cat lover
01-04-2009, 06:01 AM
Meal #1 Pot Roast
3 lb eye of round
12 potatoes cut in to 1/8's
8 medium onions, cut into 1/8's
1 pkg. dry onion soup mix
2 cups water
2 lb fresh carrots, peeled & cut into 4" lengths
In a large Dutch oven add water and dry onions soup mix and mix till soup is dissolved. Put remaining ingredients in the pot in this order on top of roast: potatoes, onions, carrots. Bake at 375 degrees for 3 hours OR in a crockpot on MEDIUM for 4 to 5 hours. 12 servings.Use half of this for this meal and use the other half for meal # 2.
Meal # 2 Stew
Use 1/2 of leftover juices and onion soup from meal #1 above and add:
4 cups skim milk
1 cup cornstarch
1/8 tsp black pepper
1/2 tsp dried basil
1 tsp garlic powder
1 tsp A-1 sauce
16 oz can peas, drained
Chop leftover eye of round from Meal #1 into bite size pieces
Drain onion soup from meal into a 2 quart pan. Add 3 cups milk and warm. In a bowl add remaining 1 cup cold skim milk with 1 cup cornstarch. Stir till corn starch is completely dissolved. Add milk and cornstarch mixture to milk soup mixture. Add all seasonings and A-1 sauce. Stir constantly till gravy is thick and creamy. Pour gravy over potatoes, onions, cut up roast and carots. Add peas. Stir till completely covered with gravy. Can be refrigerated up to 5 daysOR frozen till ready to use. 12 servings Heat before serving
3 lb eye of round
12 potatoes cut in to 1/8's
8 medium onions, cut into 1/8's
1 pkg. dry onion soup mix
2 cups water
2 lb fresh carrots, peeled & cut into 4" lengths
In a large Dutch oven add water and dry onions soup mix and mix till soup is dissolved. Put remaining ingredients in the pot in this order on top of roast: potatoes, onions, carrots. Bake at 375 degrees for 3 hours OR in a crockpot on MEDIUM for 4 to 5 hours. 12 servings.Use half of this for this meal and use the other half for meal # 2.
Meal # 2 Stew
Use 1/2 of leftover juices and onion soup from meal #1 above and add:
4 cups skim milk
1 cup cornstarch
1/8 tsp black pepper
1/2 tsp dried basil
1 tsp garlic powder
1 tsp A-1 sauce
16 oz can peas, drained
Chop leftover eye of round from Meal #1 into bite size pieces
Drain onion soup from meal into a 2 quart pan. Add 3 cups milk and warm. In a bowl add remaining 1 cup cold skim milk with 1 cup cornstarch. Stir till corn starch is completely dissolved. Add milk and cornstarch mixture to milk soup mixture. Add all seasonings and A-1 sauce. Stir constantly till gravy is thick and creamy. Pour gravy over potatoes, onions, cut up roast and carots. Add peas. Stir till completely covered with gravy. Can be refrigerated up to 5 daysOR frozen till ready to use. 12 servings Heat before serving