Time for a Nap!

The weekend was a success!  At least by most standards of a success (people showed up, check; people ate, and ate, and ate some more, check; no one left hungry, check (if you did, it's your own fault...there were still leftovers!); beverages were consumed; cards and horseshoes were played; visiting and stargazing were done.  I still have some cleaning up to do around the house, but all in all the party has been cleaned up and if you didn't know about it you'd never know that there were people over at BF's parents this weekend and that 20 lbs. (more than if you include the beans!) of beef were consumed.  Yes...I said 20 + lbs.  and only about 1-2 lbs. are left!  There were so many nice compliments on the food (in particular the roast), and I'm very grateful that all of you who were able to attend enjoyed everything (and ate almost all  of it so we don't have so many leftovers).  BF's Sister and Aunt also helped with the cooking so Kudos to them as well. 

Many of asked for the Roast Recipe so here it is today.  Sorry for not having a picture of it; I was so busy getting the food out and relaxing that I didn't even get my camera out of the vehicle.

Mock Prime Rib:
1 (2-3 lb.)  Roast, whatever cut you desire (we used a Chuck Roast Saturday)
1-2 cans of Beef Broth (Original recipe calls for Beef Broth, I like the taste of using Beef Stock better and try to get a lower sodium version where I can.)
1 pkg. Au Jus Mix
1 pkg. Good Seasonings Italian Dressing Mix

Drop all of it in your crock pot and set on low for the day.  The quantity of Beef Stock is going to vary depending on the size of your crock pot and the size of your roast.  You want most of your meet covered, especially if you are going to be gone most of the day and can't turn the meat once or twice. 

You can use the worst cut of meat you have for this recipe and it will turn into the most tender cut.  Two years ago when we butchered the only meat that didn't need extra prep work was the hamburger.  The steaks were all chewy and tough.  The roasts were almost nasty they were so tough.  Then I sent BF to the store for something and they were passing out samples of this recipe.  He came home (WITH the groceries in tow) with the recipe and declared I was to make this for him ASAP.  This recipe became our go-to for pot-roast because it was the only thing that could make those tough roasts edible again; and after having it last year at a function I also cooked for, PMS-MIL requested it for this weekend. 

I hope everyone was able to enjoy their weekend and deems it a success no matter where you are or what you ended up doing.  I'll post pictures later; including the cake BF's Aunt and I concocted.  The weather is significantly cooler here today and I wish I had something going in my crock pot for supper already.  Guess I'll have to actually cook tonight!