Ahhh finally got the edits done, I thought the header was going to drive me to drink! Finally got it figured out though and we’re on our way :) I’ve been using a LOT of recipes lately that I had saved in my collection. I finally organized them and have been trying something new about 4 times a week. I’ve only thrown out 2 recipes in the last 3 weeks so that’s not too shabby!
This week’s menu plan:
Sun – Hot Hamburger Sandwiches
Mon – Italian Pot Roast
Tue – Down South Barbecue
Wed – Spicy Oven Fried Chicken
Thu – Slow Cooked Swiss Steak
Fri – Stromboli Sandwiches
Sat – Brats & Sauerkraut
Obviously it’s Tuesday, so we’ve already had the Hot Hamburger Sandwiches. Hot Hamburger Sandwiches are pretty simple. They consist of grilled or pan fried hamburger patties between two slices of bread, then cut those in half. Spread the two half apart and put a blob of mashed potatoes in the middle. Make a boat in the potatoes and pour brown gravy in the boat and over the hamburger sandwiches. :)
Last night we had Italian Pot Roast. The pot roast was great. Hubby didn’t really care for the potatoes because they had a strong flavor of rosemary, guess he’s not a fan of that herb :-P I loved it though :)
Italian Pot Roast
This recipe I had saved from a magazine clipping, but I don’t know which one. It’s a smaller page, almost like a book, but has that magazine feel to it. I would give credit if I could remember where it came from!
3 lb beef chuck roast, trimmed and halved crosswise
1.5 lbs small white potatoes (I used golden potatoes)
1- 28 oz. can tomatoes in puree (I used diced canned tomatoes)
1 large onion, cut into 8 wedges
4 garlic cloves, halved lengthwise
1 tbsp olive oil
1 tbsp fresh rosemary (or 1 tsp dried)
salt and pepper
Now I doubled this recipe, I get my beef from the farmer and the packages aren’t marked with weights. So I used two and froze the leftovers :)
With a sharp paring knife, cut 4 slits of beef roast; stuff slits with half the garlic. Generously season beef with 1.5 tsp salt and 1 tsp pepper. in a large skillet, heat oil over high heat, swirling to coat the bottom of the pan. Cook beef until browned on all sides, about 5 minutes.
In a 5 quart slow cooker, combine beef, onion, potatoes, tomatoes with puree, rosemary and remaining garlic. (I just layered everything exactly as ordered here)
The recipe says to cover and cook on high about 6 hours and then remove and thinly slice. I cooked mine on low 8 hours instead. I scooped the majority of the rosemary off the top of the potatoes and discarded it. I separated the meat from the potatoes and put juice/gravy in a gravy boat. I served it with warm biscuits.
It smelled awesome all day and tasted wonderful. A fabulous comfort food!