115. All American Pot Roast

We had friends over for dinner last night. We also had a dance recital rehearsal and a soccer game. So I needed something that I could put in the crock pot and go about our busy day. This was yummy. Our friend is a picky eater and he liked it. The kids ate a grilled cheese sandwich. I did not feel like chatting with friends and no fighting them to eat.

*1 large onion, diced
*1 cup baby carrots, sliced 1/4 inch thick
*1 rib celery, sliced 1/4 inch thick
*2 cloves garlic, chopped
*1 boneless chuck roast (about 3 pounds), tied
*1 teaspoon olive oil plus 2 tablespoons
*1 teaspoon salt
*1/4 teaspoon black pepper
*2 cups sliced white button mushrooms OR: 1 package (8 ounces) sliced white button mushrooms
*4 sprigs fresh thyme
*1 bay leaf
*1 cup beef broth
*1/2 cup dry red wine
*2 tablespoons tomato paste
*2 tablespoons olive oil
*3 tablespoons all-purpose flour
*1 pound egg noodles

Now I did not tie it. I was in a hurry and I did not use the noddles. I have to say that I am not a fan of the egg noodle.

In 5- to 5 1/2-quart slow cooker, layer onion, carrots, celery and garlic.
Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Scatter the mushrooms over the vegetables in the slow cooker, and place the chuck roast on top. Tuck thyme sprigs and bay leaf into mixture.
In medium-size bowl, whisk together beef broth, wine and tomato paste; pour over meat.
Cover slow cooker; cook on high heat for 6 hours.
Remove chuck roast from slow cooker; keep warm.
Pour the liquid with the vegetable mixture from the slow cooker into a medium-size saucepan; remove and discard the bay leaf and thyme sprigs.
Bring to a boil.
In a small cup, stir together the 2 tablespoons olive oil and flour until well blended and smooth.
Stir the flour mixture into the liquid in the saucepan.
Boil, stirring, until liquid is slightly thickened, about 1 minute.
Meanwhile, cook noodles in large pot of lightly salted boiling water following package directions.
Drain the noodles well.
Slice pot roast.
Serve with gravy and cooked noodles.


116. One Bowl Chocolate Cake

*2 cups white sugar
*1 3/4 cups all-purpose flour
*3/4 cup unsweetened cocoa powder
*1 1/2 teaspoons baking powder
*1 1/2 teaspoons baking soda
*1 teaspoon salt
*2 eggs
*1 cup milk
*1/2 cup vegetable oil
*2 teaspoons vanilla extract
*1 cup boiling water


Preheat oven to 350
Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt.
Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer.
Stir in the boiling water last.
Batter will be thin.
Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick.
Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Its my husbands birthday so we have not had the cake yet. It smells good. I normally use a boxed cake but I thought I would go all out!