Well we are a week out from what I consider the start of the holiday season and I am in denial that this year has gone by so fast. Wasn’t it just yesterday I was making reservations for my first Thanksgiving dinner at a restaurant, belly so big with Koa I could barely waddle down the street? Well now here I am less and a year later with a 6 month pregnant belly AGAIN, thinking about how much changed since last year… and yet not really? I am still very much pregnant, anxious about how my life will change in the new year but also so grateful for how it’s been. 

If you are anything like me, you love holiday decorations but hem and haw every year of when to put the gear out and how big to do it. Last year we were staying local so we spent the big bucks on a large real Christmas tree and really tried to make our home feel decorative given our limited storage space for decor. We chose to put the decorations up December 1 (or the weekend post Thanksgiving if you really want to hold me accountable). This always feels right to me, we don’t need Santa at our Thanksgiving dinner. But this year, we are on road for all three holidays – Thanksgiving, Christmas, and New Years. So putting out decor seems like a waste of time. Regardless, I decided I am still going to put up some decor, I do love a good wreath and lights outside! But the big tree is a no go. And I have been wondering when to do it since we are really only home for three weeks during the entire season. Then I heard a podcast recently that suggested putting up the decorations the week of Thanksgiving… like the weekend before. That way you can maximize time but still have some space post Halloween and give fall it’s due. I really liked this idea. So this weekend I plan on putting up decorations a few days early. Will I get to enjoy them right away? No. We will be leaving promptly on Sunday for a week in the Bay Area with family. But at least it will be fun to come home to for the short stay we have back here in LA. We truly have perfected driving Highway 5. 

Anyway, this is a long diary entry feeling post so apologies if you are just here for the recipe. I’ll get to it. This time of year is always so busy at work that I lean heavy on my crockpot. And Pot Roast is one of my favorite tried and true crockpot recipes. There are a lot of simple ways to make Pot Roast as long as you have the basics: beef chuck, onions, carrots, potatoes. The rest you can tweak here and there based on what you are feeling and what you have. I have been adding miso paste to mine because I have a massive tub of it in my fridge that needs to get used. And it also works perfectly in the dish. Miso paste paired with a dash of Chinese 5 Spice in a pot roast? Crazy! But crazy good. 

I have yet to figure out how to take even a decent picture of Pot Roast. I swear I try every damn time. So please just enjoy the deliciously shredded bowl version of what it looks like after you serve it. At least this looks delectable! Enjoy! And please let me know if you have any ideas on when and how to take a beautiful Pot Roast photo in it’s full unshredded glory. 

INGREDIENTS

2 lbs. beef chuck roast

3 white onions

3 cups carrots

4 cloves garlic

2 cups red wine

2 cups beef bone broth

¼ cup miso paste

2 dried bay leaves

1 tbsp. butter

1 tbsp. Tomato paste

1 tbsp. Chinese 5 spice

Serving Size: 6-8

INSTRUCTIONS

• Roughly chop the onions and carrots. Mince the garlic. 
• Place all ingredients in a large crockpot. Layering the butter, then meat, then vegetables, then seasonings, and top with wine and broth. 
• Cook on low for 8 hours. 
• Remove the beef from the pot and shred with a fork. 
• Remove the bay leaves. 
• Enjoy!