Yankee Pot Roast
1 chuck roast about 3#
1 garlic clove, minced
1 can diced tomatos
1 can beef broth
6 potatos, peeled and chopped
2T olive oil
salt and pepper
1 large onion sliced
2 bay leaves
baby carrots
Preheat oven to 325 degrees. Heat olive oil in a large skillet. Carefully place roast in hot oil and sear on one side, flip roast over and sear other side.
Place roast in a roasting pan. Season with salt and pepper. Put carrots, potatos and onion around roast in the pan. Pour the tomatos and beef broth on top of the roast. Add a bay leaf at each side of the roast. Cover and put in oven for 3 hours.
This roast will fall apart. Serve with the vegtables. You can also strain the juice out of the pan, put it in a sauce pan heat to boiling and add a mixture of corn starch and water to thicken it to make a gravy.
Dessert.
Cherry Swirl Cheesecake
1 graham cracker crust, premade. I buy it out of the store, get the kind with the extra serving.
2 pkgs. cream cheese
1/4t. vanilla
2 eggs
1/2c. sugar
1 can cherry pie filling
Pre-heat oven to 350 degrees.
Bring the cream cheese to room tempature. Cream together in a bowl cream cheese and sugar. Add vanilla. Add one egg at a time mixing together well. Pour into the graham cracker crust.
Add pie filling a tablespoon at a time into the cream cheese mix. Only need 4T. of pie filling. Place filling to make a square in the cream cheese. Now take a butter knife, being careful to not cut into the crust and start "cutting" through the cream cheese mix and pie filling. You are swirling it.
Put in oven and bake for 40-60 minutes. A little jiggle in the center is ok, but not a lot. You can also insert a knife in the center and when it come clean it is done.
Let cool and put in the fridge to chill. Serve with left over pie filling on top.