It’s not often I’m given the opportunity to really brag on my cooking. Look I’m not a terrible cook but my husband comes from a long line of women who really know how to cook and frankly I don’t come close to their talent.

The other day I mentioned to my husband with the weather getting colder I needed a warm meal in my life – like a good pot roast loaded with carrots and other goodies.

I saw the look or wince in my husbands eye and figured a pot roast was just too refined for his elaborate pallet, when he said…”Honey, you know a pot roast should just fall to pieces…you shouldn’t need a chainsaw to cut it up.”

Wait up. I’ve been making this at least twice a year for almost 12 years of marriage and he’s just now saying he doesn’t like my pot roast? Yes I know…he’s a keeper 💗.

I decided to do some serious pot roast research and work on perfecting my recipe. This was a lot of investment for something that takes ten hours to cook and if it sucks you have no back up plan.

Y’all it was delicious 😋

Like falling apart and dripping off a folk and I’m just so proud!

So proud I showed a guy pumping gas next to me and three people at Whole Foods and now I’m sharing with the World Wide Web because I’m proud of myself.

See we’ve got to learn to give ourselves a pat on the back every once in a while. We aren’t going to nail it every single time, so when we do make sure your letting the world know just how amazing you are no matter what that is.

Today it was pot roast. Who knows what tomorrow will bring but today I made a bad ass super tasty pot roast and you need to know about it.


Heat two tablespoons of olive oil in skillet on medium heat. Season pot roast with salt and pepper. Place in skillet and brown each side 2-3 minutes. Place pot roast in slow cooker or crock pot on low temperature. Cover with veggies on your choice, we like baby carrots and little potatoes cut up. Pour over 1 1/4 cup of beef bone broth. Place lid and cover to cook on low for ten hours.