Pot Roast & Gravy by America's Test Kitchen (The best, and most healthy, pot roast and gravy ever!)

The girls and I were watching Saturday TV and started watching America's Test Kitchen- its an amazing cooking show. I'll be searching for their printed recipe in time, but I just needed to get this up now.

Pot Roast & Gravy by America's Test Kitchen (The best, and most healthy, pot roast and gravy ever!)

5 lbs. pot roast
1 can beef broth
Thyme
1 bay leaf
1 Tsb. red wine vinegar
Kosher salt
Garlic
Pepper
1 carrots cut
8 stalks celery
1 tsp. balsamic vinegar

Slice roast down the center and leave the last 1 inch connected. Take generous amount of kosher salt, pepper, and garlic garnish. Leave roast out on on rack (with something underneath it to catch drippings) for 1 hour. After 1 hour roll roast in and tie with cooking string.

Take a pot pan and add in the carrots, celery, red wine vinegar, celery, beef broth, thyme, bay leaf, and garlic (if you dare). Take rolled roast and set on top of mixture. Place tinfoil on top of pot (sot that it covers the whole pot) and then cover foil with pan lid.

Bake for 4 hours at 300 degrees. After cooking time pull out of oven. Place roast on a dish. Quickly take a hand blender and blend the remaining mixture at the bottom of the pan. Add 1 can beef broth and balsamic vinegar. Allow to boil. (If desired add on tablespoon corn starch for thickness.)

Great stuff!

We also have taken the remaining gravy and meat and mixed it together. Then we'll add corn, cubed potatoes, and peas. It makes a great beef stew as well.

Chicken Cheese Lasagna by Marla Minnick

My sister-in-law Marla brought this to us. Everyone fell in love instantly with this dish. For days we have wished for more leftovers. Delicious!

1 medium onion, chopped
1 garlic clove, minced
1/2 cup butter
1/2 cup all purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups (16 ounces) shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1/2 teaspoon white pepper
1 carton (15 ounces) ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken

In a saucepan, saute onion and garlic in butter until tender. Stir in flour and salt; cook until bubbly. Gradually stir in broth and milk. Bring to a boil, stirring constantly; boil for 1 minute. Stir in 2 cups of mozzarella, 1/2 cup of parmesan cheese, basil, oregano, and pepper. In a bowl combine the ricotta cheese, parsley, and remaining mozzarella; set aside. Spread a quarter of the cheese in a 13 in. x 9 in. x 2 in. baking dish and cover with three noodles. Top with half of the ricotta mixture, quarter of spinach, and half of the chicken. Repete layer of cheese sauce and three noodles. Repete layer of ricotta, chicken, and spinach. Cover with remaining noodles and cheese. Sprinkle parmesan over all. Bake uncovered on 350 degrees for 30- 45 minutes. Let stand for 15 minutes before cutting. Yields 12 servings.