Garden Pot Roast

ken — Mon, 08 Dec 2008 09:54:02 +0000

Ingredients

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1 3-pound boneless beef bottom round roast
Salt and pepper

1 tablespoon cooking oil
1 14-ounce can beef broth
1/2 cup coarsely chopped onion (1 medium)
1/2 teaspoon dried marjoram, crushed
1/2 teaspoon dried thyme, crushed
2 cloves garlic, minced
4 cups cut-up vegetables

(such as 2-inch pieces of squash, carrots, parsnips, and/or green beans)
2 tablespoons cold water
1 tablespoon cornstarch

Directions

Trim fat from meat. Sprinkle meat lightly with salt and pepper. In a 4- to 6-quart Dutch oven brown meat on all sides in hot oil for 5 minutes, turning to brown evenly. Drain off fat. Carefully pour broth over meat. Add onion, marjoram, thyme, and garlic. Bake, covered, in a 325 degree F oven for 2 hours.

Add vegetables. Cover and bake for 30 to 40 minutes more or until tender. Transfer meat and vegetables to a serving platter; reserve cooking liquid in Dutch oven. Cover platter with foil to keep warm.

For gravy, strain juices into a glass measuring cup. Skim fat from juices; return 1-1/4 cups of the juices to Dutch oven (discard remaining juices). In a small bowl stir together the cold water and cornstarch. Stir into juices in Dutch oven. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and pepper. Slice meat. Spoon some of the gravy over meat and vegetables. Pass remaining gravy.

Makes 8 servings

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Best Bean Chili

ken — Sun, 07 Dec 2008 12:49:37 +0000

Best Bean Chili tweaks the traditional recipe, coupling red kidney and pinto beans with ground beef and all the chili seasonings. It can be prepared on the stove or a slow cooker. Although bean recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Ingredients

1 pound lean ground beef
1 1/2 cups chopped onion
1 cup chopped green bell pepper
1 teaspoon minced garlic
1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed
3 (14.5 ounce) cans diced tomatoes with green chile peppers
2 tablespoons brown sugar
1 tablespoon unsweetened cocoa powder

2 tablespoons chili powder
1 teaspoon ground cumin

Directions

Coat a large saucepan with cooking spray and place over medium heat. Cook beef in pan until browned, 5 to 8 minutes. Stir in onions, bell pepper and garlic and cook 5 minutes more.

Stir in kidney beans, pinto beans and tomatoes. Season with brown sugar, cocoa powder, chili powder and cumin. Bring to a boil, then reduce heat, cover and simmer 20 to 30 minutes. (To make in a slow cooker, simply transfer beef mixture to a slow cooker, stir in remaining ingredients, cover and cook on low 5 to 6 hours.)

Makes 6 servings
Prep Time: 15 Minutes

Cook Time: 30 Minutes

SizzlinChef » Crock Pot

Garden Pot Roast

Best Bean Chili