1-English Cut Beef Roast, 2-3 Lbs. Cut 2” Thick
2-Stalks Celery Chopped
6-Small Onions Peeled and Cut In Half
6-Carrots Peeled and Cut Into 3” Lengths
6-Medium Potatoes Washed, But Not Peeled, Cut Into Quarters
2-16oz.Cans Italian Stewed Tomatoes
½ Cup Red or White Wine (If You Have It)
Season With Salt and Pepper (Easy On The Salt)

Oil the bottom of a large, covered roasting pan. Put beef roast in pan. Surround the meat with the vegetables. Make sure some on the onions go on top of the roast. Lightly season with salt and pepper and add wine. Pour both cans of Italian stewed tomatoes over meat and vegetables. Add one additional can of water. Cover and place in 350 degree oven for 4 hours. During last hour, uncover. Add additional water if juices in bottom of roaster seem to be disappearing. If you can’t find an English Roast in your store, you could use a pot roast of any kind.

1- 15-ounce can dark red kidney beans
1- 15-ounce can mild chili beans
2- 15-ounce cans tomatoes
2- pounds lean ground beef browned and drained
2- medium onions chopped
1-green bell pepper seeded and chopped
2-cloves garlic crushed
2-tablespoons mild chili powder
1-teaspoon black pepper
1-teaspoon cumin
1-teaspoon salt

Combine all ingredients in your slow cooker and simmer on low for 8-9 hours. Cooking time can be speeded up by cooking on high for the first 1½ hours. Serve with shredded cheese and sour cream topping plus your favorite crackers and beverage.