Tender Pot Roast

Hi folks!  I apologize that today's Friday Featured Recipe is sooo super late… Friday is darn near over, right?!!  Had a couple of days without internet at home while we worked through a few glitches while transitioning to wireless (yaaaay us!!!!).

Anyway, so introducing today's feature is a real treat for me!  You've probably heard me referencing  "Nabs" in some of my blog posts.  Well today, live and in living color, my older sister and "besty," Nabulungi, is sharing a delectable dish from her own hearth!  She's a wonderful cook (takes after our grandmother) who specializes in both southern dishes and Italian cuisine, and truly puts her heart and soul into ALL of her creations.  Without further ado, in her own words:

"After deciding to forego nursing school for the time being so that I could be at home with our two kids full time, I knew I'd better step up my cooking game, lest I be mocked as a bootleg stay-at-home mom.  Although I love delicious food, I'm not a fan of high-maintenance recipes, so I'm constantly in search of either a shortcut to a fabulous ending or a very simplified masterpiece.  In my roast recipe, I found both!  I decided to go the crock-pot route so that I wouldn't be compelled to slave over the stove and, at the same time, be practically guaranteed a tender and flavorful outcome.  My recipe borrows from the advice of several self-proclaimed pot roast gurus, online sources, and personal modifications to suit my liking. Also, being that I'm a huge red wine fan, it was important to me to incorporate that flavor into this rich meat dish.

When I'm not changing diapers or tripping over Legos, I enjoy watching Judge Karen, Judge Judy, or the People's Court, talking/texting on the phone with my sisters, bickering and then making up with my husband, entertaining friends, wasting time on YouTube and Wikipedia, and planning family trips."

Ingredients:

• 1 pot roast of your preference (I used a top round, but bottom rounds are tender as well) 
  
• 1 large onion, chopped
• 1 large potato, chopped
• 1 envelope pot roast seasoning
• 2 cups water
• 1/2 cup catsup
• 1/4 cup of dry red wine
• 2 tsp mustard
• 2 tsp Worcestershire sauce
• extra virgin olive oil
• garlic powder
• onion powder
• kosher salt
• pepper
• poultry seasoning
• 3 bay leaves

Preparation:

Puncture holes throughout entire surface of roast in order to increase
absorbency of seasoning.  Liberally apply olive oil all over
roast. Heavily season on all sides (I chose not to season the
broth, and instead made sure to be generous with the seasonings on the
roast itself.) Place in crock pot. Combine remaining ingredients and
pour over meat. Depending on size of your roast (mine was 2 lbs), you
may need to add more or less water. Just be sure that broth almost
completely covers everything.  Cook on low 8 to 10 hours. Stir
occasionally to ensure that all ingredients (meat and veggies) are
completely submerged, and if you choose so, turn the pot roast a few
times to ensure that both sides are equally immersed in the broth.   At completion, the pot roast should be so tender that it easily
pulls apart by gently prodding with a spoon.  Serve hot with your
favorite side dishes.  I chose to pair mine with black-eyed-peas and
steamed okra, rice and gravy, and baked macaroni and cheese.

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