Carmen's crock pot pot roast

Ingredients

2 lbs beef chuck shoulder
1 package of dry onion soup
1/4 cup water
4 red potatoes, cut in half
4 carrots, peeled, cut into 3 inch chunks
4 celery stalks, cut into 4 inch chunks

Directions

Heat a skill on medium, spay with Pam spray, brown the roast on each side for about 2-3 min; place meat in crock pot. Mix onion soup and water, pour over meat. Place into crock pot, in this order, potatoes, carrots and celery.  Cook on low for 8-10 hour or on high for 5-6 hours. Feeds 6-8

Carmen’s crock pot chili

Cook time: 4-6 hours on high or 8-10 hours on low

Ingredients

1 pound chuck roast, cut into ½ inch cubes

1 pound Italian sausage, removed from their skin

1 medium onion, diced

3 garlic cloves, chopped

1 green bell pepper, diced

2 cups celery, chopped

1 table spoon ground cumin

2 table spoons chili powder

1 package chili seasoning mix

2 (14 ½ ounce) cans diced tomatoes

2 (14 ½ ounce) cans of stewed, tomatoes

2 (14 ½ ounce) cans pinto beans, drained

1 (14 ½ ounce) can kidney beans, drained

Garnish

Shredded, cheddar cheese, sour cream, chopped green onions.

Directions

In a skillet brown the cubed chuck roast, drain and place in crock-pot.  Brown the Italian sausage, drain reserving dripping for next step, place cooked sausage in crock-pot.  Without cleaning the skillet return the drippings from the sausage to skillet, heat skillet to a medium low. Place the onions, garlic, bell pepper and celery in the skillet and sauté about 3-5 minutes.  Reduce heat, stir in cumin, chili powder and chili seasoning mix until well combined; remove from heat and place directly into crock-pot. Add tomatoes and beans to crock-pot and stir to combine all the ingredients.   Cook 4-6 hours on high or 8-10 hours on low.  Serve topped with cheese, sour cream, onions.