Attempting to be a Super Mom

 I love a good roast, but it’s not something we do often enough in our house. We spend so much time in a hurry that I never take the time to prepare something nice and slow. I decided to do a nice roast for the family Friday night and it turned out amazing! Pot Roast 4-5 lb whole chuck roast 2 Tbsp olive oil 2 whole onions 6-8 whole carrots Kosher salt, pepper, garlic powder, onion powder, and paprika 1 cup red wine 2-3 cups beef stock 3 sprigs fresh thyme 3 sprigs fresh rosemary Generously season all sides of your roast with salt, pepper, garlic powder, onion powder, and paprika.  Preheat the oven to 275. Heat a large pot or dutch oven over med-high heat. Add the olive oil to the pan. Cut the onions in half and cut the carrots in to 2 inch slices. When the oil is hot, add the halved onions browning them on one side and then the other. Remove the onions to a plate and add the carrots. Toss them around until slightly browned and them remove them to the plate with the onions.  Place the

So I found this recipe a few years ago and have made it several times for my family, and even done it as a dinner for extended family once. It’s a pretty meal that tastes amazing, and it really is an easy meal that has a wow factor when cooking for company. I made it again last night, and my kids and husband all insisted that a picture of it should go on “the gram.” I double this recipe for my family but probably don’t need to as we always have tons of leftovers. I just usually buy my flank steak from Costco and use it all. Ancho Chili Flank Steak and Sweet Potato Tacos 2 lb flank steak 1/4 cup fresh lime juice 1/4 cup chopped fresh cilantro 1/2 tsp garlic powder 1 Tbsp plus 1 tsp ground cumin, divided 1 Tbsp plus 1 tsp ancho Chile powder, divided 4 tsp kosher salt, divided 1/4 cup plus 2 Tbsp olive oil, divided 1/2 lb fresh tomatillos, husks removed 1 1/2 lbs sweet potatoes, peeled and cut into 1/2 inch pieces 1 large red onion, cut into 1/2 inch pieces Flour tortillas, corn tortilla