Slow Cooker Pot Roast with Carrots and Potatoes

You Will Need:

• chuck roast (I used 3 lbs.) 
• 5-6 medium yellow potatoes (Leave skins on, wash well, and cut into cubes)
• 1/2 yellow onion chopped chunky
• 1 lb. bag of baby carrots (I used half the bag)
• 1 can beef broth
• 1 pk. onion soup mix 
• garlic powder
• sprinkle of black pepper and salt

Throw everything together in slow cooker sprinkle with garlic powder salt and pepper, cook on low for 6-8 hours until roast is falling apart and tender. 

Note: There's plenty of broth once this cooks down, so you can eat this like a stew if desired or fix some sides and eat pot roast and vegetables.

Enjoy!

Easy Slow Cooker Beef Stew

For this recipe I used a crock pot
For this recipe you will need:

•  1 1/2 Pounds of Stew Beef Meat
• 4 Medium Potatoes (peeled and chopped into cubes)
• 1/2 Onion (chopped)
• 2 Carrots (peeled and chopped)
• 1 Can Stewed Tomatoes (optional, sometimes I add stewed tomatoes and sometimes I don't, it's good with or without them)
• 1 Can Corn (undrained)
• 1 Can Green Beans (drained and rinsed)
• Bag of Frozen Baby Lima Beans
• 1 package McCormick's Beef Stew slow cooker seasoning pack
• 3 cups water

Wash meat and put it into the crock pot, add potatoes, carrots, onion, stewed tomatoes (if adding them), corn, green beans, and baby lima beans, in a large measuring cup, mix water with the seasoning pack and pour it into the crock pot. Stir together. Cook on high for 5-6 hours, or on low for 6 to 8 hours.
This is an economical and easy way to feed a crowd.
Serve with Garlic Bread or French Bread

Enjoy!

Pot Roast with Carrots and Thyme

You will need:

• 2 Pounds Chuck Steaks (cut into bite size pieces)
• 2 Yellow Onions sliced
• 6 Slices Bacon
• 5 Carrots Peeled and sliced into chunks
• 2 Tablespoons Flour
• 6 Dried Prunes
• 1 teaspoon Thyme
• 1 Cup Beef Stock
• 12 oz Can of beer of choice

In a large pot, cook bacon on medium heat until crisp. Remove bacon, let it cool, chip it up and save it for later. Add onions, salt and pepper to taste and cook over med-low heat until carmelized about 20 min. Remove onions, leaving the grease in the pot. Wash meat season with salt and pepper, now brown the meat in the grease. Once the meat has all been browned on all sides, add all of the cooked ingredients together back to the pot, then stir in the flour, Cook for a couple of minutes then add the beer. Stir well then add the beef stock, thyme and dried prunes. Stir well again, and then transfer the ingredients to a 13 by 9 inch baking pan, cover pan with foil. Cook in the oven at 325 degrees for 2 to 2 1/2 hours until tender.
Serve with Mashed Potatoes and Enjoy!

Mashed Potatoes, and Broccoli, with Stew Beef and Gravy ~ Beefy Moutain

You will need:

• 1 pound of stew beef 
• 1 package McCormick's Stew Beef Seasoning, (found in the gravy and seasoning packet section at the grocery store).
• 16 oz. package of frozen broccoli and cauliflower mix
• enough all purpose flour to coat stew beef in
• 2-3 Tablespoons of vegetable oil
• 1/2 of a chopped onion
• salt, pepper and garlic powder
• homemade mashed potatoes (if you don't have your own favorite mashed potato recipe mine is HERE  you'll have to scroll to the end of the post to find it

Wash the stew beef, put it in a large bowl. Sprinkle with salt, pepper, and garlic powder, coat with flour. Put the grease in a dutch oven or large pot, add the floured stew beef to the grease and brown on all sides. Then add the stew beef seasoning package and 3 cups of water, and the chopped onion, bring to a boil and then let it simmer until meat is tender usually for about 3 hours. Stir occasionally and then add more water as needed so that it does not become too thick. You want this to be the consistency of gravy when it's done. While this is cooking make your Homemade Mashed Potatoes, and set aside and cook the frozen broccoli cauliflower according to directions and until tender and drain.

