Drip Beef Sandwiches with Caramelized Onions

Awwww, Drip beef sandwiches.  

This is my new favorite recipe to stash in the rotation!  I'm a huge fan of French dip sandwiches; I've had one at several different restaurants and I can tell you where some of the best ones are.  I also love a good pot roast.  This recipe is sort of the marriage of the two with a little kick!

First off, this is a Pioneer Woman recipe: I love how she thinks when it comes to food!  (And family:) I can't eat this decadent all the time, but she has amazing down-home recipes for everyday food, or sophisticated fare easy enough for me to make.  Anyway, her husband is a serious cattle rancher and they know their beef!  So I take it from her when she said this drip beef recipe is amazing!

It's slow simmered roast with Italian seasonings, spicy pepperoncinis, and rich beef broth.  Salt and lots of pepper away and it's ready to cook all day, or at least til tender and falling apart.  Shred it up and put the beef back into the savory juices to give it the "drip"!  You can certainly stop there and serve over mashed potatoes or even for a delicious tacos filling, but we made amazing drippy sandwiches!  Pile the beef high on toasted hoagie buns with caramelized onions and provolone cheese and serve with a cup of the drippings (au jus) for a meal worth a standing ovation!  

It's tasty enough for company and easy enough for casual parties.  We're watching the Super Bowl tonight as a family and will eat this with some hot wings and a veggie tray... It smells so good!  I had better get to it! :)

Drip Beef Sandwiches with Carmelized Onions

Slightly Adapted from The Pioneer Woman

• 1 3-4 lb. Roast (I chose rump roast which is leaner) trimmed of excess fat

• 1 jar whole Pepperoncinis with juice

• 1 can (about 2 cups) Beef broth or stock

• 1 c. Water

• 3 Tbsp. Dried Italian seasoning

• 1 Tbsp. Minced garlic 

• Salt & Pepper

• 2 Tbsp. Butter

• Provolone cheese (mozz or Swiss works too)

• Hoagie rolls, buttered and toasted

Season the roast with salt and pepper.  Melt butter in a cast iron skillet or other heavy pot over high heat.  Sear both sides of roast until browned, about 5 minutes total.  (It will smell divine!)

Put your roast in a crockpot set to Low.  Pour in the broth and water and add the Italian seasonings.  Pour in the pepperoncinis with all the juice and add the garlic with a but more salt and pepper.  

Put the lid on and cook for about 8 hours on low. I turned the roast over half-way through.  (If you're interested, you can cook this in a Dutch oven pot by simmering on the stove for 4-5 hours, but I recommend slow-cooking in the crock pot.)

Remove the cooked roast from pot and shred it all up with two forks.  

Then return the meat back to the cooking liquid.  Keep warm.

Meanwhile, cook your caramelized onions: 

Thinly slice and sauté a whole onion in the leftover butter in the cast iron skillet over medium low heat.  Stir occasionally and cook until onion become translucent, very tender and golden.

To assemble sandwiches, pile toasted  hoagie rolls with shredded beef and a cooked pepperoncini if you like, then a layer caramelized onions and a slice of cheese.  Serve with a small bowl of the au jus dipping sauce on the side.

Serves 6-8

Enjoy hot and delicious!

 

Comforting Tator Tot Casserole

So yesterday was, one of those days.

The kind of day I'm really glad is over.  Please tell me y'all have experienced this kind before!  It was a day where supper was the last thing on my mind, because all I wanted to do was curl up in my bed with a bag of chocolate chips and call it a day.  At like 2:00pm!

Having a family, that just wouldn't cut it... or be very nice, for that matter. :-|  SO... I was racking my brain to think of a comforting, easy meal using ground beef since that was thawing.  It dawned on me what I saw Mrs. Duggar make a while back to feed and satisfy her kids.  

Tator tot casserole!  

I mean, if she was feeding it to her family of 20 and calling it easy to make, then surely I could make it easy enough for 4!  

I confess to you.  I'm guilty of judging this casserole in the past.  I once only thought of it as fattening and unhealthy, and probably made by a person who doesn't cook well. Sorry!! :(   I was wrong...  This casserole  is hands down delicious!!

It kind of reminds me of America's version of shepherd's pie.  The base is browned ground beef and onions mixed with a cream soup, topped with tots and cheese then baked till golden and bubbly!  Yum!!  I added green peas and diced red bell pepper to the meat for a little nutrition and color.  We loved it!  Especially if you have kids, don't deprive them from this "cheeseburger and fries" tasting cassarole!  My own little Tots asked for seconds, so I know it's a winning recipe.  

