Cheeseburger Soup

Cheeseburger Soup

Yes, you read that right…..I said CHEESEBURGER SOUP.

And, it is so scrumptious, filling and tasty that you are going to find it becomes a regular in your meal plan rotation.  My husband devoured it and BOTH kids came back for seconds….and the only soup they will eat is the Clear Broth at the Hibachi Style Restaurants and Chili (if you count that!). So, take my advice, and give this one a try… you will NOT be disappointed!  The soup literally tastes like a hot, juicy, delicious cheeseburger.  Although it does not photograph well, please do not doubt the tastiness!  My entire family will vouch for it!  Enjoy!

Cheeseburger Soup

INGREDIENTS:

In large soup pot, brown beef with salt, pepper and spices.  Add Onion and Celery and sauté 3 minutes.  Add Carrot and Garlic.  Cook 2 minutes or until Garlic is fragrant.  Add Tomato Paste and let cook out.  Add Mustard and Ketchup.  Mix to Combine.  Add knob of butter and sprinkle flour over mixture.  Stir to combine flour and cook for 3 minutes until flour is incorporated.  Gradually add Beer to thicken mixture.  Add Beef stock and bring to a simmer.  Add Hashbrowns and simmer until soup thickens.  Lower heat and add the Cheese in slowly, by the handful, until melted into the soup.  Slowly pour in Half & Half and stir to combine .  Taste.  Season with Salt, Pepper and Fresh Parsley.  Serve with Crispy Fried Onion Rings, Bacon, Sour Cream, Shredded Cheese, Scallions…..

Enjoy!

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Cheeseburger Pie

Have you Ever Heard of

CheeseBurger Pie???

…Me neither! 🤣

But, My Kids LOVE it!!!

My MIL made them Cheeseburger Pie when she came to babysit last month,  and now they are BOTH requesting it.  That’s right….

I. SAID. BOTH.

So, I just had to share with you a dinner that I can add to the (very short) list I like to call:  “Dinners Both Kids Will Eat”.  These dinners, as we all know, are few and far between, so when I find one, I feel its my parental duty to share!!!

I made my first one this week, by request, and only have one picture taken right out of the oven, pre-slicing.  The kids (and hubby!!!) gobbled it up so fast, I never had a chance to get a good pic of a slice. I’m sure I’ll be making this again next week. I’ll try and snap a pic then and update the post.  As for now, I wanted to get the recipe out to y’all asap!!! Enjoy and share with all the parents you know!  This ones a life changer!  Nana made the original recipe from www.chowhound.com and I have made a few adaptations.  Here’s my version below:

cheeseburger pie

ingredients

instructions

  • Heat Oven 400° F.  Make sure the oven rack is in the middle.  Coat one 9-inch pie dish with Cooking Spray.
  • Warm frying pan over medium heat.  Warm 1 tablespoon Oil.  Add diced onion.  Sprinkle with salt and pepper and cook for 5 mins or so until golden but not brown. Raise Heat to Med-High and add ground beef, salt, pepper, and dry mustard. Stirring occasionally until the meat is browned.  Add Worcestershire sauce and stir.  Then add garlic and cook 1-2 mins until fragrant, but not burned!!! Take off heat and Drain Off Fat.  Spread cooked meat mixture evenly into the pie dish.
  • In food processor, pulse together flour, baking powder, sugar and salt.  Add the cold butter pats and pulse until mixture starts to look like breadcrumbs.  Add milk and eggs and pulse until mixture is blended.
  • Pour batter over meat mixture in the pie dish.
  • Top with shredded cheese of choice (totaling about a cup).
  • Bake until set and a gorgeous golden brown.  About 25-35 mins or until a knife inserted into the middle comes out clean.
  • Let cool for 5 minutes.  Slice and served garnished with fresh chopped parsley or chives.

E.D.B.Tips

You can change this basic recipe up tons of ways!!! Simple additions depending on your families tastes and preferences.  Heres a list of some simple, delicious ingredients to add:

  • Mushrooms
  • Spinach
  • Red Pepper
  • Roasted Red Pepper
  • Pepperocini
  • Parsley
  • Rosemary
  • Tomatoes

If your kids won’t eat chopped Onion and Garlic, you can always try adding 1 tsp Onion Powder and 1 tsp Garlic Powder.

 Or try adding Sliced Scallions or Green Onion.

