As you know, I cook my food for the week on Sundays. This week, I am using this slow cooker recipe to make a pot roast:

Tangy Slow Cooker Pot Roast

I like to try different recipes for pot roast because I have yet to find one that doesn't start tasting bland after a few meals.  This particular recipe was appealing because it called for browning the roast after a spice rub, which should lock in more flavor.  Further, it asks you to start at a high temperature and then drop to a low temp after an hour, which should help keep more flavor as well.  Also, I've never made a roast that called for honey and vinegar.  So, I'm excited to try this one!

Since I put minimal veggies in with this roast and it's getting to be springtime, I decided to try to make a chopped salad this week.

One of my favorite restaurants, Jane, has a delicious chopped market salad and I wanted to make a variation on that.  I did a bit of improvisation that I think will turn out nicely.  My big worry is that I doubt the salad will keep all week.  We'll see.

My chopped salad consists of:

• 2 bags of those ready-to-eat herb salads from the grocery store.
• 1 jar of sliced olives
• 2 cans of chopped tomatoes with onions and celery.
• 2 chopped green peppers.  (Orange or yellow would have been a cool color addition, but the flavor difference is minor but the price difference is a little shocking.)

Posted by: Flibbertigibbet at 11:51 AM | Comments (2) | Add Comment
Category: Food and Drink
Post contains 305 words, total size 2 kb.