Make Ahead Pot Roast

I gave up regular work years ago. It's just not in my blood. Sometimes, I wish things were different, but
I am what I am. And that means a
work-at-home girl. Therefore, things
that need to be made in advance, except for holidays, are never big
attractions. Tomorrow, however, I have
an appointment that will take me f a r and a w a y for a long time. I may even have to deal with traffic. Goodness, how do you do it? Anyway, I had a pot roast thing planned, and
tomorrow seemed like a good day to take advantage of that monstrosity on my
counter called a crock pot. It's a variation
on my regular stay-at-home pot roast made for the fantasy life I'd have if I
ever actually had to go anywhere. Those
of you who lead a normal life might find it useful. Otherwise, I'm sure to hear about it.

Crock Pot Roast

1 medium onion, cut in big chunks
1/2 pound carrots, peeled, cut in chunks
4 medium potatoes, scrubbed, (you guessed it:) cut in chunks
2 garlic cloves, chopped
Sprinkle of olive oil
Salt and pepper
2 teaspoons dried rosemary
1 pot roast (brisket, chuck, top round, whatever, just a
hunk of meat)
2 cups red wine (or whatever you have)
2 cups beef broth (or chicken or whatever you have – I'm easy)
14 oz. chopped tomatoes
 

Cover all sides of the roast with salt and pepper. Get a large skillet, pour in some olive oil
to cover the bottom, turn it to medium high heat and, when it sizzles, put in the
roast. Let it sit for a good 5 minutes
on each (I mean all four) side in the sizzling heat till it's good and
brown. Pull it off the heat and let it
sit on a plate while you get the crock pot ready. 

In the bottom of the crock pot, toss in the onion, carrots,
potatoes and garlic. Sprinkle with oil,
salt, pepper and rosemary and stir to coat. Make a space in the bottom and set the browned roast there. Cover, refrigerate overnight. Next morning pour in wine, broth, tomatoes,
re-season and turn to low. Leave on all
day long (while you suffer at work), and return to a tasty dinner.