Experiment with your favorite 🧀Cheese on top.  Feta, Mozzarella, Parm, Goat,Blue, Fontina…the list goes on and on!!!

🌶🌶🌶Spice It Up a little with some Hot Sauce, Crushed Red Pepper or Cayenne.

 

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Cheers!

Eat, Drink & Be Kari

www.eatdrinkbe.com

 

 

 

 

 

 

Baked Spaghetti

CopyCat K&W Baked Spaghetti

CopyCat K&W Baked Spaghetti

CopyCat K&W Baked Spaghetti

What’s better on a cold, winter day than Spaghetti????  BAKED SPAGHETTI!!!  I have tried to recreate one of my favorite comfort foods from K&W.  It’s a restaurant I used to go to in Roanoke, VA that is like a cafeteria.  Since I have recently relocated to Charlotte, NC, I have been missing a lot of foods and have been attempting to recreate them at home.  This is a super easy and simply spaghetti….and I think really close (if not better) than the K&W version!  If you’re familiar with K&W, give it a try and see what you think!  This spaghetti always had a unique flavor, almost a slight BBQ taste to it.  Little did I know, it was WAY easier to make than my normal spaghetti recipe!  There’s nothing quite like a heaping plateful of warm spaghetti on a cold winter night!  Keep it Cozy!

Baked Spaghetti

Oh My Stars!

CopyCat K&W Baked Spaghetti

  • 8 oz. Spaghetti Noodles, cooked al dente
  • 1 lb. Lean Ground Beef
  • 1 White Onion, diced
  • 2 Garlic Cloves, minced
  • 1 tsp. Chili Powder
  • 1/2 tsp. Ground Mustard
  • 2 TBS Parsley
  • 3/4 tsp Salt
  • 1/2 tsp Pepper
  • 2 TBS Apple Cider Vinegar
  • 2 TBS Worcestershire Sauce
  • 1 1/4 Cups Ketchup
  • 1 heaping TBS Yellow Mustard
  • 1 Cup Shredded Cheddar Cheese, divided
  • 1 Cup Beef Stock
  • 1/2 Cup Shredded Mozzarella

*Cook Spaghetti until AL DENTE; drain and set aside.

*Brown Beef and Onions in large skillet. Add Garlic and sauté until fragrant, 2 mins.  Drain.  Add Chili Powder, Ground Mustard, Parsley, Salt, Pepper, ACV, Worcestershire, Ketchup, Mustard, and 1/2 cup Cheddar.  Simmer 5 mins.  Add Beef Stock and Cooked Spaghetti Noodles.  Toss to combine.

*Spoon into baking dish sprayed with nonstick spray.  Top with remaining 1/2 cup Cheddar and Mozzarella.

*Bake 350.  25 mins or until cheese starts to brown.  (or cover and refrigerate until ready to bake!)

Brown & Bubbly

Brown & Bubbly

Dish full of LOVE!

Dish full of LOVE!

Ooey, Gooey, Cheesy Comfort Food

Ooey, Gooey, Cheesy Comfort Food

TIP: Divide into 2 portions and freeze some for later!

TIP: Divide into 2 portions and freeze some for later!

Enjoy!

Enjoy!

Presto Chango Tips:

Use Whole Wheat or Rice or Gluten Free Pasta

Lighten it up with Turkey, Chicken or Soy Crumbles

Switch out the Stock and use Chicken or Veggie

*and, as always, try to use Organic, Local, Non-GMO ingredients whenever possible!

eat.drink.be

Kari

@eatdrinkbeKari

www.eatdrinkbe.com

Better Burgers!!!

How to Build a Better Burger!

yummmy

Who Says Girls Can’t Cook Burgers?!?!?

10 Tips to Make a Better Burger

Burgers are one of the most versatile foods out there.  You can change up EVERYTHING.  From meat (beef, lamb, chicken, turkey, ostrich, buffalo…) to toppings (regular onions, caramelized onions, ketchup, mayo, mustards a million, lettuce, bacon…holy crap, this could go on all day.) You even have options for buns as well as size (huge whopper of a burger, or a simple slider). And, the age old quesion: To Cheese or Not to Cheese.  And, now, more and more frequently: To Stuff or Not to Stuff.  So many options, why not make them different all the time?!?!?!  That’s what we do!  Lord knows if I can EVER repeat a recipe….I don’t really follow them in the first place, so it’s pretty difficult to duplicate.  Toppings and Ingredients are up to you.  Change it up, have Fun with it.  GET CREATIVE!!!  Here are a few tips I have learned over the years:

