½ tsp. thyme leaves
1 tbsp. Dijon mustard
1 can 14 ½ oz beef broth
8 medium carrots, cut lengthwise into quarters (or a handful of baby carrots)
1 c. dry red wine (you can use broth or water if you prefer)
Have on hand: red potatoes, cornstarch or flour for thickening
To freeze: Heat oil in large skillet or Dutch oven. Season meat with salt and pepper. Coat with flour. sear all sides in heated oil. Allow to cool, then transfer to a freezer storage bag. Addd remaining ingredients to bag, and freeze. You can keep the carrots separate, if you don't want them cooked as long.
To prepare: Thaw in fridge. To cook in the oven, add potatoes (slice in 1/2 or 1/4), cover and bake at 325 degrees until meat is almost tender, about 2 ½ hours. Add carrots, cover again and continue baking 30-35 minutes. Strain cooking liquid, skimming fat. Add cornstarch to make gravy. Stir constantly until thick. Add salt if desired.
If you prefer using your slow cooker, throw everything in, and cook on low 8-10 hours, or until meat is tender. You can throw your potatoes and carrots in a little later, if you don't want them as soft, but you can throw it all in at once if you like. You can stir in about 2 tbsp. cornstarch into some water or cooking liquid, and then stir that into the rest of your cooking liquid to make into gravy.