Slow Cooker Pot Roast

Posted on May 11, 2011 by Scott

Ingredients:

3-4 lb pot roast
2 cans cream of mushroom soup
1 packet onion soup mix
8-12 new red potatoes, cut it half
1 small red onion, chopped into large pieces
2 carrots, sliced 1″ thick
2 cloves garlic
1 bay leaf
Flour
Kosher salt
Fresh ground black pepper

Method:

Trim the fat from the roast. Season with salt and pepper, then dust with flower. Rub the seasonings in.

Sear the meat in hot frying pan. About a minute per side is all it should take. While the meat is searing, combine the remaining ingredients (except the garlic and bay leaf) in a slow cooker and whisk until mixed. Add the meat garlic and bay leaf and cook on low for 5 hours.

At the 5 hour mark, add your onions and potatoes. Cook for another 2.5 hours, then add the carrots and cook for another 30 minutes.

Remove the roast from the slow cooker (being very careful, as it will fall apart). Set it on a plate and cover with foil for 10 minutes. While it’s cooling, fish out the bay leaf and garlic.

Serve with the gravy created by the soup and meat juices.

Raspberry Southwest Meatloaf

Posted on October 29, 2009 by Scott

Ingredients:

6 ounces Croutons, garlic-flavored
1⁄2 teaspoon Black pepper, fresh ground
1⁄2 teaspoon Cayenne pepper
1 teaspoon Chili powder
1 teaspoon Dried thyme
1 teaspoon Ground cumin
1 3⁄4 teaspoon Kosher salt
36 ounces Ground beef
1 can Diced green chilies
1⁄2 Yellow bell pepper, diced
1⁄2 White onion, diced
5 cloves Garlic, minced
1⁄3 cup Picante sauce, medium
1 Egg, beaten
3 tablespoons Butter
1⁄4 cup Sweet onion, minced
1 Chipotle chile, minced
3⁄4 cup Seedless raspberry jam
1⁄4 cup Balsamic vinegar
3 tablespoons Honey

Method:

In a food processor, combine croutons, black pepper, cayenne pepper, chili powder, thyme, 1 1/2teaspoon kosher salt, black pepper and ground cumin. Pulse until fine.

In a large mixing bowl, combine processed mixture, ground beef, green chilies, bell pepper, white onion, 3 cloves of garlic, picante sauce, and egg. Mix well to combine.

Preheat oven to 325. While that’s warming up, get started on the sauce…

Melt the butter. Add onion and cook until translucent. Add 2 cloves garlic and chipotle, and cook for another minute. Add 2 cloves garlic and chipotle, and cook for another minute. Add the raspberry jam, balsamic vinegar, honey and 1/4 teaspoon of kosher salt and simmer until the meatloaf is ready for it.

Line a 10″ loaf pan with plastic rap, then pack meat into the pan to mold the shape. Place face-down on a parchment paper-covered cookie sheet and gently remove the pan.

Cook for 10 minutes, then remove and brush with the sauce. Return the loaf to the oven, and cook until it reaches an internal temperature of 155.

Let it stand until it reaches 160, then slice and serve with the remaining sauce.

Shepherd’s Pie

Posted on February 14, 2008 by Scott

Ingredients:

3 lbs ground beef
16 oz mixed veggies
4 cups beef gravy
5 lbs potatoes
1 stick butter (room temp)
16 oz sour cream
1 lb grated sharp cheddar cheese
2 bulbs roasted garlic
1 tablespoon kosher salt

Method:

Scrub and peel (if desired) your potatoes. Cut them into 1/2” slices and add to water to boil until soft enough to mash.

While the potatoes are cooking, roast the garlic, and brown/drain the ground beef.

Stir the ground beef and mixed vegetables together in an enormous baking pan. I like the big aluminum ones. Mix the gravy in with the meat/veggie blend.

When your potatoes are done, drain the water, then put them back in the pot for mashing. Add the butter and garlic, and mash by hand.

Add the cheese, sour cream and salt, and mix well with an electric mixer, until smooth.

Spread the cheesy mashed potatoes evenly over the meat/veggie/gravy mix. Cover with aluminum foil and bake at 350 for 45 minutes.

Hell Burgers

Posted on December 18, 2007 by Scott

The ultimate hamburger for the spicy food fanatic.

Ingredients:

2 lbs ground beef
1/4 cup Sriracha hot sauce
1/3 cup sauteed onions
4 oz can Hatch green chilies

Method:

Mix everything together and make your patties…

Cook on the grill (adding some pepper-jack cheese for the last minute or two, if desired), sprinkle on kosher salt and fresh ground pepper, and serve on buns (duh), and the rest of your favorite burger toppings.

Trailer Park Burgers

Posted on November 26, 2007 by Scott

This is a slightly modified version of Lovie Birch’s BBQ Party Burgers, from Ruby Ann’s Down Home Trailer Park BBQin’ Cookbook… and they are scrumptious! Let’s start with our ingredients:

Ingredients:

2 1/2 lbs hamburger meat
8 oz sour cream
1/4 cup mayonnaise
1/2 package dry onion soup mix
6 Ritz crackers, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
8 hamburger buns
6 slices cooked bacon (crumbled)