10 TIPS TO MAKE A BETTER BURGER

  1. Don’t overwork your patty.  Combine COLD meat and any extra ingredients GENTLY.  Shape and Form Patty.  Refrigerate to Set (at least 30 mins).
  2. Use Wet Hands to form the Patty.  Keeps moisture in the meat by keeping the fat from sticking to your hands.
  3. Using your Thumb, put a dent 3/4 inch deep in the Middle of the Patty (about the size of a quarter) to keep it from “puffing up” when cooking.
  4. Do Not, I repeat DO NOT SMASH IT DOWN WITH A SPATULA and squish out all that yummy greasy juice.  That’s where the flavors at!
  5. Don’t flip the everliving hell out of it.  If you are grilling, you only need to flip it once or twice.  NOT CONSTANTLY!!!
  6. When using Raw Onions to Mix into the Meat, GRATE IT!!!  The onion juice packs amazing flavor, while not breaking up the meat mixture or making your burger fall apart because of onion pieces that are too big.
  7. Best Time to Season your Patty is RIGHT BEFORE GRILLING (or cooking). Do NOT salt your meat when mixing and forming patties.  Wait until patties are formed to salt, or right before grilling.
  8. Keep Burgers COLD until they hit the heat.  Other meats, you need to cook room temp, NOT BURGERS!
  9. Get the Grill (oven) Really Hot to sear the outside.
  10. LET YOUR BURGER REST.  Just like any other meat.  The juices need to redistribute.

 

Slammin' Sliders

Slammin’ Sliders

 eat.drink.be Kari

@eatdrinkbeKari

Steak Tacos, All Grown Up!

It’s Taco Nite, Kari-Style!!!

Who doesn’t LOVE Taco Nite?!?!  We sure do, so I thought I’d Karify it!  Why not?  Adult Tacos. All Grown  Up.  Kari-style.  Let’s add a little fun, flavor & flair, while we keep it healthy AND utilize leftovers!!!  Now, that’s what I’m talkin’ about!  We grilled out last night.  Steaks (with Karinade, of course!!!), Veggies and a Fresh Organic Spinach Salad.  It was delicious. Here’s what I came up with to use our leftovers!  So, I’ve got 2 dinners ready for you for the price of 1!  All you have to do is: grill out a steak one night…throw in some veggies…enjoy a fresh spinach salad…then I’ve got a KickAss dinner waiting for you the next night, just add Tortillas. Here ya go!

Steak Tacos

Looks pretty tasty for leftovers, eh?!?!

Steak Tacos, All Grown Up

  • sliced Organic Onion
  • sliced Organic Mushrooms
  • sliced Organic Red & Orange Bell Pepper
  • Leftover Organic, Local, Grassfed Steak
  • 1 T Organic Chili Powder
  • 1/2 T Organic Cumin
  • 1/2 T Organic Smoked Paprika
  • 1 T Organic Steak Seasoning
  • Salt & Pepper
  • 2-3 Cloves Organic Garlic, minced
  • Handful Organic Cherry/Grape Tomatoes
  • Fresh Thyme
  • Handful Organic Spinach
  • La Tortilla Factory Handmade Style Corn Tortillas
Get Your Ingredients Ready

Get Your Ingredients Ready

Slice Mushrooms, Peppers & Onions. Mince Garlic. Slice Steak. Whole Tomatoes.

Sautee I

Peppers, Mushrooms & Onions

Cast Iron Skillet (or pan) on Med-High.  Sauté Peppers, Mushrooms & Onions in Good Organic EVOO (be sure only to season the peppers and onions with salt and pepper…NOT THE MUSHROOMS!!!)

Add Spices.

Add Spices.

Season to YOUR TASTE.  We like a little more Kick!  Add as much or as little as you like.  Change the flavors by adding Chipotle, Sweet Paprika, Ancho Chili Powder….whatever floats your boat.

Saute

Sweat Veggies 3 Mins

Add Garlic & Tomatoes

Add Garlic, Tomatoes & Fresh Thyme

Cook until Tomatoes Start to Soften and you can Smell the Garlic. 2 Mins. It should smell AMAZING in your kitchen!

