Sunday, July 11, 2010

Every Sunday Pot Roast


1 (3-4 lbs.) boneless chuck roast
1/2 tsp. ground black pepper
1/2 tsp. salt
2 T. veggie oil
1 T. beef bouillon granules
1 c. thinly sliced onion wedges
3 cloves garlic, crushed (or 3 T. minced garlic)
2 bay leaves
1 can cream of mushroom soup
1/4 c. red wine (optional)
2 T. Worcestershire sauce
2 T. cornstarch (optional)
1/4 c. cold water (optional)

Preheat oven to 350.
Rub roast with salt and pepper. Heat oil in a large skillet and brown roast, searing it on both sides. Place meat in a roaster pan. Sprinkle bouillon granules over meat, and cover it with onions, garlic, and bay leaves. Combine mushroom soup, wine, Worcestershire sauce, and half a soup can of water, and pour over roast. Cover and bake 2 - 2.5 hours, or until tender.
Remove and discard bay leaves. If gravy is not thick enough, remove meat from pan and pour gravy into a saucepan. Bring to a boil and thicken it by adding cornstarch mixed with cold water, stirring constantly!


Wednesday, July 7, 2010

Chicken Popovers

4 cooked shredded chicken breasts (boil until cooked through and shred in food processor)
2 cans cream of chicken soup
1 pkg. softened cream cheese
salt and pepper to taste
2 pkgs. Pillsbury croissant rolls

Mix chicken, 1 can of soup and cream cheese. Add salt and pepper to taste. Spread on rolls. Wrap. Preheat oven to 350. Place on ungreased cookie sheet. Cook for 15-20 minutes until golden brown. Make soup with 1/2 can of milk. Serve cream of chicken soup as gravy over popovers.