Yummy Pot Roast in the Crock-Pot

A few nights ago I made a great Pot Roast Recipe in the Crock-Pot. Dave kind of grumbled when he heard that was what we were having for dinner because he said he normally associates pot roast with being dry and bland. One bite of this meal changed his mind very quickly! He loved it and said it was a keeper recipe (I have to agree!). So I'll let his comments vouch for this rather than a picture...pot roast really the most photogenic meal and I don't want to discourage anyone from making this by posting ugly pictures;)

Crock-Pot Pot Roast
2 to 3 lb roast
1 small onion sliced (I used vidalia)
1 4oz can sliced mushrooms w/ juice
1/2 a pack of Lipton dried onion soup mix
1/3 cup dry red wine
1/3 cup water
1 teaspoon dried thyme
1 tablespoon dried basil
1 bay leaf
3 tablespoons cornstarch
1/2 cup water

Combine all ingredients except the cornstarch and cook on low for 8 to 10 hours. Once meat is done remove from crock-pot. Add cornstarch to a 1/2 cup of water and mix to dissolve. Pour water and cornstarch mixture into the sauce in crock-pot and mix to combine. Turn heat up to high until sauce has thickened. Slice meat and top with sauce.

I made it with mashed potatoes and topped them with sauce too...YUM! We also had a mixture of spinach and broccoli on the side. It was a super easy and tasty weeknight meal!

Buffalo Chicken Pizza

This pizza recipe is awesome! I love buffalo wings, but I hate getting my hand all messy and chewing on the bone, etc (I know, I know...just eat BONELESS Buffalo wings) and I love pizza so I couldn't wait to try Rachel Ray's Recipe! I used a Pillsbury refrigerated pizza crust and was pleasantly surprised. Now don't get me wrong, it in no way, shape or form compares to NY style pizza crust, but for a cheap and easy alternative I was impressed.

Here is the recipe and my recipe with the modifications below. I found it on Foodnetwork.com (with TONS of great reviews):

Wingless Buffalo Chicken Pizza
4 servings

3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning (I used McCormick Montreal Seasoning)
1 pizza dough, store bought or from your favorite pizzeria (I used Pillsbury)
2 tablespoons butter
1 tablespoon Worcestershire sauce
2 to 3 tablespoons hot sauce (I used Frank's, he's my fav!)
1/2 cup tomato sauce
1 1/2 cups shredded Monterey Jack cheese
1/2 cup blue cheese crumbles

Preheat oven to 425 degrees F.

Dice chicken into very small chunks and place into a bowl. Drizzle diced chicken with olive oil and season with grill seasoning, mixed thoroughly so all chicken is coated

Saute chicken pieces in skillet until thoroughly cooked. Set aside

Spray cookie sheet with Pam. Stretch dough and press into cookie sheet until evenly distributed. Set pizza aside

In a separate medium skilled over medium heat, melt butter and stir in Worcestershire, hot sauce and tomato sauce.

Add chicken to the sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses and bake 16-18 minutes or until cheese is melted and crust is crisp.