Beef Pot Roast
Oven cooking bag, optional
2 medium onions, chopped
1 lb carrots, peeled and chopped
8 oz mushrooms, sliced
4 lb. rump beef roast
6 potatoes of choice; such as red, sweet, yam, russet, cut each in half
1/3 cup Worcestershire sauce
2 cups Spicy V-8
Season salt to taste
Place a large cooking bag in a large baking dish or casserole pan. (If you’re not using a cooking bag, assemble ingredients as follows in a large baking dish.)
Place onions in bag spread all over the bottom of the pan. Layer with the carrots and mushrooms. Top with the roast, and lay potatoes around roast.
Sprinkle with Worcestershire sauce and V-8. Season to taste.
Wrap bag with twist tie. Make 6 small slits in the top of bag. Place in 350 degree oven. Cook aprox 3 hours or until meat is tender and pulls apart.
White Beans and Ham
1 med onion finely diced
2 Tbl olive oil
1 tsp garlic minced
1 lb ham coarsely chopped
4 (15oz) cans white beans
32oz – 64oz chicken broth, depending on how thin you like it
Chili sauce, optional
Hearty crusty bread
Heat onion, olive oil and garlic in a heavy soup pot. Saute 2-3 minutes or until onion starts to brown slightly. Add ham and continue to sauté 2 minutes more. Add beans and chicken broth and cook over medium heat until it begins to simmer.
Serve with chili sauce and hearty bread.