Herbed Fingerling Potatoes

One of our fave side dishes! This recipe will make a huge pot of these potatoes as we love them for left overs. Cut in half if you just want to make them for the average family dinner. :)

2 bags of gourmet fingerling potatoes (I like to get one back of the "regulars" and one bag of the purples)
Water
Salt and Pepper to taste
2 garlic cloves, minced
1 1/2 sticks of butter
2 tbsp chives
2 tbsp parsley
2 tbsp dill

Clean potatoes and put in large dutch oven. Cover with water, add @ 2 tsp salt and put on high heat to boil. Once boil is achieved turn down heat to maintain a slow boil for @10 minutes, or until just fork tender. Drain off all water, return potatoes to dutch oven and place back on burner on medium heat. Add butter, garlic, herbs, and salt and pepper to taste. Cover and let cook over a lowish medium heat for @10 more minutes (0r as long as you like without burning). Stir a couple of times to prevent burning. The potatoes will get a little golden crisp on some sides and the butter and herbs will melt and coat the potatoes with a TON of flavor! Super easy side dish that looks and tastes impressive! A family fave here.

Grand Prize Pot Roast

This roast recipe makes its own gravy and comes out fall apart tender every time!

2 cans condensed cream of mushroom soup
1 package dry onion soup mix
3 cups water
1 beef bouillon cube
2 cloves garlic, minced
1 Tbsp Worcestershire Sauce
5 - 6 lb pot roast
potatoes
Carrots, peeled
1 medium onion, cut into wedges
salt
pepper
corn starch


In large crock pot add the cream of mushroom soup, onion soup mix, water, Worcestershire sauce, garlic, and bouillon cube. Turn crock pot on low and whisk this mixture together until well blended.
Season all sides of the roast with the salt and pepper (trim any fat that needs removed first), and place in the crock pot with soup mixture.
Let cook on high for 2 to 3 hours, or low (preferred) for 7 to 8 hours.
Then, add onion, potatoes, and carrots to crock pot and let cook one more hour or until veggies are tender and roast is cooked to desired doneness.
If the soup mixture has not cooked down to the desired thickness for gravy, mix a couple of Tbsp of cornstarch with cool water and then add a small amount of the warm gravy liquid to it and mix thoroughly. Once this cornstarch mixture is well blended, remove roast and veggies from crock pot and mix the cornstarch into the remaining soup mixture. Whisk while crock pot is on high for a couple of minutes. This should thicken the gravy and you are ready to serve!

Note: I have made hundreds of roasts and this is BY FAR my all time FAVE Roast recipe! I love that it makes its own gravy, everything is one pot, and I can put it in and walk away for most of the day.

Use your favorite cut of roast meat, I have noticed that with this recipe and cooking it on the low setting for 8 to 9 hours, I can use cheaper cuts of meat and they still come out very tender.