Pot Roast Burgundy.

Fridays are for weekend preparation and a hearty Pot Roast is just the dish to fill your home with delicious aromas and fill your bellies with a savory and healthy meal.  When I prepare this dish, I double the sauce and freeze it so I can grab it on a busy day! This is a lazy version of Julia Child’s Beef Bourguignon, but it’s so yummy!

Ingredients:

Main:

  • 3-4 lb. pot roast
  • 2 large white onions, sliced
  • 1 lb. baby carrots
  • Salt/Pepper

Sauce:

  • 2 clove garlic, minced
  • 1/2 c. ketchup
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. brown sugar
  • 2 tsp. salt
  • 2 tsp. paprika
  • 1/2 tsp. dry mustard
  • 1/2 c. water
  • 1/2 c. Burgundy or red wine

Other Things:

  • 1/2 c. Flour or Arrowroot to Thicken
  • 1/2 lb. potatoes, washed, peeled and quartered

Directions:

  • Salt & Pepper the roast & onions, place in crock pot fat side on top.
  • Mix the sauce in a large bowl. Set aside a cup or two of the sauce to be added at end to freshen up the flavor.
  • Pour sauce over the roast.
  • Cook on low 7 hours.
  • Warm the left-over sauce in the microwave, then thicken by whisking flour in with fork.  (I make mine really thick because it will dissipate once added to the other liquid. The warmth of the liquid will activate the flour; mixing it outside the crock-pot will eliminate clumps.)
  • Pour in crock-pot, add potatoes, stir and continue cooking for another hour.

Enjoy!  This hearty dish has a scrumptious gravy that Paris well with egg noodles or mashed potatoes!

Sombrero Dip.

During my many days as a collegiate, my roommates and I would walk to the amazing burrito place for giant, foil-wrapped burritos and zesty Sombrero dip served with warm tortilla chips. The smooth cream cheese is brightened with salsa and taco seasoning; refried beans and cheddar cheese add to the savory flavor and creamy texture. My BFF’s daughter is 3 and loves this dip, so I always make a batch for her!

Ingredients:

  • 1 package Cream Cheese, softened
  • 2 handfuls shredded Cheddar Cheese
  • 1/4 cup Salsa
  • 2 T. Taco Seasoning
  • 1 can vegetarian Refried Beans

Directions:

Mix ingredients together in a Crock-pot, warm slowly for a few hours. Serve with tortilla chips and carrots. Enjoy!

Sweet & Sassy Meatballs.

Hopefully, you’ve enjoyed these popular party meatballs before! Super easy, always delicious. Grab your crock-pot, (medium size for small groups, double the recipe and use your large crock for a crowd), mix it up and let simmer!

Ingredients:

  • One Bottle Chili Sauce
  • One Jar Grape Jelly
  • One Bag Frozen Meatballs (I use Costco Italian Meatballs)

Instructions:

  • Pour Meatballs into Medium Crock-Pot
  • Pour chili sauce and grape jelly on top, give a quick easy stir.
  • Let simmer on low while you enjoy your day, stir and check after three hours. Continue cooking if still frozen, turn down if cooked to completion.
  • Enjoy!