Julia's Peppery Pot Roast

I borrowed this recipe from Jen over on Pass the Pepper and I've made it twice since I've tried it the first time. Casey and I both really enjoyed it and it's one of those things that my mom used to make on Sunday that I never really bothered to learn how to make. The sauce had just the right amount of spice to it and it's definitely been added to our list of recipes.

(Source: Pass the Pepper)

Servings: A lot

4 lb beef roast
2 cloves of garlic - minced
1/2 tsp onion salt
1/2 tsp celery salt
2 tsp Worcestershire sauce
2 tsp pepper
1/2 cup ketchup
3 Tbsp brown sugar
1 Tbsp dry mustard
Dash of nutmeg
1 Tbsp soy sauce
1 Tbsp lemon juice
3 drops hot pepper sauce
1 cup beef stock

Bring the roast to room temperature, rub it with salt and pepper then brown it on both sides. Place roast in the crock pot and add 1 cup of beef stock to the bottom. Mix all the above ingredients together and pour onto the roast. Cook for 6-7 hours on high. I added a half of an onion sliced, carrots, and potatoes during the last 2 hours like Jen did. I also added a little more broth when I added the vegetables. I served it with corn and biscuits. Very good!

Slower Cooker Pulled Pork

I've been looking for a good excuse to use my new crockpot and I found a recipe for pulled pork which sounded fairly simple and looked pretty good and those are my two basic requirements for cooking. The barbeque sauce that I chose was Sweet Baby Rays. I stuck to the recipe besides a few minor things. I seasoned the pork with onion powder and salt and pepper but those were my only changes. Next time I think I'll brown the outside of the meat before I stick it in the crockpot. I doubled the recipe, so I had a ton left over, but it's even better heated up and I think it will freeze fairly well. I definitely plan on making this again

You'll notice a lot of my recipes are excuses to use new wedding presents. You'll also notice my new dinnerware I got to serve it on. I like showing off my new toys.



(Source: Allrecipes.com)
8 servings

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
8 hamburger buns, split and lightly toasted



Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.