Eating In: Slow-Cooked Roast with Vegetables and Calico Bell Pepper Muffins

Slow-Cooked Roast with Vegetables

1 (3 pound) bottom round roast
salt & pepper, garlic powder, or whatever meat seasonings you prefer
1 tablespoon vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
5 carrots, peeled and sliced into 1 inch pieces
6 small new potatoes, halved
1 onion, quartered
6 garlic cloves, peeled

Season roast. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.

Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots, potatoes, onions and garlic around the meat.

Cover, and cook on low for 6 to 8 hours, stirring occasionally.



Calico Bell Pepper Muffins
Recipe from the now out of print Great American Brand Name Cookbook

1/4 c. each finely chopped red, yellow and green bell pepper
1/4 c. butter
2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
3/4 tsp. salt
1/2 tsp. dried basil leaves
1 c. milk
2 eggs

Preheat oven to 400 degrees. Grease or paper-line 12 muffin cups. In a small skillet, over medium-high heat, cook peppers in butter until color is bright and peppers are tender crisp about 3 minutes. Set aside.

In a large bowl, combine flour, sugar, baking powder, salt and basil. In a small bowl, combine milk and eggs until blended. Add milk mixture and peppers and any liquid in the skillet to flour mixture. Stir just until moistened. Spoon into muffin cups. Bake 15 minutes or until golden and a wooden pick inserted in center comes out clean. Remove from pan. Serve warm. Makes 12 muffins.