Folks, I think you arrive to parenthood on the day all calories and preservatives fly out the window just so you can make a yummy, simple meal...due to shear exhaustion. Lol!  I never doubted tator tot casserole would taste good with these ingredients, and it honestly is!  I'll sure make it again when I need an easy, go-to dinner.  I'm not above this meal...no ma'am!

Here's to having terrific tasting and hearty recipes for those days! ;)

Tator Tot Casserole

Serves 4-6

1 lb. Ground beef

1/2 c. Onion, diced

1/2 c. Green peas

1/2 c. Red bell pepper, finely diced

1 can cream of mushroom or chicken soup, undiluted

1/2 bag of Tator tots, frozen

1 c. Colby jack or cheddar cheese, grated

Paprika

Preheat the oven to 375 degrees.

In a skillet, brown ground beef with the onions and bell pepper, over medium high heat, until the veggies are soft.

Strain off the fat in a colander,and put the beef mixture back into the skillet.  Add the peas.

Add the soup (undiluted), salt, pepper and stir everything together.

Pour into an 8x8 in. dish.

Spread out the tator tots on the top.  (I sprinkled some garlic salt and a little cayenne pepper over the tots, too.)

Put in the oven to bake for 30 minutes until tots are crispy.

Pull out and sprinkle the cheese and some paprika over it all.

Bake for an additional 8-10 minutes till bubbly.

The cheese is melted and the tots are crispy.  Oh, yum!

 

We enjoyed it with green beans. Eat up!

Beef Stew Savory

Do you guys like my new darker hair color in my profile pic?  I love it! I've found that I like changing to a richer hue for the holidays, and I'm feeling more festive already!!!  This time of year is my very favorite--it has been all my life.  I'm like a child in that I still get so excited about Thanksgiving and Christmas!  There's nothing wrong with that, right?? :)  

This stew recipe is delicious!  It's a recipe that my mother-in-love has made for years, and we've always enjoyed so much.  I've added just a couple of things to suit our taste perfectly.  This is a hearty stew that is comforting and filling.  It's quite perfect to come home to simmering in the crock pot on a chilly day to warm you up!

I love using tender and juicy leftover pot roast if I have that (a trick from Mom), but if not it's okay because cooking in the crock pot gives you that tender falling apart meat and allows all the herbs and spices to blend together deliciously.

On this beautiful night I'm thinking I'll have to make this again soon, but for now I'll just curl up on the couch and enjoy my coffee!  

Happy November everyone!!!

Beef Stew Savory

1 1/2 lb. stew meat

1 Tbsp oil

1 clove garlic, minced

1 medium onion, chopped

1/2 tsp. salt

1/8 tsp. pepper

1 can tomato soup

1 beef bouillon cube, and 1 c. water

1/2 tsp. basil

1/2 tsp. thyme

1/2 c. ketchup

5 dashes Worcestershire sauce

3 medium carrots, chopped about 1 in. pieces

2 celery stalks, chopped

4 medium potatoes, chopped about 1 in. pieces

Brown beef in oil over medium high heat in a dutch oven. (Try not to crown pan, and brown in two batches if you have to.)  

Turn heat down to medium and add garlic and onion.  Saute until transparent.  Salt and pepper.

Stir in soup, bouillon cube and water.  Add herbs, ketchup and Worcestershire sauce and simmer for 10 minutes.

Transfer to the crock pot set on low heat.  Add the carrot, celery and potatoes.  Add more water if needed and more salt and pepper to taste.

Simmer on low heat for 6-8 hours.  Enjoy with warm rolls and a salad! 

Serves 6

FYI:

(For some reason I've been having a lot of trouble linking up with other parties. :o(  I'm not sure what's going on...it says that my tag is broken and can't be accepted....that is why I haven't joined any this week. )

 

The Best (Open-faced) Sloppy Joes with Oven Fried Potato Wedges

Good morning!  I just want to start off by saying that I feel like I haven't been the most dedicated blogger recently. :( With summer comes lots of fun things ~ like gardening, frequent family visits ~ that sometimes keeps me from blogging as much as I like.  I will always come back, though!  Thanks so much to everyone who stops by for a visit.  I am overwhelmed by the interest that my little blog and humble family favorites receive!  May the Lord bless you on this beautiful day!

