And the verdict is...

Delicious. Well, with a little salt (horseradish is good, too). Hubby recommends adding a pot roast spice packet. I think that means he thought it was a little bland...though he thinks everything needs as much spice/flavor as humanly possible. So do with that what you will.

Either way, having to sit and smell it for 3 hours while waiting for the hubby to get home was torturous. So I did yoga, drank wine, and watched girly tv to pass the time...rough night.

Yes, I made a salad, but all the actual work was done last night, and the most time consuming part was peeling the onions. Easiest way to do it, if the bag doesn't say, is to dump them in some boiling water for about 3 minutes. Drain, then cut off each end, and either peel the skin off or squeeze the onion out of the skin. It's kind of a pain in the ass, but I love pearl onions and use them so rarely it makes it worth it. If you want to cut prep time down, just use a red onion instead.

Pot Roast
1 bag pearl onions, peeled, or 1 red onion, halved then quartered
4 or 5 medium red potatoes, halved and quartered
A dozen or so whole cloves garlic, peeled
A bag of baby carrots (or a couple cups of regular peeled carrots, cut into 2 inch sections)
Bay leaves
Beef Pot Roast
2 cups beef broth
About 2 tbsp tomato paste
Salt and Pepper

Heat a bit of olive oil in large pan. Season the meat with salt and pepper and then brown it a couple minutes per side on medium high heat.

In cooking-sprayed crock pot, throw in the potato, carrots, garlic, bay leaves, and onion. Place meat on top. Combine broth and paste in a bowl, and pour over everything. Sprinkle with a big pinch salt and pepper. Either cover tightly and refrigerate til morning, or move right along.

Set to cook on low heat for 8-10 hours. Go to work/life. Come home. Eat.
Per 3oz serving of meat (plus a big scoop of veggies), about 300 calories, 10g fat, 3g fiber, 24g carbs, 29g protein.

Pine Nut Gorgonzola Salad
1 to 2 romaine heads, chopped
A little less than 1/4 cup pine nuts, toasted (in a small pan over medium for about 3 minutes, shaking often)
1/4 cup gorgonzola

Fruity Vinaigrette (Sandra Lee style)
About 3 tbsp Blush Vinaigrette dressing (I use Brianna's)
1 big spoonful apricot preserves (or whatever jam you have)
Big pinch fresh pepper

If it gets too sweet, add more dressing, or if you run out, like I did, add some red wine vinegar and more pepper. Toss it with salad. Serve into bowls and top with nuts and cheese.
For 2 fat kid servings, about 290 cals, 18g fat, 3g fiber, 26g carbs, 8g protein
For 4 child servings, about 145 cals, 9g fat, 1.5g fiber, 13g carbs, 4g protein
I always eat the fat kid portion, if you don't know me well enough to know.