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Hubby started a roast in the crock pot this morning. All I had to do was cut up the potatoes and carrots to add in. Then I put a honey oatmeal bread in the bread machine. We also made the kitty liter cake tonight.
Mac and cheese with garlic toast. I think I have developed allergies since I moved from CA to here--yuk! Never ever had them before. Anyhow I'm making a simple to make and clean up dinner and then relaxing.
Mexican pot roast sounds good! Please share your recipe .
This recipe is from The Everyday Low-carb Slow Cooker cookbook.
1 14/5 oz can red enchilada sauce(I make my own sauce)
1 medium onion, thinly sliced
1 tsp black pepper
1/4 tsp kosher salt
1 tsp garlic(the recipe did not say to use powder so I used fresh and added a bit more because I like garlic)
1 TBSP quick-cooking tapioca
3 lb chuck shoulder roast
1. Add all ingredients, except for the roast, to the slow cooker crock and mix well. Add the roast and turn it to coat with the sauce. Using a wooden spoon, push the onions to the side of the roast. Cover and cook on low for 8 hours.
2. Carefully remove the meat from the slow cooker and let it rest, covered with aluminum foil, on a platter or clean cutting board for 10 minutes. Slice the meat(it will break apart easily). Top each portion with some of the sauce and onions.
Tonight we are having pizza. I hope it turns out as I am still experimenting with carbalose flour for the dough. The house smells wonderful!!!
Fried cabbage, corn, onion, & Kielbasa casserole. Meal in a skillet.
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