ROAST

INGREDIENTS

• 2 to 3 lbs chuck roast

• 5 potatoes cut into chunks

• 1 onion cut into chunks

• 1 bell pepper

• 2 Cups beef Stock or broth

• 2 Cups water

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp italian seasoning

• ¼ tsp Real Salt to taste

• ¼ tsp pepper to taste

Instructions

1. First cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.

1. First add the Roast to the crock pot, then the potatoes and onions and carrots (if used).

1. Then add the seasonings over top.

1. Next add the beef stock. The roast should be covered in liquid so add water until it is covered.

1. Depending on your crock pot and how fast it cooks will depend on the time. Mine is pretty hot so it took about 5 hours on high.

1. You will know it is done when you put a fork in it and it just falls apart.

SWEET POTATO SKILLET

Ingredients

• 2 Tbsp olive oil
• 2 large or 3 medium sweet potatoes, peeled and cut into 1″ cubes
• 1 red bell pepper, seeded and diced
• 2 Tbsp minced onion (or 1/2 cup chopped onion)
• 1 tsp garlic powder
• 1 tsp ground ginger
• Salt and pepper, to taste 
• 5 chicken sausage links (12-16 oz.) 

Instructions 

• Add the olive oil to a large skillet. Saute the sweet potato cubes for 5 to 7 minutes, adding water if needed to help them ‘steam’ and from sticking to the bottom. Stir often.

• Add the diced green and red bell peppers, minced onion, garlic powder, ground ginger and salt and pepper. Stir in and saute for another 5 minutes, or until peppers have softened.

• Add in the chicken sausage and let it warm up. I use is pre-cooked, so we are just warming them. If you are using raw sausage, make sure it has time to cook through, or cook them in a separate skillet before mixing all together.)

• Let saute together for a few minutes, or until the sweet potatoes are all softened. Remove from heat and serve warm.