Dinner

I have never been a cook. I can bake and not poison people but I have yet to master anything. When I got married I stressed way too much over cooking the right meals for Dustin and for a month we regularly ate chicken before I branched out to hamburger. Its really hard to know if Dustin likes anything I eat because he hasn't gotten brave enough to tell me to never cook again :) I recently decided to move forward and try different forms of meat. I probably stood for fifteen minutes in front of the meat section at the grocery store trying to decide which one looked tender or the least fatty. Meat is expensive! Who wants to pay that much for stew meat that you still have to cook? Anyway, I made some beef stew, and it tasted good so I decided to make French dip sandwiches with the handy dandy five dollar crock pot from Goodwill that Dustin discovered. And I made a side! Wooooo! I made potato wedges.My friend Sarah Steele cooked these for us and they were so delicious. She also introduced me to my new favorite recipe website. Here is the recipe,
Our Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.

Ladle juices into small cups for dipping and enjoy!

Oh, and if you want the potato wedges, here is another awesome cooking website.

6 Russet Potatoes cut into lengthwise quarters

6 tablespoons flour

2 teaspoons onion powder

2 teaspoons of garlic powder

2 teaspoons paprika

1 teaspoon salt

1 teaspoon black pepper

4 tablespoons oil (I use olive oil, but vegetable oil and canola oil would work too)

Directions:

Preheat oven to 450 degrees. Add your oil to a baking sheet with sides.

Cut each potato into 8 wedges. Combine all dry ingredients into bag–either Ziploc or paper,  and add a few potatoes at a time. Shake to coat well. Place the potatoes coated side down into the oil in the pan.

Continue doing this until all the potatoes have been coated and placed in the oil. Bake for about 20 minutes and then pull out and flip over on the other side. Bake for an extra 20 minutes. Pull wedges out of the oven and then sprinkle with alittle kosher salt. Serve hot.

- See more at: http://www.sixsistersstuff.com/2011/08/baked-tater-wedges-and-utahs-famous-fry.html#sthash.BJEgjyaz.dpuf

Good luck!