Recipe(tried): BBQ Pot Roast, Egg Noodles, Frenched Beans, Strawberry Rhubarb Crumble

SUNDAY DINNER MENU:
Barbecued Beef Pot Roast (crock pot)
Egg Noodles
Frenched Beans
Strawberry Rhubarb Crumble

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This Sunday, we had a big meal - hopefully, it will be the basis of at least 2 more meals this week, such as pulled BBQ on Kaiser rolls. Strawberries are so inviting right now - as well as dessert, we had a big bowl of just barely sweetened and sliced fruit that was the hit of our dinner.

BARBECUED BEEF POT ROAST

This is an easy and delicious dish my Mom used to braise on top of the stove, but is much easier in a slow cooker. The aroma is great while you're reading or surfing the Web on a long quiet Sunday afternoon.

1 (3 to 4 lb) top round roast, trimmed of fat
2 tbsp oil
Salt and freshly ground pepper
1 cup water
1 (8 oz) can tomato sauce
3 medium onions, thinly sliced
3 cloves garlic, finely chopped
2 tbsp brown sugar
1/2 tsp dry mustard
1/4 cup lemon juice
1/4 cup white wine vinegar
1/3 cup catsup
1 tbsp Worcestershire sauce

Rub meat with salt and pepper to taste, then brown meat in oil in preheated 12-inch pan over medium-high heat, about 15 minutes.

Place meat in 6 quart slow cooker. Add onions, garlic, tomato sauce, vinegar, and water. Turn meat to coat. Cover crock pot and cook 4 hours on HIGH.

Combine brown sugar, mustard, lemon juice, catsup, and Worcester sauce until smooth. Pour over meat and turn to coat. Cover and cook another 1 1/2 to 2 hours on LOW, until tender.

Remove meat to platter, cover with double sheet of foil, and let sit 15 minutes. Pour sauce into bowl, and skim off any fat. Slice meat against grain and serve with sauce.

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EGG NOODLES

Cook one pound broad egg noodles according to package directions. Drain well. Toss in warm pan with 1 tbsp olive or canola oil and 1 tbsp butter. Cover to keep warm.

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FRENCHED BEANS

1 lb fresh green beans
Salt
Freshly ground pepper
1 tbsp balsamic vinegar
3 scallions
4 slices stale bread, crusts removed
Butter

Top and tail one pound fresh green beans. Cut each bean along length into 2 pieces, then cut each in half cross-wise. Rinse well. Place in deep saucepan, and cover with water by one inch. Add 1 tsp salt. Bring to a boil, then reduce heat to maintain a steady but low boil. Cook 6-7 minutes or until crisp-tender.

Meanwhile, process bread into bread crumbs. Peel and slice 3 scallions thinly.

Heat an 8-inch saute pan over medium heat, and add 1 tbsp butter. Stir scallions in butter until softened but not browned. Add 1 more tbsp butter; when heated, add crumbs. Add salt and pepper to taste. Turn crumbs rapidly in pan with spatula until toasted and crispy. Set pan aside.

Drain beans, add 1 tbsp butter, and stir gently, then stir in vinegar. Add salt and pepper to taste. Place in warmed serving bowl and top with scallion-crumb mixture.

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STRAWBERRY RHUBARB CRUMBLE

Another winning recipe from my niece Julie, this is the ultimate in Midwest spring desserts. Tart rhubarb, intense strawberry flavors - all under a crunchy topping and fresh from the oven. It begs for a big scoop of vanilla ice cream on top.

4 cups sliced fresh rhubarb
3 cups halved strawberries
1/2 cup plus 1/3 cup sugar, divided use
1 1/2 tbsp cornstarch
1 tbsp lemon juice
6 tbsp butter, room temperature
1/3 cup packed almond paste
1 cup flour

Preheat oven to 400 degrees F.

Mix fruit, 1/2 cup sugar, cornstarch, and lemon juice in a large bowl. Place rhubarb mixture in cooking sprayed 13x9-inch pan.

Mix butter, almond paste, 1/3 cup sugar, and flour in a second bowl, using fingers to make 1/2 to 1 inch clumps. Sprinkle topping over fruit mixture.

Bake until filling bubbles and topping is golden, 30-40 minutes.

Enjoy!