Slow Cooker Roast and Cauliflower Mashed Potatoes
6 slices of bacon 1 medium roast (organic chuck roast or eye of round roast)
1 large bell pepper 3 stalks of celery
1 package of mushrooms 2 Tbs Ketchup
1/4 cup water 1 Tbs Worcestershire
Slice bell pepper, mushrooms and celery into bite sized pieces. Place in bottom of slow cooker.
In a medium skillet, brown the roast for 3 minutes on each side. Place in slow cooker. Slice bacon into 1/2 inch pieces, brown in skillet and place in slow cooker. Deglaze the skillet by combining the 3 remaining ingredients in the pan, heating and scraping the pan until the drippings incorporate into the sauce. Poor over the roast and vegitables in the slow cooker.
Heat on High for 1 hour. Reduce heat to low and cook for 6-7 hours, or until the meat is very tender and falls apart.
Cauliflower Mashed Potatoes
4 medium potatoes 1/2 head of cauliflower
2 Tbs Milk 1 Tbs butter
1/4 tsp real salt
Scrub potatoes and slice into 1 inch pieces. Break cauliflower into similar sized pieces. Boil the potatoes and cauliflower together in a medium sized pot over medium heat until tender, about 30 minutes.
Drain the water from the pot and mash the potatoes and cauliflower together with 1 Tbs of butter, 2 Tbs milk, and a dash of real salt, using a hand mixer or potato masher. Serve immediately.
Lightly Fried Okra
1/2 Lb Texas Okra
1/2 cup oil
1/2 cup cornmeal
1/2 tsp real salt
In a large non stick pan, heat oil over medium heat. Slice okra into 1/2 inch pieces. Drop into a bowl of cornmeal and real salt until lightly coated. Drop half of the coated okra into the oil, turning after 1-3 minutes. When the cornmeal is lightly brown on all sides, remove okra from the oil and drain onto paper towels.