Realistic Week In My Life | Working a 9-5 in Marketing | Work Life Balance

Realistic Week In My Life Working A 9-5 In Marketing | Working For The NFL?! Corporate in the county Episode 1! Commute into the city with me for a week of NFL events with eagles, meeting Brian Dawkins and lots of productivity tips for managing a full time job and running a house hold. Get my favorite Meal Prep Meal Recipe Below! ✨FOLLOW ME HERE✨ Instagram ▶︎ http://bit.ly/HCInstagramAccount LTK ▶︎https://bit.ly/3uB3vCi TikTok ▶︎ https://bit.ly/3RhfEpF PRODUCTS MENTIONED 📒Erin Condren $10 OFF http://bit.ly/2SdDiY2 Kosas Concealer MILK Setting Spray Patrick Ta Nose Brush Charlotte Tillbury Nudegasm Palette POT ROAST ▢ 1 tablespoon olive oil ▢ 3-4 pounds chuck roast or rump roast ▢ 1 large onion chopped, or two small onions ▢ 4 carrots cut into 2" pieces ▢ 2 stalks celery cut into 1 ½" pieces ▢ 1 pound baby potatoes ▢ 2 cups beef broth or as needed ▢ 1 cup red wine ▢ 4 cloves garlic coarsely chopped ▢ ½ teaspoon rosemary ▢ ½ teaspoon thyme ▢ 1 bay leaf Preheat oven to 300°F. Season roast with salt and pepper. In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed. Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf. Bring just to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover and place in the oven and bake 2 hours. Add potatoes, carrots, and celery, and bake an additional 2 hours (for a 4lb roast) or until the roast and potatoes are fork-tender. Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces. Serve with juices (or make gravy below if desired). FTC This video is not sponsored