Tuesday, October 13, 2009

The pot roast recipe, and the crab cream cheese mushroom appetizer!

3.5 lb pot roast
1 10 1/2oz can cambell's condensed french onion soup (made with beef broth)
1 14.9 oz can guinness stout
1/2 cup organic catsup
3/4 lb. baby carrots, peeled
5 spanish onions, medium, sliced in half
5 red potatoes, sliced in half
1 head garlic, peeled

cook time 6 hours on high on the crock pot

place onions on bottom, and covered rest of space with 1/2 pound carrots. Placed roast lovingly on top. Pour soup/guiness/catsup combo on roast. poked 5 holes in roast and inserted pieces of garlic. Placed potatoes and remaining garlic and carrots on top.

appetizer
24 mushrooms
1 pkg. philly cream cheese
1 tbsp bacon salt
1 tbsp worsteshire
1 small onion
1 tbsp minced garlic
3 tbsp parmesan

remove stems from mushrooms. mince 8 stems and onions and pan fry till cooked. Mix all ingredients together and bake at 350 for 20 minutes.