Italian Pot Roast

This is a meal from the past. We just love this Italian Pot Roast. It can be served over mashed potatoes or noodles and the meat always falls apart when it's done cooking.

Italian Pot Roast

1 onion, chopped

2 stalks celery, sliced

1 (3 lb) beef roast

Italian seasoning to taste

1 jar or can (26 oz) pasta sauce

Place vegetables in the bottom of a crockpot, place meat on top and season to taste. Pour pasta sauce over the top. Cover and cook on low 8-10 hours or until done

For more wonderful recipes join Sandra for Cooking Thursday

Chili

Chili was the last thing I wanted to cook yesterday but I made a menu and I am trying to stick to it. I need to remember to check the weather forecast in the future. Yesterday in was 85 degrees in the house. I even turned on the air conditioner because I couldn't take it anymore. It just seems wrong to have to run the ac in January. I am worried what the weather will be like in June...it can reach 110-120 degrees where I live. I think I better start stocking up on picnic and salad recipes, it could be a long summer.

Chili

1 lb. ground beef

1 med. Onion, chopped

1 (15 oz.) can kidney beans, drained

1 (15 oz.) can chili beans with spices, do not drain

1 (28 oz.) can whole tomatoes with juice, cut up slightly with a knife

1 ( 8 oz.) can tomato sauce

1 Tbsp. Chili powder

1 lb. shredded cheddar cheese

In large pot brown meat and onion. When cooked stir in remaining ingredients except cheese. Cover and simmer 30-60 minutes, stirring occasionally. I like mine thick so I cook it closer to 60 minutes. Top each serving with a generous helping of cheese

For more wonderful recipes check out Frugal Food Thurday