I have to say that I have been kidding myself all these years. Ree Drummond, the Pioneer Woman, has a pot roast recipe in her new cookbook that is amazingly simple, yet fail safe, and will have your family and/or friends forever kowtowing to your culinary prowess.
Ree serves her pot roast with mashed potatoes, but being far too lazy to make mashed potatoes, I opted for scalloped potatoes which everyone loves (which kind of sucks since there are rarely leftovers, and those of us in the know will all agree that leftovers are the absolute best things about a great meal, right, Beaver?)
I also roast whatever other green veggie I have around: asparagus, broccoli, Brussels sprouts, etc.--just toss your greens with a hint of olive oil, salt and pepper for about 30-40 minutes next to your Dutch oven and scalloped potatoes (check them about halfway through the procedure and toss them gently so that there is uniform browning/roasting). Man, oh, man, you've got just enough time to set the table (or get your lazy-ass teenagers to do it) and throw together a quick salad, throw the baguette in the oven to warm...and, voila, an amazing meal is on the table.
If you're in my situation, the conversation will focus on teenage boys: who is "hot," who is not and who will be coming to dinner in the near future (yikes! Ree, please give me more recipe suggestions!). You'll still be sitting at the table, savoring your meal (still on the first serving), enjoying a nice glass of Cab, lost in your thoughts, while your teenagers are itching to clear the table and finalize plans for their Saturday nights. Oh, the good old days!
Bon appetit, that's all I have to report.
