Who doesn’t love a good pot roast? It’s comfort food at its best. And when it’s cooked with love and served by your mother in the aftermath of the worst storm to hit the east coast in over a century, it’s truly a memorable dish.
I was lucky to have weathered Hurricane Sandy with no damage to my home. I was even luckier to have weathered it with my mom, who happened to be visiting me when the storm passed through the area. I’m so grateful she was able to keep me company during the storm and so blessed that she’s my mom.
Doesn’t this look amazing? Here’s what you’ll need to make this dish.
3 lb. bottom rump roast or chuck roast
1 tablespoon flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vegetable oil
1 large onion, peeled and quartered
1 clove garlic, peeled and diced
1 10-oz. can French onion soup
1 10-oz. can beef bouillon
1 10-oz. can beef consomme
1 lb. carrots, peeled and cut in half
8 large potatoes, peeled and quartered
1 bay leaf
Combine flour, garlic powder, onion powder, salt, and pepper. Coat the beef with the seasoning mixture. Heat oil in a large skillet or dutch oven. When hot add the beef and brown on all sides. Add the quartered onion and garlic. When the onions are browned, add the soups and bay leaf. Add the carrots and bake at 350 degrees for 2 1/2 hours. Add the potatoes and bake for an additional 1 1/2 hours or until the vegetables are tender.
Serve with a salad and some crusty bread to soak up all the good juice.
Who doesn’t love macaroni and cheese? It’s comfort food at its best. But when you throw in some bite-sized sausages, colorful peas, and heavy cream, it’s not just macaroni and cheese, it’s way, way over the top macaroni and cheese. And it’s my most requested recipe. So here I am at 10:00 pm whipping up a batch for a pot luck I’ll be attending tomorrow. Instead of passing out the recipe in person (folks always ask me for it), this time I’m sharing it with all my friends online. This recipe is just too good to keep to myself.
Here are the ingredients you’ll need to make this dish:
1 lb. elbow macaroni, cooked and drained
1 stick unsalted butter
1/2 of a 14-oz. package of ‘Lil Smokey cocktail sausages, cut into thirds
1/2 cup frozen peas
4 cups shredded cheddar cheese, divided
2 cups cream
8 oz. Velveeta cheese, cubed
2 eggs, beaten
1/4 tsp. seasoned salt
1/8 tsp. pepper
In a large saucepan, combine the hot cooked macaroni and butter. Stir to allow the butter to melt completely. Add cream, eggs, 2 cups of shredded cheddar cheese, Velveeta cheese cubes, sausage, peas, salt and pepper. Stir to combine. Spoon into a large, ungreased baking dish. Top with remaining 2 cups of cheddar cheese. Bake at 350 degrees until bubbling around the edges and the cheese is lightly browned. Serve with a salad and iced tea. Enjoy.
Here’s a picture of Dexter watching me chop the sausage and praying to the canine God that bits of sausage will fall on the floor (his prayer was answered–several times):