Homemade Pot Roast with Savory Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I woke up thinking about pot roast! There is nothing in this world better than a pot roast cooking all day in the Crock Pot with potatoes, carrots and celery along with those caramelized onions and that thick and savory beef gravy. The house is smelling heavenly and I am about to dive in. As soon as my buttermilk biscuits are out of the oven. Will you join me?  Want to see how I make it?

 Homemade Pot Roast with Savory Gravy

 1 (3-4 lb) chuck roast

2 tablespoons olive oil

Salt & pepper to taste

2 envelopes Lipton Beefy Onion Soup Mix
1 cup water 

1 large onion, diced or sliced

16 ounces of beef broth

2 tablespoons cornstarch

Pat dry the roast and season with salt and pepper on both sides. 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet over medium high heat, brown the onions and garlic for about 3 minutes or until translucent and tender.  Move the onions to a plate to add to your chuck roast later. 

 

 

 

 

 

 

 

 

 

 

 

 

Turn up the heat and sear your roast on both sides…about  2 minutes on each side.  Remove from heat and set inside the crockpot.  Add the onions on top.

 

 

 

 

 

 

 

Add in the celery and the carrots but not the potatoes yet. You will add those later.

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle both packs of soup mix on top of the roast and pour in beef broth. Make sure you pour on top and all around the sides to coat your vegetables.  Stir in sliced onion.  

 

 

 

 

 

 

 

 

 

 

 

 

Cover with lid. Cook on low for 5 hours and then add your diced potatoes.  Continue to cook for another 3 hours on high until meat is fork tender and potatoes are cooked through. 

 

 

 

 

 

 

 

 

 

 

 

Savory Gravy

 6 tablespoons butter

1/2 cup all-purpose flour

3 to 4 cups juices/drippings from roast

1 cup cream

For the gravy, melt the butter in a medium skillet.  Stir in the flour and cook for about a minute until lightly browned. Gradually add 2 cups of beef juices to the flour mixture, whisking vigorously and constantly.  It will begin to thicken. Add in your cream and continue to whisk.  Add more beef juices until you get the desired consistency.

 

 

 

 

 

 

 

 

 

 

 

 

 

Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.

 

 

 

 

 

 

 

 

 

 

 

Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).

 

 

 

 

 

 

 

 

 

 

 

And don't forget tomorrow's hot roast beef sandwich!

NOTE:  You can cook on high for about 6 hours if desired.

Caramel Apple Dumplings

 

Caramel Apple Dumplings

When I was little I remember my Mom making warm apple dumplings instead of apple pie. She would wrap an apple up in her homemade dough and then bake them in the oven. The house would smell so good with that combination of apples and cinnamon and nutmeg.  We could hardly wait until they were ready to come out of the oven.  She would pour cold cream over them or serve them warm with vanilla ice cream and we loved them!
I have to admit I have taken some shortcuts along the way using ready made pie crusts and caramel ice cream topping, but the memories are still there and they are still delicious!

Caramel Apple Dumplings

1 teaspoon Ground cinnamon
7 teaspoons sugar
1/4 teaspoon nutmeg
1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
4 Gala apples, peeled, cored and halved
8 teaspoons butter, divided

Preheat oven to 450 degrees. Mix cinnamon, white sugar, and nutmeg in small bowl and set aside.
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Unwrap pie crusts and lay on lightly floured surface.  Sprinkle cinnamon and sugar mixture evenly on surface of each crust. Cut each crust into 4 equal pieces. Place an apple half in center of each piece of crust with center facing up.

Fill center of each apple half with 1 teaspoon of the butter. Next bring up the corners of the dough to the center of the apples and pinch to seal.  Place the apples, seam side down, in a greased 9 x 13 baking dish and sprinkle with remaining cinnamon sugar.

Bake dumplings for about 10 minutes or until crust just begins to brown. Reduce oven temperature to 300 degrees and bake for another 40 to 45 minutes  or until apples are tender and pastry is golden brown.  Remove from oven and allow to cool for about 10 minutes.  Pour caramel topping on top and serve warm with vanilla ice cream.

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Simple Bacon and Egg Hash

Simple Bacon and Egg Hash

 

I have made hash a million times it seems.... and each time I come up with a faster, easier way to make it.  I like cornbeef hash, sweet potato hash, any kind of hash.  But when I want something delicious and easy and quick, I run to the store and buy some shortcuts. You will love this breakfast!   

