POT ROAST AND GRAVY

3 pounds rump roast
3 medium potatoes
3 carrots
2 tomatoes
1 onion
Salt and pepper to taste
Flour
Shortening

Salt, pepper and flour roast. Sear in heated shortening until well browned. Add onion and about 1 cup of water; roast at 350 degrees for about 90 minutes. Add seasoned potatoes and carrots that have been quartered around sides of roast and quartered tomatoes on top. Roast for another hour, adding water if necessary. Remove roast from pan and keep warm.

Make gravy by browning 2 tablespoons of flour to juices; season with salt and pepper. Use enough water to bring to desired thickness.

TACO BAKE

1 pound ground beef
1 packet taco seasoning
* water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 & 1/2 to 2 cups shredded Mexican cheese blend

Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet). Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso. Give it a good stir until thoroughly combined. Preheat oven to 350F degrees. Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla. Now add about 1/3 of the ground beef taco filling on the the first layer. Then add 1/3 of the shredded cheese. Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese. Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown. Allow to cool for a couple of minutes. Then slice and serve. I like mine with some sour cream and diced tomatoes on top.

BBQ BEEF ROAST

1 1/2 cups ketchup
1/4 cup brown sugar
1/4 cup red wine vinegar or cider vinegar
2 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon liquid smoke flavoring, to taste
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
boneless chuck roast, about 4 pounds

Preparation:
Combine ketchup, brown sugar, vinegar, Dijon mustard, Worcestershire sauce and liquid smoke in a bowl. Stir in salt, pepper and garlic powder. Place chuck roast in slow cooker; pour ketchup mixture over the chuck roast. Cover and cook on low for 8 to 10 hours.

Remove roast from slow cooker and shred with a fork; return to slow cooker, stir, and continue cooking for about 1 hour longer.