First off; Sorry for the delay in posting. It has been a busy month. We are enjoying the cooler weather and outside on the farm more. This means i can create more crock pot meals so that i can spend more time outside enjoying nature. I have lots to post to my other blog, Just Me so check it out.
This is a favorite from one of my favorite bloggers and Food Network personalities, Ree Drummond. I found this recipe on her blog, The Pioneer Woman and have made it multiple times for my family. The recipe is here.
As the weather gets cooler I start using my crock pot more. This is a recipe with a short list of ingredients. It is so easy to put together, you throw all the ingredients in the crock and forget about it for 6-8 hours. I love the way it smells through the house.
You can put this beef on just about anything you like. I love as a sandwich; add some provolone cheese. Use the dripping from the crock pot as a dipper..mmm..mmm good! I decided this Sunday I would make some of my home made mac & cheese and some Texas toast to finish off this dish. Below are both recipes for your enjoyment.
- 2-3lb. Chuck Roast
- 1 Can of beef consomme OR beef broth
- 1 jar of pepperoncinis
- 2-3TB Italian Seasonings
- Water
Putting this together is not really a exact science. I might use a little more or less of each ingredient. It just depends on the size of the Chuck roast I find. Most cases I use a 3lb chuck; which fits very nicely in my crock.
Put your chuck in the crock then pour the consomme or broth over the meat. Next add some water. I fill the can about 1/2 way and pour over the beef. Then add half the jar of pepperoncinis and then sprinkle with the Italian seasons.
Cook on low for 6-8 hours. You'll know when it is done, it will pull apart easily and the stems of the pepperoncinis will fall off the pepper. This alone is delicious! Put on rice or make tacos with it. YUM!
This Sunday I decided to go overboard; just a little and serve it on home made Mac & Cheese and Texas toast. Well, not really Texas toast. I took a loaf of Italian bread and sliced it thick like Texas toast and toasted it in the over with some butter and garlic seasons.
My Mac & Cheese
- 2 1/2 cups of uncooked elbow macaroni
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 t salt
- 1/2 t of pepper
- 3 cup milk
- 5 cups shredded sharp cheddar cheese - divided
- 2 Tb of Worcestershire sauce
- 1/2 paprika
Preheat the oven to 350 and cook the pasta according to package directions.
In a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes. This recipe makes enough to feed 8 easily.
In a large saucepan, heat butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Reduce heat. Stir in 3 cups cheese and Worcestershire sauce until cheese is melted.
Drain macaroni; stir into sauce. Transfer to a greased 10-in. ovenproof skillet. Bake, uncovered, 20 minutes. Top with remaining cheese; sprinkle with paprika. Bake until bubbly and cheese is melted, 5-10 minutes. This recipe makes enough to feed 8 easily.
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