National Running Day

"There are clubs you can’t belong to, neighborhoods you can’t live in, schools you can’t get into, but the roads are always open. Just do it."

Editor’s note: In addition to my awesome job, cooking and career advising, I run. A lot. I’ve run a marathon and two half marathons and am training for my third. This year, despite a nagging knee injury, I’ve run 68 miles. Today’s post honors National Running day.

I started running in middle school. In high school, I choose to join the cross-country team and the track team because my best friend did. I was not a talented or natural runner. I had to work at it. By my senior year of high school, I’d run a sub 21 minute 5k and was co-captain of the cross-country team. That’s where I thought my running career ended.

Unlike the other athletes I ran with, I knew I was not going to get a college scholarship to run. I was never going to be a sponsored runner and make a career out of my chosen sport. And that was ok.

Like other former high school athletes, I continued running road races and fell into Team and Training. That’s when I ran my first marathon.

No matter where I lived or what my job was, running was always there. A trail run with friends at the end of a hard day at work made everything better. A solitary road run reminded me of the thousands of miles I’ve run over the years.

I’m extremely lucky. I still love running and am always looking for new ways to challenge myself. Run 500 miles in a year, sure! Join a semi-elite team of runners, why not? When a friend told me about the Missouri Beef Council’s running team, I didn’t think I’d qualify. At the time an 11 minute mile was my top and I’ll never win my age group at road races. But they took me. They wanted a wide array of runners of varying abilities.

I’m now a sponsored runner and couldn’t be prouder.

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Crockpot Pot Roast

This is the EASIEST pot roast recipe, ever.

Ingredients:
Top or Bottom Round Roast (for us it depends on what’s on sale about a pound fits into our crock pot. Use what will fit in yours)
Beef broth (see directions)
garlic (crushed and minced)
steak seasoning
1 tbs olive oil

Directions:
Put the oil in a pan and turn the heat to medium high. Sprinkle the beef with your choice of steak seasoning and garlic. Sear each side. Put the beef in the crockpot and pour beef broth just 2/3 of the way over the beef. (This will depend on the size of your crock pot.) Cook on medium for up to eight hours, if you like your beef to fall apart. Cook for six hours if you like it to stay together. (All of these times vary depending on your specific crock pot.) We often freeze the beef after searing. We’ve had luck adding the beef to the crock pot still frozen and pouring the beef broth in. When we start frozen, we cook it on high for about six hours and turn it to low when we get back from work. Serve with broth.

My opinion:
This is a great fall/winter meal that is easy to vary depending on your tastes. If you like a thicker gravy, you can add cornstarch or some friends add cheese.

p.s. According to the Missouri Beef Council (I’m on the Beef Running Team!) Bottom Round and Top Round Roasts are on the list of 29 leanest beef cuts.