Add Steak to Heat

Add Steak

Cook Until Steak is Heated Through.

Add Handful Organic Spinach

Add Handful Organic Spinach

Mix and cook until just Wilting.  1-2 Mins

Should look somehting like this

Should look something like this now…BEAUTIFUL

Fill Your Tortillas

Fill Tortillas & Top with Cheese

TIP: Turn a muffin pan over and use to keep Tortillas Upright for easy filling! (or Tacos, Philly Cheese Steaks, Hot Dogs, Kielbasa Hogies, etc)  This is an Awesome Trick that I use ALL THE TIME!!!

Fill and Top with Cheese of choice. (I used Monterey Jack & Mozzarella)

Pop under the Boiler for a quick 30 seconds or so to melt the cheese.

Mark's Plate

Mark’s Plate

My Plate

My Plate

I kept it light and healthy for myself by adding a healthy chopped salad on the side!

Mark, on the other hand, devoured 3! Although, he did take a few bites of salad!

Delish!!!  Make it and ENJOY!!!

Great for Cinco de Mayo coming up!!!

eat.drink.be

Kari

@eatdrinkbeKari

Not-Yo-Mama’s Shepherd’s Pie

NOT-YO-MAMA’S

SHEPHERD’S PIE

Fresh Outta the Oven!

Fresh Outta the Oven!

So, it is a SNOWDAY!!! And, I have a few cheeses left over from St. Patrick’s Day (and some organic red potatoes, organic carrots, organic onions & organic parsley).  Thus, Not-Yo-Mama’s Shepherd’s Pie was created!

Don’t forget My Motto:

USE WHATCHA GOT!!!

Prosecco & Snow! Ain't Life Grand?!?!

Prosecco & Snow! Ain’t Life Grand?!?!

Irish Cheddar & Beer Cheese

Irish Cheddar & Beer Cheese

little BUBBLY,

AKA

Mommy’s Little Helper!!!!

NOW, LET’S GET COOKIN!!!

Fresh Ingredients

Fresh Ingredients

Lookin Good!

Lookin Good!

Chop Carrots & Onion

Chop Carrots & Onion

Wash & Prep

Fresh Ingredients

Slice Mushrooms

Dice Onions

Slice Carrots

Mince Garlic

 

 

 

IRISH BUTTER

IRISH BUTTERSoften Irish Butter, Mix in Parsley, Chives, S&P

Another Leftover St. Patty’s Day Creation

Super easy to make, delicious, and versatile!

*Presentation: When I originally made it, I used this ramekin as a mold.

And, remember, when using the herbs:

FRESH IS BEST!!!

Soften Irish ButterAdd herbs of choice (I used parsley, chives, s&p)Mix to combinePut in fridge to set!

Soften Irish Butter
Add herbs of choice (I used parsley, chives, s&p)
Mix to combine
Put in fridge to set!

MEAT MIXTURE:

Melt 2 T butter with a dash of  EVOO

Melt 2 T butter with a dash of EVOO

Add carrots, onions, and seasoned beef

Add carrots, onions, and seasoned beef

Break up beef & add mushrooms

Break up beef & add mushrooms

Brown and Soften Vegs

Brown and Soften Vegs

Add Spices

Add Spices: 4 Cloves Garlic, 1T Dry Mustard, 1T Garlic Powder, 1 T Onion Powder, 2 T Thyme, 1 T Rosemary

Add Beer & 3 T Worch

 

Add 2 T Worcestershire Sauce , 3/4 of a Beer, 2 T Tomato Paste, 2 T Chocolate Balsamic

MIX

MIX

Secret Ingerdient

Secret Ingredient & Flavor Booster!!!

Now, the mixture should look something like this

Now, the mixture should look something like this

Taste.

I thought it was still missing something, so I added:

Prob about 1-2 T of each

Prob about 1-2 T of each

Dijon & Whole Grain Mustard

Dijon & Whole Grain Mustard

Now Add 1 Cup Frozen Organic Peas

Now Add 1 Cup Frozen Organic Peas

Mix and put into greased casserole dish

Mix and put into greased casserole dish (yes, I know, it doesn’t look too appetizing yet…..but it tastes DELISH!!!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

POTATO TIME!!!