I guess just about everyone has eaten "Manwich" before.  Remember the stuff in the can?   Growing up we would eat it occasionally, and I would like it just fine (no complaints Mom!:)  I haven't had that in a long time...Well, a couple of years ago I began making homemade sloppy joes for my husband and I, and now they are in the "rotation of recipes" I make on a fairly regular basis.  It wasn't until a couple of weeks ago had I tried out this particular recipe for sloppy joes, and it is by far the best!!!   They are cooked down thick and savory with just the right amount of herbs and spices!  Mmm, they will kinda soak into your bun and are oh, so good with some cheese melted right on top! 

This may look like it has several ingredients, but I like to get them all out in the beginning of my cooking so I'm not fumbling through the fridge or pantry when I'm supposed to be adding to the recipe--and that makes cooking this meal simple and easy.  Really, I do mean that!  It's a good recipe to have on hand for a family meal and quick enough for the weeknight!  I make mine with onion and green pepper, but you can substitute the pepper with carrot if you like, or even just use the carrot in addition.  I use Laura's Lean Ground Beef when I make this, so there is very little fat.  This recipe can be pretty healthy when you look at all of the veggies, use lean ground beef, whole wheat bun, and minus the cheese or use just a little like we did here(...even though my thighs would LOVE them to be smothered in cheese)!

Seriously, these sloppy joes are a dinner that grown-ups and kids alike will enjoy!  We ate them with my oven fried potato wedges to make a truly finger licking meal!   

The Best Sloppy Joes

1 Tbsp. olive oil

1/2 c. chopped bell pepper
(you can sub minced carrots, too!)

1 c. chopped onion (1 medium)

2 cloves garlic, minced

Salt

1 1/4 lb. lean ground beef

1/2 c. ketchup

2 c. tomato sauce

1 Tbsp. Worcestershire sauce

1 Tbsp. red wine vinegar

2 tbsp. brown sugar

pinch ground cloves

1/2 tsp. dried thyme

pinch cayenne pepper

Ground black pepper

4 hamburger buns

Colby jack cheese, shredded or sliced

(Yes, there's a lot of ingredients, but don't let that scare you away! It's so tasty!)


1. Heat olive oil in a large cast iron skillet -that's what I use anyway- on medium high heat.  Add the peppers--or carrots-- and saute for 5 minutes.   Add the chopped onion.  Cook stirring occasionally until onions are translucent, about 5 more minutes.  Add minced garlic and cook for about 30 more seconds.  Remove from heat.  Remove vegetables from the pan to a bowl and set aside.

2.  Using the same pan, (or you can cook the meat at the same time as the veggies in a separate pan to save time...but I did it this way), generously salt the bottom of the pan.  Heat the pan on high.  Crumble the ground beef into the pan.  You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't brown easily.  Do not stir the beef, just let it cook until it is well browned on one side.  Then, flip the pieces over and brown the second side.  Use a slotted spoon to remove the ground beef from the pan (veggies in the bowl), salt the pan again and repeat with the rest of the meat.

If you are using extra lean beef, you will not have any excess fat in the pan.  If you are using 16% or higher, you may have excess fat.  Strain off all but 1 Tbsp. of the fat. ( I think I strained it all out!!)

3.  Return ground beef and vegetables to the pan.  Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan.  Stir to mix week.  Add ground cloves (I used cinnamon since it was on hand), thyme, and cayenne pepper.  Lower the heat to medium low and let simmer for at least 10 minutes so that the flavors will meld together and it will thicken up a bit!

Serve on toasted hamburger buns ~ or in my case, hot dog buns! Ha!~ and immediately smother with as little or as much cheese as you like.


Oven Fried Potato Wedges

 Russet Potatoes, washed and unpeeled, cut in wedges

Olive oil

Salt & Pepper

Garlic powder

Honestly friends, I don't measure any of this out now that I've made these so many times!  On a lightly sprayed pan, toss potatoes in a little olive oil.  You don't want them swimming in it!!  Be generous with the salt and pepper, and use as much garlic powder as you like.  Toss it all together well and bake in a 425 degree oven for about 30 minutes.  Don't stir while in the oven for crispy fries. YUM!

