Welcome!
Welcome to my blog! I'm a little nervous as this is a new adventure for me, but I'm confident that I will get the hang of this. Let me start by telling you a little bit about myself.
My husband and I are a modern-day Brady bunch family, so I'm mom to seven kiddos. Our oldest is out of the house, but that still leaves me an army to feed. We have a dog and a cat to complete our family and it's never a dull moment around here!
Each week I will open up my recipe book and share the food my family loves. I hope it will help give you ideas to feed your army, no matter the size. Keep in mind, all my recipes serve 8 very well, so if you have as many as me to feed there's no need to increase the ingredients. If you have less to feed you may want to cut the ingredients down, unless you want yummy leftovers for the week.
What's cooking in my kitchen this week:
Crock pot Beef Pot Roast
So I've played around for years with different pot roast recipes and they always come out good, but the beef always seems to come out a little tough. I read recently the reason for this is not cooking the meat long enough, which seems like it would make it tougher, but I took that to heart in making this recipe and the beef was finally melt in your mouth good. My husband, in fact, said this was the best pot roast I've ever made for him. He's a regular kind of guy, so there's nothing fancy with recipe. This makes a great meal for a cold day!
What you'll need:
1 3-4 pound beef chuck roast
3-4 red potatoes, diced
4 carrots, sliced
3-4 mushrooms, diced
1 sweet onion, sliced
2 garlic cloves, minced
4 cups beef stock
Fresh rosemary sprigs
Fresh thyme sprigs
1 beef bouillon cube
Salt
Pepper
Flour
2 Tbsp Sherry cooking wine
3-4 Tbsp cornstarch
3 Tbsp oil
How to make it:
Season roast generously with salt and pepper and then dust with flour (about 2 Tbsp per side). Put oil in pan, and cook on stove on med-high heat, and sear roast on all sides. Put roast in crock pot and deglaze pan cooked roast in with sherry wine. Pour over roast. Place all veggies and garlic over roast in crock pot and pour in beef stock. Put beef bouillon cube and sprigs of fresh rosemary and thyme. Cook on low for 7 1/2 hours. Remove roast. Thicken liquid with cornstarch slurry. While roast is out, remove any excess fat. Place back in crock pot once liquid is thickened for 30 minutes. Shred beef and enjoy!
Did you know?
On this day in 1929, Popeye the spinach loving sailor first appeared in the comic strip 'Thimble Theatre.'
My husband and I are a modern-day Brady bunch family, so I'm mom to seven kiddos. Our oldest is out of the house, but that still leaves me an army to feed. We have a dog and a cat to complete our family and it's never a dull moment around here!
Each week I will open up my recipe book and share the food my family loves. I hope it will help give you ideas to feed your army, no matter the size. Keep in mind, all my recipes serve 8 very well, so if you have as many as me to feed there's no need to increase the ingredients. If you have less to feed you may want to cut the ingredients down, unless you want yummy leftovers for the week.
What's cooking in my kitchen this week:
Crock pot Beef Pot Roast
So I've played around for years with different pot roast recipes and they always come out good, but the beef always seems to come out a little tough. I read recently the reason for this is not cooking the meat long enough, which seems like it would make it tougher, but I took that to heart in making this recipe and the beef was finally melt in your mouth good. My husband, in fact, said this was the best pot roast I've ever made for him. He's a regular kind of guy, so there's nothing fancy with recipe. This makes a great meal for a cold day!
What you'll need:
1 3-4 pound beef chuck roast
3-4 red potatoes, diced
4 carrots, sliced
3-4 mushrooms, diced
1 sweet onion, sliced
2 garlic cloves, minced
4 cups beef stock
Fresh rosemary sprigs
Fresh thyme sprigs
1 beef bouillon cube
Salt
Pepper
Flour
2 Tbsp Sherry cooking wine
3-4 Tbsp cornstarch
3 Tbsp oil
How to make it:
Season roast generously with salt and pepper and then dust with flour (about 2 Tbsp per side). Put oil in pan, and cook on stove on med-high heat, and sear roast on all sides. Put roast in crock pot and deglaze pan cooked roast in with sherry wine. Pour over roast. Place all veggies and garlic over roast in crock pot and pour in beef stock. Put beef bouillon cube and sprigs of fresh rosemary and thyme. Cook on low for 7 1/2 hours. Remove roast. Thicken liquid with cornstarch slurry. While roast is out, remove any excess fat. Place back in crock pot once liquid is thickened for 30 minutes. Shred beef and enjoy!
Did you know?
On this day in 1929, Popeye the spinach loving sailor first appeared in the comic strip 'Thimble Theatre.'
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