Recipe of the week: Pot Roast

After spending a couple of weekends traveling, we were ready to embrace the comfort of home food again. Accordingly, a simple Pot Roast appeared on our menu right away. Here is one of our favorites (via Martha Stewart):

Pot Roast
Serves 4-6

3 pound piece beef for pot roast
Course salt and freshly ground pepper
4 carrots, peeled and cut into 3-inch lengths
4 medium Yukon gold or white potatoes, peeled and cut into quarters
1 large onion, thinly slliced
2 dried bay leaves (we omit the bay leaves; there is plenty of flavor without them)
1/4 teaspoon dried thyme
1 can (10 3/4 ounces) Campbell's Tomato Soup

1) Season beef with salt and pepper. Place carrots, potatoes, and onion in a Crock-Pot. Season with salt and pepper. Add bay leaf and thyme. Place meat on top of vegetables. Add soup. (We also add half a can of water to help the potatoes and carrots cook.) Cover, and cook on low heat for 8 hours (high for six hours).

2) Remove meat to a cutting board. Transfer vegetables to a platter. Slice meat, and add to platter. Pour sauce into a liquid measuring cup and skim fat. Taste, and adjust for seasoning. Pour sauce over meat and vegetables, and serve.

Enjoy!