Friday, December 17, 2010

Crock-Pot Pot Roast Burgundy

The winter season calls for hearty recipes... this is my version of my favorite pot roast recipe that is good enough to serve to guests! I double the sauce and freeze it so I can easily make it again!

  • 2 clove garlic, minced
  • 1/2 c. ketchup
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. brown sugar
  • 2 tsp. salt
  • 2 tsp. paprika
  • 1/2 tsp. dry mustard/mustard-seed/mustard
  • 1/2 c. water
  • 1/2 c. burgundy wine
  • Optional: flour to thicken
  • 3-4 lb. pot roast
  • 2+ large white onions, sliced

  • Mix the sauce in a food processor or large bowl. Set aside a cup or two of the sauce to be added at end to freshen up the flavor.
  • Salt & Pepper the roast & onions, place in crock pot.
  • Pour sauce over the roast.
  • Cook on low 8 hours. 
  • Warm the left-over sauce in the microwave, thicken with flour if desired. (I make mine really thick because it will dissipate once added to the other liquid. The warmth of the liquid will activate the flour; mixing it outside the crock-pot will eliminate clumps.)
  • Pour in crock-pot, stir. Optional simmering.
  • Enjoy! 
  • For last 6 hours of cooking time, add other veggies such as 1 pound of fresh mushrooms, 2 cubed potatoes, carrots or whatever sounds yummy.
  • Cube the meat prior to cooking.
Serving Ideas:
  • Your favorite mashed potatoes will be enhanced by the yummy gravy of this dish.
  • Egg noodles will bring out the sweetness of the sauce.

Sunday, December 5, 2010

Breaded Dijon Pork Chops

This simple recipe from will have everyone raving! (My modifications in parenthesis)


  • 3/4 cup crushed saltine crackers (or bread crumbs)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon rubbed sage (or Italian seasoning)
  • 3 tablespoons Dijon mustard
  • 4 pork rib chops, approximately 1/2-inch thick
  • 1/4 cup vegetable oil


  1. Warm oil at medium heat in a large skillet. 
  2. On a small plate, combine the cracker crumbs, thyme, pepper and sage. 
  3. Spread mustard on both sides of pork chops.
  4. Coat with crumb mixture. 
  5. In a large skillet, cook pork chops in oil over medium-high heat for 4-5 minutes on each side or until golden brown and juices run clear.