Pot Roast: Three Meals in One.

It may not be pretty, but it is delicious.
It may not be pretty, but it is super simple.
It may not be pretty, but it makes meals for days.

And if you're a carnivore like me, pot roast is down right beautiful.

I like to make pot roast on Sundays because there is something about Sundays that makes me want to eat until I am stuffed and can only lay around for the rest of the day.  That can only be accomplished by consuming a lot of meat.

This post is not for the vegetarians out there, if you can't tell.  For the rest of you: embrace the meatiness.

This is my mama's pot roast recipe and it is delicious.

Here is what you do:

Meal One: Pot Roast

(This is not post roast, this is the beginning stages of meal two, but I forgot to take a picture of meal one. Ignore the Krispy Kreme box in the top right corner.)

• Roast (tri-tip)
• 1 package (there are 2 packages  per box) Lipton's Beefy Onion Soup Mix
• Carrots
• Potatoes (peeled or not peeled, which ever)
• Onions 
• 1/4 cup water

Roll the roast in the soup mix. Place this in a crock pot or foil-lined pan.  Place carrots and potatoes on opposite sides of the roast.  Cover with foil.  Bake for 4 hours on low heat in a crock pot, or 8 hours at 225 degrees in the oven.

Once you devour most of the roast, save the remaining, BUT DO NOT SAVE THE GRAVY IT IS IN. Refrigerate. 

The next day make:

Meal Two: Hash

• One baked potato
• If you don't want to take the time to bake the potato, stab it repeatedly, then put it in the microwave for 5 minutes. That will do the trick.
• 1/2 of the remaining pot roast meat, diced

1. Put a little bit of oil in a pan. Turn heat to medium high.
2. Dice up the potato into cubes and fry it up until turning golden brown. 
3. Put in the meat, which should be cut into roughly the same size cubes as the potato.
4. Fry until potatoes are golden to medium brown and meat is heated all the way through.
5. Serve with some sort of yummy veggies.

Then take the remaining meat a day or two later and make...

Meal Three: Salsa Verde Tacos

• Remaining meat, shredded.
• 1-2 small cans of Salsa Verde--- what, you don't know that that is? Here:

• I don't really like the thick and chunky style, but if that thrills you then go for it.
• Tortillas, toppings, and sides

1. Shred the meat and put it in an un-greased frying pan.
2. Add Salsa Verde.
3. Cook over medium heat until warm and the salsa verde is no longer liquidy, but sticks to the meat.
4. Warm up tortillas.
5. Serve on tortillas with cheese, sour cream, lettuce, and whatever else you want. Go crazy with the side dishes! I made beans and rice, not too thrilling, but yummy.

Pot roast: it's really good! Enjoy!

P.S. For those of you who thought this was meat-overload, next post I will devote to something vegetarian. Or something sweet. I promise.