I hope I can remember how to do this blogging thing! It’s been a crazy past couple of months…In February, we had a house-hunting trip to Virginia, returned to Bahrain in the middle of protests, then a week after I was back home the Navy approved voluntary departure and we decided to take them up on it! SO, I was shuttled back to Virginia and got settled into our wonderful rental house with an air mattress and 2 suitcases.
My mom came out for a week to help me clean and paint the house. We worked our little behinds off! Here are a few pictures of the house:
So, in order: the laundry room, our kitchen, the master bedroom, our future office, the den (in the process of being put together), and now our backyard. We have a few extra bedrooms that haven’t been photographed yet…
Now that some of our household goods have been delivered, I have my kitchen stuff and I can cook again! WHOO HOO! 🙂
NOW, onto the pot roast:
I took a small bag of baby carrots and layered them along the bottom of the crock-pot, added some potato chunks, a thinly sliced onion and 3 crushed cloves of garlic. Next, I added a 2 pound bottom round roast and poured an envelope of onion soup mix over it. Then, I poured a 1/2 cup of chicken broth over it. The original recipe called for beef broth, but I prefer chicken broth.
I put the crock-pot to cook for 11.5 hours on low before I headed for bed and woke up to a wonderful smelling kitchen! When I woke up, everything was the same color and didn’t look very photogenic but it sure was tasty!!