Monday, August 30, 2010

Two Meals, One Pot


These two recipes came from Bill, a former coworker of Big Daddy. Bill was so kind to shre these recipes with me. One recipe makes two meals. I didn't change his wording, because it gave me quite the laugh.


Roast
You will need:
31b or larger Chuck Roast (large enough to feed your family)
2 cans sliced carrots
2 cans sliced potatoes
Garlic to taste
Onions to taste
Black pepper to taste
1/3 to 1/2 Cup Dale's Steak Sauce (use Moore's Steak Sauce if sodium is a problem: 1lb bag of 15-bean soup (or other dried beans as suggested below)

In the morning as you are getting ready for work, put roast in large crock-pot, add carrots, potatoes, garlic, onions, and black pepper in layers as desired. Add steak sauce. Amount depends on the size of the roast and your taste. (I always add at least 1/2 cup of Dales, sometimes a little more if my wife is not watching,) Cover and turn crock pot on medium to high depending on your crock and the size of the roast. (As Emeril would say, "It ain't rocket science folks.")

Let this cook all day. When you are ready to serve, take roast and put it on your serving platter (be careful when lifting out of the crock-pot, the roast will fall apart and come make a mess on the counter). Remove the remaining vegetables and place around the roast on the platter. You may notice there doesn't seem to be as many vegetables in the crock-pot as you put in that morning. This means one of two things. Either you were not the first person home that day and someone got to it first, or the some of the vegetables have disintegrated and become part of the broth left in the crock-pot. I have seen both happen.

Enjoy a wonderful dinner (first night).

Setting up Tomorrow Nights Meal: 15 Bean Soup

After you have removed all meat and vegetables from the crock-pot, place it in the refrigerator with the lid on the pot while you eat. After dinner, while your husband does the dishes, skim the congealed fat from the top of the broth in the crock-pot and discard.. Pour the 15 bean soup into the broth, and cover with enough water to compensate for the swelling of the beans and allow for about 3/4" to 1" of broth on top of the beans. Turn the crock-pot on medium heat, and reduce heat before leaving for work the next morning. Note you will need to check beans several times before going to bed to make sure they have plenty of water. The beans need to cook all night and all of the next day to ensure they will be tender. When you get home make some corn bread. Cut a piece of corn bread in half on a large soup bowl, (you will want more than what you can get in a Small bowl) and pour the soup over it... Once again you will notice there does not seem to be as many types of beans in the soup as you remember putting in
there. The smaller beans have disintegrated into the broth to thicken it...

Enjoy a wonderful dinner (second night).

Notes: I have tried several cuts of beef and venison with this, chuck roast seems to work best because it is less expensive and cooks up to be the most tender. You can use fresh carrots and potatoes if you like, they take a little more time to prepare and this is called "Quick & Easy Dinner". You can also use any type of dried bean you like. I like 15 bean soup and northern beans. I was told that black eyed peas also do well.

2 comments:

Mari said...

This looks wonderful and I love getting two meals out of it!
Glad you left it as is - I enjoyed the way he wrote it!

Patti said...

My favorite part of this post is the part that says "while your husband does the dishes..."

This idea has been filed in my recipe box...looks yummy!