Come on in…the weatherman is predicting a gray, rainy cold day here in New York so I am inviting you in for some good food, wine and dessert…
On the menu is Southwestern Pot roast. Did you smell it as you came in? It’s such an easy recipe; I made it in the slow cooker.
Southwestern Pot Roast
3-5 lb. bottom round or rump roast
1 lg onion, sliced
2 garlic cloves, sliced
3 beef bullion cubes
1 tsp celery seed
1 tsp cumin seed
1 8oz can tomato sauce
1 pkg onion soup mix
Place roast in crock pot. Arrange onion slices and garlic over roast. Add celery seed, cumin seed and beef bullion cubes. Pour tomato sauce over all and top with onion soup mix. Cook on low 7-8 hrs. Add a little flour/cornstarch to gravy (makes plenty of gravy!!). Serve with mashed potatoes.
I am a slow cooker lover. One evening I jumped off the couch when watching QVC because they introduced a slow cooker similar to this one-- you can actually use the insert to brown meat on the stove like a regular pot! After browning, you just put the pot back in the slow cooker to finish the meal! I paid about this much for mine, I thought the price was reasonable!
Now keep your hands off that chocolate cake! It’s for dessert! This recipe is from Penny from Lavender Hill. It is her Mom’s chocolate cake recipe. It really doesn’t need anything on top, the cocoa and other ingredients make a moist, delicious cake. There are only a few pieces left for you! I had a hard time keeping the kids away from it but I told them to leave some pieces of chocolate cake for my company-YOU! Come in and enjoy!