Slow cooking is one of the best ways to enjoy a home cooked after a busy day. This busy day was Christmas here in Los Angeles where it was a crisp 80 degrees outside. So we needed something comforting and cozy after opening gifts and sledding.
Yes, sledding. See we decided to get into the Christmas spirit by driving to Zuma Beach where we noticed they had large hills of sand. We packed the station wagon with the proper winter cargo: beach blankets and a snow sled.
Apparently we were not the only people in Southern California who realized Christmas Day 2013 was a perfect day for the beach. All along the coastline we saw cars parked and people playing on the beach as if it were mid-July. We drove along the Pacific Coast Highway through Santa Monica and Malibu eventually arriving at Zuma Beach. There were probably ten other families laying out enjoying the warm December sunshine.
We climbed up the sandhill with our sled and proceeded to cruise down the bumpy hill. After a few slides down, the sand became smooth as some other kids joined our boys to try it out. We quickly found out that four kids on the sled really made it a fun, quick ride.
Eventually, our time sledding Zuma Beach came to an end and we hopped back into the car to head home. The whole time, the pot roast was cooking slowly in the crockpot waiting for when we were ready for it; instead, of most meals that are ready when it’s ready.
I used the following recipe but instead of using a Dutch oven to slow cook the roast, I simply did steps 1-6 in a Dutch Oven and then transferred everything to a crockpot putting it on low temperature for 8-10 hours. Just make sure you get all of the goodness of the pan when deglazing before transferring to a crockpot.