Sweet and Sour Cranberry Pot Roast

Sweet and Sour Cranberry Pot Roast

Ingredients

One 16-oz can tomato sauce
One 16-oz can whole cranberry sauce
1/4 cup dry red wine or water (I used water)
3 shallots, chopped
2 ribs of celery, chopped
3 tbsp. cider vinegar
1 tbsp. olive oil
1 tbsp. prepared horseradish
1 tsp. dry mustard
One 3-4 pound boneless chuck roast, trimmed of as much fat as possible and patted dry

To cook:

1. Stir together all ingredients (except meat) in your crock pot. Cover and cook on high for 30 minutes.
2. Put meat in crock pot and spoon some of the sauce over your meat. Cover and cook on low for 8-10 hours.
3. Transfer meat to cutting board and slice. Put on platter surrounded by yummy vegetables.
4. If you would like, cook the extra sauce on high for a few minutes, uncovered, and then serve on side.

My tidbits:
I forgot to turn down by crock pot from high to low. My meat cooked much faster and by the time it was ready for dinner it ended up being shredded beef. My guests didn't seem to mind too much. Also, I had noticed that I forgot to turn it down after it had already cooked for about 3 hours. Since I had planned on cooking it for 8 hours I just turned my setting to warm. The recipe says that a 3-4 pound roast will serve about 6-8. My 3 pound roast probably would have serve 4-6 depending on serving size and the number of sides you prepare. :) I would definitely make this recipe again. It was super easy and very tasty. It would probably also taste great served over rice.

Chicken Burrito Filling

This recipe is so yummy!  My friend Holly passed it my way-Thank you Holly!!!   I made it for dinner today and will definitely make it again.  Super easy.

Chicken Burrito Filling

Layer in Crock pot:

10 Frozen chicken tenders (I used three frozen chicken breasts)

1 cup of chicken broth

1 cup of chunky salsa

1 can corn, drained (or frozen corn)

1 can black beans, drained and rinsed

1 package of taco seasoning

Cook on low 4-5 hours, until chicken is done.  I shredded the chicken in the crock pot, mixed it all up, and then served it up with shredded cheese in a tortilla (I use the tortillas that you cook from Costco).  Top with sour cream or other yummy toppings.  

Holly's other suggestions: Serve with tortilla chips or on top of mixed salad greens with crushed chips, green onions, and Mexican style rice.

This had to be one of the easiest meals I have ever made and I had all the ingredients on hand.  I might even add a little rice to the mixture next time.  I had about half left after dinner (we are only a family of 3) so I will be freezing the mixture to break out again for dinner.  Love it!