...............Recipe Box 2

            Ed's Favorites

                     By: Ed Henderson

                Floyds' Market
                        Sedan, Kansas

1         3 to 5 lb  Lean Chuck Roast or other roast of choice. *
1         Large Onion, diced
3 -4     Large Garlic Cloves, Chopped (if using Elephant Garlic, 1 - 2 cloves)
            (can substitute with equal amount of Garlic Powder or chopped Garlic)
3 -4     Celery stalks, cleaned and sliced
8 -10   Medium sized Potatoes, peeled and quartered
2 -4     Carrots, pealed and sliced or cut into 1" - 2" lengths (optional)
            (several Baby carrots can be substituted)
3 Tbls. Olive oil
1Tbls.  Course ground Black Pepper
1Tbls.  Mustard Seed
2tsps.  Ground Coriander
1Tbs.   Lawry's seasoned salt (optional)
1tsp.   Ground Savory
           Adolph's Meat Tenderizer (according to package instructions)
1         4 - 5 quart Crock Pot or Cooking Pot
           (stove top direction are included for using a 4 -5 quart cooking pot)

Do Not Add Water -  Cooks In Own Juices

     Remove roast from packaging, cut and trim excess fat as desired. Sprinkle on Adolph's meat tenderizer per package instructions. Place roast into a 1 gallon Zip-lock storage bag and refrigerate for 30 minutes to 1 hour.
     Prepare onions, garlic, celery, carrots and potatoes.
     If you are using a 4 -5 quart Crock pot, heat a large skillet to medium high on the stove, add Olive oil. When Olive oil is heated stir in chopped onions and celery sauté' for about 2 minutes, add chopped garlic and sauté' together for 1 additional minute. Remove onions, celery and garlic from skillet, leaving the olive oil. Put into heat resistant container.
    Return skillet to heat, bring to temperature, add 1 more tablespoon olive oil, remove roast from
Zip-lock bag, sprinkle with some black pepper and place into heated skillet searing the roast
on all sides to seal. Do not burn roast. (If using a 4 -5 quart cooking pot sauté onions, celery and garlic in the pot removing as suggested, then searing the roast as directed above but, omitting extra Olive oil.)
     For Crock Pot: Heat Crock Pot to high. Remove skillet from heat, over the Crock Pot sprinkle roast with other dry seasonings, then place roast into the Crock Pot. Cover roast with sautéed onions, celery and garlic, put in carrots to fit around the roast then cover roast with quartered potatoes. A little salt and pepper can be sprinkled over the potatoes if desired. Cover Crock Pot and cook on high until ingredients begin to boil, about 30 minutes turn to lowest setting and let simmer about 4 hours, in it's own juices. To cook in Crock Pot while at work, do as suggested above but start on lowest setting to leave all day. Dinner is ready when you get home.
      For 4 -5 quart Cooking Pot: Do as instructed for Crock Pot except, turn heat down to Low after ingredients began to boil. Let simmer in it's own juices until done, about 4 - 5 hours.
 DO NOT LEAVE UN-ATTENDED FOR LONG PERIODS ON THE STOVE !
 Too many things can happen when stove top cooking. So for you and your families safety use this
method only when you have time and attention.

* Some types of roast are leaner than others for instance Chuck roasts generally contain a larger quantity of fat or tallow. Excess raw fat can be removed, cleaned, packaged and frozen, to be used with more leaner types of roast such as Center Cut Round roast which is about the leanest.  Some fat is good for the body in that it provides a natural lubrication the body needs. Although meat fats can provide meats with addition flavor, one should consider reducing
some of their fat intake which can be done by using Olive oil. Olive oil has proven to be good for you and a natural fat reducing agent. Thus you are still getting the fats your body needs in a healthier way.

Next time: Vegetable Beef Stew -  Options for left over roasts.
                  Hints; Vegetable Beef Stew, Roast Beef Hash,
                            Roast Beef Sandwiches, Goulash