pot roast... 10 hours

the goods:

1 tablespoon cornstarch
1 bag baby carrots (1 pound)
2 russet potatoes, cut into 8 wedges and halved lengthwise
1 medium onion, cut into 8 wedges
1 beef chuck roast, trimmed of excess fat
2 tablespoon Worcestershire sauce



In a slow cooker, stir together cornstarch and 2 tablespoon cold water until smooth. Add carrots, onions and potatoes; season with salt and pepper, and toss.



Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire sauce. Cover; cook on low 10 hours (or on high, 6 hours).



Transfer roast to a cutting board; slice (it may shred in the process).



Using a slotted spoon, transfer vegetables to a serving dish.



Pour pan juices through a fine-mesh sieve.




Serve roast and vegetables drizzled with pan juices. Season with salt and pepper to your liking.

chili chicken tacos... 4 hours and 15 minutes

the goods:

2 pounds boneless, skinless chicken thighs
4 garlic cloves, thinly sliced
1/2 cup salsa, plus more for serving
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
hard and or soft taco shells
cilantro, shredded cheese, sour cream, guacamole, and lettuce for serving (optional)



In a slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper.



Cover; cook on high, 4 hours (or on low 8 hours).



Shred chicken with 2 forks (it should come apart pretty easily).



Serve with desired toppings.



Makes excellent leftovers!

country ribs with caramelized brussels sprouts... 5 hours

the goods:

1/2 cup ketchup
1/2 cup packed light-brown sugar
1/2 cup apple cider vinegar
1 tablespoon mustard powder
1/2 teaspoon cayenne pepper
3 pounds country-style pork ribs, separated into single ribs
1 pound brussels sprouts, trimmed of tough stalk end and halved lengthwise
2 tablespoons olive oil



In a slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ribs to slow cooker, and toss with sauce. My ribs came boneless, but if yours have bones, arrange them bone side up in a single row. Cover; cook on high, 5 hours or on low, 9 hours.



About 1 hour before ribs are finished, throw some potatoes in the oven for baked potatoes (optional). 25 minutes before ribs are finished, combine sprouts and 1/2 cup water in a skillet; season with salt and pepper. Bring to a simmer over medium. Cover; cook until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes. Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on under side, 5 to 7 minutes.



Dish up!

spinach lasagna... 55 minutes

the goods:

2 packages (10 ounces each) frozen chopped spinach thawed and squeezed dry
15 ounces ricotta
1 garlic clove, minced
2 and 1/2 cups jarred tomato sauce
4 ounces thinly sliced prosciutto, finely chopped (optional)
1 package no-boil lasagna noodles
10 ounces mozzarella, half sliced, the other half shredded



Preheat oven to 375 degrees. In a medium bowl, stir together spinach, ricotta, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.



In another medium bowl, stir together tomato sauce and prosciutto.



In an 8 or 9-inch square baking dish, spread 1/4 cup tomato sauce. Layer 2 noodles followed by 1/3 filling.



Top filling with sliced mozzarella and 1/3 tomato sauce.



Continue with another layer of noodles, filling, then sauce. Finish with a layer of noodles, remaining sauce and shredded mozzarella.



Bake until browned, 35 to 40 minutes. Let stand 5 minutes before serving.

Irish beef stew... 3 hours

the goods:

4 pounds beef chuck, cut into 1 to 2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 pounds new potatoes
2 medium onions, cut into 1-inch pieces
2 cans (14.5 ounces each) beef broth
2 cups Irish stout beer
10 garlic cloves, sliced
3 carrots, sliced
2 bags (10 ounces each) frozen peas



Preheat oven to 350 degrees. In a 5-quart dutch oven or heavy pot, toss beef with flour; stir in tomato paste.



Add potatoes, onions, carrots, broth, beer, and garlic; season with salt and pepper.



Cover, and bring to a boil over medium heat, stirring occasionally.



Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 and 1/2 to 3 hours. Stir in peas, and season with salt and pepper.



Serve with some crusty bread for dipping.

philly cheese-chicken sandwiches... 25 minutes

the goods:

3 chicken breasts, sliced into strips
2 tablespoons vegetable oil
2 mixed bell peppers (ribs and seeds removed), thinly sliced
1 large red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
10 ounces white cheddar cheese, shredded
4 soft hoagie rolls, split lengthwise
mayonnaise, for serving
ranch, for serving
bbq sauce, for serving



Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with 2 layers of aluminum foil. Toss chicken on baking sheet with 1 tablespoon oil, season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven and carefully lift top layer of foil off sheet and set aside.



On baking sheet, toss together peppers, onion, garlic, and remaining tablespoon oil. Broil, tossing occasionally, until tender and slightly charred, 10 to 13 minutes; season with salt and pepper.



Add chicken to broiled vegetables; toss, and spread in a single layer. Top with cheese; broil until cheese is bubbling and melted, 1 to 2 minutes.



Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables.



Dip in bbq ranch if desired.