Recipes

Ingredients: 1 small-scale butternut squash, cubed coarsely chopped  leftover pot roast amongst sauce (roughly four cups) 2 lb Yukon Gold potatoes, cubed 2 tablespoons butter 1 bunch light-green onion, chopped 1/4 loving cup whole milk Directions: Preheat oven to 350. Boil the potatoes until fork-tender. Drain as well as mash inwards light-green onion, butter, as well as milk.  Set aside. Using a steamer pot or a steam basket , steam the crush until tender. Arrange inwards the bottom of a deep-dish pie plate . Set aside. Remove the slices of pot roast as well as cutting them into bite-sized pieces. Stir inwards the pie plate. Add the remaining pot roast sauce as well as bits.  Stir as well as flatten amongst the dorsum of a spoon. Top amongst an fifty-fifty layer of potato. Bake 30-40 minutes or until browned as well as bubbly. My thoughts: I posted a recipe for a pot roast this calendar week that nosotros genuinely loved. I had genuinely made it

Ingredients: 1 small-scale butternut squash, cubed coarsely chopped  leftover pot roast amongst sauce (roughly four cups) 2 lb Yukon Gold potatoes, cubed 2 tablespoons butter 1 bunch light-green onion, chopped 1/4 loving cup whole milk Directions: Preheat oven to 350. Boil the potatoes until fork-tender. Drain as well as mash inwards light-green onion, butter, as well as milk.  Set aside. Using a steamer pot or a steam basket , steam the crush until tender. Arrange inwards the bottom of a deep-dish pie plate . Set aside. Remove the slices of pot roast as well as cutting them into bite-sized pieces. Stir inwards the pie plate. Add the remaining pot roast sauce as well as bits.  Stir as well as flatten amongst the dorsum of a spoon. Top amongst an fifty-fifty layer of potato. Bake 30-40 minutes or until browned as well as bubbly. My thoughts: I posted a recipe for a pot roast this calendar week that nosotros genuinely loved. I had genuinely made it

Ingredients: 1 small-scale butternut squash, cubed coarsely chopped  leftover pot roast amongst sauce (roughly four cups) 2 lb Yukon Gold potatoes, cubed 2 tablespoons butter 1 bunch light-green onion, chopped 1/4 loving cup whole milk Directions: Preheat oven to 350. Boil the potatoes until fork-tender. Drain as well as mash inwards light-green onion, butter, as well as milk.  Set aside. Using a steamer pot or a steam basket , steam the crush until tender. Arrange inwards the bottom of a deep-dish pie plate . Set aside. Remove the slices of pot roast as well as cutting them into bite-sized pieces. Stir inwards the pie plate. Add the remaining pot roast sauce as well as bits.  Stir as well as flatten amongst the dorsum of a spoon. Top amongst an fifty-fifty layer of potato. Bake 30-40 minutes or until browned as well as bubbly. My thoughts: I posted a recipe for a pot roast this calendar week that nosotros genuinely loved. I had genuinely made it

Ingredients: 2 1/2-3 lb beef bottom circular roast 1 medium onion, chopped 1 cubanelle pepper, chopped 4 oz crimini mushrooms, chopped 1 tablespoon smoked paprika 1 loving cup blood-red wine 4 cups beef stock three cloves garlic vi oz Lycopersicon esculentum paste 2 bay leaves three sprigs rosemary three carrots, cutting into 3/4 inch chunks three parsnips, cutting into 3/4 inch chunks body of body of water salt freshly the world dark pepper superfine flour (like Wondra) Directions: Heat a pocket-size sum of stone oil inwards a large, lidded heavy-bottomed pot (like a Dutch or French oven). Add the onions, mushrooms, garlic, as well as peppers as well as arrive at for 2 minutes. Rub paprika, salt, as well as pepper into the roast. Sprinkle liberally amongst flour. Place inwards the pan as well as brownish on all sides. Add the wine, Lycopersicon esculentum paste, bay leaves, rosemary, as well as stock. Bring to a boil. Reduce heat, cover, as well as simmer 2 hour

Ingredients: 2 1/2-3 lb beef bottom circular roast 1 medium onion, chopped 1 cubanelle pepper, chopped 4 oz crimini mushrooms, chopped 1 tablespoon smoked paprika 1 loving cup blood-red wine 4 cups beef stock three cloves garlic vi oz Lycopersicon esculentum paste 2 bay leaves three sprigs rosemary three carrots, cutting into 3/4 inch chunks three parsnips, cutting into 3/4 inch chunks body of body of water salt freshly the world dark pepper superfine flour (like Wondra) Directions: Heat a pocket-size sum of stone oil inwards a large, lidded heavy-bottomed pot (like a Dutch or French oven). Add the onions, mushrooms, garlic, as well as peppers as well as arrive at for 2 minutes. Rub paprika, salt, as well as pepper into the roast. Sprinkle liberally amongst flour. Place inwards the pan as well as brownish on all sides. Add the wine, Lycopersicon esculentum paste, bay leaves, rosemary, as well as stock. Bring to a boil. Reduce heat, cover, as well as simmer 2 hour

Ingredients: 2 1/2-3 lb beef bottom circular roast 1 medium onion, chopped 1 cubanelle pepper, chopped 4 oz crimini mushrooms, chopped 1 tablespoon smoked paprika 1 loving cup blood-red wine 4 cups beef stock three cloves garlic vi oz Lycopersicon esculentum paste 2 bay leaves three sprigs rosemary three carrots, cutting into 3/4 inch chunks three parsnips, cutting into 3/4 inch chunks body of body of water salt freshly the world dark pepper superfine flour (like Wondra) Directions: Heat a pocket-size sum of stone oil inwards a large, lidded heavy-bottomed pot (like a Dutch or French oven). Add the onions, mushrooms, garlic, as well as peppers as well as arrive at for 2 minutes. Rub paprika, salt, as well as pepper into the roast. Sprinkle liberally amongst flour. Place inwards the pan as well as brownish on all sides. Add the wine, Lycopersicon esculentum paste, bay leaves, rosemary, as well as stock. Bring to a boil. Reduce heat, cover, as well as simmer 2 hour