Recipe(tried): Fork-Tender Pot Roast, My Squash Casserole & Nana's Peach Cobbler

Good Morning!

Tonight's dinner will be a simple but delicious one. It has been raining almost every day down here in Florida and I am in the mood for some tender pot roast with lots of yummy sauce that can be sopped up with crusty rolls. The finale is the incredible Peach Cobbler served with vanilla ice cream!

This Pot Roast cooks in about 3 hours and yields a very fork-tender meat surrounded by red potatoes and sweet carrot chunks. The aroma in your house makes you very hungry indeed! Served alongside buttered noodles and my incredibly tasty Squash Casserole, well, nothing is better than that except the dessert that comes after. What more can you ask for?

Enjoy!

Gina

FORK-TENDER POT ROAST
Servings: 6

Montreal Steak Seasoning
3 1/2 to 4 lbs. chuck roast
3 Tbsp. vegetable oil
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 tsp. dried thyme
14 oz. can of chopped tomatoes with juices
1/2 can of beer
1/2 can water
cut up potatoes (about 2 cups)
cut up carrots (about 1 cup or more)
cut up celery (about 1/2 cup or more)

Season the chuck roast with Montreal Steak seasoning.
Heat the oil in a Dutch oven, add the meat and brown well on all sides. Take out the meat and let it rest on a platter.

Add the onions, garlic, and thyme. Stir until the onions begin to brown.

Add the tomatoes and juice, beer and water. Cover tightly and simmer until tender about 3 hours. Add the potatoes, celery and carrots the last 35 minutes of cooking.

Remove the meat to a heated platter and thicken the gravy with a little flour mixed with water if it is not thick enough.

Serve with buttered noodles or rice.

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MY SQUASH CASSEROLE
serves 6-8

3 to 4 cups yellow crookneck squash slices
1 medium onion, chopped
2 garlic cloves, chopped
salt and pepper to taste
1/2 pint sour cream
1/2 stick (1/4 cup) butter
1 cup grated cheese
24 saltines, crushed

Cook the squash til just barely tender in a pot of water. Saute the onions and garlic in a pan with 2 T. butter and a drizzle of olive oil til golden brown. Season with salt and pepper.
Mix all ingredients together and put into a greased casserole. Bake at 350 for 20 minutes.

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NANA'S PEACH COBBLER
serves 6-8

3 regular cans (1 lb each) of sliced peaches with juice
1 stick (1/2 cup) buter
2 cups biscuit mix (Jiffy Brand)
1 1/2 cups sugar
1 1/2 cups half and half
2 Tsp. cinnamon
1/4 tsp. ground nutmeg

Drain the peach juices from the 3 cans into a 2 cup capacity measuring cup. Set aside. Put the sliced peaches into a large bowl. Set aside.

Preheat oven to 350. Add the stick of buter to a 13x9 inch pan and insert in oven to melt while stove is preheating.

While butter is melting, in a large bowl combine the biscuit mix, spices, sugar and half and half. Mix well with a whisk or a beater Batter will be thick. Pour over the melted butter. DO NOT STIR! Arrange the peaches on top of the batter carefully and then carefully pour the peach juices over the top of the peaches. Bake for 60-65 minutes or until top is lightly browned. Serve warm with vanilla ice cream.