Chuck roast using this recipe -- added parsnips, potatoes (used russet since that's what we had), one giant sweet potato, carrots, diced garlic. Used 2 cups of beef broth called for (probably closer to 2 1/2 since I used way more vegetables than called for, by the time it was done I'd actually added the whole container, probably around 3 cups total). Also mixed in some mushroom bouillion, maybe 1/2 - 1 T, into the beef broth before I poured it in. Also added some additional salt, pepper and thyme over everything after it was in the slow cooker. Cooking for a minimum of 8 hours.
Walked Wrigley, 20 minutes in the morning and another 10-15 in the evening. The weather was infinitely better today, it was cold but the sun helped immensely.
Picked up Bob from work since it was a good excuse to get out of the house.
Made these rolls to go with the roast.
Thursday night I was super irritable for seemingly no reason, which made me more irritable given there wasn't any specific reason I could identify for it. Chalked it up to quarantine and monthly times and just letting myself feel it. The roast was delicious, the rolls didn't rise like they normally do (also contributing to my irritation). My hunch was that it was to do with the hard water we have now (well water), and a little googling proved that out. Didn't stop me from eating and enjoying them though. Will have to figure out the water situation for next time.
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