1 Chuck Roast (2-3 lbs)

1 bag of Baby Carrots (1 lb bag)

3 stalks Celery, chopped

7-8 Potatoes, peeled and quartered

1 Medium Onion , Quartered

1 Cup Beef Broth

1 tbsp Corn Starch

Olive Oil

SEASONING MIX:

2 tbsp Steak Seasoning Mix (I use a store bought one, it has peppercorns, garlic, paprika, salt, etc)

1 tbsp Rosemary

1 tbsp Sea Salt

1 tbsp Fresh Ground Pepper

In a small bowl, take all ingredients listed for Seasoning Mix, and mix together.  

Pat the roast dry, and drizzle Olive Oil on both sides.   Take 1/3 of the Seasoning mix, and rub it into the roast.    Put your roast in a hot frying pan and brown on both sides.   (make sure you have seasoned both sides of roast)  Once both sides are brown, put your roast into your Crock Pot.

Add your chopped vegetables, potatoes, onion, carrots and celery to a large bowl.  Lightly drizzle Olive Oil over them and toss it all together to coat the vegetables well.   Then sprinkle the rest of your seasoning mix over the vegetables.   Using the same pan as you just browned your roast in, pour all the vegetables into pan and cook for about 5 minutes.  Be sure to keep stirring them around so they don’t burn.    You are basically just sealing the seasoning mix onto your vegetables at this point.

Pour the vegetables over the top of the roast in your Crock Pot, then pour the 1 cup of Beef Broth over the top.   Put your lid on and cook for 6 hours on High or 8 hours on Low.

MAKE GRAVY TO GO OVER ROAST:

Use a turkey baster to pull the juices out of the Crock Pot and put into a sauce pan.    In a small bowl, put the corn starch and add drops of water, until you have a runny kind of paste.     Heat the juices to boiling in your sauce pan, and whisk the corn starch mixture into the boiling juices.  Stir constantly until the sauce is thickened.  Now at this point, depending on how much juice I have pulled from the Crock Pot, I sometimes have to add a little more corn starch/ water paste to the pan.   Just be sure to keep stirring until it gets thick.

I usually put my roast and vegetables out on a platter or when I am not being “fancy” I use a cookie sheet.    Once I have it all laid out, I pour the gravy over the top of it all.

My husband and kids beg me to make this particular Pasta Dish, and it doesn’t matter what time of year it is.    I do make it more in the Summer time than any other season, simply because I can make this and fry up a hamburger on the grill, and ta-da, dinner is served.   Or we will just eat this for supper , if it is just my hubby and myself.     I admit, that doesn’t happen often, as we almost always have one or two of the kids/grandkids home at dinnertime.

This has been a family favorite in our household for years, so I thought I would share it with y’all!!    Give it a try tonight, it is light and delicious and here is the best part…Mom doesn’t really have to cook!! read more

1 lb hamburger
1 pkg Frozen French Fries
1 pkg California Style Frozen Vegetables
1 can of Cream of Mushroom Soup ( I have used cream of chicken in a pinch when out of mushroom)
Several Cups of shredded cheese

Cook French Fries like you normally would, according to package . In the meantime, brown hamburger and drain grease. Put hamburger into a large bowl and add the Frozen Vegetables. Add can of Cream of Mushroom Soup and mix up . Spray a 9 x 14 pan with non stick spray. Line the bottom of the pan with the french fries. ( you may have a handful left over ) Then spread the hamburger/frozen veggie mixture on the top of the french fries. Put several handfuls of shredded cheese on the top. You want enough to cover the whole dish. Bake in 350 degree oven for about 45 minutes.

This is perfect to make up the night before, put in the fridge and pull it out and cook when you get home from work.

(I will add some pictures the next time I make this)

2 Cans Crescent Rolls
1 pkg Cream Cheese (softened)
2 TB Melted Butter
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1 Tsp Vanilla

GLAZE:
1/2 Cup Powdered Sugar
1 Tsp Vanilla
4 Tsp Milk

PreHeat oven to 350
In a bowl , mix your cream cheese, sugar and vanilla flavoring up. Set this mixture aside.

Lay out your Crescent Rolls and take 2 of the triangles and push together and seal the seams , so that end up with a rectangle. Do that with all of them and you will have 8 rectangles. Brush the Crescent Roll with the melted butter and sprinkle 1 tsp of brown sugar on top. ( I added a couple pinches and didn’t measure…just make sure you have a little brown sugar all over the top of them) Then roll the Crescent Roll starting at the long end. Pinch your ends together. Once you have it rolled, then take it from the long side and roll into spiral, like a snake. Now you want to push the center of it with your fingers so you can put your filling in the center. The sides should be stretched and should look like this once you fill them. Get your cream cheese mixture and put about 2 Tbsp of the mixture in the middle of your Crescent Rolls. Bake for about 16-18 minutes, until golden brown.
MAKE THE GLAZE:
Mix together the powdered sugar, milk and vanilla flavoring.
Drizzle the glaze over your danishes as soon as they come out of the oven.
Voila’………Home made Danish’s!