When the meat has cooked long enough to become tender, you are ready to layer your meal. Put the mashed potatoes on the plate first, then the broccoli/cauliflower, then the stew beef and gravy.
This is a delicious combination of foods and so easy too. My husband's mother used to make a variation of this.  My family loves it. My oldest son came up with the name of this recipe "Mashed Potatoes, Broccoli Beef Mountain" I thought it was a great name! It feeds about 5-6 people. Now enjoy!

Edited: As a variation in flavor for the recipe, you can use 2 packages of McCormick's Mushroom Gravy instead of the Stew Beef Seasoning Package and use the amount of water stated on the gravy package directions, you can add more water as needed as it cooks, and if it gets too thick. Add water as needed for desired gravy thickness.

Southern Style Country Fried Steak with Gravy From Scratch

I started with a package of cubed steak, some flour and salt and pepper

Cut it into indivual serving pieces......

Salt and pepper it on a plate and flour.....

Coat all sides well....drop it by the piece into a skillet with 2 cups of grease.....that's been heating on high for about 2 and a half minutes. (never leave grease unattended).

After the meat is in the grease turn down heat to med-high and let it cook undisturbed for about 30 seconds, then turn the meat over and continue turning over, about every 30-45 seconds. They will be done when no more pink comes from the meat and they are brown. It takes about 3 -4 minutes to cook depending on thickness of meat......

Remove meat from grease and drain on paper towels on plate....then move grease to a heat proof bowl .....

Leave a little bit of the grizzle in the skillet, this will make the gravy taste good......

Now, add 3 Tablespoons of the grease back to the skillet and.....

Get a full glass of cold water ready......

Turn grease to high and add about 5-6 Tablespoons of flour and begin quickly stirring......sprinkle salt and pepper......bring to a boil stir about 20-30 seconds....then pour in the full glass of water.....this will steam up, but just keep your face away from over the skillet, and keep stirring......

After you get all of the lumps out, and the gravy becomes smooth, you can reduce the heat and add a little more water if it thickens too much.....after it reaches desired thickness, which will only take a few minutes.....

You can add your country fried steak to the gravy in the skillet, and let it cook on low for about 20 min. to soak up the gravy or.......

You can serve it right away, with the gravy on top....this is delicious with mashed potatoes.....

Enjoy!

Old-Fashioned Pot Roast (Chuck Roast) with Gravy, Carrots and Onions

I started with about a 2.28 lb. chuck roast, Dale's Marinade Sauce, some flour, carrots, onion sliced, and about 1/4 cup of oil. Wash roast and marinade it about 30 min. in Dale's Marinade Sauce. Then add salt, pepper. After Marinating......

Heat Oil in skillet over med-high heat and brown roast on all sides...Remove from skillet and place in 9 by 13 inch baking dish...I used a glass one.......and then make the gravy.......

Add about 3 heaping tablespoons of flour and sprinkle salt and pepper to the oil in the skillet, keep stirring, have your glass of water handy now, and when your flour turns brown.....

add your glass of water and stir quickly....turn up the heat and let it thicken.....get another 1/2 glass of water and pour as needed to keep it from being too thick......

Turn heat to low now, and get your carrots and onions put around the roast

Pour gravy from skillet onto roast and carrots, cover with foil and cook at 350 degrees for about 3 1/2 to 4 hours checking it for tenderness.

When it's done ......

It will look something like this.......

Serve with your favorite mashed potatoes recipe and an extra veggie and rolls and you have yourself a delicious meal. Hint: If you wish to, you can cut up your potatoes with your carrots and cook them in the oven with the roast, so that you can save time and have an all in one entree. I must admit that I love mashed potatoes and always serve my roast with them. I will be adding recipes as I cook.....so come again soon.

Enjoy!