What are You Cooking the Week of May 21, 2017?

[BakerAunt]

For Sunday dinner, I made a Beef Rump Roast in the crock pot with potatoes and carrots. I did not want to open my new jar of Penzey's beef bouillon, so I settled for deglazing the pan in which I browned the roast, and adding some Worcestershire sauce and tomato paste, as well as a pinch of sugar. I sprinkled the roast with Penzey's Bavarian seasoning and salt and pepper.

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[BakerAunt]

For Wednesday dinner, I cut up the leftover roast, and I cut the small potatoes into smaller sizes. I then cooked some coarsely chopped carrots in the remaining broth, before adding the roast, the potatoes, a little more water, 1 tsp. of dried chives, and some crumpled dried rosemary. It's simple, but my husband is always amazed when I can take the ingredients from one meal and turn them into a completely different meal.

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