Tag Archives: mushrooms

Pot Roast Italiano

Sundays are known around this house as “Lazy Day” and we took full advantage of it! This is another reason that I love my slow cooker so much….I could just give it a big hug (if it wasn’t so hot…whew). Back to the topic at hand, I love new cookbooks and new ideas so I received a new cook book and I took it upon my self to change a few things and this pot roast turned out succulent and very flavorful….I used less garlic, onion, salt, and added mushrooms. I hope you like it! Feedback would be greatly admired! 🙂

Makes: 4 servings

Here’s what you’ll need:

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1 (about 3 pounds) chuck roast or bottom round roast tied with butchers twine

3 garlic cloves, minced

1/2 large onion, sliced

1 Tbsp rosemary leaves

2/3 cup white cooking wine (or zinfandel)

1/2 cup chopped mushrooms (I used bella mushrooms)

1 cup shredded mozzarella cheese

1 (15 oz) can diced tomatoes

1/8 tsp sea salt

1/4 tsp black pepper

flat leaf parsley for garnish

Directions:

Place a slow cooker liner in the slow cooker and then place the chuck roast in the bottom. Turn slow cooker on LOW…..

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Add minced garlic, salt, black pepper, rosemary leaves, and mushrooms…..

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Add white wine…..

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And lastly, add the onions and tomatoes…..

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Cover the slow cooker and let cook for approximately 8 hours on LOW…..

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After the 8 hours, add mozzarella cheese and turn slow cooker on HIGH let cook for another 30 minutes or until cheese is completely melted…..

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Voila! Because of the juice that this can release, this can be served over pasta, polenta, garlic bread, or with garlic mashed potatoes….Mmm! I also garnished this dish with more mozzarella cheese and parsley!

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**Make sure to remove the bones (if there are any) out of your chuck roast and the excess gristle and fat.

Deep Dish Pizza

It turned out to be a great day and since the Spring semester has started, I needed to make a dinner that wasn’t going to take up my entire evening. My brain needs rest…ha! So Josh and I decided on a pizza, but what kind? We agreed on a deep dish and OMG, that’s all I can say about this pizza. I have looked over and over for a great pizza dough recipe and I could not find one. I order from King Arthur Flour all the time and I thought I might as well spend the extra money and try out their pizza crust mix. I did and we fell in love tonight. This dough is very “fluffy” and has great flavor. Please make sure that when you bake the pizza, you can turn the pizza pan every 10 minutes or so for even baking and so that the dough can bake evenly. We sure hope you enjoy!

Makes: 12″ pizza (2-4 servings) ~ depends on the appetite

Bake Time: 18-25 minutes

Here’s what you’ll need:

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1 (12-inch) deep dish pizza pan

1 box pizza crust mix

2 Tbsp olive oil (for the dough)

1 1/4 cups lukewarm water (for the dough)

1/2 pound ground beef, cooked and drained

1/4 onion, chopped

1/4 bell pepper, chopped

1/2 cup mushrooms, washed and sliced (I bought pre-sliced)

8-10 slices of pepperoni

pinch of borsari or italian seasoning

Shredded cheese

1 small can of tomato sauce

Directions:

Pre heat oven to 425 degrees. In a large skillet, cook ground beef until browned, then drain. Set beef aside. Prepare pizza crust mix according to package directions and place into greased deep dish pizza pan (we used 12″)….

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Let dough rest for about 30 minutes prior to adding toppings (need the dough to “puff” up a little bit), then add tomato sauce….

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Add onions, mushrooms, pepper, and other toppings (you can add whatever toppings you desire~these are just the toppings that Josh and I like)…

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Place in pre heated oven for 18-25 minutes, turning every 10 minutes so the dough can bake evenly….

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And the cheese is golden on top…(I usually add the cheese during the last half of the cooking time)….

deep dish pizza 007 ENJOY!!!

 

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