Cooking for One - or, Adventure at the Meat Counter

So I'm at Whole Foods last night to pick up a piece of meat for my CrockPot. (I know). I notice this cute guy checking me out, standing at the meat counter. I get a little nervous, because I'm newly single and become suddenly aware that I'm looking kind of cute.

When the Meat Dude comes up to help me I ask for the organic chuck roast in front. He weighs it for me, and it's about three pounds. Okay, fine, three pounds. Cute Guy is still checking me out. I take my meat and sort of rush off to the produce section for something green.

Then I remember, I need canned tomatoes for the cioppino I want to make for Kim on Wednesday, so I pass the meat counter again on my way to the canned foods. Cute Guy is still standing there, now he's moved on to pork.

Now let's be clear: Cute Guy in Whole Foods is not necessarily amazing-looking, he's actually a little too short for me (shush, I know, double standard). However - he's A) obviously able to afford to shop at Whole Foods, B) actually SHOPPING at Whole Foods, and C) clearly NOT a vegetarian. Three Cute Points.

As I am navigating the 5 different types of organic canned tomatoes available to me (GOD I love Whole Foods), it occurs to me that three pounds is actually way too much meat. That would be perfect if I were sharing it with someone, but alas - it's just for me. And given how broke I am right now, I decide to march right up to the Meat Counter and ask Meat Dude to cut it in half. So I march my cute, single, liberated ass right up the the counter and Cute Guy is still standing there! (He obviously needs some help deciding what to make for dinner!) I am sure I'm blushing at this point as I ask to have the roast cut in half and he watches, bemused. I take the smaller half and high-tail it to the checkout line.

Guess I'm not ready for meeting guys in the grocery store yet.

This is probably among the least "fit" recipes I'll ever share here, but after all, single girls need comfort food too!

CrockPot Pot Roast for one (with enough leftovers to be satisfying, and not so much that they get dried out):

4 red skinned potatoes, quartered
1/2 a medium yellow onion, large dice
2 medium carrots, sliced
1/2 to 1 lb brussels sprouts, cleaned
1 1/2 lbs beef chuck roast (I always choose organic, free range, grass fed beef and the fattier the better for this cooking method)
1/4 cup red wine vinegar

1 T black pepper
1 T coriander
1 tsp rosemary
pinch of saffron, ground
2 tsp salt, divided (I used a fancy-schmancy fennel-pollen infused sea salt)

Layer the bottom of the CrockPot with the potatoes and onions. Add the carrots and brussels sprouts.

Pour vinegar into the pot.

In a small bowl, mix the black pepper, coriander, rosemary, saffron and 1 tsp salt. Spread pepper mixture thinly over a dinner plate or cutting board (it helps if you're using a cutting board that has a drainage "moat"). Roll the beef in the pepper mixture to coat evenly. Place meat on top of vegetables.

I would recommend cooking this on low, for about 4-6 hours. If you need it sooner, you can cook it on high, and it will take 2-3 hours.

Finish with the rest of the salt and more pepper to taste.

Enjoy!