Then another until you spiral out of control and contemplate never logging into your blogger account again.
Ok, perhaps it wasn't so dramatic. Perhaps it was just a crazy week last week because of rain and hectic, unaligned household schedules. And a mobile 10-month old daughter who seeks constant (and joyful) attention.
But I'm back. Thank you for your graciousness!
I made this slow cooker pot roast 2 weeks ago, and it was delightful. I found the recipe in "Fix it and Forget it Cookbook (by Dawn Ranck and Phyllis Pellman Good). It was simple (OF COURSE!), but packed with a little more oomph than the average slow cooker pot roast. It had a more complex flavor, and was incredibly juicy. Since it was so good, I decided to not let it go to waste, and made up a "leftovers" recipe the next day that we enjoyed as well (this was, in part, inspired by Robin Miller from the Cooking Network, who has challenged me to find SOMETHING to do with leftovers). Today, I'll share both of the recipes with you.
Oh, you are SO lucky...
Simple Supper Mondays
Savory and Sweet Pot Roast
(from the Fix It and Forget It Cookbook)
- 3-4 lb chuck roast (or rump roast, blade, eye round or whatever good beef roast is on sale)
- 1 onion, chopped
- 1 can (10 3/4 oz) of cream of mushroom soup
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup white vinegar
- 2 tsp salt
- 1 tsp prepared mustard
- 1 tsp worcestershire sauce
1) Brown meat in oil on both sides in a saucepan. Place in slowcooker (if you are realllly strapped for time, you could forgo this step, and still have a tasty meal. Browning meat just enhances the flavor)
2) Blend together remaining ingredients. Pour over meat.
3) Cover. Cook on low 12-16 hours (in my slowcooker, it was fine to eat around 6-8 hours).
I served this with a side of mashed potatoes (made with 4-6 russet potatoes, butter, milk, and garlic powder) and corn. If you go this route, all of the ingredients for the leftover recipe are already ready already...
Leftover Recipe #1
Steph's Take on Shepherd's Pie
(I'm in NO way irish, so you'll have to forgive me...)
- Leftover Savory and Sweet Pot Roast, shredded (use forks to shred)
- Leftover Mashed Potatoes (if not leftover, make mashed potatoes using roughly 3-4 potatoes)
- Leftover Corn (roughly 1 can or small frozen package)
1) In a 13x9-inch glass baking dish, place the remaining beef on the bottom of the dish. Top with corn. Top corn with mashed potatoes. You should have 3 layers.
2) Bake at 350 for 25-30 minutes, or until potatoes begin to brown.
- If you don't like corn, or have different veggies left over, feel free to use whatever you have on hand. Cut up asparagus might make a good layer, or frozen mixed vegetables (be sure to cook the veggies first, do not put in frozen).
- If you like the potatoes brown and a bit crisp, feel free to broil for 5 minutes at the end (watch carefully).
- If you like potatoes, use closer to 6 - 9 potatoes when making mashed potatoes (this is wise if you are making it to go with the roast the day before OR serving a lot of people). Since this was only supposed to feed my husband and I, we had plenty of potatoes and beef left over from the night before - and we ate the shepherds pie for 2 days following!
- Go crazy - try SWEET potatoes and shredded chicken, if that's what you have on hand! Add tomatoes. The possibilities are endless.
So there you have it - almost half a weeks worth of dinners/lunches (or less if you have a larger family)! If you try the recipes, let me know what you think!
How do YOU try to creatively incorporate leftovers into your menu? What are some of your favorite left over's recipes? What is your favorite Shepherd's Pie recipe? Email me and let me know!