Pot Roast

This was a simple crock pot pot roast that came out pretty well according to dh. I found a recipe that had the dreaded can of youknowwhat but I used it cause that was about the energy level I had this am.

I had browned the chuck roast a while ago and then froze it. I'm going to do that with a couple of roasts this winter as it gives the rich color and still allows me to use the crock pot.

I plan to copy the recipe out tomorrow so this post will be updated links to the flickr site where the recipe is given or here. I don't eat limas so this was a one man show all around. Glad to make him happy.

Souper Saturday

I made this soup last week and it really came out well. (note that I cut back quite a bit on the heavy/rich elements and it was still rich to the tongue tasting)

Thanks to Joe, aka GardenGuru, over at Gardenweb who emailed many of us his huge .doc of various soups. With below freezing temperatures last night, it's soup time for sure. If I have energy, I may make some kind of soup today; otherwise, I'll just thaw a container of sauerkraut soup for my dinner. I suspect it will be the poof-ed way today (pulled out of freezer). But isn't that what freezers are for??

SOUP MEXICAN CHICKEN CORN CHOWDER via Joe aka GardenGuru

Serves: 6-8 (2 quarts)

Ingredients

1- ½ lb boneless skinless chicken breasts
½ cupchopped onion
1 to 2 clovesgarlic, minced
3T butter
2c beschicken bouillon
1cup hot water
1tsp ground cumin
2c half-and-half cream (I used 1c milk and 1c pureed cauliflower)
2c shredded Monterey Jack or Cheddar cheese (I used 4oz Monterey Jack)
1can (16 oz.)cream-style corn
1can (16 oz.)regular corn (I used 2 cups frozen corn)
1can (4 oz.)chopped green chilies, undrained (I used ~1/2c frozen roasted Big Jims peppers)
1tsp+hot pepper sauce
2mediumtomatoes, chopped (I used 1 14.5oz can fire roasted tomatoes)
Fresh cilantro or parsley, optional


Directions

Cut chicken into small, bite-sized pieces.

In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.

Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.

Serve immediately. Garnish with cilantro or parsley if desired

Crockpot Sweet and Saucy Beef Roast

Sweet and Saucy Beef Roast

3lb chuck roast (mine was closer to 2lb)
1 tsp vegetable oil
1 large white onion (I used about 1/4 cup dried onion)
1 (10.35oz) can cream of mushroom soup
1/2 c water (I used apple cider)
1/4 cup sugar (I used light brown)
1/4 cup vinegar (I used apple cider vinegar)
2 tsp table salt (I did not use at all)
1 tsp prepared mustard (I used ground German grainy mustard)
1 tsp Worcestershire sauce

Brown meat in skillet/heavy pan on stove in oil till brown on all sides over medium heat.

Chop onions into 1/4inch pieces and combine with remaining ingredients in medium bowl, stirring till well mixed. Pour mixture over beef, cover and cook on low heat for 10-12 hours.
n.b. I did not add any salt because of the high salt content of the condensed mushroom soup and the Worcestershire sauce.