Crock-pots are awesome. They are the ultimate in one-pot wonders. They let me cook without even being home. They make flavorful meals, usually with little effort on my part, which is perfect when I have a really busy week and don’t have time to make a proper supper.
That is what happened last week. Somehow my after work commitments that usually get spread over the entire month ended up in a single, seven-day period. I was running home from work, running Weasley around the block, and then running off to whatever was going on that night. Needless to say, that didn’t leave much time to eat at home. Luckily, the evening activities were the kind that feed you or at least were in places where you can buy food…I may have eaten soft pretzels for dinner two nights last week… One of the problems with eating out every night is that I then don’t have any leftovers to eat for lunch the next day. So, I went to my trusty friend, the crock-pot. I had found a great recipe on Pinterest from Crock-Pot Ladies for Crock-Pot Balsamic Roast Beef Dip Sandwiches and this seemed like the perfect time to try them.
Now, most mornings, I have trouble getting myself ready and out the door on time, let alone doing something as easy as throwing everything in the crock-pot. But, after many rushed mornings, I have finally learned the secret to great crock-pot meals: make them overnight. So, rockin’ my pjs, I threw everything in the crock-pot, turned it on “low” and then crawled into bed for the night. I woke up to the tangy-sweet smell of the balsamic vinegar and a roast that practically fell apart as I lifted it out of pot. And the flavor was awesome! The only thing that would have made it better was eating it hot out of the crock-pot. In the words of my great aunt, “It’s a keeper!”
And in case you were wondering, I made it out of the house on time!