Pot Roast

2-4 lb chuck roast
32 oz beef stock
6-8 carrots
3 medium onions (or 2 large)
2 t. Thyme (3 fresh sprigs)
3 t. Rosemary (3 fresh sprigs)
Extra Virgin Olive Oil
Kosher Salt
Pepper

First, heat a large pot/dutch oven over medium high heat. Then add 2 to 3 tablespoons olive oil.

Generously salt and pepper your pot roast.

Now take a couple of onions and cut them in half from root to tip, slice off ends and remove peel. Cut 6-8 (unpeeled, washed) carrots in to 2" sections. Add the onions to the pot and brown for 1 minute on each side. Remove onions and set aside. Add carrots to the pot and toss a few minutes until slightly browned. Add roast to the pot and sear on each side (hold up to sear the sides as well) until very well browned.

Turn the burner on high to deglaze the pan, add one cup of broth and use your whisk to stir and scrape the bottom of the pan.

Pour "gravy" into 6 qt. slow cooker, add roast, onions, carrots, remaining 3 c. beef broth, rosemary and thyme.

Cover and cook on low setting for 8 to 10 hours.

(If you don't have a slow cooker, you can just put your dutch oven directly into the oven. Put the lid on, then roast in a 275-degree oven for 3 hours, for a 3 pound roast. For a 4 to 5 pound roast, plan on 4 hours.)

Remove the roast, slice or shred and serve over mashed potatoes, egg noodles, whatever you like!

Buffalo Chicken Enchiladas

1 can (10-3/4 oz size) condensed cream of chicken soup
1 8 oz container ranch dip
1 bunch chopped green onions
3 cups chopped cooked chicken (I use leftover rotisserie chicken)
3/4 cup Frank's RedHot Sauce (whatever variety you prefer)
12 flour tortillas (6" size)
3 cups shredded cheddar cheese

Heat oven to 350F. Spray 13x9" glass baking dish with cooking spray.

In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated.

Spoon 2 Tbsp soup mixture down center of each tortilla; set remaining mixture aside. Top each tortilla with about 1/4 cup chicken mixture and 1/4 cup cheese. Reserve 1/2 c cheese. Roll up tightly and place seam side down in the baking dish. Top with remaining soup mixture.

Cover tightly with foil.

Bake 45 minutes or until hot and bubbly.

Remove from oven. Uncover; sprinkle with reserved 1/2 cup cheese and remaining 1/3 cup onions. Return to oven; bake uncovered about 5 min longer or until cheese is melted.