Last weekend we had our first gluten-free expo; it was so nice to be around so many gluten-free people. It was refreshing just to be in a place where you know everything is safe for you to eat. It was such a wonderful experience talking to so many people and hearing their stories. I was honored and truly touched by so many people.
When I got home, I was exhausted and the last thing I wanted to do was cook. My son JJ was telling everybody at the show about my pot roast and how good it was, so I thought, you know, I’ve heard so much about the pot roast this weekend, why not make one? The pot roast is so easy to make; it literally takes five minutes. I wrote this recipe specifically for a crock pot.
What I didn’t plan on, was not defrosting my chuck roast. I stood in my kitchen at 7:30 in the morning and thought, now what? So I rolled with it figuring what would be the worst thing that happened? Raw meat, maybe. I didn’t have the time for a plan b, so I threw the frozen chuck roast into the crock pot and crossed my fingers.
It was amazing! Tender, moist and full of flavor, the pot roast was perfectly cooked after 8 hours. I thought that maybe it was a fluke, so I made it again. It was amazing, again. I will never defrost a chuck roast for my crock pot again.
The sauce from this recipe is the sauce used to make my homemade Beef-a-roni type dish, that tastes remarkably like the canned version, only so much better.
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