Hello. Megan here. I’ve decided to start sharing recipes with you.

Cooking is something I never expected to fall in love with. I didn’t even learn to cook until after Jake and I were married. It was against my feminist principles. Or something. Because I’m anti-traditional gender roles. But then my Grammy had breast cancer and she passed her wisdom in the kitchen on to me. She didn’t want her magnum opus to die with her. And cooking became less of a symbolic shackle (no one is going to catch ME naked, barefoot, and pregnant in the kitchen) and more a way to be with her and remember her.

However, I needed to branch out beyond our family recipes. My dads (plural) are both meat and potatoes kind of guys and I did not want to be the kind of family that rotates between twenty of the same recipes. So we try a new recipe once a week. Or try to. We try a new recipe once most weeks. Yes, that’s truer.

Sometimes they are great. Sometimes we end up eating frozen pizzas instead.

This week I tried a family recipe that I hadn’t tried to make on my own before (thanks Mom). Beef Pot Roast is great for winter. It is hearty and will defiantly warm you up!

I held off on doing this on my own until now because I’m intimidated by large cuts of meat (it will be some time before I volunteer to do the Thanksgiving turkey), but this recipe is seriously hard to mess up. There are not amounts on most of the ingredients. That’s because you can pretty much use whatever amount you want and it will come out about the same.

Beef Pot Roast

Pot Roast


3.5 to 4 lb. Beef Roast (cuts that are good for this recipe: chuck, blade, 7 bone, and arm)
Baby Yukon Gold Potatoes
Baby Carrots
1 Meduim Onion, peeled and cut into wedges
Olive Oil
Brown Gravy Mix Packet
1/2 Cup of Water

Cooking Directions:

Season roast all over with salt & pepper.

Brown roast on all sides in a skillet on med-high with a little olive oil.

Put roast in crock pot and top with onion wedges, carrots & baby potatoes. Sprinkle with salt & pepper (or same blend used on meat).

Mix a packet of brown gravy mix with 1/2 C water & add to crock pot.

Cook on low for about 8 hours.


*You can use regular sized potatoes for this recipe. Just cut them into evenly cut pieces. If you use potatoes other than Yukon gold, skin them first.

*If you don’t have 8 hours, then cook on high for about 4 hours.

*You’ll know when the roast is done when it pulls apart easily with a fork.

I’ve realized that recipes like this are perfect for cooking with a baby in the house. 30 minute meals are great and all, but you are usually actively cooking for the whole 30 minutes. And Jonas always seems to need the most attention right around dinner time. It is much better to have a recipe that takes forever to cook, but requires very little on my part.