Yum Yum!

So I know I promised a couple of posts about Easter and Passover dinners, but I haven't gotten around to that yet! It's been a super busy week already and its not over yet. I have a paper draft due on Thursday and I have my first court appearance tomorrow. I am extremely excited about my first court appearance, the clinic I am participating in has assigned me to a guardianship case and I get to represent our client in court tomorrow (with supervision of course).

Anyway, I do have a fun new take on pot roast and potatoes but I don't have any pictures unfortunately.

Pot Roast:
Sirloin Roast (or whatever looks good)
3 carrots sliced into strips (or whole baby carrots)
1 onion quartered
3 stalks celery cut into strips
2 sprigs rosemary
1/2 to 3/4 shiner bock beer
flour
1 tablespoon each: pepper, salt, steak seasoning

Preheat oven to 350. Place a large dutch oven on the stove over medium heat. Add olive oil to coat bottom of pan. Mix about 1/4 cup flour with the pepper, salt and steak seasoning. Place the roast in the dutch oven and brown on all sides. Remove from heat. Add the vegetables, rosemary and beer. Bake for 1.5 to 2 hours. Serve with scalloped potatoes (below).

Scalloped Potatoes
1 onion
2 - 4 baking potatoes peeled and sliced
1 cup milk
1 cup Cheddar cheese
Salt and Pepper to taste
2 teaspoons flour
1 tablespoon butter

Preheat oven to 350. Place sliced potatoes in a greased casserole dish. In a saucepan saute the onions in the butter until soft. Add the flour and stir well. Add the milk and cook for a couple of minutes to dissolve the flour. Do not allow the mixture to thicken too much. Add the white sauce to the potatoes. Top with cheese and bake until the potatoes are soft, about 45 min.

Enjoy!