A toddler, a preschooler, and/or a kindergartener may have trouble with transitioning from one activity to another. A care giver or teacher is supposed to support the child by making the transition gradual and less abrupt. Well, what happens when a grown woman has a difficult time transitioning from mother to wife on a daily basis? Who supports her?
Hotness usually comes home from work in high spirits, however, I am still in mom mode. I compare mom mode to running a marathon (even though I have no experience running a marathon). During my marathon race, I have paced myself all day long, both physically and mentally. When Hotness gets home, I am on the home stretch of my marathon race and I can actually see the finish line. I need to conserve my energy, so I can finish the race successfully. I cannot have my energy compromised by hurdles. Subconsciously, at times, I view Hotness as a hurdle.
I love you Hotness, but I really do not have the energy to inquire about your day, while I am trying to get dinner on the table for children who are apparently “starving.” When Hotness asks, “How was your day, hun?” as Baby is holding onto my leg and crying, I want to scream. WTF, do you not see what is transpiring at this moment? However, I do not have the energy to scream. My lack of energy to engage brings Hotness’s spirits down. Hotness, seeing me struggle will ask, “Is there anything I can do to help?” Yes, there are a million things you can do to help. I want you to “see” what needs to be executed, because I do not have the energy to micromanage you. I am using the small amount of energy I have left to finish my race, not to “tell” you how you can help.
On some days, I feel it would be easier if Hotness just came home from work after the kids were in bed. My marathon for the day would be finished and I could focus solely on being a wife. How mean is that?! How selfish am I? Hotness wants to spend time with his sons and wants to maintain healthy relationships with his children. The boys need to spend this time with their dad. Hotness is an awesome, engaged, supportive husband and father. I need to stop being a bitch. Yeah, I just called myself a bitch.
Hotness walks into the door of our home, after work, to unknown territory. Sometimes the homeland is pure bliss, sometimes there is a shit storm brewing in the homeland, and sometimes the homeland is neutral territory. The homeland environment changes by the hour, yet Hotness continues to show up everyday in high spirits as soon as he is able to leave work. He works hard and is tired when he gets home, yet he consistently transitions smoothly into his role as a husband and father, maintaining balance between each role. He is not me. He is not in mom mode. Mom mode is not the only valuable mode in the family. Mom mode may ensure a successful finish for me in the marathon race, but not for my family. Frankly, I am not supporting my team in the marathon. Bottom line–I am having trouble transitioning, because there is no transition. I need to develop a plan, a method to the madness. How can I transition? Any suggestions?
One way to make the transition easier, is to have more meals which require less time in the kitchen, especially during the witching hours. Yesterday, I had dinner prepped and cooked before Hotness came home. I used the oven as a slow cooker! Did you know you can use your oven as a slow cooker? I prefer to prepare my meals in a Dutch oven and allow the meal to slowly cook for hours in the oven. My slow cooker, even on the low setting, tends to cook at a faster rate, thus I prefer to use my oven for select slow cooker recipes. This pot roast recipe is one of those recipes. This hearty, tender, pot roast will fall of your fork and melt it in your mouth. The combination of seasonings and use of red wine creates a dish full of flavor. Enjoy 🙂
- 3-5 pound chuck roast
- 2 teaspoons of Kosher salt
- 2 teaspoons of paprika
- 2 teaspoons of garlic powder
- 1 teaspoon of pepper
- 1/2 teaspoon of oregano
- 1/2 teaspoon of thyme
- 1/2 teaspoon of rosemary
- 1 onion, quartered
- 3 tablespoons of olive oil
- 6 carrots, peeled and cut in 2-inch pieces
- 1 cup of red wine
- 3 cups of beef broth
If using the oven preheat to 225 degrees.
To enhance the flavor of the dried herbs, lightly crush the herbs in your hand. In a small bowl combine all the dry seasonings together. Rub the dry seasoning mix all over the chuck roast.
Pour oil in a large pot or Dutch oven, heat over medium-high heat. Add the quartered onions to the hot oil and cook onions for a few minutes, allowing onions to slightly brown. Remove onions from the pot and set aside on a plate.
In the same pot, sear the chuck roast on all sides, about 1 minute per side.
Remove the roast from the pot and place the chuck roast on the plate with the onions.
With the pot still over the heat, deglaze the pan with the red wine, scrape the bottom of the pan with a whisk.
If using a slow cooker, after deglazing the pot pour wine mixture into the slow cooker. Place the chuck roast back in the pot with the wine. Pour beef broth over the chuck roast, until the meat is halfway covered.
Add the onions and carrots to the pot.
Put the lid on your pot/Dutch oven and place in the preheated oven. Allow the meat to cook for 4-6 hours depending on the size of your roast. The roast is ready when the meat falls apart.
If using a slow cooker cook the roast for 8-10 hours on low setting.
You can always lower the temperature of the oven to create a longer cook time.
To thicken gravy make a roux, once meat is cooked, use broth from meat as the base for your gravy.