What's Cooking Wednesday: The Easiest Meal Ever!

Two things inspired this post.  First, chuck roast was on sale for $2.99 lb. last week.  Second, this is one of the easiest meals my mother ever taught me to make, and I feel like honoring her or mentioning her because this Saturday would be her 71st birthday.  It is the first time we are encountering her birthday since she passed.

OK, so what's cooking this Wednesday is a yummy for your tummy pot roast!  Perfect for a chilly day (not that we've had many of those this winter in the mid-Atlantic) and perfect for a busy day.  Just pop ingredients in the crock pot and let it go until dinnertime.

Simple Ingredients:

3 lb. beef chuck roast
2 lb. potatoes, cleaned and cut into quarters or eighths
1 small bag baby carrots
1 onion, minced, chopped or sliced...whatever you have time for
2 tsp. kosher salt
1 tsp. pepper
water

1.  Put all vegetables in crock pot.

2.  Put meat on top of vegetables.
3.  Put salt and pepper on top of meat.  Pour water over and around meat so meal won't dry while cooking.  Use about 1 1/2 cups of water.

4.  Put lid on crock pot and cook on low for 8+ hours or on high if cooking for 6 hours or less.
5.  Enjoy!

Adjust salt and pepper to taste, of course.  I prefer to under salt...it's a lot easier to add it later than it is to get over salted flavor out.

Wasn't that easy?