What's Cookin'? - A "twofer": Pot Roast/Minestrone

A "twofer" is when part of your initial meal can be used for a second one. I'm sure, if you're like me, you already do this quite often - especially when you have leftovers. 

Remember when I had the leftover crockpot French dip roast beef and made it into the beef enchiladas? This is just like that.

First we have my favorite crockpot recipe of all time - "Italian Chuck Roast" I don't know what the real name is - we just call it that - it's not even really Italian!

But it has  tomatoes in it, so therefore I call it  "Italian"! Hahaha

Here is what you need to make this sublime meat-lovers main dish:

•A 3 lb. chuck roast

•1-2 cans stewed tomatoes

•1 envelope French onion soup mix

That's it! Throw it in your crockpot first 6-7 hours on low.

The original recipe only called for one can of tomatoes. I use 2 because my husband likes them, but the boys pick them off. Doesn't matter - adds a great flavor to this roast!

Save all the juices left in the crockpot (and any leftover meat/tomatoes you might have) and you make this later in the week:

Hearty beef minestrone

Nothing beats soup on a cold winter day!

Here's how I make it:

* Chop 1 onion.

* In a soup pot heat 1/4 c olive oil. Add onion cook till soft (About 5 min.)

* Next add 2 cloves garlic (minced), 2 carrots (diced), 2 stalks celery (diced). Cook until they begin to soften (about five minutes)

* Add cabbage and kale, chopped (3 cups total - FYI: This is about 1/4 head cabbage and 2 c kale). Cook another 5 to 10 minutes until they wilt/cook down. 

* Add the following:

  1 can kidney beans (drained)

  1 12 oz. can V-8 juice

  1 32 oz. box beef broth/stock 

  1 bay leaf

  1/2 t dried thyme

  1 T salt

  Your remaining broth/meat from roast, with any tomatoes that are in it! (If you have refrigerated this for a few days be sure to remove the hardened fat that is on the surface and discard!)

*Cook to a low boil. 

*Add 1/2 cup small macaroni like elbows or ditalini. (You can always add water if you need more liquid.)

*Cook another 10 minutes or until pasta is done.

* Before serving remove bay leaf. 

* To each bowl add grated Parmesan cheese ** and a drizzle of olive oil.

** Sometimes if I have a wedge of Parmesan cheese I will through the rind in - makes for good flavor in your soup! 

Mmmm...