Pot roast lunches

When you get a desire to cook, you have to do it. Otherwise you waste it. So I got it into my head to make some lunches that we could freeze. We picked up the stuff for pot roast, and I spent an afternoon putting it all together.

We went with the Jacques Pepin recipe that we prefer, using carrots from our winter garden, cippoline onions, frozen peas, button mushrooms, and potatoes.

I divvied up all the roast into five separate lunches, but it seemed a waste not to keep some for a quick dinner. We ate this on Monday, a thick slice of pot roast with a generous topping of vegetables. All that's left is a corner of roast with no juice or vegetables.

It was delicious.