Recipe of the Week

I love my crock-pot! It truly is the working girls best friend! I can set it and forget it without worrying about burning dinner, or having to take it out at a certain time. With that said today's recipe is a crock-pot favorite of mine that was created by my mother.

Crock-Pot Stout Pot Roast

Ingredients:
Any cut of red meat (I find Chuck Roast works best but any "roast cut" will do the trick) 1-4 lbs.
1 can Guinness stout, or bottle
2 cans diced tomatoes (i prefer the italian style ones)
1 can beef stock or broth
1 small can green chillies (optional)
 a handful of baby carrots
any type of potatoes cut into bite size wedges (should be about 2 to 2 1/2 handfuls after cut)
1/2 yellow or brown onion chopped- (I buy this pre-chopped in the frozen veggies section to save time)
1-2 cloves of garlic diced - (I buy the pre-diced kind, it comes in a jar, saves tons of time!)

1/2 tsp. oregano fresh or dried

salt and pepper to taste

Place the roast in the crock-pot

surround with the veggies, pour tomatoes, broth, beer, chillies, and spices over meat and veggies, set crock-pot for 6-8 hours.

I like to shred this meat with two forks. that way the entire meal can be served as a stew, or it can be served as shredded beef sandwiches with the veggies as a side. The meat can also be cubed or sliced either before or after cooking and served without the juices. Juice can also be thickened and used as gravy. An easy way to thicken is to add flour to warm water until dissolved and mixed into the warm juice a little at a time until desired consistency is reached.

Serves 3-6
Makes great left overs!

Hope you guys enjoy! This is a great hearty or rainy day meal!