Lazy Sunday Pot Roast

PLEASE make this dish! It is so easy and more than amazing! I promise that your family and guests will love it! I made mine in the slow cooker - about 4 hours on high and it was out of this world!
Ingredients
2 tablespoons oil, or more if needed
1 (4 to 5-pound) boneless cross-rib pot roast or other chuck roast
Kosher salt and freshly cracked black pepper, to taste
2 medium onions, peeled, halved, and thinly sliced
1/2 cup cider vinegar (or substitute white vinegar)
3 bay leaves (I only used 2)
1 tablespoon caraway seeds
1/4 cup packed brown sugar
1/4 cup chopped fresh marjoram (or 2 tablespoons dried)
2 to 2 1/2 cups beef stock
4 Granny Smith or other tart green apples, quartered, cored and peeled (I actually placed my apples in a baking dish with my potatoes and served them on the side)

Directions
I browned the meat, generously seasoned with salt and pepper, in a skillet with some oil. About 8 minutes each side. Then I placed it in the slow cooker with all the reamaining ingredients (except the apples) and cooked it on high for 4 hours (or until tender). The juice from the meat is out of this world! Makes great French dip sandwiches the next day!

For the original recipe, go here

Italian Beef

My friend Allison just sent me this recipe and I haven’t tried it yet, but I trust her because she is an amazing cook!!!
3-4 lbs beef roast
1 stick margarine
3 beef boullion cubes
2 t Italian seasoning
2 T garlic powder
salt & pepper
2 t oregano
Cook in crock pot for 7 hours on high or 9 hours on low.
The longer the better
Stir well, break up meat and serve on hoagie, steak
or sub buns.
(I think some Provolone and peppers and onions might be fun to add as well!)

Chicken Taco Nacho Love

A friend in Seattle made this for me once, and it has become one of my favorites! I made it for a crowd last weekend at my Son’s birthday party and it was a hit. (you can double the amounts to fit your crowd).
2-3 chicken breasts – boneless, skinless
1 can Mexican stewed tomatoes with juice
1 packet taco seasoning mix
Put that in the crock pot on low for 4 hours (or until the chicken falls apart)
Shred the chicken in the pot, add 1 can black beans – rinsed and drained, and about 2 cups frozen corn. Stir and let it go in the crock pot for at least one more half hour to make sure every thing is warm.
Pile chips in your bowl, top with the chicken love, cheese, sour cream… you name it! It’s awesome and so easy!
Left-overs makes great quesadillas