My Christmas Goodies

Christmas just got away from me this year.  Before I knew it we were wishing everyone a Happy New Year and were back to work full time and crazy busy.  I had posted earlier some of the snacks I made, but I did take pictures of them so I wanted to share.  The above picture is when Lukas and I put together a Ginger Bread house.  Here are some other pictures.  Lukas and I building the ginger bread house, the M&M chocolate pretzels, brownie covered Oreos, and my little guy wearing the apron my Mom got him for Christmas!  It was a great time...but got way too busy.  I am sure with two kids next year it will be even busier!

Pot Roast

This picture makes no sense.  It has nothing to do with pot roast or food, but they are our eternal beggars!  I think they sit under my feet while I am cooking in hopes of tripping me to have me drop some food.  They look cute...but I don't think their motives are genuine!
This weekend I was craving some really yummy and good pot roast.  I had found this recipe last year, but never got a chance to try it.  The meat was heavenly!  It fell apart, the flavor was beautiful, and I must say I ate some of the leftovers today which were just as good!
This blog Carrie's Cooking and Recipes has so many ideas.  Most of her recipes aren't healthy, but they do impress with lots of flavor.  I have made her Chicken Gyros, Buffalo Chicken Salad, and Potato Skins.  Here is the recipe for the Pot Roast.  It's a great onion and mushroom flavor and I just loved it! 

Carrie's Pot Roast:
Pot Roast Ingredients
3 1/2 pound pot roast (I get arm chuck pot roast)
1/2 cup flour
Sprinkling of Pepper
1/4 cup butter
1 envelope dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup white cooking wine (it's next to the vinegar at the grocery store)
Carrots and Celery- Optional

Gravy Ingredients
Pot Roast Drippings
2 tablespoons flour
1 cup milk

Directions
In a large bowl or plate, combine the flour and black pepper to taste. Dredge the rump roast in the flour and cover evenly. Shake off excess.  Heat a large pot/dutch oven over medium high heat. Add the butter and then set the floured roast into the hot pan and sear it on one side, about 3 minutes. When that side is nice and brown (the browner the better), flip it over to the other side. When you’ve browned it all over the place, remove the roast to a plate.  Now, with the burner on medium-high, we’re going to deglaze the pan...we’re gonna scrape the heck out of the pan and git all off the bottom. Pour 1/2 cup of white cooking wine in the pan.  Use your whisk to stir and scrape the bottom of the pan. Now add the onion soup mix and mushroom soup.  Stir together.  Now add the browned meat to the pan and spoon some of the sauce on top of the roast.  Cover and bake in the oven at 300 degrees for 3 hours.  After 2 hours I add the chopped celery and carrots.

Set the roasting pan over medium-low heat, sprinkle 2 tablespoons of flour in the pan.  Whisk the flour into the drippings until the flour is incorporated. Now, whisk in 1 cup of milk while whisking and scraping off the encrusted bits on the bottom of the pan.

Enjoy!