When it decides to rain in Portland it really rains. It can rain steadily, all day long, with no breaks. Recently I drove back from a visit to Seattle in the pouring rain. By the time I got home, I knew what I would be making for dinner—pot roast. This is one of the few times a year that I will use a Crock Pot. When it comes to making tough meats tender, ain't nothing like a slow cooker.

Stefania Butler's Pot Roast

This makes the whole house smell good while it cooks. I served this with fresh-grated horseradish on the side, but my kids like to dip theirs in ketchup (like I did when I was a girl).

• a 4-5 lb. cut of "pot roast beef" (chuck, shoulder, rump, or my preference: bottom round)
• salt and pepper (and/or Montreal Steak Seasoning)
• 6 cloves of garlic
• 1 onion, chopped
• 2 carrots, scrubbed and cut on the diagonal into 1 inch chunks
• 4 stalks of celery, cut on the diagonal into 1 inch chunks
• 6 red new potatoes cut into quarters
• 1 cup frozen peas
• one cup of dry red wine

Preheat a cast iron skillet over med-high heat. Season roast generously with salt and pepper (or Montreal Steak Seasoning). Sear the roast until each side is nicely browned and caramel-y, about 7-8 minutes per side (or even up to 10 minutes as long as you have nice even heat in your pan).

Meanwhile, cut up all veggies and layer into the slow cooker. Pour wine over. Season with salt and pepper. When roast is done searing lay the roast on the veggies, cover, and turn slow cooker to high. Cook 6 hours.

To serve, leave cooker on high. With a slotted spoon, remove veggies to a platter and keep warm. Carefully remove meat to a cutting board. Put peas into slow cooker, cover, and let heat through while you slice the meat. Spoon the warmed peas on top of the veggies. Lay sliced meat on top of veggies and serve with grated horseradish.