Zack's Crockpot Recipe
Here is a cold weather favorite that takes lots of time to cook but only a little time to prepare. If you've got a crock pot at home that you haven't used in 12 years, use it. If you don't have a crock pot, you can do the same thing on your stovetop on a lazy Sunday afternoon. The Beet does not recommend leaving your stovetop on while you go to work. But if you can retrieve that crockpot, forgotten in some lost corner of a cabinet, then load it up before you leave in the morning and when you get home, it's like your chef has been hard at work all day.
Start with a big cheap cut of meat (like a chuck roast or a bottom round roast), throw in a bag of those baby carrots, a couple of little onions and a couple of celery stalks. Now put in some water, red wine, bay leaf, and some whole stems of rosemary and thyme.
About 5 whole peeled garlic cloves couldn't hurt either. Don't forget a little salt and pepper - not too much though. As a wise chef told me once, "you can always add more, you can never add less." Turn your pot on to whatever setting is right, and go to work.
On the way home stop by Weaver Street Market and get a nice loaf of rustic and some more red wine. When you get home, open the pot up and pull the stems of the herbs out. The leaves will have fallen off and softened up into a nice garnish. Open your wine and cut your bread. It's probably dark out already so go ahead and eat.
Hopefully you'll have just enough to take to work the next day to make your co-workers jealous.