Hello Everyone,
For Christmas Mama gave me a crock pot. I had never used one and decided to make a Yankee Pot Roast on Thursday. It was very tasty indeed! Now I had leftovers and needed an idea quick. So tonight we are having hearty Beef and Vegetable Soup with 5-Grain Whole Wheat Bread. Both recipes are below. The bread came from a wonderful bakery called Panera. I was pleased with both meals, they were fit for a King!!
Yankee Pot Roast
using a crock pot
3-4 lb. rump roast or chuck roast
2 potatoes
3 carrots
1 c. beef broth
1 envelope Lipton Onion Soup Mix
3 garlic cloves, minced
Place sliced potatoes and cut-up carrots along with the beef broth. Add the meat and sprinkle the garlic all over. Sprinkle the Lipton Onion Soup mix all over. Cover and put on high for 6 hours.
Vegetable Beef Soup
leftover yankee pot roast and vegetables
1/2 can drained corn kernals
1/2 can drained cut green beans
1/4 c. tomato paste
1 quart water
Blend together the leftovers with the quart of water. Put on heat and bring to a simmer, skimming off fat.
Add the tomato paste and blend well. Add corn and beans, simmer for 45 minutes.
Serve with hunks of 5-grain bread.
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