Easy Crock Pot Pot Roast

 



Easy, quick pot roast recipe that tastes really yummy!

2-3 lbs chuck roast
1 T Sunflower Oil
1 tsp salt
1/4 tsp pepper
2 T flour
1 packet dry onion soup mix
2 cups water
12 organic baby carrots, sliced
1/2 large yellow onion, sliced
3 medium to large yellow potatoes, peeled and cubed

Heat Sunflower oil in large skillet, Combine salt, pepper and flour, Pat on both sides of roast. Brown roast in hot oil, about 4 minutes each side.

Place roast in crock pot and add onion soup mix, water, potatoes, carrots and onion.

Cover and turn on high until roast starts to simmer. Then turn down to low and cook 6-7 hours.

Serves: 6

SHEPHERD'S PIE

This Shepherd's Pie recipe takes a little time to make but is well worth the trouble. I like to double the recipe, make two, and freeze one for another day.

1 lb ground beef
2 cups mashed potatoes ( I use 6 medium potatoes)
4 oz cream cheese, cubed
1 cup shredded sharp cheddar cheese, divided
2 cloves garlic, minced or 1/4 teaspoon garlic powder
4 cups frozen mixed vegetables, thawed
1 pkg brown gravy mix, I use McCormick
Reserved potato water

Preheat oven to 375 degrees. Peel and boil 6 medium potatoes until soft. Mash and add 1 tsp salt, cream cheese, and 1/2 cup Sharp Cheddar Cheese. Blend well with an electric mixer adding some reserved potato water for desired consistency. Prepare brown gravy mix per packaged instructions. Brown ground beef in skillet. Drain, add vegetables and brown gravy. Heat on low for 5 minutes. Spoon meat into a 9-inch square baking dish. Top with mashed potatoes. Sprinkle remaining Cheddar Cheese on top. Heat in oven until cheese is melted on top.

Serves 6

Cherry Cobbler

1/2 c sugar
1 T cornstarch
1 20 oz can sour red pitted cherries
1 1/2 c sifted all-purpose flour
2 t baking powder
1/2 t salt
1/2 c sugar
1/4 c butter
1/3 c milk
1 egg, slightly beaten


Combine 1/2 c sugar and cornstarch; gradually stir in cherries and juice. Place over moderate heat; bring to a boil, stirring constantly.  Boil for 1 minute. Pour into a shallow 1 1/2 quart casserole.

Heat oven to 375 degrees. Sift flour, baking powder, salt and 1/2 c sugar into a bowl.  Cut in butter coursely. Combine milk and egg; add to dry ingredients. Stir just until flour is dampened. Drop batter by spoonfuls onto cherries. Bake 30 minutes at 375 degrees until top is brown. Serves 4.

Roast Beef and Vegetables

3 lb boneless beef chuck roast
2 T oil
3 T flour
1 c buttermilk
1 c water
4 beef-flavor bouillon cubes
1/2 t thyme
1/4 t pepper
2 medium onions, cut in wedges
4 carrots, cut in 1-inch slices
10-oz pkg frozen broccoli, thawed
10-oz pkg frozen caulifower, thawed

Preheat oven to 350 degrees. Brown roast in oil in a large frying pan, then place in a 3-quart Dutch Oven. Add flour to roast drippings and cook and stir until browned. Add water, buttermilk, bouillon cubes, thyme and pepper. Cook and stir until bouillon is dissolved and mixture thickens; about 10 minutes. Arrange carrots and onions around roast and spoon on sauce. Cover and bake for 1 hour and 45 minutes. Add remaining vegetables and bake for 10 minutes longer or until tender. Makes 6 to 8 servings.

Taco Casserole

1 box macaroni & cheese dinner
1 lb ground beef
1 pkg taco seasoning mix
3/4 c water
3/4 c sour cream
1 1/2 c shredded cheddar cheese
1 c thick 'n chunky salsa
1/2 c coarsely crushed tortilla chips

Preheat oven to 400 degrees. Prepare macaroni as directed on package. Brown meat and drain. Add taco seasoning  mix and water to meat; simmer 5 minutes. Stir sour cream into prepared macaroni & cheese. Spoon half of macaroni mixture into an 8-inch square baking dish; layer on  meat mixture, 1 cup cheddar cheese, and then remaining macaroni mixture. Cover and bake in oven for 15 minutes at 400 degrees. Top with tortilla chips, salsa and remaining 1/2 cup cheese. Bake, uncovered for 5 minutes or until cheese is melted. Makes 6 servings of 1 cup each.