I'm linking up with:

Delicious Steak and Caramelized Onion Sandwiches with Crispy Oven Fries

I'd like to start off thanking everyone for their lovely comments I receive everyday.  I'm sorry that I can't seem to respond to every one of them, although I try!  I love hearing from you all and hope you know that even if you don't hear back from me that I have read and enjoyed what you have said!  I wish that I could just bake and blog full time, but I have been so busy at work recently that it has put a small dent in my blogging time.  I will press forward and continue to share with you as many recipes as I can!

Mr. Cozy loves a good steak sandwich, so I know when I want to treat him with an easy splurge meal this is what I make to make his day!  The first time I made this was for a picnic meal at the park, just the two of us.  What a fun Sunday afternoon that was!

This is your classic steak sandwich (minus the cheese this time) with caramelized onions, baby spinach on a multi grain ciabatta bun that has been smothered in homemade herb sauce!  Along side is one of our favorite things!--crunchy, spicy oven fries that go perfectly with classic ketchup.  This is a meal to love!

Steak Sandwiches with Caramelized Onions

Flank Steak

Olive Oil

Minced Garlic

Balsamic Vinegar

Salt & Coursely Ground Pepper

Red Onion

Butter

Balsamic Vinegar

Herb Sauce

Miracle Whip or Mayo

Spicy Mustard

Fresh Rosemary

Fresh Basil

Salt & Pepper

Crispy Oven Fries

Russet Potatoes

Cajun Seasoning

Salt &Pepper

Olive Oil

I don't have a real defined recipe I use, but everytime I make it they turn out just scrumtious!   Here is a "loose" recipe for you.  Just imagine your in my kitchen and I'm just talking you through this.

I usually always use a flank steak.  They are so big that I usually cut it in half and freeze the half I don't use when I'm making this for just the two of us.  I always like to marinade the meat in something like olive oil, lemon or lime juice or balsamic vinegar with minced garlic and lots of pepper and salt.

Once this marinades for at least 4 hours or even overnight, grill it on the grill or (and this is what I did this time) pan sear it in a skillet to get a crust on it and then pop it into a hot oven for a few more minutes, since we like our steak for sandwiches cooked medium.  (Although I have to admit that I did cook it a smidgen too long this time.) You will want to the steak to allow the steak to rest in it's own juice in some aluminum foil for a few minutes before slicing thinly.

The caramelized onions are amazing with steak, and good thing--they're easy to make! They add a sweetness that complements the peppery steak so well.  Slice a red onion or other sweet onion.  (I think the red onions make for such a pretty topping.) Heat a skillet over med-low heat and add equal parts butter and olive oil.  Not too much, but just enough to cover the bottom of the pan when heated.  Add the onions and a teensy bit of sugar, dash of balsamic vinegar and salt and pepper.

This will cook low and slow for at least 30 minutes , stirring occasionally.  You do not want to see browning or crispiness here.  You are looking to create soft, melt in your mouth onions.

Doing this, you are bringing out all of the natural sugars from the onion, therefore "caramelizing" them.  I love smothering these on top of a hot, grilled steak with a side of mashed potatoes!  Oooo, good!  We don't eat steak very often at all, but when we do we really enjoy every bite.

While the onions are caramelizing, you can make the herb spread for the sandwiches.  I just use equal parts of miracle whip (yes, I'm one of those people) and dijon, spicy or course ground mustard and this time I added some freshly minced rosemary and basil with salt and pepper.  This sauce has a bright flavor that's delicious with the steak! 

Spread the sauce on toasted multi grain ciabatta bread (I actually found some at Wal Mart's bakery!) that I toasted quickly in a skillet.  Now you are ready to assemble the sandwich.  Start by slicing your steak as thinly as possible across the grain.  Pile on your sandwich as much as your conscience will allow. Don't forget to pour the extra dripping left in the foil over the meat.  This is where you would add your cheese if you were going to.  We didn't this time because we are trying to keep things fairly healthy.  So, top the steak with a healthy portion of the caramelized onions that drip with sweet goodness!  Next, I added fresh baby spinach.  Top the simple, but yummy, sandwich with the toasted ciabatta that has been smothered in the herb sauce!  Cut in diagonal and serve hot!

For the fries:  Take russet potatoes and cut into thin showstring pieces.  Add this to a big bowl filled with cold water.  Allow to sit for 30 minutes.  This is crucial for perfectly crispy fries!  This draws out most of the starch. 

