Slow Cooked Pot Roast

Ingredients:
1 (3-4 lbs) beef roast, trim fat
1 small can mushroom steak sauce
1 can mushroom soup
1.5 teaspoon salt
1 teaspoon black pepper
.5 teaspoon cumin
2 cups beef broth or water
1 large onion
2 stalks of celery
2 tablespoons minced fresh garlic
About 12 small new (red) potatoes
4 or 5 carrots


Directions:

1 Mix cans of mushroom sauce and soup with broth.
2 Add onions, celery and seasons
3 Place beef roast in crock pot.
4 add carrots and potatoes
5 Pour the water around the roast.
6 Cook on low for 7-9 hours.

Spicy Bacon Potato Salad

Ingredients:

2.5 lbs of potatoes cut to bite size
5 hard boiled eggs sliced
10 slices of bacon cut into ½ inch pieces
1 cup chopped onions
1 cup chopped dill pickles
3 tbs flour
3 tbs sugar
1 tbs spicy mustard or (Dijon)
½ tsp black pepper
½ tsp salt

½ tsp Tony Chachere’s seasoning
1½ cup water

Directions:

Brown bacon and remove from pan
Saute onions in bacon drippings until soft
Add flour to make a roux cook for about 1 minute
Add water and whisk to smooth out sauce
Add sugar, salt, pepper, mustard and Tony’s. Stir and cook for 2 minutes (add more water if to thick. make it creamy)
Add sauce to a bowl containing potatoes, eggs, pickles
Mix well

Tami put this one together for me