Sunday Dinner

So I admit it. 

I am not the best cook ever. 

My mom always tried to teach me how to cook

when I was a teen but I always didn't want to.

Now I wish I took those cooking lessons.

Anyways, I have made a goal to myself that

I would cook at least one meal a week 

to improve on my cooking skills.

I then will post what I made

with the recipe and the results.

To start this adventure I got a sweet cookbook 

and picked our some recipes I want to try out.

Today we had...

 Root Beer Pot Roast.!

It wasn't bad at all. 

It was actually good!

It had this sweet buttery flavor

and just melted in your mouth.

Table set for dinner

The Roast

In addition to the Root Beer Pot Roast

we had mashed potatoes with gravy and rolls. 

We made the gravy out of the leftover root beet from the pot roast.

I actually liked the gravy which never happens.

My plate

Casey's Plate

I would request this pot roast to anyone that would want to try. 

Here is the recipe:

Root Beer Pot Roast

1 5lb. Black Angus pot roast 

Salt and pepper to taste

10 carrots, peeled and cut into chunks

Olive Oil

36 oz. root beer, room temperature

1 -2 onions, optional 

Season roast on all sides with salt and pepper and set aside for 15 minutes while you peel and cut the carrots. Heat a frying pan and add just a touch of olive oil. Brown roast on all sides, just until you get that nice caramelized crispiness to the meat. Pour 1/3 of the room-temperature root beer into a slow-cooker. Add the meat carefully. Add the carrots and onions. Pour the remaining root beer over the roast and cook on low for 8-10 hours. Makes 10 servings.

My tweaks to the recipe:

Instead of...

10 carrots cut into chucks, I used about 2 carrots that were sliced.

1 -2 Onions, I used 1/2 of a sweet onion. 

It turned out great. 

I was proud of myself.

GO ME!