Pot roast and caramelized onions

It’s been a rough time in our family lately. Sickness and sadness are pretty constant companions, and some days, my natural cheerfulness is a little hard to locate.

One thing that can perk up a difficult day is to fill the house with the smell of my mother’s cooking, which usually means meat and/or onions and/or garlic.

This dinner has all those things in spades.

Pot roast, potatoes, carrots, caramelized onions

It’s an easy dish to make, and there’s nothing in my life that can’t be made better by a little gravy.

Thanks, mom. Comfort food for the win, again!

[If you want a detailed recipe, I’d be happy to type one out, but the basics are these: Brown some chuck roast. Put in a pot with plenty of garlic, a teaspoon of salt, and a half teaspoon of pepper. Add two cups of liquid—I usually just use water, but any combination of wine, stock, and water would be fine. Pressure-cook for 45 minutes or simmer for a couple hours. Add potatoes and carrots and simmer until tender. Thicken gravy with cornstarch slurry. Serve alongside a pile of onions that have been caramelized in butter/salt/pepper.]

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