A smart, simple 2-day meal plan can create two different dinners with all-family flavor – the second one benefitting from the effort on the first Cook Night. Day 2 is Chili & Cornbread Cobbler.
Pot Roast
1 boneless chuck roast, about 3 lbs., trimmed
2 cans (14.25 oz. each) Del Monte® Original Stewed Tomatoes, not drained
1 medium onion, chopped
1 Tbsp. Worcestershire sauce
3 large carrots, cut into 2-inch pieces
3 Tbsp. all-purpose flour
Garlic Fried Green Beans
2 cans (14.25 oz. each) Del Monte® Cut Green Beans, well drained
2 tsp. olive oil
1/4 tsp. garlic powder or 1 clove garlic, finely chopped
Hot cooked mashed potatoes, optional
Brown roast on all sides in a hot non-stick skillet on medium-high heat, about 10 minutes.
Meanwhile, stir together tomatoes, onion and Worcestershire sauce in a 5-qt. slow cooker. Add meat and top with carrots.
Cover and cook 8 to 10 hours on LOW or 4 to 6 hours on HIGH or until meat is tender.
Dice about 2 cups of roast and add 2 1/2 cups sauce. Cool slightly then cover and refrigerate. Save for Day 2.
About 15 minutes before serving, make gravy and Garlic Fried Green Beans. For gravy, remove meat from slow cooker. Place flour in a small bowl and gradually stir in 2 Tbsp. cold water until smooth; whisk into sauce in slow cooker. Cover and cook 5 to 10 minutes on HIGH or until slightly thickened, stirring with whisk 2 to 3 times.
For green beans, heat olive oil in a large skillet over medium-high heat. Add green beans and garlic; cook about 2 to 3 minutes until hot, stirring frequently.
Serve on Day 1: Serve sliced pot roast, green beans, carrots,
gravy and mashed potatoes, if desired.
Save for Day 2: Cover and refrigerate the diced roast beef and sauce.