Pot Roast

The most important part of the pot roast is the meat - so pick out a good cut of meat to roast!  This turns out juicy and delicious.  Serve with some egg noodles.

Ingredients:

• 1 beef chuck roast
• 2 russet potatoes, quartered
• 2 carrots, cut in 2 inch pieces
• 2 ribs celery, cut in 2 inch pieces
• 1 onion, sliced
• 2 bay leaves
• 1 tsp rosemary leaves
• 1/2 tsp thyme
• 1/2 cup beef broth

How To:

• Sprinkle the meat with salt and pepper.
• Add the veggies, bay leaves, thyme, and rosemary to the crock pot.
• Place beef on top.
• Pour the broth over the beef.
• Cook in crock pot for 8-9 hours until the beef is tender.

Enjoy!

Shephards Pie

Everybody needs a recipe for shepherd's pie.  I like this one because it has cheese....yum!

Ingredients:

• 3-4 russet potatoes
• 1/2 Tbsp butter
• little bit of milk
• 2-3 carrots chopped (and any other veggies - sometimes I add corn)
• 1 Tbsp oil
• 1 onion chopped
• 1 pound ground beef
• 2 Tbsp flour
• 1 Tbsp ketchup
• 3/4 cup beef broth
• cheese to sprinkle on top

How to:

• Chop the potatoes and add to a pot of water.  Bring to a boil and cook for 15 minutes (to make mashed potatoes).
• Heat oil in a frying pan.  Add onion and carrots and cook until soft.  Add ground beef and cook until browned. 
• Pour off excess fat and add in the flour. 
• Cook for 1 minute.
• Add ketchup and beef broth.
• Bring to a boil, reduce to a simmer for 5 minutes.
• When the potatoes are done, mash the potatoes with the butter and some milk.
• Spread the ground beef mixture in a baking dish, top with the mashed potatoes, and sprinkle with cheese.
• Bake in 375 degree oven for 20 minutes or until warmed and potatoes are browned.