Rub roast with salt and pepper and brown on all sides in butter. Place in crockpot with all other ingredients and cook on low about 8 hours. Serve on toasted hoagie buns with swiss cheese.

Topping:
1 c. flour
1 1/2 t. baking powder
1 c. buttermilk
1 stick butter, melted

Melt butter in pan, saute onion until clear. Add flour and mix well. Stir in milk, continuously stirring. Slowly mix in broth. Bring to low boil so it will thicken. When thick and hot stir in veggies and chicken. Pour into casserole dish. In a separate bowl, combine topping ing. stirring until smooth. Pour over filling. Bake in oven at 400 for 30-35 minutes until golden and bubbly.

1/2 onion, chopped
1 cup ketchup
4 oz taco sauce
1 Tbsp. brown sugar
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp liquid smoke
1/2 tsp oregano
1/2 tsp black pepper
1 1/2 tsp. dry mustard
1/2 tsp garlic powder

Combine all ingredients and simmer for 30-45 minutes on low, serve.

Or, to make and add to sandwich meat:
Rub a 2-3# beef roast with salt and pepper and garlic. Brown in butter on all sides. Place in crock pot and cook 8 hours on low. Meanwhile, combine all sauce ingredients and set aside. Drain juices and gently shred the meat. Pour sauce mixture over, stir well. Cook another 2 hours. Remove lid for last 30 minutes and serve.

(Shawna’s recipe)

Combine all spices in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Stuff onion inside cavity.  Roast uncovered, breast side down, at 250 for about 5 hours, basting occasionally with pan juices. (Or… roast in dutch oven – covered, breast side down, at 325 for 2 hours. Bump oven temp to 450, remove lid and turn chicken over. Roast for 15 minutes to crisp skin.) Chicken is done when it has reached an internal temp of 175. Let rest 15 minutes before serving.

Add and cook until fragrant:
2 tsp. cumin
2 tsp. oregano
salt and pepper
1/2 tsp. dried crushed red pepper

Set aside onion mixture.

Saute 2 pounds diced chicken breast in butter
Add onion mixture to cooked chicken.
Add:
3 (15oz) cans white kidney beans
3 cups chicken broth
2 cups half and half
2 cans diced green chilis

Make a small amount of roux and whisk into simmering soup. Cook a few minutes, add 1 cup sour cream and monterey jack cheese to taste.

Mix all the above ingredients together and form into 6-8 mini loaves, place in a greased 9 x 13 pan.

Combine:
2/3 cup ketchup
1/4 cup brown sugar
1 T. Worcestershire Sauce
2 t. lemon juice or white vinegar

Spoon over shaped meatloaves. Bake uncovered at 350 for 45 minutes.

(Shawna’s recipe)

1/2 cup coconut milk
2 T Fish sauce
2 T lime juice
2 t. sugar
2 cloves garlic – minced
1/2 t. turmeric
lemongrass or lemon zest
1 T chopped ginger
1 T soy sauce
1 t. ground coriander
1 t. ground cumin
1/2 t. ground pepper
2 t. curry powder

Slice or cube chicken. Mix all ingredients (hold out the lime juice if marinating overnight – add 2-4 hours before cooking), add chicken to marinade and store in fridge for several hours or overnight.

While skillet is heating, rub roast with favorite steak seasoning or salt, pepper, garlic powder, onion powder, etc.

When oil is heated, set roast in skillet and brown for several minutes. You want it to form a nice brown crust, not burnt but not gray either. Flip roast over and brown the other side too.

In a large oven-safe pot or roaster (I use my dutch oven) place a few cups of beef broth or beef soup base/water mixture (you can also add a little red wine). You want to have enough liquid to almost come to the top of your roast. I usually throw in garlic and a little extra steak seasoning too. Add the roast.

Cover, bake at 300 for approximately 5 hours or until you stick a fork in it and it basically falls apart. Your meat should not resist your fork. I have also cooked it at 350 degrees for an hour or so and then dropped the temp down if I need it done faster than 5 hours. If you check it and the broth is getting low, add more or even some water – if you don’t it will be nasty.

I have added potatoes and carrots to the juices a few hours in… Yummy.

Now, if you want to make gravy from the juices (which is always a good idea):

If you have a fat separator, that is the best thing to use for gravies so you can get rid of some of the oil. You can get those for a few bucks at Walmart or Target. If you cook your roast early, you can also separate it from the juices and then put the juices in a bowl in the fridge. The fat will set up on top of the juice as it cools and when you’re ready to make gravy you can take that off and toss it.

Gravy:

Heat about 1/2 – 1 stick butter in a pan over medium heat. Stir it while it melts and then add about 1/4 cup flour. Stir that around, it will be thick but if it’s too thick, you can add more butter. Stir and cook the butter/flour mixture for a few minutes, letting it get golden but not dark.

Slowly while stirring, pour in your broth/juices from the meat. You’ll want to have about 4 cups liquid so if you don’t have enough juices from the meat, add a little water or broth. Continue stirring and let the gravy heat and thicken. I like it to not be super thick because I usually tear up the roast into chucks and plunk it back down in the gravy to serve it. If it is too thin, you can thicken it by stirring together a little flour and water (about 2T at a time) and add it to the the gravy.

1/4 cup soy sauce
1 Tablespoon ginger — grated
1 Tablespoon honey
1 Tablespoon Sesame Seeds
2 cloves Garlic

Score meat with fork.

Mix ingredients in a bowl and pour over meat.
Cover and let sit for as long as possible (at least 1 hour).
Bake at 425 with the meat still in the marinade for approx. 30-45 min or until meat is done.
Meat can still be slightly pink when done. Don’t over-cook.
Check occasionally that the meat has not soaked up all of the marinade. If it is getting close, add some water.
The leftover marinade tastes great as a sauce on rice. If baking two tenderloins, double the recipe.

4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic-cracked
Steak seasoning
4 sprigs fresh rosemary leaves — stripped and chopped
4 sprigs fresh thyme leaves — stripped and chopped

Preheat oven to 500.
Trim silver skin or connective tissue off tenderloins with a very sharp knife.
Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat.
Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
Let meat rest, transfer to a carving board, slice and serve.