Drain and pat dry the potatoes.  Place in a oil sprayed sheet pan and toss with olive oil and Cajun seasoning with black pepper.  Bake on 425-450 degrees for 15- 20 minutes or until golden and crisp.  Do not toss much if you want them crispy!  Sprinkle with salt right out of the oven and enjoy hot!

Delicious Homemade Spaghetti and Meatballs

      "When the moon hits your eye like a big pizza pie....that's Amore!!!"

     This is not your Grandmother's spaghetti and meatball recipe! This starts with a slightly spicy tomato and basil marinara made from scratch. That is then doused over big, hearty meatballs made from ground sirloin, Italian sausage, fresh parsley and parmigiano reggiano cheese among other yummy things, which is then smothered with freshly grated mozzarella and topped with a shower of basil leaves and more parmigiano reggiano before being baked off until hot and bubbly!  Is your mouth watering yet?

     Of course this recipe stems from non other than one of the "Ultimates" from Tyler -the most amazing chef- Florence.  I am a big fan of his, and he made me a big fan of meatballs!  I didn't even like them before this recipe! These are juicy and packed with so much flavor. They pair perfectly with this marinara sauce that is a recipe that I came up with, and we love it!!  I use this for just about everything Italian...pasta primavera, chicken parmesean or just plain with pasta.  The sauce is made from scratch and you can tell a difference in the taste from this and a jarred kind.  I think the dash of olive oil while it simmers makes it so rich and delicious, along with fresh basil.  (I really need a basil plant for as much as I like it.)  My husband loves it so much, there are times that he actually craves it!  So being paired with these incredible meatballs, you have a home cooked meal that's dressed to impress without being fussy.

     It's pretty simple to make, even though there are a few steps. I like to prepare the meatballs ahead of time and have them in the fridge ready to cook when the guests are about to arrive.  Also, I have made the sauce the morning of and put it in a crock pot on low until dinner is ready.  Doing that actually intensifies all the flavors in the meatballs and sauce even more.  I just made this a couple of nights ago when some good friends of ours came over for dinner and a movie.  The spaghetti and meatballs were a huge hit, although I made way too much!  I tend to do that--cook about 3 times as much as I need.  Good thing we love leftovers!

     These spaghetti and meatballs are truly comfort food that will make you feel good! So, make a fresh Caesar salad and toast some bread to dip in olive oil and try this to change up your same ole spaghetti routine for Sunday's dinner!

Hearty Homemade Spaghetti and Meatballs

kosher salt

extra virgin olive oil

1 onion, chopped

2 garlic cloves, chopped (I used pre-minced)

2 tbsp. finely chopped fresh italian parsley

1 c. milk

4 slices firm, white bread, crusts removed, cut into cubes

(this time I used 2 cups of dry bread crumbs instead and loved it)

1 1/2 lb. ground sirloin

1 1/2 lb. mild italian sausage

1 egg

1/2 c. freshly grated Parmigiano-Reggiano cheese, plus more for serving

Freshly ground black pepper

Homemade Marinara (recipe follows) or good quality jarred tomato sauce

1/2 lb. mozzarella cheese, grated

basil leaves

1 lb. spaghetti

Bring a big pot of salted water to a boil for the spaghetti.

Heat 3 Tbsp. of oil in an ovenproof skillet over medium heat.  Add the onion and allow soften for a few minutes.  Add the garlic cook for a couple more minutes.  About 10 minutes all together.  Take pan off heat and let cool.

Pour Milk over the bread in a bowl and let soak while veggies are cooking.  If using dried bread crumbs, do the same thing.  Combine meats in a large bowl. Squeeze out excess milk from bread crumbs. Add egg and moistened bread crumbs and season generously with salt and pepper.  Add cheese, parsley and onion mixture and mix well.  Your hands are the best tools here!  Shape into about 20-25  meatballs.  I think I made about 25, and froze just a few for a later time.

Preheat oven to 350 degrees.  Heat a "3 count" of oil in the skillet over medium heat, and brown meatball on all sides, about 10 minutes.  I like using a cast iron skillet for this.  Transfer them to a baking dish and spoon about half the sauce over.  Shower the mozzarella and scatter about half of the basil leaves on top.  Drizzle with olive oil.  Put meatballs in the oven and bake, about 28-30 minutes. Serve atop spaghetti with homemade marinara and more basil leaves for garnish. 

