This is almost like Thanksgiving dinner. Serve with mashed potatoes.
ready in about 365 minutes;
serves 4
You might need to buy:
- Swiss cheese
- cream of chicken soup
- Pepperidge Farm Herb Stuffing
- Salt & pepper
- boneless chicken breasts
I cut this recipe out of the Every Day Food magazine years ago. It is one of my favorite ways to prepare pot roast.
ready in about 500 minutes;
serves 4
You might need to buy:
- beef roast
- Salt & pepper
- diced tomatoes
- Lipton Onion Soup
- dried thyme
- dried bay leaves
- carrots
- corn starch mixed in 1/2 C. water
ready in about 510 minutes;
serves 6
You might need to buy:
- cooking liquid
- chicken stock
- diced tomatoes
- celery seed
- dry thyme
- carrots
- Cooked egg noodles
This can also be baked in a low oven for 5 hours if you don’t have a crockpot.
ready in about 510 minutes;
serves 6
You might need to buy:
- vegetable or canola oil
- packed brown sugar
- all-purpose flour
- dried thyme
- beef broth
- bay leaves
- balsamic vinegar
I’ve made many pot roasts, but this one really got the raves from my husband. I served it with roasted vegetables.
ready in about 500 minutes;
serves 6
You might need to buy:
- balsamic vinegar
- roast
- tomato sauce
Serve with your favorite style potatoes and a salad.
ready in about 490 minutes;
serves 6
You might need to buy:
- packed brown sugar
- water
- boneless beef ribs
- prepared mustard
This is a very large batch and I get at least 3 meals out of it. It freezes well.
ready in about 440 minutes
You might need to buy:
- 1T olive oil
- ground beef
- crushed tomatoes
- diced tomatoes
- red kidney beans
- pinto beans
- Tabasco to taste