Pot Roast & Tomato Stew

1 pot roast c. 2.5 lbs

2 cans of diced tomatos (your choice of flavor)

a can of corn

3/4 yellow onion

2 large cloves garlic

flour, cinnamon, cocoa powder

barbecue sauce (your choice of flavor)

coat the meat with flour, cinnamon, and cocoa, place it in the bottom of a crockpot

saute the onion and garlic, then add to the crockpot

add a bit of barbecue sauce

dump in the contents of the cans, water and all

cook on high for 7 hours

shred the meat

Goes well with yellow corn tortilla chips

Pot Roast Sandwich

For the Pot Roast:

Sprinkle whole wheat flour and brown sugar across the bottom of a crockpot.  Roll a 2.5 lb roast around in the flour and sugar.  Mix together 1/2 c pumpkin, 1/2 c orange juice, and 1 c cranberry juice, then pour the mixture over the roast.  Cook on high for 6 hours, then shred the roast.  

For the Sandwich:

Toast a whole wheat bun.  Put a handful of arugula on the bottom half of the bun.  Cover with pot roast.  Add some tomato slices and avocado. Add the top bun.  

Eat. Devour.

Cider-Whiskey Pot Roast

2 large gold potatoes, chopped

3 medium carrots, chopped

1/2 c chopped cabbage

1/2 c mushrooms

2.5 lb pot roast

1/2 c Jameson Irish Whiskey

1 c apple cider

1 tbsp finely chopped ginger

flour

cinnamon

Spread the potatoes on the bottom of a crock pot.  Layer the carrots on top, then the cabbage, then the ginger.  Coat the roast with flour and cinnamon, then place it on top of the vegetables.  Scatter the mushrooms around the roast.  Mix the cider and whiskey and pour it over the roast.  

Cook on high for 7 hours.

When done, shred the roast to be used in various dishes throughout the week. 

I think it will make a nice pulled-beef sandwich.  

I think I will also use some of it for home-made lo mein later this week.

Here's tomorrow's lunch.

Pot Roast Lo Mein

Chicken lo mein happens to be one of my comfort foods.  I don't eat it very often, for various reasons.  Like, I'm too lazy to call in the take-out order and go pick it up.  Also, it has got to be ridiculously unhealthy and loaded with a year's worth of sodium.  This evening, I found myself craving lo mein, but I didn't get home until almost 6:00 and there was no way I was going back out.  At some point in the last year, I came across a recipe for lo mein, which I added to my favorites bar and then more-or-less forgot about.  Granted, at that time I had never made anything remotely Asian and had never bought ginger or soy sauce.  Now my kitchen is stocked with both.

I didn't have any chicken.  But I did have a whole bunch of leftover pot roast.  And pot roast shreds really easily so it's perfect for lo mein.  

1 1/2 c cabbage

1 carrot

2 stalks of celery

1/8 c onion

1+ tsp fresh chopped ginger

1+ tsp fresh chopped garlic

1-2 c shredded pot roast

olive oil

soy sauce

rice vinegar

angel hair pasta

Cook the pasta. Chop the veggies.  Brown the garlic, ginger, and onion in some olive oil, then add the veggies and stir fry them.  When the veggies are done, add the meat.  If the meat was cold like mine was, stir until it is warm.  Add the pasta, sprinkle with rice vinegar, and add enough soy sauce to coat the whole mixture.  

If you're addicted to avocados like I am, you can chop one up and add it to your bowl as well.  

I've cooked so much in the past week, I've had to put quite a few things in the freezer because I just can't eat that much food before it would go bad.  I hope we don't lose power any time soon...I haven't managed to post everything I've made, but the soup I made a few nights ago will make it on here eventually.  Maybe tomorrow...maybe later in the weekend.  By the time I get around to posting it I may or may not remember exactly what I put in it...

Pot Roast

Crock Pot Adventure Número Dos 

4 small potatoes

3 carrots

1/3 head of cabbage

6 mushrooms

1 granny smith apple

2.5 lb hunk o' beef

1/2 c flour

seasoning to taste

1/2 c apple cider

1/2 c veggie stock

1/8 c red wine

Chop the veggies and throw them all in the crock pot except for the mushrooms.  Mix together the flour/seasonings and coat the beef with the mixture.  ( I used salt, pepper, oregano, mustard powder, and garlic powder...I think...).  Put the beef on top of the veggies.  Add the mushrooms on top, then pour in the liquids.  

Cook on High for 4.5 hrs

Dinner is Served.

With a glass of Red Wine.

(Or a mug of hot cider, if you prefer)

A delightful meal on a cold November evening.