edit it later

gonna do a post tomorrow morning on some stuff...

Italian Pot Roast

Slow Cooker Italian Pot Roast


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

With a sharp paring knife, cut 4 slits in 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. (layer everything exactly as ordered here)

The recipe says to cover and cook on high about 6 hours and then remove and thinly slice. Alternatively on low 8 hours instead. Separate the meat from the potatoes and put juice/gravy in a gravy boat. Serve it with warm biscuits.

Gonna try this one on Sunday, more to come later on how it turned out!

Lasagna recipe

Basic lasagna recipe and technique
Serves 8

Ingredients:
1 pound lean ground beef
2 medium onions, chopped
2 garlic cloves, minced
1 teaspoon basil
1 teaspoon oregano
1 teaspoon black pepper
36 ounces tomato sauce
22 ounces ricotta cheese
20 no-cook lasagna noodles
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F. In a frying pan over medium high heat, brown the ground beef. Drain off any excess fat. Add the onions, garlic, basil, oregano and pepper to the beef, stirring to combine. Stir in 24 ounces of tomato sauce.

2. Layer a 9×13-inch baking pan, beginning with four lasagna noodles, then 1/4 of the ricotta and 1/4 of the meat sauce. Repeat, ending with final layer of lasagna noodles. Pour the last 12 ounces of tomato sauce over the top of the lasagna.

3. Bake for 45 minutes. Sprinkle the Parmesan and mozzarella over the top and bake for another 30 minutes. Remove from oven and let sit for 10 minutes to set. Slice and serve warm.




For this lagsagna recipe, I swapped out the ricotta and parmesan cheeses and put in more mozza and cheddar. I also used fresh basil and oregano from the fun aerogrower that mom bought me for christmas.

OMG it was sooooo good. I need more time to make it again! Terence enjoyed it thoroughly as well.