The Savory Swan

• 1 to 2 lb chuck roast
• 6 beef bullion cubes (or beef stock)
• 2 cups of water
• 1/2 onion
• 1/2 cup celery

Plug in crock pot turn on high, cover. Heat a large skillet on medium high, when hot add 1/4 TBS. of butter. Place seasoned beef in skillet let sear for 7 min. flip. cook for 7 more min. remove from skillet and place into crock pot. Toss in beef bullion cubes and 1 cup of water. Or 1 cup of stock. Turn down heat on skillet. Chop onion and celery, and to skillet cook for 7 min. Add 1 cup of water (or stock if not using bullion cubes) Gently scrape bits from the bottom of the pan. Turn off heat and add to crock pot. Cover with lid and let cook for 2 hours.

• 3 lb redskin potato's boiled fork tender
• 1/2 stick of butter
• 1/2 cup of heavy cream or milk (use on enough to make the right consistency)

 Drain potato's. In same pan cooked in add 1/2 stick of butter and seasonings.
whip with an electric mixer and enough cream or milk to your liking. Serve with Butter

• 1 lb or carrots
• 2 TBS. of beef broth
• 1 TBS. fresh rosemary

In a shallow oven proof pan. Place carrots broth and rosemary in pan cover with foil and place in a 350 degree oven cook for 45 min.

• egg noodles cooked eldente 
• beef broth
• 2 TBS. flour

Take beef out of crock pot and place in foil. add dots of butter and wrap up. place onto a oven proof plate. Turn off oven. Put into oven with carrots to keep warm. I strain the broth but you don't have to. Pour back in crock pot and cover to keep hot. In a measuring cup add 2 TBS. of flour. Turn cold water faucet on low. With a fork whisk flour and add water constantly stirring until the slurry is the same consistency as pancake batter. Add to crock pot, whisk, then cover. for 15 min. Stir, add noodles. 

• ENJOY