Lots of recipes claim they can be cooked in 20 minutes or less. Some nights are so busy, even that’s too long. “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking. It’s about surviving. It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt. Recipes found here can be cooked quickly and have minimal prep and clean-up. Some may require a little pre-planning, but many won’t.
Consider yourselves warned, this one requires pre-planning. Marinate your pot roast overnight for tons of flavor, and cook it all day in the crock-pot for a super easy dinner. Since it’s all prepped in advance all you have to do is throw it in the stoneware in the morning – because who in their right mind wants to get up a half hour early to get everything ready, anyway?
- Marinated Pot Roast
- Bagged Salad
- Frozen or Instant Potato side dish
- Pot Roast
- 1/2 C white wine
- 1/4 C soy sauce
- 3 T Worcestershire sauce
- 2 tsp ginger
- 4 cloves minced
- 1 tsp pepper
1. Mix marinade ingredients together. Note: you could use broth instead of wine, but since alcohol is a flavor conductor, I find the broth-based marinades to have less of a bold flavor. You could also do 1/2 broth and 1/2 wine.
2. Marinate the pot roast in the fridge at least overnight. One or two days is better! Note: There’s no way the three of us will eat an entire pot roast without having leftovers for a week, so I split it into two smaller roasts and put one in the freezer. That way I have a pre-marinated and pre-prepped roast available for a future meal, all it needs is defrosting!
3. In the morning, dump the whole thing in the crock-pot. Set on low for 8-10 hours.
4. Complete your meal with a super-easy instant or frozen potato dish and bag salad.