A Meaty Perfection

We've been sick, on and off, with winter colds for a couple of months. The weather hasn't helped out much either, varying from cold and rainy to windy and f*#$ing cold. I always like to remedy winter ailments with slow cooked hot meals.

Having absolute fond childhood memories of pot roast and potatoes, I decided I would attempt this feat. It seemed scary at first. I grasped the idea of cooking the root vegetables but how was I going to find a pot roast? Is that what it's even called at the grocery store? I did some searching through my cook books and found that all I had to do was go to the meat counter and ask for a boneless beef roast. So for this huge round slab of de-boned meat, I decided I should go all out. I bought a 4 lb fully organic free-range sirloin roast (I know, I know.).

Within 10 minutes I had all the ingredients assembled and loaded into the crock pot. I turned it on high and left it to do its thing (now that is the type of cooking I like to do!). In the interim, I dyed my hair, took a 2 hour nap, watched football and talked on the phone. The house started to smell like an accomplished chef. Every inch of air smelled like cooking meat and made the dogs, as well as us drool. At the 6 hour mark I took the string off the roast and it magically fell apart. Apparently that is a good sign. After a quick call to my mother for a refresher on how to make gravy, the meal was ready.

I scooped out the steaming hot juicy pieces of meat, potatoes and carrots steamed to perfection and topped it all off with a creamy peppery gravy. I poured a glass of wine and we started chowing down. Oh me oh my, every bite was delectable, not to mention, the lovely comments coming from my husband who was enjoying what he was calling the best man meal he's ever had since he was a kid.

So I did it and that's why I'm writing all this. I cooked a successful meal, a meal my husband loved and I didn't mess it up - not even a little bit. I'd like to say I could do it again, but the statistics prove that is unlikely. So for now, I'm just going to revel in my status as a good cook, even if it is just for today.