Michael.Adams.Meals.Blog

Michael's Slow-Cooker Pot Roast    2 Tablespoons all-purpose flour 2 Cups Swansons Chicken Broth 2 Tablespoons Ketchup 1 1/2 lbs Small Yukon Gold Potatoes 3 Large Carrots, sliced diagonal inton 1/2-inch pieces 1 Large Yellow Onion 3 Tablespoons Worcestershire Sauce 1 beef roast (3-4 lbs), preferably chuck, trimmed of fat 5 Garlic cloves diced then mashed into paste Fresh Thyme in a small bouquet tied with cooking string 1/2 cup of Cabernet Sauvignon Coarse Salt & freshly ground Pepper DIRECTIONS: 1. In a large slow cooker stir together flour and 1 cup of chicken broth until smooth. Add remaining broth, ketchup, potatoes, carrots, onion, wine and Worcestershire. Season with salt & pepper the toss. 2. Season roast with 1 teaspoon salt and 1/2 teaspoon pepper and rub with garlic paste. Place roast on top of vegetables and add thyme bouquet on the side. Cover and cook on high until roast is fork tender about 5 hours or 8 hours on low. 3. Transfer ro...

One-Pan Tomato and Lemon Spaghetti    8 ounces spaghetti 2 1/2 cups water 3 large garlic cloves (thinly sliced) 1/2 cup of flat leaf parsley 1 cup Mushrooms 2 cups grape or cherry tomatoes 1 Lemon medium Coarse salt & freshly ground pepper Parmesan cheese Extra virgin olive oil DIRECTIONS: 1. In a large skillet combine pasta, sliced mushrooms, garlic, 1/4 cup of chopped parsley, tomatoes (whole or sliced) along with 1 tablespoon salt & 1/4 teaspoon of pepper and water. 2. Bring water to a boil and cook on medium heat stirring pasta with tongs until water has almost evaporated that should take about about 11 minutes. 3. Drizzle with oil and garnish with remaining parsley and freshly grated Parmesan cheese ENJOY !!!