Pot Roast with an Italian twist

We love the idea of using our slow cooker, but it doesn't seem to get nearly as much use as we'd like. It's usually because it takes some preparation (usually at some ungodly hour of the morning) and we just can't seem to get it together.

We did get our act together to make this roast today. We bought the beef on Sunday night, chopped the veggies and prepped it [late] last night and I threw it all together [early] this morning. I've already tasted a little bite (1 hour left to go) and it is delicious!

(adapted from, The New Creative Crock-Pot Slow Cooker Cookbook

1 6oz can tomato paste (we used paste with Italian herbs)
2 cloves garlic, minced
1 package dry onion soup mix
2 tsp. fresh oregano (used 1 tsp dried)
2 tsp. fresh thyme (used 1 tsp dried)
1 tsp. kosher salt
1 tsp. freshly ground pepper
2lbs chuck roast, trimmed of excess fat (we use whatever roast is on sale)
1 16oz can diced tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 16oz can stewed tomatoes, drained (we used "Del Monte with garlic, oregano & basil")
1 medium onion, chopped
2-3 carrots, chopped
2-3 ribs of celery, chopped
8 baby red potatoes, quartered
1/2 package fresh chopped mushrooms (looked for the pre-cleaned/sliced to save time!)
2 bay leaves

In a small bowl, combine the garlic, onion soup mix, herbs, salt & pepper. Rub the roast with the tomato paste and then rub/sprinkle/cover with the spice mix and place in a slow cooker.

Add remaining ingredients (veggies) to slow cooker. Cover; cook on low 8-10 hours (or high 4-5 hours).

*Can be prepped the night before (rub roast with mixture and chop veggies, keep separate) and stash in the fridge until morning

Serve with rice or pasta

Southern Meatloaf

I found this recipe in an issue of Southern Living a few years ago. We've tweaked it a bit for our tastes (added more veggies). It turns out moist and delicious every time! We usually eat it with mashed potatoes and our special kicky creamed spinach (recipe to follow in the future).

1 tablespoon butter
3-4 celery ribs, finely chopped
2 carrots, finely chopped
1 large onion, finely chopped
1 green bell pepper, chopped
2 pounds lean ground beef
1 tablespoon Worcestershire sauce
1/2 cup Italian-seasoned breadcrumbs
1/2 can diced tomatoes, drained
1/3 cup ketchup
2 teaspoons Creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large eggs, lightly beaten

Topping:
1 tablespoon Worcestershire sauce
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
1/2 can, diced tomatoes (optional)
Optional Garnish: chopped fresh flat-leaf parsley

Melt butter in a medium nonstick skillet over medium heat; add celery, carrots, bell pepper and onion, and sauté 7 minutes or just until tender.

Stir together veggie mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 6 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, rest of the diced tomatoes and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Yield: Makes 6 to 8 servings


Photo courtesy of my brother, Justin. This is his favorite meal!

We love to eat!

What can I say? We love to eat! So, it's just appropriate to dedicate a blog to our favorite eats. I hope to add our favorite recipes, favorite local eats and yummy restaurants we've encountered along the way. Stay tuned!