FROM a tiny BEACH kitchen:
This dinner can feed a hungry crowd and makes for great leftovers. Don’t have a crockpot? Go buy one. Definately a must have in a busy kitchen. This recipe is just for the roast and gravy. (You can add potatoes and carrots to the crock pot if you like). Simple.
You can assemble this meal in 15 minutes in the morning. Go about your day. When you come home, your house will smell amazing! We were home all day while it was cooking and dinner could not come fast enough. Some great sides….. mashed potatoes, roasted carrots, green beans. Don’t forget the Cabernet Sauvignon. Enjoy!
- 3 pound chuck roast
- cup of beef broth
- 1/2 cup flour
- 2 cloves chopped garlic
- 1 medium onion
- package of baby portabello mushrooms
- 2 tbsp olive oil
- 2 bay leaf
- salt and pepper
Wash chuck roast. Season generously with salt and pepper and crushed garlic. Coat with flour. Place in oiled skillet and brown lightly on all sides.
While browning roast. Add diced onions to skillet and saute until tender.
NOTE: When dicing onions, peel onion but leave the “stem” on the onion. Put slices in onion but do NOT slice all the way thru to the stem- turn onion halfway and add more slices- again, do not slice all the way thru to the stem. The STEM will hold the onion together until you dice top to bottom. I saw this trick on the food channel and it has changed my life. Onion is diced in seconds and I don’t have to grab for the kleenex to wipe my teary eyes. I used to have to wear swim goggles dicing an onion. Quite a sight!
Transfer roast and onions to crock pot sprayed with Olive Oil. Toss in garlic and bay leaf. Add mushrooms. Pour in the beef broth, and add salt and pepper. Cook on low 8- 10 hours.
The crockpot will be full of tasty beef broth. You can serve broth as is, or put a cup of the broth in a saucepan with a tablespoon or 2 of cornstarch to thicken into a gravy. Stir. Stir. Stir!
I learned of this wonderful and delicious Greek White Bean Soup in my mom’s kitchen as a child. Traditionally, made with dry white beans, I have found canned beans to be much easier without giving up the taste. In no time at all, the soup is finished. Just wonderful and so very good for you.
Ingredients: (makes 12 hearty cups)
- 3 – 1 lb 13 oz Goya Small White Beans
- 1 – 28 oz can diced tomatoes
- 1 – 8 oz can of tomatoe sauce
- 2 TBSP chopped garlic
- 6 stalks celery, diced
- 4 large carrots, chopped
- 3 cups chicken stock (Recommend Minor’s Chicken Base, can be found at BJ’s)
- 1 TBSP dried oregano (rub between palms of hands to release flavors)
- 1 TBSP black pepper
- 1 tsp salt
- 1/4 cup extra virgin olive oil
Place all ingredients in a large stock pot. Bring to a full boil. Stir. Stir. Stir!!
Reduce to simmer. Cover. Cook for 30 minutes or until veggies are tender. Remember to stir periodically.