$15 meal...or two or three or four!!!

I just threw together a good old-fashioned Sunday beef pot roast in the slow cooker, and am SO excited to turn it on in the morning and come home to YUMMY DELICIOUSNESS!!!!!!!! The roast that I bought was a nicer cut, and cost around $11.50. But you see, it has MUCH less fat on it. I know that the marble fat is what makes the meat taste delicious, but I'm trying to be healthy here people! So, I browned the hunk o' meat in some evoo (that's extra-virgin olive oil, in case you haven't ever heard a famous cook with the initials RR throw that term around) and also some yellow onions. I much prefer yellow onions to white, and hardly ever buy white unless it is the only thing there. I seasoned the meat with garlic powder, low sodium salt and pepper on all the sides, and made sure that each side was browned before setting the meat in an olive oil covered crock. Then I washed up some little red potatoes, carrots and mushrooms and placed them on and around the meat. Note: I don't really like mushrooms, but my sweet Erik LOVES them, so every now and again I have to incorporate them into a meal so that his tummy is happy! Not much I love more than to make my man happy with a good meal! SO, in the morgen, I will add a few inches of water in the crock and set it on low and hopefully it will be done when we come home from church! When it is all done, I will make some gravy out of the juices. My mom taught me how to do gravy...just take the juices from the bottom of the pan and bring to a boil in another pan, or the original pan if you have removed the meat and veggies from that original pan...and then, you take some flour and cold water and mix up in the blender - I think it is about a half to one ratio...so, 1/2 cup flour to 1 cup cold water...I usually end up with several cups of water and a few cups of flour to make sure I have PLENTY of gravy. I like to have leftover gravy so that I can make pot pies and freeze them for later! The gravy really is a season to taste adventure. Once you mix in the flour and water mixture, making sure to only use as much as you need to for a good gravy consistency (I love thick gravy, so I have to add more of the flour), then you bring that to a boil. And then season with more garlic powder, salt and pepper. It's YUMMY!!! And I'm sure it's NOT healthy.

Onto the pot pies...cut up the leftover beef and mix with your favorite frozen veggies, or fresh veggies that you have chopped and cooked until tender - for example, I sometimes do a mixture of carrots, peas and potatoes...but you could do broccoli if you like that I suppose! Mix meat and veggies with leftover gravy, making sure that there isn't TOO much gravy, but just enough to keep things really moist. Place in glass or porcelain baking dishes, and cover with a pre-made store-bought pastry, such as a pie shell. That's what I usually use and I make it fit the pan by stretching and prodding it, and it works! If you want a real pie, you can put a pastry on the bottom of the pan as well...but if you're trying to cut a couple of calories out of an already calorie laden dish, then just use the pastry on the top. If you're lucky, you may have enough meat and gravy left over for several pies! I usually end up with two or three! And they freeze wonderfully, so you can pull them out for dinner some night when you don't want to cook. Bake at 350 degrees for around 1 hour and 15 minutes. Make SURE that you keep the crust edges covered with pieces of foil if you don't want burned crust! And you can even start the pie out for the first 30-45 minutes with foil covering the entire thing if you want to. I often do that, and then it helps to ensure that it doesn't burn.

ENJOY!!!!!!!!!