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!

Chicken Enchiladas

Chicken Enchiladas-serves 6 (or 4 really hungry people)

Ingredients:

• 3 boneless skinless chicken thighs, plus 3 large boneless skinless breasts
• 2 cans (10 oz) of enchilada sauce
  
• 1 packet taco seasoning (we prefer hot, use whatever you like)
• 1 can (4 oz) diced green chiles (optional)
  
• 20 fajita size tortillas
  
• 4 cups Mexican blend cheese

Place chicken in crockpot. Cover with enchilada sauce, chiles plus 1 1/2 of a cans worth of water. Mix in taco seasoning. Cook 8 hours on low. Remove meat and shred with a fork.

Mix chicken with a couple scoops of sauce remaining in the crockpot, plus 2 cups of the cheese.

In a large baking dish, spoon enough sauce into dish to cover the bottom. Fill each tortilla with meat/cheese mixture, roll up tightly and place seam side down in the baking dish. Top with more sauce and remaining cheese.

Bake at 375 until cheese is melted and bubbly, about 20 minutes.

If you make the chicken ahead of time and refrigerate it, make sure to have one container for the sauce and one for the chicken. If not, the chicken will absorb all the sauce. Also, be sure to leave the enchiladas in the oven a bit longer to insure that the enchiladas are heated thoroughly.

These are really yummy! We serve this with Spanish rice, corn and chips 'n salsa.

Slow-Cooker Chicken Tortilla Soup

• 2 large boneless skinless chicken breasts & 3 boneless skinless thighs
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced (I use the refrigerated pre minced kind)
  
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 small bag frozen corn
• 1 handful chopped cilantro

Topping:

• tortilla chips
  
• sour cream
  
• sharp cheddar
  

Place all the ingredients (except the toppings) into the slow cooker and cook on high for 4 hours. Before serving, remove cooked chicken, shred and add back into soup. Don't forget to take our the bay leaf too! Top with desired toppings.

I don't really like chicken so before I add the shredded chicken back into the soup, I make myself a bowl, sans chicken.

Hubby's reaction, "Mmm, this is Ahh-mazing." I'd say this recipe's a keeper :)