PK's Pot Roast
A good pot roast is a great meal. Our pot roast features a nice cut of beef, with seasoned potatoes, carrots and onions, slow cooked old fashioned style over low heat on the stovetop, bringing the meat and veggies to tender perfection.
Ingredients:
3 lb. beef roast
1/2 cup water
1 can low sodium beef broth
3/4 cup Worcestershire Sauce
1 tablespoon of each of the following:
garlic powder
salt
pepper
marjoram
sage
1/2 large onion, cut into rings
2 tablespoons butter
2 tablespoons minced garlic
1 bag baby carrots
6 potatoes, cut into cubes
4 sprigs of fresh rosemary
1. Remove roast from packaging. Poke holes all over meat to allow flavorings to penetrate.
2. Combine in a small bowl the spices, salt and pepper.
3. Using 1/4 cup of Worcestershire Sauce and 1/3 cup beef broth, cover the meat slowly and rub the liquid in.
4. Sprinkle the spices over the meat, and rub in well.
5. In a large dutch oven over medium heat, melt butter. Brown each side of the meat, about 10 minutes per side until browned. Remove roast.
6. Place the onion rings in the bottom of the pan. Place meat on top. Stuff the meat with the minced garlic.
7. Place carrots and potatoes around the roast, not on top of it.
8. Cover the meat with beef broth, water and the remaining worcestershire sauce. Place the sprigs of rosemary on top of the meat and veggies.
9. Bring to a strong simmer. Lower heat to just keep a steady simmer and cook for 4-6 hours until meat is nearly falling apart and potatoes and carrots are tender.
Ingredients:
3 lb. beef roast
1/2 cup water
1 can low sodium beef broth
3/4 cup Worcestershire Sauce
1 tablespoon of each of the following:
garlic powder
salt
pepper
marjoram
sage
1/2 large onion, cut into rings
2 tablespoons butter
2 tablespoons minced garlic
1 bag baby carrots
6 potatoes, cut into cubes
4 sprigs of fresh rosemary
1. Remove roast from packaging. Poke holes all over meat to allow flavorings to penetrate.
2. Combine in a small bowl the spices, salt and pepper.
3. Using 1/4 cup of Worcestershire Sauce and 1/3 cup beef broth, cover the meat slowly and rub the liquid in.
4. Sprinkle the spices over the meat, and rub in well.
5. In a large dutch oven over medium heat, melt butter. Brown each side of the meat, about 10 minutes per side until browned. Remove roast.
6. Place the onion rings in the bottom of the pan. Place meat on top. Stuff the meat with the minced garlic.
7. Place carrots and potatoes around the roast, not on top of it.
8. Cover the meat with beef broth, water and the remaining worcestershire sauce. Place the sprigs of rosemary on top of the meat and veggies.
9. Bring to a strong simmer. Lower heat to just keep a steady simmer and cook for 4-6 hours until meat is nearly falling apart and potatoes and carrots are tender.
Oatmeal Pecan Choc. Chip Cookies
On a cold night, or a warm summer day, nothing tastes better than a sweet cookie. These delicious cookies combine oatmeal, pecans and milk chocolate chips.
Ingredients:
3 cups all purpose flour
1 cup sugar
1/2 cup light brown sugar, firmly packed
2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter
2 tablespoons vanilla extract
1 cup milk chocolate chips
3 cups quick oats
1 cup chopped pecans
2 eggs, beaten
1. Cream butter and sugars until light and fluffy.
2. Add eggs and vanilla, beat until combined.
3. Sift together flour, salt, and baking soda.
4. Add 1/2 cup at a time to the creamed mixture, beating well in between each addition.
5. Add oats and stir in well by hand.
6. Add chips and pecans, stir well by hand.
7. Bake at 425F for 5 minutes or until edges just start to brown.
8. Cool slightly on sheet and remove to finishing cool on a rack.
Makes 4 dozen.
Ingredients:
3 cups all purpose flour
1 cup sugar
1/2 cup light brown sugar, firmly packed
2 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter
2 tablespoons vanilla extract
1 cup milk chocolate chips
3 cups quick oats
1 cup chopped pecans
2 eggs, beaten
1. Cream butter and sugars until light and fluffy.
2. Add eggs and vanilla, beat until combined.
3. Sift together flour, salt, and baking soda.
4. Add 1/2 cup at a time to the creamed mixture, beating well in between each addition.
5. Add oats and stir in well by hand.
6. Add chips and pecans, stir well by hand.
7. Bake at 425F for 5 minutes or until edges just start to brown.
8. Cool slightly on sheet and remove to finishing cool on a rack.
Makes 4 dozen.
Cheddar Bacon Scalloped Potatoes
Who doesn't love potatoes? Most of us do. Even if we diet and try to escape the starchy flavor of a potato, we occasionally give in and treat ourselves. If you are looking for an easy side dish that your family is sure to love, these yummy Cheddar Bacon Scalloped Potatoes are sure to please!
Ingredients:
2 cups shredded Cheddar Cheese
1 can evaporated milk
1/4 cup butter
2 pounds potatoes, sliced evenly thin
5 slices precooked bacon, broken into pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup hot water
3 tablespoons all purpose flour
1. Boil potatoes until just fork tender. Drain, rinse in hot water and set aside.
2. In medium saucepan melt butter over medium low heat. Stir in salt, pepper and flour. Stir constantly and add in evaporated milk, water and 1/3 of bacon. Cook 8-10 minutes until boiling.
3. Remove from heat and stir in 1 1/2 cup cheese. Stir constantly until cheese is melted.
4. Spray lightly a casserole dish with cooking spray. Layer 1/2 potatoes evenly in the bottom of the dish. Cover with sauce. Repeat for remaining potatoes and sauce.
5. Sprinkle the remaining bacon over the top. Cover with remaining cheese.
6. Bake for 20 minutes @ 325F until cheese is melted. Cool slightly and serve.
Ingredients:
2 cups shredded Cheddar Cheese
1 can evaporated milk
1/4 cup butter
2 pounds potatoes, sliced evenly thin
5 slices precooked bacon, broken into pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup hot water
3 tablespoons all purpose flour
1. Boil potatoes until just fork tender. Drain, rinse in hot water and set aside.
2. In medium saucepan melt butter over medium low heat. Stir in salt, pepper and flour. Stir constantly and add in evaporated milk, water and 1/3 of bacon. Cook 8-10 minutes until boiling.
3. Remove from heat and stir in 1 1/2 cup cheese. Stir constantly until cheese is melted.
4. Spray lightly a casserole dish with cooking spray. Layer 1/2 potatoes evenly in the bottom of the dish. Cover with sauce. Repeat for remaining potatoes and sauce.
5. Sprinkle the remaining bacon over the top. Cover with remaining cheese.
6. Bake for 20 minutes @ 325F until cheese is melted. Cool slightly and serve.
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