Get your Potatoes Boiled & Ingredients Ready

Get your Potatoes Boiled & Ingredients Ready

Irish Cheddar, Beer Cheese, Peppercorn Gouda

Irish Cheddar, Beer Cheese, Peppercorn Gouda

*Homemade Buttermilk: Simply Add 1 T lemon juice to milk and let sit for 5 mins)

I had no butter milk

Horseradish, SourCream, Herbed Irish Butter,     *Homemade ButterMilk, Grated Cheeses

1 Cup ButterMilk

1 Cup Sour Cream

2-4 T Horseradish

1/4 Cup Irish Butter

start mashinAdd All Ingredients into Boiled Potatoes and Mash for a Second

Then Add Cheeses and S & P

Mash until Combined and Creamy

DO NOT OVERMASH! These are RUSTIC!!!!  Leave a little cheese for the top!

DO NOT OVERMASH! These are RUSTIC!!!! Leave a little cheese for the top!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Nice & Creamy! Rustic and keeping the nutrients by leaving the skins ON!

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Now, the easy part. Just Top the Meat Mixture with the Smashed Potatoes

Cover with Cheese and Bake 350 until brown & bubbly (45 mins to an hour)

Cover with Cheese

WORD TO THE WISE:

Place on a Baking Sheet covered in Foil in case of spillover!

Place on a Baking Sheet covered in Foil in case of spillover!

Bake Until Brown & Bubbly45 mins to an Hours

Bake Until Brown & Bubbly
45 mins to an Hours

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Take Out of Oven and Let COOL for 10 Mins before Serving. Top with Fresh Parsley

Bon Appetit

Bon Appétit

 

eat.drink.be

@eatdrinkbeKari

 

Steak & Chard Rigatoni

Steak & Chard Rigatoni

Using Fresh Ingredients, I created a healthy, satisfying dinner

Using Fresh Ingredients, I created a healthy, satisfying dinner

This was a super easy dish, very satisfying, and delicious!  And it was great hot off the press, room temp, and I ate it cold the next day for leftovers.  YUMMY!!!!  In order to create a recipe, the best thing to do is to look and see what you have in your fridge/pantry that you need to use up!  This is what I found, and the result was wonderful!

Here are some of the Fresh Ingredients I had that I needed to use up!

Here are some of the Fresh Ingredients I had that I needed to use up!

First I wanted to make the Dressing.  I wasn’t in the mood for a heavy, hot pasta dish, so I decided to go with a light Balsamic Dressing.  It was AWESOME!!!!  Simple and delish.  Here’s how to do it:

First Mince 3 Shallots & 3 Cloves of Garlic.  Add S&P

First Mince Shallots & Garlic. Add S&P

Second, Add 5 T GOOD QUALITY Balsamic Vinegar, 3 T GOOD QUALITY EVOO, 2 T Dijon Mustard

Second, Add Balsamic Vinegar, EVOO & Dijon Mustard

Last, Add some Chopped Parsley and Torn Basil. Mix & Set Aside.

Last, Add some Chopped Parsley and Torn Basil.                Mix & Set Aside.

BALSAMIC DRESSING

3 shallots, minced

3 cloves garlic, minced

5 T Good Quality Balsamic Vinegar

3 T Good Quality EVOO

2 T Dijon Mustard

1-2 T Chopped Parsley

1 T Torn Basil

Mix and Set Aside!

INGREDIENTS I NEED TO USE

MORE INGREDIENTS I NEED TO USE

Get Fresh Ingredients Ready!

Get Fresh Ingredients Ready!

Tear Swiss Chard into medium-sized pieces.

Chop Green Onions & Chiffonade Basil.

Get Steak & Onion on Grill.  For the Steak I Karinaded it overnight.  For the Onion, I cut it up and added 1 tsp Balsamic Vinegar wrapped it up in foil and threw it on the grill.  Boil Rigatoni so pasta will be ready!  Be sure to add a  tad of EVOO and salt to your pasta water when it comes to a boil!

Balsamic Onion from Grill

Balsamic Onion from Grill

Grilled Steak with Karinade

Grilled Steak with Karinade

Fresh Tomatoes

Chopped Fresh Tomatoes

Now, get a BIG HUGE GINORMOUS BOWL!!!!!

Throw in a couple of handfuls (half) of the Swiss Chard and add a few T of the Balsamic Dressing from earlier.  Toss and Mix. Then, add half the drained hot pasta on top.  Next, layer the rest of the Swiss Chard then the remaining pasta on top.  This will make it easier to mix and combine!  Add the remainder of dressing on top!

