Sunday Pot Roast

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8 Servings
Beef American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish Winter Comforting

3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste

Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.


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Cheater Pot Pie

A simple recipe for a classic comfort food--just mix chicken, veggies and cream of chicken soup then serve on fresh baked biscuits.

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Personal Pot Pies

Pre-packaged biscuits form the crust for these miniature chicken and veggie pot pies.

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Crock Pot Beef Burgundy

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1 Servings
Beef Uncategorized
Slow cook Beef Corn Mushrooms Garlic Steak Wine

2 sl on; chopped
2 lb Sirloin tip or round ak;
1/4 c ur
1 ts t
1/2 ts soned salt
1/4 ts joram
1/4 ts me
1/4 ts per
1 Clove lic; minced
1 Beef illon cube; crushed
1 c Burgundy wine
1/4 lb Fresh hrooms; sliced
2 tb nstarch; (optional)

In skillet, cook bacon several minutes. Remove and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in pot. Cover and cook on low 6-8 hours. Turn on high. Add mushrooms; cook on high 15 minutes. To thicken sauce, add cornstarch (dissolved in 2 tablespoons cold water) with mushrooms. 6 servings. Posted to recipelu-digest Volume 01 Number 392 by James and Susan Kirkland and lt;kirkland and at;gj.net and gt; on Dec 21, 1997


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Rabbit Pot Pie

4 Servings
Rabbit southern
deep dish Family Favorites Bake Dinner family get-together deep dish

2 cups cooked diced bit
2 tablespoons chopped ons
4 tablespoons ter
6 tablespoons ur
0.5 teaspoon poultry soning
0.25 teaspoons per
2 cken boullion cubes
2 cups water

Place meat and onions in a buttered dish. Melt butter and seasonings and add to the flour. Add water with boullion cubes and cook until thick. Pour over meat mixture and whater vegetables you like. Bake at 400 degrees for about 25 minutes.


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Pot Roast in Barbecue Sauce

10 Servings
Beef Uncategorized
Beef Mustard Onion Grill

5 lb f chuck arm pot roast
2 tb Cooking fat
t
per
1 1/2 c sup; or
1 c ;sup and
1/2 c ;chili sauce
1 c Water
1/4 c on; chopped
1 tb cestershire sauce
1/4 c egar
1 ts tard; prepared
1 tb wn sugar

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add remaining ingredients and mix well. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper. 5. When meat is done, remove and keep warm. Skim excess fat from sauce. 6. Slice meat, and serve sauce separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) *** This is a reply to #201. *** See also #203. From: Lawrence Kellie To: All Msg #203, Jun-24-93 07:45:00 Subject: potroast


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Pot Roast in Barbecue Sauce

10 Servings
Beef Uncategorized
Beef Mustard Onion Grill

5 lb f chuck arm pot roast
2 tb Cooking fat
t
per
1 1/2 c sup; or
1 c ;sup and
1/2 c ;chili sauce
1 c Water
1/4 c on; chopped
1 tb cestershire sauce
1/4 c egar
1 ts tard; prepared
1 tb wn sugar

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add remaining ingredients and mix well. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper. 5. When meat is done, remove and keep warm. Skim excess fat from sauce. 6. Slice meat, and serve sauce separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) *** This is a reply to #201. *** See also #203. From: Lawrence Kellie To: All Msg #203, Jun-24-93 07:45:00 Subject: potroast


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Pot Roast in Barbecue Sauce

10 Servings
Beef Uncategorized
Beef Mustard Onion Grill

5 lb f chuck arm pot roast
2 tb Cooking fat
t
per
1 1/2 c sup; or
1 c ;sup and
1/2 c ;chili sauce
1 c Water
1/4 c on; chopped
1 tb cestershire sauce
1/4 c egar
1 ts tard; prepared
1 tb wn sugar

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add remaining ingredients and mix well. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper. 5. When meat is done, remove and keep warm. Skim excess fat from sauce. 6. Slice meat, and serve sauce separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) *** This is a reply to #201. *** See also #203. From: Lawrence Kellie To: All Msg #203, Jun-24-93 07:45:00 Subject: potroast