Spinach Manicotti

8 oz pkg sliced mushrooms
10 oz pkg frozen chopped spinach,
    thawed and drained
2 cloves garlic, minced
3 egg whites
15 oz container ricotta cheese
1 c shredded Mozzarella Cheese
1/3 c grated Parmesan Cheese
8 oz pkg manicotti shells (14 shells)
   cooked and drained
2 c spaghetti sauce

Preheat oven to 350 degrees. Spray a large frying pan with cooking spray. Saute mushrooms and garlic for 5 minutes on medium heat, stirring frequently; remove from heat. In a medium mixing bowl, beat egg whites until foamy and add mushrooms, spinach, ricotta cheese and half of the mozzarella and Parmesan cheeses; mix well. Spoon mixture evenly into manicotti shells. Place in a 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes at 350 degrees. Top with remaining mozzarella and Parmesan cheeses and continue to bake for 5 more minutes or until cheese is melted. Makes 7 servings of 2 stuffed manicotti shells each.

Easy Pot Roast

2 lb boneless beef shoulder pot roast
1/2 t salt
1/4 t black pepper
8-oz bottle Catalina Salad Dressing
2 onions, sliced
2 lb potatoes, peeled and cut in 2 inch cubes
1 lb carrots, peeled and cut in 1-inch slices
2 T fresh parsley, chopped
water

Season roast on both sides with salt and pepper. Pour 1/4 cup of Catalina Dressing in a Dutch Oven; add roast and brown on high turning to brown both sides. Add onions and stir until brown. Add remaining dressing, carrots and potatoes. Add water to cover three-fourths of the roast. Bring to a boil and cover. Simmer on low heat for 2 hours or until meat and vegetables are tender. Remove meat from pan and slice thinly against the grain. Serve with vegetables and pan gravy. Sprinkle on chopped parsley. Makes 8 servings.

Shepherd's Pie

This Shepherd's Pie recipe uses ground beef, mashed potatoes, cream cheese, cheddar cheese, and mixed vegetables.

1 lb ground beef
2 cups hot mashed potatoes
4 oz cream cheese, cubed
1 c shredded cheddar cheese
4 c frozen mixed vegetables, thawed
2 cloves of garlic, minced
1 c beef gravy

Preheat oven to 375 degrees. In a large frying pan, brown ground beef; drain. In a large mixer bowl, beat mashed potatoes, cream cheese, 1/2 cup shredded cheddar cheese and garlic on medium speed on electric mixer until well combined. Stir mixed vegetables and gravy into meat and spoon into a 9-inch square baking dish. Spoon potato mixture over top. Sprinkle on remaining 1/2 cup of shredded cheddar cheese and bake in at 375 degrees for 20 minutes. Makes 6 servings.

Pizza-Quiche

1 9-inch pie crust
12 oz (3 cups) shredded mozzarella cheese
8 oz (2 cups) shredded Cheddar cheese
2 oz (1/2 cup) sliced pepperoni
4.5-oz jar sliced mushrooms, drained
3/4 c milk
2 eggs
1 t Italian seasoning
1 small garlic clove, minced
16-oz jar spaghetti sauce

Preheat oven to 400 degrees.  Layer cheeses in pie-crust lined pan. Top with pepperoni and mushrooms. Combine milk, eggs, Italian seasoning and garlic in medium size mixing bowl. Beat well. Pour egg mixture over mushrooms. Bake at 400 degrees for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 15 minutes before serving. In a small saucepan, simmer spaghetti sauce for 2 to 3 minutes or until hot. Cut quiche in wedges and spoon spaghetti sauce on top. Makes 8 to 10 servings.

Beef 'N Cheese Cresent Pie

Beef 'N Cheese Cresent Pie is a quick and easy. Just add a tossed salad and glass of red wine for an elegant meal.

1 1/4 lb ground beef
1/3 c chopped onion
1/4 c chopped green pepper
1/4 t cumin seed
1/4 t garlic salt
1/4 t salt
8-oz can tomato sauce
8.25-oz can sliced green beans, drained
8-oz can crescent dinner rolls
1 egg, slightly beaten
8 oz (2 cups) shredded Monterey Jack cheese
Paprika

Preheat oven to 375 degrees. Brown beef with onion and green pepper in a large skillet. Add cumin seed, salt, garlic salt, tomato sauce and green beans. Stir well and simmer uncovered while preparing crust. Separate crescent dinner rolls into 8 triangles. Arrange in a 9-inch pie pan, sealing perferations; press firmly over bottom and sides. Combine egg and cheese in a small mixing bowl. Spread over bottom of crust. Spoon meat mixture over cheese. Top with remaining 1 cup of cheese. Sprinkle on Paprika. Bake at 375 degrees for 20 to 25 minutes or until crust is golden brown. Let stand for 5 minutes before serving. Makes 5 to 6 servings.

Quick & Easy Chicken Pot Pie

Chicken Pot Pies are a good way to warm up on cool evenings and this recipe only takes 10 minutes to prepare.

1 can (10 3/4-oz) cream of chicken soup
1 pkg (9-oz) frozen mixed vegetables, thawed
1 c cooked chicken, cubed
1/2 c milk
1 egg
1 c all-purpose baking mix

Preheat oven to 400 degrees.

Mix soup, vegetables and chicken in a 9" pie plate.
Combine milk, egg and baking mix in a small mixing bowl. Pour over chicken. Bake at 400 degrees for 30 minutes or until golden brown. Makes 4 servings.