Hello comfort food!
Hello Pot Roast…
Hello Oatmeal Raisin Cookies!
You haven’t been around for a while, but it is time to dust off the crock pot and haul out the cookie sheets because Fall and Autumn means comfort food.
If you haven’t made a pot roast in a while, may I suggest an old diner favorite, Hot Beef Sandwiches served with mashed potatoes.
You know the one where a slice of bread is on the bottom of the plate and a slow cooked pot roast has been sliced and placed on top AND then the best part is the delicious brown gravy slathered over all of it.
yeah baby, comfort food at it’s best.
Now if you really want to spoil yourself, add a big dollop of mashed potatoes alongside your hot beef sandwich and sit down for a meal straight out of an American Diner.
I mean we are talking black and white squares of linoleum on the floor and pink formica tables to hold your food and drink.
That’s what I’m talking about.
Yes….comfort food that makes you want to get into your kitchen and bake cookies and roast veggies.
As long as we are talking cookies, how about oatmeal raisin cookies for dessert?
Yep! comfort food.
My dear readers, it doesn’t get any better than that.
So today I have an easy peasy pot roast recipe AND an Oatmeal Raisin Cookie Recipe.
Pot roast can be roasted in the conventional way, such as in the oven… if you don’t have a slow cooker… or you just want to make it in the oven.
The addition of the herbs and Lipton soup mix gives this pot roast extra flavor.
Slow cooking is what gives the beef roast it’s magic.
You can use a chuck roast or any other beef roast, but again, the low and slow cooking is the key to tender, delicious pot roast.
And who doesn’t love oatmeal raisin cookies?
They are the bomb as far as I am concerned.
They are moist and chewy and if you are sipping on hot tea or hot chocolate or a glass of cold milk, I promise this will bring back some kind of memory of your childhood.
Pecans or walnuts can also be added to the recipe to give even more goodness.
Both comfort food recipes are below.
Do you have favorite comfort food recipes that you bring out as the cooler seasons come forth?
I love your comments and I promise I answer each and every one.
Hugs and Blessings Always
- 3 to 4 pound chuck roast
- Liberally salt and pepper the roast
- 1 tablespoon oil
- 1 and 1/2 cups beef broth or you can use water
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 (1-ounce) packets of Lipton Onion Soup mix
- 2-3 cups of drippings from the meat
- 1/2 cup cold water
- 3-4 tablespoons cornstarch
- 1-2 teaspoons Better than Bouillon Beef Base or a few shakes of Kitchen Bouquet
- salt and pepper to taste
- Brown the meat before slow cooking it gives the pot roast a deep rich flavor so don't skip this part.
- Heat a cast iron skillet over medium high heat. Generously salt and pepper all sides of the roast.
- Add 1 tablespoon oil to the hot skillet or pot.
- Add the roast to the pan and let it brown for several minutes before trying to turn it over. Check to make sure it is nice and brown, then gently turn it over and repeat on the other side. Brown every side of your roast that you can. It should not take more than 5-6 minutes.
- Transfer the roast to your slow cooker (6 quart or larger).
- Keep the hot skillet on the stove, adding the broth or water. De-glazing the pan is essential in getting all those bits and pieces of goodness left over from the browning of the roast. Pour the liquid into the slow cooker over the top and sides of the roast.
- Sprinkle the roast with the dried thyme or add a fresh thyme stem.
- Add the bay leaf.
- Empty the 2 packets of onion soup mix directly on the roast.
- Cover with the lid and set to low heat. Cook for 8-10 hours. If you are a bit short on time, you can turn the slow cooker on to "high" for about one hour, then reduce the heat to low and let it cook for to get things boiling, then turn back down to low. Remember the longer the roast slow cooks, the more tender it will be.
- When the meat is fork tender and easy to shred, carefully remove it to a cutting board and let rest for about 5 minutes. Using two forks, either shred or slice the roast, always slice against the grain with a serrated knife.
- Add the cooked broth and juices to a sauce pan and turn the heat to medium high.
- You should have about 3 cups of liquid.Turn the heat to high. You can add a little more broth or water to bring the liquid to about 4 cups.
- In a small bowl, add about 3 tablespoons of cornstarch to about 1/2 cup of cold water that you have made into a slurry.
- I prefer cornstarch over flour but it is a matter of choice.
- Bring the liquid to a boil and slowly stream in the cornstarch and water slurry. Continous stirring keeps your gravy lump free. At this point add in the beef base to taste.
- Add salt and pepper if needed.
- Let the gravy simmer for 3-5 minutes until it has thickened.
- Serve the shredded roast beef on a slice of bread and top with the gravy.
- You can also serve with mashed potatoes.
- If you are in a hurry (like before leaving for work or church) you do not have to brown the roast, but it tastes better if you do brown it. Turn the slow cooker on low, Add the seasonings and soup mix and beef broth ...set it and forget it.
- 3/4 cup butter
- 3/4 cup sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 3/4 cups rolled oats
- 1 cup raisins
- Preheat oven to 375 degrees
- In large bowl, cream together butter, white sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla until fluffy.
- Stir together flour, baking soda, cinnamon, and salt.
- Gradually beat into butter mixture.
- Stir in oats and raisins.
- Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown.
- Cool slightly, remove from sheet to wire rack.
- chopped pecans or chopped walnuts can be added to these cookies if desired.