OK, All Together Now

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I just read that it now costs 3 times--that is 3 times--as much per meal to eat out as it does to cook the same meal at home. Now, keep in mind that includes transportation to and from (hey, if you walk, that would be $0), tips, etc.

With that in mind, break out that old crock pot. Look for the cheap cuts of meat on sale at the grocery store. Sign up for daily or weekly recipes into your email inbox from sites like Better Homes and Gardens, or all recipes, or my recipes.

Don't forget that you can just google whatever recipe or ingredient you are wanting to use and all sorts of recipes will just pop up there.

And now for my best, all-time, guaranteed man (and woman) pleasing pot roast of beef.

Best-Ever Pot Roast

4-6 or maybe 7 servings

3-4 quart crock pot/slow cooker
3-4 pound chuck roast
1 packet dry onion soup mix
5-10 whole pickled pepperoncini
1 or 3 healthy splashes pepperoncini pickle juice
12 oz Dr Pepper -- not diet
1 bay leaf
2 - 4 oz left-over coffee, opt--put it in if you got it, leave it out if you don't

Throw it all in the crock pot. Cook on low 8-10 hours. Remove bay leaf and pepperoncini. Meat will fall apart and, in the words of a good friend, "smell like home-cookin'," but best of all, it tastes great.

If you want potatoes and carrots or other veggies, start another slow cooker a couple of hours before you want to eat. Put your veggies in, dip some cooking liquid from the pot roast to add to the veggies, add water to almost cover. Cover, cook on high until potatoes are done.

Use the leftovers for roast beef sandwiches or shred, throw back into a crock pot, add barbecue sauce to cover, stir, warm. Mound onto warmed or grilled hamburger buns: Really, really good Barbecue Beef Sandwiches.

OK, OK, way too much domesticity for the old feminist. Tomorrow another rant.
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