Mamma mia!

Pot roast again this week, or so it says on the label. The recipe title is "Italian-Style Pot Roast". It's beef this time, which gets a little closer to the norm, but the rest of the dish focuses on onions, marinara sauce, and Great Northern beans. Surely there's another cover term they could use for these things? On the other hand, slow-cooker recipes use the word "casserole" to name what anyone else would call "stew"; maybe I should just accept that they have their own terms of art.

Whatever. I just finished the first helping, and it's delicious. Delicious on the first day: that's not so common for the kind of dish I make for all-week dinners.

Normally I transfer the food from the slow cooker to my biggest pot for refrigeration. Unfortunately there's still about a bowlful of sauce left from last week's meals in it; I'll probably slurp it up later this evening, but then the pot will need washing. I'm going to have to find another way - probably the meat on a plate and the sauce in a big bowl.

(Actually, it's not my biggest pot any more; the stock pot I got last year is bigger - but that one won't fit in the fridge!)