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Pot Roast in Barbecue Sauce

10 Servings
Beef Uncategorized
Beef Mustard Onion Grill

5 lb f chuck arm pot roast
2 tb Cooking fat
t
per
1 1/2 c sup; or
1 c ;sup and
1/2 c ;chili sauce
1 c Water
1/4 c on; chopped
1 tb cestershire sauce
1/4 c egar
1 ts tard; prepared
1 tb wn sugar

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add remaining ingredients and mix well. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper. 5. When meat is done, remove and keep warm. Skim excess fat from sauce. 6. Slice meat, and serve sauce separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) *** This is a reply to #201. *** See also #203. From: Lawrence Kellie To: All Msg #203, Jun-24-93 07:45:00 Subject: potroast


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Pot Roast in Barbecue Sauce

10 Servings
Beef Uncategorized
Beef Mustard Onion Grill

5 lb f chuck arm pot roast
2 tb Cooking fat
t
per
1 1/2 c sup; or
1 c ;sup and
1/2 c ;chili sauce
1 c Water
1/4 c on; chopped
1 tb cestershire sauce
1/4 c egar
1 ts tard; prepared
1 tb wn sugar

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add remaining ingredients and mix well. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper. 5. When meat is done, remove and keep warm. Skim excess fat from sauce. 6. Slice meat, and serve sauce separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) *** This is a reply to #201. *** See also #203. From: Lawrence Kellie To: All Msg #203, Jun-24-93 07:45:00 Subject: potroast


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Pot Roast in Barbecue Sauce

10 Servings
Beef Uncategorized
Beef Mustard Onion Grill

5 lb f chuck arm pot roast
2 tb Cooking fat
t
per
1 1/2 c sup; or
1 c ;sup and
1/2 c ;chili sauce
1 c Water
1/4 c on; chopped
1 tb cestershire sauce
1/4 c egar
1 ts tard; prepared
1 tb wn sugar

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. 2. Add remaining ingredients and mix well. 3. Return meat to pan. Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout and baste with sauce. Taste sauce and correct seasongin, if necessary, with salt and pepper. 5. When meat is done, remove and keep warm. Skim excess fat from sauce. 6. Slice meat, and serve sauce separately. From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) (((((Hugs and Happy Charring))))) ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) *** This is a reply to #201. *** See also #203. From: Lawrence Kellie To: All Msg #203, Jun-24-93 07:45:00 Subject: potroast


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Sunday Pot Roast

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8 Servings
Beef American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish Winter Comforting

3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste

Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.


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Great Pot Roast

A boneless beef pot roast is sprinkled with Italian dressing mix and au jus gravy mix, then cooked in the crock pot with potatoes and carrots.

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Sunday Pot Roast

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8 Servings
Beef
American
Slow cook Easy Carrots Potatoes Broth Red Wine Garlic Onion Beef Rump Roast Braise American Dinner Pot Roast Rainy Day Food Main Dish

3 tablespoons ve oil
1 4-pound rump roast, boned
3 medium ons, coarsely chopped
2 tablespoons Hungarian sweet rika
2 leaves
1 teaspoon dried emary
1 teaspoon dried gano
1 teaspoon dried me
4 cloves lic, crushed
2 cup wine (or if you prefer, 1 cup wine and 1 cup water)
2 cups beef th
2 pounds new atoes, scrubbed
8 rots, cut into 1-1/2-inch-thick pieces
Coarse t to taste
Freshly ground ck pepper to taste

