So, what’s the secret?
“Make him a pot roast,” said my Mom.
The pot roast is the I Ching. The pot roast is the sum of all wisdom. The pot roast is the answer to any question.
What should I pack for my summer vacation?
Leave the gun, take the pot roast.
What day of the week is it?
It’s Pot Roast Monday, Tuesday, Thursday, Wednesday…
(this message has been approved by the movie You’ve got Mail)
But seriously, this one just might take my Mother… and the Godfather to figure out, but I’ll give it a go.
If you want to land a man, make him a pot roast.
If he’s a good man, he’ll like your pot roast better than his Mom’s, but he’ll keep it your little secret.
And if he’s a forever man, he’ll ask if he can do the dishes.
I’ve tried it. It works.
Twice Baked Pot Roast Potatoes
(I think this is my favorite creation of the year! So simple, and cost-effective… with all my favorite comfort food flavors. And the best part? The addition of the peas. Seriously delicious.)
4 large baking potatoes
Leftover pot roast (or if you’re going to make one, I found a simple way online. Just place your roast in a crock pot, mix together a can of cream of mushroom soup and a packet of onion soup mix, pour over the roast and cook for 3-4 hours on high, or until tender- delicious!!!)
1 c. frozen peas, defrosted
1/3 c. chopped green onion plus extra to sprinkle on to garnish
1/3 c. sour cream
1/2 c. cheddar cheese plus extra to top
Salt & pepper to taste
Prick the potatoes with a fork and bake on a baking sheet at 400 degrees for about an hour or until tender. Turn down oven to 350 and remove potatoes from oven. Once cooled enough to touch, cut off the very top, and scoop out the potato. Place in a bowl. Mix in the sour cream, cheese, salt and pepper gently. Then fold in the peas, green onions and pot roast, just to combine. Stuff back into potatoes and sprinkle with cheese. Place potatoes on a baking dish back into the oven and bake about 20 minutes or until the cheese is melted and filling is hot.
Source: dandeliongreensblog.com (defunct blog)
