Sally’s Kitchen & Stuff

This is so easy anybody can make it. When we dug into it the meat was falling right off - great cooking method for cheaper, tougher cuts of meat!

Ingredients
1 beef pot roast (chuck or round), about 2 lbs
1 CAN cream of celery soup
1/3 CUP chicken broth
1/4 CUP Italian style breadcrumbs
2 CUPS frozen vegetables (I used mixed cauliflower and broccoli)
Salt & Pepper to taste
Half a head of garlic, peeled and crushed
2 TBSP clean tasting oil (like peanut or corn oil, but not olive oil)
1 Egg
2 TBSP flour

Instructions
Sprinkle salt and pepper liberally on roast and brown all sides in a pan with some oil.
Set aside. Brown the vegetables in the pan a bit, scraping up the browned bits at the bottom to salvage the flavor left in the pan from the browning beef.

In a mixing bowl, combine egg, flour, chicken broth, cream of celery soup and mix well. (I used a whisk to break up the flour bits.) Tranfer vegetables to the crockpot, lay the roast on top, and stuff pieces of garlic into the cracks where the fat separate the meat. Pour the sauce of celery soup on top, making sure that it coats the entire surface of the meat. Sprinkle the breadcrumbs on the very top, as evenly as possible.

Cook for 4 hours on high or 8 hours on low. Leftovers make wonderful Italian beef sandwiches.

Since Curtis was born, my life has been a really long feeding session. So in order to avoid a fire in my kitchen, I’ve been cooking mostly with the slowcooker.

Ingredients
1 Whole chicken, innards removed
8 medium size carrots
2 onions, chopped
1/4 Cup BBQ sauce
1 TBSP brown sugar
1 TSP salt
Pepper to taste

3 TBSP flour

Instructions
Mix BBQ sauce, brown sugar, salt, and pepper together. Rub all over the chicken, and pour whatever is left over inside the chicken cavity. Place some carrots and some about half an onion inside the chicken, and leave the rest sitting at the bottom of the crockpot to elevate the chicken away from the bottom. Cook on low for 8 hours.

After 8 hours, lift chicken out and remove the skin and bones. Skim most of the fat from the liquid at the bottom of the pot and add flour. Whisk to break up the lumps. Turn the heat up to high and close the lid. Let it cook for 30 minutes, then turn off the heat and stir the chicken pieces back in. Serve over rice or noodles.