1-3lb Chuck Roast
2 Medium Sweet Onions, cut in half, root to top and thickly sliced
3T Minced Garlic, or 4 cloves, sliced or pressed
1/2 Cup Self Rising Flour
Salt and pepper to taste
2 Tablespoons Garlic Powder
1 1/2 Cups Beef Broth
Veg. or Olive Oil to coat bottom and up to 1/2" of either a Dutch Oven or a Cast Iron Skillet
1. Mix Flour, salt and pepper and garlic in large, flat bowl, and coat roast in this mixture on both sides and up the sides.
2. Heat oil in Skillet or Dutch Oven, and add Roast, cooking until browned on each side.
3. Transfer roast to a Slow Cooker and set on High.
4. Prepare onion and on medium low heat, stirring with a wooden spoon, to get the "bits" of brown off the bottom of the pan, and saute onions until translucent. Add garlic and saute for about a minute. Pour this mixture over Roast, oil and all, unless there is a great amount of oil left. If you have too much oil left, put about a half cup of it in with the meat and onion/garlic mixture.
5. Pour Beef Broth over this and cover.I know this sounds like it isn't enough liquid, but it will be, since the meat will give off it's juices and they will meld together to form this incredible thick broth, which you will use to make a gravy to put over the meat and maybe some mashed potatoes.
Cook on High for about 4 hours and turn down to low, or cook on low the whole time, if you aren't going to be around.
6. When you are ready to make gravy, scoop out about 1 1/2 cups of the liquid,transfer to a pot and allow some of the caramelized onions to remain in it. This is NOT a smooth brown gravy. Instead, it resembles the gravy at Cracker Barrel that comes if you order their brown gravy or pot roast...
7. Take about a third of the liquid and whisk in 3 Tablespoons Self Rising flour, until it becomes a paste, and slowly mix that into the liquid in the pan. Constantly stir this until it becomes thick and either light brown or dark beige... this will NOT be the color of the gravy you make using those instant packages.
If it is too thick, add more meat juices or some water. If too thin, whisk more flour in, making sure to incorporate it well. Nothing tastes worse than mashed potatoes topped with flour!
The roast, if cooked thoroughly, will be falling apart, so use a large spatula to remove it from the slow cooker. Let it stand for about ten minutes. I usually take it out and let it stand while I make the gravy. It should pull apart to serve.
Goes beautifully with Mashed Potatoes!
Ideas and recipes,techniques, etc. that have worked for me in my 35 year journey as a cook, wife, mom and Grammy!
I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.
The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.
The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!
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