Serves 6-8

Homemade Tomato and Basil Marinara

2-28 oz. cans crushed tomatoes

1-28 oz. can diced tomatoes, drained

1 small can tomato paste (didn't use this time, and wish I did)

1 onion, diced

2-3 cloves minced garlic

15-20 basil leaves

1 tsp. crushed red pepper

1 1/2 tsp. tsp. dried italian seasonings

1 tsp. sugar

salt and freshly cracked black pepper

In a large saucepan, heat olive oil.  Add onion and cook until softened.  Add garlic and red pepper and cook a couple more minutes.  Carefully add the crushed and diced tomatoes.  Stir in tomato paste.  Add sugar, Italian seasoning, salt and pepper and fresh basil leaves.  

Taste and adjust seasoning.  Add about 2 Tbsp. olive oil for an incredibly wonderful, rich and flavorful sauce. Bring to a soft boil for about 5 minutes, and reduce heat and let simmer for at least 30 minutes -- the longer the better. If using, transfer to the crock pot after letting the sauce simmer for just a few minutes.  Turn crock pot on low and cook until ready to use.  Pour in drained pasta and stir together before plating with meatballs.

I'm linking up with Savvy Southern Style

Pot Roast with Carrots & Potatoes and Roasted Green Beans

     What's more comforting than to come home from work or church to find a complete, ready-to-eat pot roast dinner with delicious carrots and potatoes?!  Pot roast is one of those classic meals that have been around for decades and can be made a hundred different scrumptious ways!  I love making mine in a crock pot so that the meat gets incredibly tender and the vegetables drink in all the drippings and seasonings.  YUM!

     This is a delicious Paula Dean recipe that I tried for the first time.  The only changes I made was that I used a slightly tougher eye of round roast instead of the more succulent (and quite fatty) chuck roast.  The eye of round was on sale at the grocery, and since I slow cook mine anyways I knew it would get nice and tender...and it did!  Also, I didn't have any wine like it calls for, so I added more water.  You could also add beef broth if you have it.  Thirdly, I like to add potatoes and carrots to all my beef roast recipes and that's what I did.  The gravy that come from the drippings and cream of mushroom soup (among other good  things) made the veggies so flavorful!  I used whole baby carrots and  baby Yukon gold potatoes cut in quarters, but you can use whatever kind you have on hand.  I love using leftovers for beef stew or shred it and add with more sauteed onions, peppers and cheese for a Philly cheese steak sandwich.

Yes this is another pot roast recipe, but why not give a new twist on an old meal and get excited about pot roast again!  I served it up with my roasted French green beans.  (Fresh green beans, kosher salt, and pepper tossed in a little olive oil in a 425 degree oven for about 15 minutes.) These are really tasty and a perfect vegetable that's healthy and adds color to the plate!  So get you crock pot back out, and surprise yourself with how incredibly good and easy this Slow Cooked Pot Roast what Carrots and Potatoes really is!

Pot Roast
1 (3-4 lb.) Boneless chuck roast
1 tsp. House Seasoning, recipe follows
1 tsp. Salt
1/2 tsp. Black pepper
2 Tbsp. Canola oil
1 c. Thinly sliced onion
3 Cloves garlic crushed
2 Bay leaves
1 (10 3/4 oz.) Can cream of mushroom soup
1/4 cup Red wine
2 Tbsp. Worcestershire sauce, low sodium
1 Tbsp. Beef bouillon granules or 1cube
3/4 cup Water


Preheat oven to 350 degrees if you are using the oven.  If using a crock pot, like me, set on low.  Add house seasoning, salt and pepper to a small bowl.  Rub seasoning into the roast on both sides.  Heat oil in a large (preferably) cast iron skillet and brown the roast, searing on both sides.  Place the meat in the crock pot.  Add the onions and garlic in the skillet for just a minute or 2 to absorb all the leftover roast juice.  Place into the crock pot and on the roast and add bay leaves.

(This is whenever I add the carrots and cut up potatoes into the crock pot.)

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl.  Pour over the roast and add water.

Cover and keep on low in the crock pot for 8 hours.  If baking in the oven, cover pan with foil and bake for 3- 3 1/2 hours. Either way, cook until the meat is very tender.

Remove and discard bay leaves.

Take out of the pot, cover in foil, and allow to rest for 10 minutes before slicing or shredding.  Serve with the vegetables on a platter and enjoy!


House Seasoning
 1 c. salt
1/4 c. black pepper
1/4 c. garlic powder

Mix ingredients and store in an airtight container for up to 6 months.