Sunday, January 20, 2013

Pot Roast Sunday

We originally made this in October, 2011.  It's a keeper and it's cooking right now.

    1 (4 -5 lb) beef roast, any kind
    1 (1 1/4 ounce) package brown gravy mix, dry
    1 (1 1/4 ounce) package dried Italian salad dressing mix
    1 (1 1/4 ounce) package ranch dressing mix, dry
    1/2 cup water  (we used beef broth)

    1   Place beef roast in crock pot.
    2.  Mix the dried mixes together in a bowl and sprinkle over the roast.
    3.  Pour the water around the roast.
    4.  Cook on low for 7-9 hours.

From 2013-01-20 Sunday Pot Roast

From 2013-01-20 Sunday Pot Roast

From 2013-01-20 Sunday Pot Roast

From 2013-01-20 Sunday Pot Roast

From 2013-01-20 Sunday Pot Roast

Cooks notes.

I am a tweaker.  Instead of water, used beef broth.  We added vegetables - potatoes, celery, and carrots and add them in after the the beef has cooked for about two hours.   About 4 hours into the cooking, we add some beef broth. 

It was delicious.  Meat was delectable and the veggies, just right.  Hmmmm....  help yourself. 

Sunday, January 13, 2013

Ham Pinwheels

Deirdre made these pinwheels for a party we attended last night.  This recipe was a home run!

-  5 10 inch diameter flour tortillas
-  8-12oz cream cheese
-  1 8oz package shredded Cheddar cheese
-  15 slices thinly sliced ham
-  1 cucumber, peeled and thinly sliced
-  1/2 head iceberg lettuce, washed and separated into leaves
-  Southwest seasoning to taste

1.  Mix the seasoning with the cream cheese, then heat the cream cheese in a microwave for approximately 15 seconds to soften.  Place a tortilla on a work surface and using a spatula, spread 2 tablespoons of cream cheese evenly over the tortilla.  Layer three slices of deli ham over half the tortilla, followed by 2 tablespoons Cheddar cheese, 2 or 3 slices of cucumber and 2 or three lettuce leaves.
2.  Starting from the layered half of the tortilla, tightly roll into a log and 
secure with toothpicks.  Refrigerate the for 2-3 hours, then slice rolls into 1/2 inch thick slices and serve.

Saturday, January 5, 2013

Chinese Pot Roast

This is in our crock pot as I type this post.  It is a repeat crowd pleaser.

Chinese Pot Roast


1 (4 pound) beef chuck roast (bone in or not)
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 teaspoon dry mustard powder
1 tablespoon vegetable oil
3 cups water
3/4 cup soy sauce
3 tablespoons white vinegar
1/4 cup honey
1 teaspoon ground ginger  (I used 1/3 of a cup.  We like ginger)
1 teaspoon celery seed
2 tablespoons cornstarch
1/4 cup cold water

Coat the chuck roast with garlic salt, pepper and mustard powder. Heat the oil in a large oven-proof skillet or Dutch oven over medium-high heat. Add the roast and brown on both sides, about 5 minutes per side.

Place the roast in a crock pot.  In a medium bowl, stir together 3 cups of water, soy sauce, vinegar, honey, ginger and celery seed. Pour over the roast and then cover the crock pot.

Cook on high for one hour, then on low for 7-8 hours.

When the roast is done, remove it from the pan to a serving plate. Pour the liquid in the crockpot pot into a skillet and heat over medium-high heat and bring to a boil. Stir together cornstarch and 1/4 cup of cold water. Pour the water/corn starch mixture into the boiling liquid and stir until thickened, about 1 minute. Serve, pouring the gravy over the roast.

Cook's Notes:  You can add some sliced carrots to the roast when there are 2-3 cooking hours remaining for the roast.  The meat from the roast literally falls off the bone.  We serve the meat on the rice and then pour the sauce over the meat and the rice.