THE BEST POT ROAST YOU'LL EVER EAT!!!

SERIOUSLY, THIS IS THE BEST ROAST RECIPE EVER. DON’T LET THE DRIPPINGS GO TO WASTE, USE THEM AS IS OR USE IT TO MAKE THE MOST AMAZING GRAVY YOU’VE EVER HAD.

1 lb potatoes, 1 cup baby carrots, 8 oz. mushrooms (optional)

1 cup beef broth or water

4 lb Roast (any cut, your preference)(if using boneless roast, try having your butcher slice it into 1/4-1/2" slices and tie it back together).

RUB: (mix together):

¼ cup Dijon Mustard

2 tsp Dried Rosemary

¾ tsp Garlic Powder
¼ tsp Salt

½ tsp Dried Thyme

½ tsp Black Pepper

1 TBL Dried Minced Onion

1 tsp beef bouillon

1.  If using veggies, place them in the crock-pot.

2.  Slather the mixed rub on all sides of roast.  Then place it in the crock-pot.

3.  Pour 1 cup of water or beef broth around into the bottom.

4.  Cook on low for 6-8 hours.

HEIDI GARZA'S RIBS FOR DUMMIES

3 racks baby back ribs.

Garlic or onion salt

Generously sprinkle garlic or onion salt on both sides of the meat.  Wrap in foil.  Bake 3 hours at 325 degrees.  Take out of oven and baste with bbq sauce broil 2-3 minutes on each side.  Watch carefully, you don’t want to burn them but you do want them to get brown.

Easy sauce – 1 cup ketchup, 1 cup brown sugar, 1 cap-full of liquid smoke.  Mix well.

Can use your favorite bottled sauce if you prefer.

3 HOUR NO-PEEK BEEF TIPS

2 lbs. beef tenderloin tips or stew meat

1 (10.5 oz) can cream of mushroom soup

1 packet brown gravy mix

1 packet dry onion soup mix

1 cup ginger ale soda (could use water)

 

1.   Preheat oven to 300 degrees.

 

2.   Place the meat into a 9 x 13 inch baking dish.

 

3.   In a bowl, combine the mushroom soup, brown gravy, onion soup, and water/ginger ale.

 

4.   Pour the soup mixture over the beef. Cover pan with aluminum foil.

 

5.   Place in the oven at 300 degrees and bake for 3 hours. Here is the important thing – leave this in the oven for the whole 3 hours. No removing the foil to peek on the beef until the 3 hours is up!

 

6.   Carefully remove foil. It will be steamy and you don’t want to get burned! Let sit for a few minutes to cool and serve over cooked rice, egg noodles, or mashed potatoes.

 

Serves 6-8

FORGOTTEN CHICKEN

6 breasts (bone-in or boneless)

2 cups uncooked minute rice

1 can cream of chicken

1 can cream of celery

1 can water ( or stock)

1 envelope onion soup mix

Mix rice, canned soups and water.  Put in greased 9x13 pan.  Place breasts on top of rice mix.  Sprinkle onion soup mix over chicken cover with foil and bake 3 hours at 275.  Rice on edges will be browned and crispy, in the middle moist and soft. (you could mix onion soup in with rice mix and simply sprinkle tops of breasts with pepper and garlic powder if desired.)

SLOW BAKED BEEF STEW

2 lbs. stew meat

2-3 stalks celery

1 onion

6-7 carrots

1 green pepper

1 tsp salt

1 TBL sugar

1 TBL tapioca

¾ cup tomato juice or V8

Place meat in bottom of 9x13 or large casserole dish.  Put veggies over top.  Sprinkle with salt, sugar, tapioca.  Pour tomato juice over top.  Cover with Foil.  Bake 4 hours at 250 degrees.