Remember that old Food Network show, Door Knock Dinners? Where a chef like a then-unknown Paula Deen would show up at someone's door and make dinner out of what was in the house? I suck at that.
I am trying to "cook without fear," to quote my sister. That is, cook with what is in the cupboards/fridge/freezer without running to the store for ingredients. I am slowly getting better at this. I can bring myself to make a recipe if I don't have all of the ingredients. But I am still learning to invent something using what we have. By nature I am not the kind of person who says, "Hmm, water chestnuts, Craisins, sardines, and peanut butter... Ah ha! Stir fry!"
Yesterday I tried this technique with pot roast, and... it was good! I share my triumph with you.
Door Knock Pot Roast
1 chuck roast
1 8 oz. can tomato sauce
1 can cranberry jelly, leftover from Thanksgiving
1 package dairy-free dried onion soup mix
1 tablespoon horseradish
1 cup water
Brown pot roast on both sides in a skillet. Meanwhile, mix together all other ingredients in a crock pot. Add the roast to the sauce. I'd probably add some sliced onions next time, too. Cook according to your crock pot's directions for the size of your roast. When the meat is finished, remove to a cutting board. Thicken the sauce in the crock pot with arrowroot and season to taste with seasoned salt, such as Crazy Dave's. Slice meat and serve with the sauce.