Cowboy Pot Roast
I found this recipe in an old Southern Living cookbook that I had inherited from my paternal grandmother many years ago. I think it came out pretty tasty, and Mark gave his seal of approval too.
2.5 – 3 lbs. beef pot roast, trimmed
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 can Rotel tomatoes, undrained
1 onion, cut into large wedges
2 T. chili powder
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained
Salt & pepper to taste
Place roast in Crock Pot; salt generously. Pour tomatoes and onion wedges over the roast; add chili powder. Cover and cook on high temperature for about 5 hours. Remove roast from Crock Pot, cut into large chunks. Add beans in the Crock Pot and place the chunks of roast back into the Crock Pot as well. Lower temperature down to warm until ready to serve. This would be a nice dish for chilly autumn and winter days.
Mashed Potatoes
Everyone has their own unique way of making mashed potatoes, and this is mine.
5-6 large russet potatoes, washed, peeled & cut into cubes
1 stick of butter
1 small container of cream cheese with chives and onions
Milk
Salt & pepper
Boil the potatoes in salted water until tender; drain and return to pot. I use about 3/4 of a stick of butter, a few dashes of milk, generous salt and pepper, and 2-3 large dollops of the cream cheese. Mash well until smooth.
I served the pot roast on top of the mashed potatoes. The natural gravy from the pot roast and beans was excellent on the taters. We also had a nice mixed greens salad with the roast.
0 Responses to “Cowboy Pot Roast with Mashed Potatoes”