Easy-Peasy Stew
One blade
roast (or any other pot-roasty sort of
cut)
1 cup red wine (glug the rest from the bottle as you
prepare- who cares if it is 10 in the morning?)
1 Onion quartered
1/2 bag of baby carrots
2 Cloves garlic smashed
1 Stalk celery chopped
Most of the box of
Red or white potatoes quartered
Pour yourself some wine.
Begin: Heat a skillet on medium high. Coat bottom (not yours) with olive oil. Season meat with kosher salt and cracked black pepper. Brown roast on all sides while you throw the veggies into the crockpot. Turn crockpot on
high. Throw in roast. Pour broth and wine into crockpot
to just barely cover the meat/veggies. Cook for 4 hours, then
throw in potatoes. (If you put them in too soon, they turn to mush. Slice
meat roughly and stir well. Add ½ c.
water mixed with ¼ c. flour. Stir. Continue cooking on medium high for another
2 hours. Serve.