I can't believe I have been married for almost SIX years without truly realizing the beauty that lies within the art of Crockpot-ing. Pretty excited about that.
I have decided to make Wednesdays my weekly new recipe night! I am determined to expand our menu and have fun doing it! Currently, our favorite meals are as follows:
*Taco Salads
*Tacos
*Chimichangas
(Noticing a pattern here?? We like Mexican food....)
*Spaghetti
*BBQ Chicken Salad
*Homemade Sloppy Joes
*Corn Chowder (in the Winter)
*This silly chicken and stuffing casserole that I made once from the back of a Stovetop Stuffing box that is Brett's all time favorite meal.
*BLT's although we don't eat those too often
*Baked Salmon
*Grilled Flat Iron Steak (when the weather is nicer)
*Grilled Chicken (when the weather is nicer)
*Burgers (when the weather is nicer)
Not a huge selection of meals to choose from. Which brings me to this week's new recipe!!!!!!
Au Jus Pot Roast
1 Packet of Au Jus
1 Packet of Italian Dressing
1 onion (although when I make it again, I will use two)
1 can of beef stock (I used about half of the container above)
Pot Roast (I got a lean pot roast from the "clearance" section of the meat department because the sell date was in a couple days so I got $3 off, making it $6 and I just tossed it in the freezer until I was ready to use it. Score!)
I didn't have a chance to prepare an exciting side dish, we were dealing with our dog unfortunately but next time
I will serve it with a yummy cucumber tomato salad.
Hooray for leftovers too! We will be eating this for dinner again tonight, although I read that the meat will freeze well as long as you cover it with juices.
This is what happens when you let Miss Emersyn munch on some baby crackers so that Mommy and Daddy can eat dinner in peace.....