Dee-LICIOUS Pot Roast

I stink at making pot roast. Really, I have NEVER made a good, moist pot roast. Until yesterday. It was a big day.

POT ROAST

Ingredients:
· 5 lb. beef chuck roast
· 1 Tbsp. smoked paprika
· 3 Tbsp. olive oil
· 3 red bell peppers, sliced
· 2 onions, chopped
· 1 carrot, sliced
· 5 cloves garlic
· 1 cup red wine OR beef stock
· 8 oz. can tomato sauce
· 2 tablespoons red wine vinegar
· 2 teaspoons sugar
· 1/2 tsp. salt
· 1/8 tsp. pepper
· 1 tsp. dried marjoram leaves
Preparation:
Preheat oven to 300 degrees F. Heat olive oil in heavy pan over medium high heat. Sprinkle roast with paprika and brown, about 15 minutes total. Place in Dutch oven or any large oven proof casserole dish with a lid and add bell peppers, onions, carrot, and garlic.
In the same skillet used to brown roast, add wine, vinegar, sugar, and tomato sauce, scraping to loosen any brown bits; add pepper and marjoram. Pour over the meat and vegetables and cover. Bake in a 300 degree oven for 4-5 hours.
When the meat is tender, remove and cover it with foil to keep warm. Remove vegetables from the pan with a slotted spoon and puree in a food processor. Place in a saucepan, add the meat juices and drippings left in the pan and cook over medium heat until thickened, adding salt as needed until the flavor comes alive, about 10-15 minutes.
Slice the roast and spoon the gravy over it.
Serves 8-10

Tex-Mex Chicken and Rice

2 Tbsp vegetable oil, divided
1 can mexican style corn
1 lb chicken
1 Tbsp taco Seasoning
2 Cups uncooked instant white rice
2 Cups chicken broth
1 1/2 cups salsa
2 tbsp cilantro
1 cup shredded cheese

1. Add 1 tbsp of the oil to skillet; heat over medium-heat heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until carmaelized on one side. Remove from skillet; set aside.
2. As corn cooks, cut chicken into 1 in pieces. Combine chicken and seasoning mix in bowel. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
3. Add remaining 1 tbsp oil to skillet. Add rice; stir untl well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantor.
4. To serve sppoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

Skillet Lasagna

1 jar marinara sauce
3 cups water
8 oz lasagna noodles
1 lb ground beef or sausage
2 garlic cloves, pressed
2 oz Parmesan cheese
2 Tbsp chopped parsley, divided
1 cup ricotta cheese(I actually just use cottage cheese because i usually have that on hand)
1/2 cup shredded mozzarella cheese
1/4 tsp pepper

1. Combine sauce and water in skillet. Cover; bring to a boil.
2. Meantime, wrap noodles in clean kitchen towel and break crosswise into quarters. Stir noodles into sauce. Cover; reduce heat and simmer 16-18 minutes or until noodles are tender, stirring occasionally.
3. As noodles cook, place meat into skillet; cook and stir over medium high heat 6-8 minutes or until cooked through. Add pressed garlic; cook 1 minute. Remove from heat. Stir meat into noodles and sauce.
4. Meanwhile, grate Parmesan cheese. Chop parsley; Set aside 1 Tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in a bowl. Scoop cheese mixture over noodles. Cover skillet and simmer gently 3-5 minutes or until cheese is melted.

This is fast, easy and my whole family really likes it.