Melt-in-Your-Mouth Pot Roast

METHOD: Slow Cooker

Ingredients:

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Directions: Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.

Mini meatloaves

These are really easy, but really good too!

1 lb. hamburger
1 pkg. stove top stuffing mix
1 c. water

Heat oven to 375. Mix meat, stuffing mix, and water.
Press into 12 muffin cups sprayed with cooking spray.
Make an indentation in the center of each meatloaf with spoon. Fill with sauce. Top with shredded cheese.
Bake 30 min. or until cooked through.
Sauce options :
Barbecue sauce
tomato soup
spaghetti sauce
salsa

Mini Maple Cinnamon Rolls

These are a great size for kids or for a little snack!

2/3 c. warm milk
1/3 c. maple syrup
1/3 c. butter, softened
1 egg
3/4 tsp. salt
3 c. bread flour
1 1/4 Tbsp. yeast

Filling:
1/2 c. packed brown sugar
2 T. flour
2 teaspoons cinnamon
6 T. butter

Maple Icing:
1 c. powdered sugar
3 T. melted butter
3 T. maple syrup
1 - 2 tsp. milk

Combine yeast, milk, and syrup and butter. Let sit 2-3 min. Add egg, salt and flour. Mix in mixer for at least 10 minutes. Check dough after 5 minutes and add water or flour if needed. Let raise until double, twice.

Roll into two rectangles. In small bowl combine brown sugar, flour, and cinnamon, and cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up starting from a long side. Pinch seam to seal.
Cut each roll into 12 slices. Place cut side down in greased 13x9 pan. Cover and let rise in a warm place until doubled.
Bake at 375 for 20-25 minutes.
Frost with maple icing while rolls are still hot.