Sunday Dinner--Lauren's Choice

This Sunday my daughter, Lauren, was home from college.

 Every time she is home she is very vocal in what we will have for dinner on Sunday night.  She always chooses very comforting food when she is home for just a few days.  No gourmet for her.  I guess she gets enough of that--she lives in New Orleans.  When she is home it is all about the home cooked meal.  I actually love it when she chooses.  It is a very easy meal with a small amount of preparation.  This weekend she chose roast with gravy and rice, green bean casserole, and balsamic carrots.

The roast is my mother's recipe, super easy.  It makes a ton of gravy--my favorite.  My husband, Rick, makes the best rice ever. Super fluffy and perfect.  That's his contribution to many meals.

Judy's Roast
3-4 pound roast, sirloin tip with little fat
2 cans of cream of mushroom soup
seasoning to taste

Place the roast in a crock pot and season heavily with Tony's or garlic powder, onion powder, salt and pepper.  Pour soup and 2 cans of water over roast.  Cook approximately 8 hours until falling apart. Stir every hour or so.   I promise you will love this roast.  It is delicious.  Serve over rice or mashed potatoes.

Green Bean Casserole

1 large shallot, diced
1 package of sliced mushrooms
olive oil
2 T. butter
2 cans whole green beans
1 can cream of mushroom soup
1 T. worcestershire sauce
2 t. garlic powder
salt and pepper to taste
1 can of french fried onions

Preheat oven to 350 degrees.  In a large pan heat olive oil and butter over low to medium heat.  Add shallots and cook until tender.  Add mushrooms.  Cook until tender, about 15 minutes.  Add next  5 ingredients and mix well.  Continue to cook for a few minutes until bubbling.  Place mixture in oiled baking pan and pour onions on top.  Cook in oven for 20 minutes or until browned.

Balsamic Brown Sugar Carrots

8-10 carrots, sliced
1/4 cup brown sugar
3 T. butter
olive oil
salt to taste
1/4 t. thyme
2 T. balsamic vinegar

Heat olive oil and butter in a medium pan.  Add brown sugar and whisk until melted.  Add carrots, thyme, and salt.  Cook over low heat, covered,  for approximately 20 minutes until soft.    Add balsamic vinegar and cook another 5 minutes.

1 comment :

  1. These pictures don't do this meal justice! It was soo yummy and was very fitting for a rainy day dinner. Thanks again for being my personal chef when i visit home :)


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