This is one of my very favorite recipes, and even my children love this dinner, so I thought I’d share!
3-4 lb. chuck roast
1 envelope Italian dressing mix
1 envelope onion soup mix
1 cup of beef broth, or 1 package beef aus jus prepared according to package
Place roast in crock-pot and add remaining ingredients. Cook on low for 8-10 hours. One hour before serving, shred beef and add back to liquid. Cook on high for remaining hour. Serve on sub style rolls.
Every time I make this cake, it gets great reviews, so I thought I’d share…
1 German Chocolate cake mix
14 oz. bag of caramels, unwrapped
1 1/2 sticks butter
1/2 cup evaporated milk
3/4 cup chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees. Grease a 9×13 baking dish.
Prepare cake mix according to package directions. Pour half of batter into prepared pan, and bake for 15 minutes.
Meanwhile, melt butter, caramels and evaporated milk in saucepan over low heat, stirring frequently. Take cake out of oven and pour caramel mixture over top. Sprinkle chocolate chips and pecans over caramel, then spread remaining batter over all. Return to oven and bake additional 20 minutes.
Allow to cool on wire rack, then refrigerate. Serve with whipped cream.