Main Dishes, Recipes

Cast Iron Dutch Oven Pot Roast


3 – 4 lb roast
1 tablespoon oil
8 medium potatoes
16 oz bag of baby carrots
2 1/2 cups beef broth
1 cup water
2 tsp rosemary
1 tsp thyme
2 tbsp. Worcestershire sauce
2 tbsp. Red Wine Vinegar
2 Bay Leaves
Salt & Pepper to taste


Preheat oven to 300 degrees
Heat oil in Dutch oven over med-high heat.
Salt & Pepper both sides of roast.
Once hot, place roast in Dutch oven to sear.
Sear each side and remove from Dutch oven.
Add in beef broth, water, rosemary, thyme, Worcestershire sauce, red wine vinegar, bay leaves.
Stir and bring to a boil.
Once it reaches a boil, place the roast back in the Dutch oven.
Cover with lid and place in the oven for 1 1/2 hours.
After 1 1/2 hours remove from the oven and add in potatoes and carrots.
Also salt and pepper more if you would like.
Cover with lid and place back in oven for 2 – 2 1/2 hours or until roast falls apart with a fork.
Remove from oven and serve.

Main Dishes, Recipes, Soups & Salads

Cream of Chicken & Rice

2 cups water
1 tablespoon butter
1 tablespoon chicken base
1 cup rice
1 can cream of chicken soup
1 can water

Heat 2 cups water, butter, and chicken base to boiling. (If you don’t have chicken base you can use 1 cup chicken broth & 1 cup water or just 2 cups water.)
Once boiling, add in rice. Give it a stir. Place lid on pot. Reduce heat to low. Simmer for 20 minutes or until water is absorbed.
In a bowl, whisk together cream of chicken soup and 1 can water.
Once rice is done, pour in cream of chicken. Mix well. Cook over low heat an additional 10 minutes, stirring occasionally.
Then pour into bowls and enjoy.
Season with salt & pepper or your favorite seasonings.

Note: If using different types of rice just follow directions on the rice package. You can also use instant rice.

Main Dishes, Recipes

Easy Shepherds Pie

2 baking potatoes (Or 6 servings of instant potatoes)
2 tablespoons butter
2 tablespoons sour cream
1 teaspoon salt
1 teaspoon pepper
1 cup shredded cheese
1 lb ground beef
1/2 Vidalia Onion
1 teaspoon minced garlic

Preheat oven 375 degrees.
Wash and slice potatoes.
Boil until soft.
Brown ground beef. Drain excess oil.
Add in onion and garlic. Cook until onion is soft.
Add butter, sour cream, salt, & pepper into potatoes and smash until desired consistency. If you like them thinner add a little milk.
In a baking dish, layer potatoes, meat, and cheese. I repeated this once for 2 layers each. (It depends on the size of the dish how many layers you will have.)
Place in oven for 15 minutes or until cheese is melted.
Remove and serve.