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What’s for dinner tonite!


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I made this Texas pot roast Friday night. Probably the best pot roast I ever had.

Ingredients
  • 2 - 2.5 lb chuck roast
  • 1/2 onion chopped
  • 1/2 bell pepper any color, chopped
  • 2 stalks celery chopped
  • 2 large potatoes chopped into chunks
  • 2 cloves of garlic minced or pressed
  • 1/2 cup tomato sauce
  • 1/2 cup BBQ sauce
  • 2 beef bouillon cubes
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 cup water
I addition to this I added some carrots and fresh mushrooms. I used a top round roast and sprinkled season all on it before adding all of the other ingredients.

Instructions
  • Place roast in the bottom of the slow cooker.
  • Top with vegetables and potatoes (optional).
  • Top with BBQ sauce, tomato sauce, water and spices.
  • Cook on low for 8-10 hours.
 
Avacado, tomatoes, salt, pepper and balsamic vinegar.
 

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And no, Binky didn't eat any. He's on a diet!

Being that close to the bowl... I think Binky was cheating on his diet and grabbing nibbles when you weren't looking. Look a squirrel.
 
Speaking of Mexican...
I picked up a tortilla press a few days ago. At first I thought it was also used for cooking but found out its just a press.
Went and bought some masa flour. It's corn that has been treated with hydrated lime then ground into flour. It's how the south American peoples did it for millennia.
 

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What I love about our cornbread recipe is to put a 1/4 cup of bacon fat in the skillet and put it in the oven as it preheats. Gotta be careful putting the batter in as it will spatter.
 
New one for me...

Banana split pie.

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