I just came home from a “girls only” weekend camping trip. We left our beloved children safely in the capable hands of our husbands and enjoyed being away from the world. We filled our time with singing songs around the campfire, eating comfort food like chili and cornbread, chocolate cake, hot cinnamon rolls, and s’mores. Together we hiked around the Mogollon Rim, played silly games, and had both shallow and deep conversations about our families, our relationships and our faith. We slept in cozy tents, bundled up in our warmest clothes, and shivered all night long! We were a long walk from running water, and didn’t really bother to shower or look in the mirror… though I admit I did sneak a little extra strong deodorant and a few dabs of mascara.
It was a weekend of simplicity.
It was needed, and it was refreshing to my soul.
And I loved coming home to a homemade “Welcome Home Mommy” banner hung up in my own lovely little kitchen, and hearing all about what Daddy let them get away with. It’s so good to give yourself a chance to miss the ones you love.
Before I left for the weekend, my family and I enjoyed this comforting pot roast served over creamy mashed potatoes. A simple recipe that simmers low and slow all day long resulting in complete tender perfection. If you are able to prep the mashed potatoes and throw a few ingredients into the slow cooker in the morning, dinner is well on its way.
- 8 potatoes (I used Yukon Gold)
- 1/3 cup melted butter
- 1/4 cup softened cream cheese
- 1/4 cup heavy cream
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt (or more to taste)
- 2 1/2 pounds chuck roast
- 1 cup beef stock
- 2 tablespoons Worcestershire
- 2 sprigs fresh thyme
- 1 teaspoon Montreal steak seasoning
- 1 cup milk
- 2 tablespoons flour
- Peel and quarter potatoes and place them into a large pot filled with cold water.
- Bring to a boil over medium high heat and boil for 25-35 minutes, or until the potatoes are fork tender.
- Remove from heat and drain water.
- Add butter, cream cheese, heavy cream, onion powder, garlic powder and salt.
- Mash the potatoes with a potato masher until ingredients are well combined and potatoes are smooth and creamy.
- Place mashed potatoes into a 9x9 baking dish and intentionally keep the surface of the potatoes bumpy and uneven.
- At this point, cover the baking dish place the potatoes into the refrigerator until ready to bake.
- To bake, preheat oven to 375 degrees. Bake potatoes uncovered for 35 minutes. The uneven surface of the potatoes allows for beautifully browned peaks of mashed potatoes -- my favorite part!
- Place chuck roast in slow cooker. Combine beef stock and Worcestershire and pour over roast.
- Sprinkle the top of the roast with montreal steak seasoning, and top with fresh thyme.
- Cook on high for 2 hours, and then switch to low for 6 more hours.
- Before serving, remove woody stems from thyme sprigs and remove roast from slow cooker and break apart into large sections to remove fat.
- To make gravy, pour remaining liquid from the slow cooker through a strainer into a medium saucepan on low heat. In a small bowl, whisk together milk and flour until the milk is thickened but smooth.
- Slowly whisk the milk into the drippings, and bring to a low boil, whisking frequently until it has thickened to the consistency you prefer.