Recipes

[GOLDEN KAREN]

I saw this recipe on Not My Mama's Cooking (I think that's the name) & printed it off. I kind of mixed it up a little bit & the recipe said you could use a conventional oven or slow cooker & I went with the slow cooker. A couple of things - the recipe calls for sprinkling the meat with the Lady & Sons House Seasoning. They included the recipe but I did not want the quantity it makes so I just put the meat in a bowl, sprinkled it with salt & pepper & garlic powder & mixed it well.

Pot Roast Stew

1 ( 2 lb.) boneless chuck roast, cut into 1" strips (I used 2 pkgs. of stew meat which equaled about 1 1/2 lbs. of meat

House Seasoning: 1 c. kosher salt

1/4 c. garlic powder

1/4 c. ground black pepper (Mix all together & store in

covered container

1 Tb. olive or canola oil

1 lb. carrots, quartered (I used a 1 lb. pkg. of peeled baby carrots)

1 lb. parsnips, quartered

1 onion, thinly sliced

2 potatoes, peeled & cut into chunks (this is totally my addition)

2 cloves garlic, finely chopped (I used a microplane & grated it)

2 (1 lb.) cans whole peeled tomatoes

1/2 c. red wine

1 dried bay leaf

1 sprig rosemary (also my addition)

Unsalted beef stock

Sprinkle the meat on all sides with the House Seasoning (I explained what I did at the top). Heat the oil until hot in a large pot (I used a skilled since I was using a slow cooker later) & then add the meat & sear on all sides. I took a slotted spoon, removed the meat (I did it in 2 batches) & then placed the meat in my slow cooker. Add the carrots, parsnips, onions & potatoes on top of the meat. Add the garlic. Stir in the tomatoes, wine & bay leaf. I kind of poked the tomatoes to break them up a little. Put the lid on & cook on low for 8 hours. After it had cooked about 4 hours I stuck the sprig of rosemary down in the mixture & then just removed the stalk & bay leaf at the end. When it was finished I used a slotted spoon to remove everything to a bowl. I put the broth in a saucepan & brought it to a boil. I then borrowed from the Pioneer Woman at this point. I put 3 Tb. flour in a bowl & then added beef stock, whisking it. You want it thin not thick & then added it to the broth to thicken it. Lower the heat & stir well. If it gets too thick just add more beef stock (& by the way I sued unsalted beef stock). Serves 6.

This was really good. I shared it with my neighbor & her husband & they both really liked it. I hope you guys like it!