Friday “date night” at the dining room table was a hit.
(My Larry set the table!)
Life has been bumpy lately
trying out a few new spice tricks
serving it on a table and not a bed tray sounded perfect.
PAPRIKA POT ROAST
1 (3 pound) chuck roast
2 Tablespoons vegetable oil
1/2 tablespoon salt
1/2 tablespoom pepper
4 cups carrots sliced in 2″ pieces
2 cups yellow onions rough chop
1 cup celery rough chop
1 (10.75 oz) can beef consomme
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 chili powder
Heat oil in skillet over high heat.
Rub both sides of roast with salt and pepper.
Cook in skillet 3-4 minutes each side till browned.
Place roast into large Crock Pot.
Add carrots, onion, celery and tomatoes.
In a bowl, add consomme, cumin, paprika and chili powder.
Cook on low for 8 hours, till meat is tender.
Serve with mashed potatoes and lemonade.
Till next time.