Snow Day Pot Roast and Creamy Meatloaf Appetizers!

Hey folks! Today is a great day for me! We are at our 250th page view! I'm so happy and thank you all so much for reading and taking interest in my mundane life! Also, South Bend, IN got their first snow of the year! Wahoooo!!! I love snow because I'm a Texas girl and snow is not something we see every winter so to get it in November is a real treat for me. However, in the process of actually waiting for the snow I was a bad wife and started the pot roast late. With the hubster home and hungry I went to the fridge to find something to tide him over. All I found was the left over meatloaf and a block of cream cheese we never used. I pulled them out, and found some Ritz crackers in the pantry and thus our creamy meatloaf appetizers were born.  So if you want to make those...

You'll need:

left over meatloaf
plain cream cheese
Ritz crackers


Warm up the meatloaf and spread the cream cheese on the cracker. Top it off with a little chunk of meatloaf and voila! It's fantastic in your mouth!

But if you're not brave enough to try the creamy meatloaf and want to skip right to the pot roast then break out the dutch oven and let's get started!

You'll need:

1 chuck roast between (2 1/2 to 3 1/2 lbs)
1 lbs baby carrots
9-10 red potatoes
3 celery stalks
2 ears of corn, halved
1 onion
3 Tbsp garlic
1 10.5 oz can Campbells beef broth
Salt
Pepper

Preheat your oven to 375 degrees and spray down your dutch oven with a little nonstick spray and place the pot roast in there. Apply your salt and pepper as liberally as you'd like on both sides and add your garlic. I like to add a cup of diced onions and celery early to get more flavor into the pot roast. Next, add the beef broth and 2 cups of water.  Let it sit in the oven for 3 hours. While it's cooking, go ahead and utilize this time to half or quarter your potatoes. Unless they're small do not drop them in whole it will take longer to cook and the carrots will turn to mush by the time they're done.

Be sure to check it every hour to make sure it's not getting bone dry if it does add another cup of water. You'll want the water level to almost cover the pot roast at all times. After it's been in there 3 hours, add the corn, whole onion, carrots and potatoes in that order and let it roast for another  hour. The potatoes will be tender by that time.


After it's done, take it out and let it sit for about 5 mintues as it will be searing hot and then you won't be able to taste the awesomeness of the tender succulent pot roast. Serve it with some biscuits and you're set.


Happy Eating!