Heat oven to 300 degrees F. Liberally season roast with salt and pepper. Heat olive oil over medium-high heat in a 6-quart Dutch oven or other heavy bottomed oven-proof pan. Sear roast until well-browned on all sides. Remove roast from pan and reduce heat to medium. Add onion and cook for 10 minutes, stirring frequently. Add paprika, bay leaf, rosemary, oregano, thyme, and garlic, cook 1 minute. Add wine and 1 1/2 cups of the broth, bring to a boil. Add potatoes and carrots, return roast to pan, season with salt and pepper. If the liquid doesn't cover the roast and vegetables, add more stock until it just does. Continue to heat until it simmers. Place a large piece of foil over the pan and cover tightly with a lid; transfer the pan to the oven and cook for 2 1/2 hours. Uncover, turn the roast over, cover and cook for another 1 1/2 hours or until beef is fully tender and a meat fork or sharp knife easily slips in and out of the meat (fork-tender). Transfer roast to a carving board; tent with foil to keep warm. Transfer vegetables to a deep serving platter; loosely cover to keep warm. Allow liquid in the pot to settle about 5 minutes, then use a wide spoon to skim the fat off the surface; discard bay leaves. Boil over high heat until reduced to desired consistency. Check and adjust seasoning. Slice the roast (or pull apart with fork) and arrange on the deep serving platter with the vegetables. drizzle with some of the sauce, and serve the extra sauce on the side. Makes 6 to 8 servings.


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Crock Pot Salsa Pork

Dinner will be waiting when you walk in the door with this simple three ingredient recipe.

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Winter Pot Roast

6 Servings
Beef
American
Winter Slow cook Main Dish Beef American

2 1/2 lbs f roast
2 tablespoons ak sauce
2 Medium ons thinly sliced
15 oz Can ato sauce
1 cup sup
1 teaspoon t
2 teaspoons ar
1/4 teaspoon per
1 1/2 tablespoons Pure seradish
8 New atoes

Combine all ingredients except roast and potatoes. Pour over roast in a 1-gallon freezer bag. Seal and freeze. Thaw and place the contents into Crock-Pot. Cover and cook on low for 6 to 8 hours. Check every few hours to make sure there is enough fluid. Cut meat into cubes and put back into sauce. Serve on boiled potatoes topped with chopped parsley.


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Turkey Pot Pie

6 Servings
Turkey
American
Bake Main Dishes Poultry Vegetables Main Dish Turkey American

1 package pie crusts (9 inch)
1 cup key breast, boneless and skinless cooked
1/4 cup ter
1/3 cup ur
1/3 cup on chopped
3/4 teaspoon t
1/3 teaspoon per
1 1/2 cups cken broth
1/2 cup milk, m
2 cups mixed vegetables

Heat oven to 425?F. Place one pie crust in 9-inch pie pan. In medium saucepan, melt butter over medium heat. Add onion; cook until tender, about 2 minutes. Stir in flour, salt and pepper. Cook stirring constantly, until mixture is bubbly, remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables; remove from heat. Spoon turkey filling over crust. Place second crust over filling; flute edge. Cut slits in several places. Bake at 425?F for 35 to 40 minutes or until crust is golden brown. Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.2% calories from fat); 15g Protein; 27g Carbohydrate; 4g Dietary Fiber; 46mg Cholesterol; 943mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.


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Chicken Pot Pie

6 Servings
Chicken
American
Mild Savory Spice to taste Main Dish Warm Chicken American

2 tbsp ve oil
1 tbsp ter
1 lb boneless skinless cken breasts, diced
2 cloves lic minced
1 medium on chopped
1 1 10 oz package frozen mixed vegetables thawed
1/3 cup ur
2 cups fat free cken broth
2/3 cup 1% k
1 Salt and per to taste
2 Pillsbury 9” pie crusts

In a large pan, sauté chicken, garlic and onion in olive oil and butter until chicken is no longer pink and onion is clear. Add mixed vegetables. Cook and stir until blended. Stir in flour and cook 2 min. until “pasty”. Add chicken broth, milk, salt and pepper. Bring to a boil over medium-hi heat, stirring every few minutes, until “cooked down” and is thickened, about 15 min. While chicken mixture is cooking, remove Pillsbury pie crusts from refrigerator, let stand 15 minutes on counter. Remove pan from heat. Place one pie crust in pie plate. Add chicken and vegetable mixture. Place second pie crust over pie, fold over edges and pinch with fork. Cut top crust to vent. Bake for 30-35 minutes, or until crust is golden. Cool for 10 minutes before cutting.


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