It should now look something like this:

It should now look something like this.

Next add the Tomatoes & Onions.  Toss with Tongs to Combine!

Add Tomatoes & Onions

Add Tomatoes & Onions

Use Tongs to Toss!

Use Tongs to Toss!

Basil & Green Onions & Cheese

Add Basil & Green Onions & Cheese.  Toss.

And Voila, Dinner is Served!

Bon Appétit!

Bon Appétit!

Don't forget the Grilled Bread.  Makes a fantastic accompaniment!

Don’t forget the Grilled Bread. Makes a fantastic accompaniment!

eat.drink.be

@eatdrinkbeKari

Karinade

KARINADE

best.

marinade.

ever.

Amazing with PORK

Amazing with PORK

So, this one is for my wonderful brother, Rhett, who thinks that the name of this marinade is fantastic. Or ridiculous. Or fabulous…..or completely ridiculous. Mostly just ridiculous. (but i think deep down he secretly thinks it is absolutely fabulous!!!!)

INGREDIENTS:

Allegro Original Marinade
Worcestershire Sauce
Soy Sauce
Garlic (fresh if possible)
Horseradish
Dijon Mustard and/or Whole Grain Dijon Mustard
Crushed Red Pepper Flakes
Sea Salt
Coarse Ground Black Pepper
(Local Honey, Organic Honey or Agave if you want it a bit sweeter)
*Fresh Scallions (if I have them on hand)

 

Guess what….I don’t have measurements.  I did list them in order of largest quantity used.  I make more or less depending on the amount of food marinading and more/less of particular ingredients (i.e.. horseradish, garlic) depending on what protein I am using and what company I am entertaining.

 

Let’s say a basic recipe would be:

1/2 cup Allegro

1/3 cup Worcestershire Sauce

3 T Soy Sauce

5 Cloves Fresh Garlic

2 heaping T Horseradish

2 heaping T Dijon Mustard (or Grainy)

1/2 tsp Crushed Red Pepper Flakes

salt and pepper to taste

honey, agave  1-3 T optional

Scallions, greens and white

mix it all together and pour, or just toss in the ingredients as you go!

Simple as that!

*try and marinade overnight or at least 4 hours*

 

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

Marinade the chop at least a day ahead. Tender and delicious. Almost steak-like.

yummmmm…..STEAK…..

Delicious on Beef as well!

Delicious on Beef as well!

cuz sometimes you just have to cook inside

cuz sometimes you just have to cook inside in your Cast Iron❤️

Dinner Time!!!

Dinner Time

You can really use

it on a variety of

different proteins.

Choose your Favorite!

Hope you enjoy as much as we have over the years!!!!

www.eatdrinkbe.com

@eatdrinkbeKari

@eatdrinkbe

CrockPot Honey Balsamic Roast Beef

HONEY BALSAMIC ROAST BEEF

delicious served over mashed potatoes, polenta, grits or just on its own!

delicious served over mashed potatoes, polenta, grits or just on its own!

 

HONEY BALSAMIC ROAST BEEF

2 – 2 1/2 lb Chuck Roast

3/4 cup Balsamic Vinegar

1/2 cup Beef Broth or Stock (i used low sodium…use 3/4 cup if you have a bigger roast)

2 T Local Honey

also makes a great French Dip for leftovers!

also makes a great French Dip for leftovers!

2 T Worcestershire

1 T Grainy Mustard

1 T Soy Sauce (low sodium)

1/2 tsp Crushed Red Pepper Flakes

3-5 cloves garlic, crushed and thrown on top

Mix all ingredients together, minus the garlic.  Put Roast in Crockpot after spray with nonstick cooking spray.  I DID NOT sear the Roast before cooking, as I usually do.  It turned out great without that step!!!!  What a timesaver!  Dump the mix over the roast.  Throw garlic in on top.  Turn on LOW for 7 hours….DO NOT PEEK!!!!!  NEVER take a lid of a Crockpot unless you have to add an ingredient and the recipe says to…..it lowers the temp too much and takes too long to get back to the right temp.

also, be sure to use a good quality Balsamic Vinegar…..that makes ALL THE DIFFERENCE!!!!!!

 

DINNER IS SERVED!

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btw...this broccoli is to die for.  will post soon....