Simple Bacon and Egg Hash

1 package  Simply Potatoes diced potatoes with Onion

8 strips of bacon, fried or oven baked

2 tablespoons olive oil

2 tablespoons butter

4 large eggs

Salt and pepper to taste

  

  

Simply Potatoes are found in the refrigerated section.  They come in diced, diced with onions, and steakhouse diced with seasonings.  Use the one you like. 

  

I never fry bacon anymore.  Not since I discovered how quick and easy it is to bake it.  No mess, no fuss and no shrinkage.  Turns out perfectly every single time!  Simply lay your bacon on a rack over a lined pan and bake at 350 degrees for 10-15 minutes.

 

 

 

Beautiful, perfect bacon every time!  Drain on paper towel.

 

 

 

 

 

 

 

 

 

 

 

 

Next you are going to crumble or finely chop the bacon and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt the butter and oil in a large non-stick skillet over medium heat. Sauté the diced potatoes until lightly browned.  

  

 

Mix in the chopped bacon and spread out evenly over bottom of pan and press down on the mixture with a metal spatula. Let it fry for about 3 minutes between flips. Then flip sections over in the pan so that they brown on the other side. Press down again with the spatula. You should hear it sizzle as it browns. Continue to cook in this manner until the potatoes and the bacon are crispy. Add plenty of black pepper, and salt to taste.  Remove from heat.

Make 3-4 wells in the mixture. Break one egg into each well.       Sprinkle with salt and pepper. Cover with lid until eggs are set and have reached desired doneness.   

You can also put the skillet in the oven and bake at 325 degrees for about  20-25 minutes or until eggs are set. 

 

  

Using spatula lift out hash with eggs and serve on a plate.  Enjoy!


  






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Tortellini and Cheese Skillet Meal

This is one the easiest recipes you’ll ever make yet it tastes exactly like a dish from a great Italian restaurant!  It’s just that good!  I love this one- skillet pasta meal and I make it often. Delicious tender tortellini filled with cheese and sausage and tons of melted cheese, served in a thick and chunky tomato sauce and served with a side salad and crusty bread.  Even sounds like something on the menu!  

Tortellini and Cheese Skillet Meal

1 pound ground ground beef

2 cloves of minced garlic

9 ounce bag of fresh cheese Tortellini

9 ounce bag of fresh sausage Tortellini

1 (24 oz) jar Ragu Chunky Tomato, Garlic, Onion Sauce

1/2 cup water

1 teaspoon Italian Seasoning

2 cups shredded Mozzarella Cheese

1/2 cup shredded Parmesan cheese

Heat an oven safe skillet over medium-high heat. Crumble in ground beef and cook through, until no longer pink. Add in minced garlic and saute until tender.  Stir in spaghetti sauce, water, Italian seasoning, and both bags of tortellini.

Bring mixture to a boil and then turn the heat down to low and cover. Allow to simmer for about 10 minutes or until the tortellini is tender. 

Remove from heat. Sprinkle Mozzarella and Parmesan evenly over tortellini. 

Place skillet in the oven for about 5 minutes until cheese is hot and bubbly.   Garnish with fresh parsley or basil, if desired.

Serve with a side salad and some crusty Italian bread.  Store leftovers in the refrigerator. This only gets better each day! 

NOTE:  You can use any type of Tortellini you like. I like mixing both the cheese and sausage because it changes the texture.  

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Quick and Easy Chocolate Cherry Bundt Cake

A cake so easy to make and yet so delicious you will make it time and time again.  You will love this rich, moist cake any time of year!

Quick and Easy Chocolate Cherry Bundt Cake

Cake

1 box (15.25 ounce) devils food cake mix

3 large eggs

1/4 cup canola oil

1 teaspoon almond extract

1 can (21 ounce) cherry pie filling

Chocolate Glaze

3 tablespoons of butter

2 tablespoons of corn syrup

3/4 cup semi-sweet chocolate chips

1/4 teaspoon vanilla

maraschino cherries 

Preheat oven to 350 degrees. Spray a bundt pan with nonstick baking spray.

In large bowl stir together cake mix, eggs, oil and almond extract just until incorporated. Fold in cherries. Bake for 40-45 minutes. Cool for 15 minutes and invert on to cake plate. Cool cake completely; approximately 2 hours.

Microwave butter and corn syrup for 45 seconds at 50% power. Add chocolate chips and microwave for 45 seconds at 50% power. Remove from microwave and continue stirring until chips are melted.

Stir in vanilla and drizzle over cake. If desired cut maraschino cherries in half and arrange on top of cake or at base of cake.

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