A couple of weeks ago, I made my first pot roast. In a Crock Pot and it was awesome. My friend, Michele gave me the low down on a quick recipe: rump roast, potatoes, carrots, onions, one packet of french onion soup mix, and beef broth –just enough to cover the roast. In my version, I added celery, and used a vegetable stock instead. I had to make it quickly, and it only took me 15 minutes –it was mostly chopping– to throw everything in the Crock Pot. It cooked for about seven hours for a 3.5 lbs roast and was awesome. Such an easy meal that brings so much comfort. 🙂 Maybe the winter season isn’t all that bad. Just kidding!