3 lbs White Potatoes-Peeled & Thinly Sliced
1 Yellow Onion-Chopped
1 Clove Garlic-Minced
1/3 Cup Butter
1/3 Cup Flour
3 Cups Whole Milk
2 Cups Cracker Barrel Cheddar Cheese-Shredded
½ Teaspoon Dry Mustard
Salt and Pepper to Taste
Preheat oven to 375 degrees. Grease a 4 quart casserole dish with non-stick cooking spray.
In a medium sauce pot over medium heat, cook onion and garlic in butter until tender. Stir in flour, dry mustard, salt and pepper. Cook about a minute then add in the milk. Whisk the milk constantly until it is bubbly and thickened. Turn off heat and stir in the cheese until melted.
Start assembling by first placing about half the potatoes in the casserole dish. Then top with half of the cheese sauce. Repeat layers with the rest of the potatoes and sauce.
Cover with aluminum foil and bake for 50 minutes. Remove foil and bake 40 minutes longer. Let potatoes stand for 15 minutes before serving.
4 lb Boneless Chuck Roast
2 lbs White Potatoes-Cut into 1” Pieces
1 lb Carrots-Peeled and Cut into 1” Pieces
2 Large Yellow Onion- Cut into 1” Pieces
1 Cup Beef Stock or Broth
2 Clove Garlic-Minced
¼ Cup Vegetable Oil
1 Tablespoon Garlic Powder
Salt and Pepper to Taste
Start layering vegetables in slow cooker. First place potatoes on the bottom of the slow cooker, then add carrots on top of the potatoes, finally, add onions on top of the carrots. Sprinkle minced garlic, salt and pepper over vegetables.
Season the roast with salt, pepper and garlic powder, on both sides. Heat vegetable oil in a heavy bottom skillet over medium-high heat. Sear roast on all sides.
Transfer the seared roast on top of all the vegetables in the slow cooker. Pour the stock and drippings from the pan over the roast. Place cover on slow cooker and cook on low for 7 hours.
4lb Boneless Pork Roast
1 Cup Shurfine Cola
1 Large Yellow Onion-Quartered
1 Bottle Shurfine BBQ Sauce
1 Tablespoon Chili Powder
½ Tablespoon Garlic Powder
1 Teaspoon Pepper
In a small bowl mix the chili powder, garlic powder, salt and pepper. Rub pork roast down with mixed seasoning.
In a large slow cooker, placed quartered onion to the bottom of the slow cooker, add the pork roast on top of the onion. Pour the cola around the pork. Cover and cook on low for 8 hours.
Drain off most of the liquids and discard the onion. In the slow cooker shred the pork using two forks until no large pieces remain. Turn slow cooker to warm add in BBQ sauce to taste. Serve with your favorite roll and top with homemade Cole Slaw or crisp dill pickles.