Crock Pot Roast

CROCK POT ROAST

3 lb. chuck roast
1/2 can beef broth
1 c. flour
1/2 tsp. garlic powder
1 or 2 cloves garlic
1 medium onion, diced
2 tbsp. olive oil
1 bay leaf
dash of salt and pepper

Wash chuck roast. Season generously with salt, pepper and garlic powder. Coat with flour.  Place floured roast into oiled skillet and brown lightly on both sides.  While browning roast, add diced onions to skillet. Transfer roast and onions to greased crock-pot. Toss in whole garlic cloves and bay leaf.  Pour in 1/2 can beef broth over roast and add salt and pepper.  Cover and cook on low for 8 to 10 hours.

Father Tim's Beef Tenderloin

2 tablespoon salt
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons ground black pepper
2 teaspoon cayenne pepper
1 tablespoon Italian seasoning
1 teaspoon Creole seasoning
1 (4-5 pound) beef tenderloin
1/2 cup extra-virgin olive oil
Mustard horseradish sauce

Combine the salt, paprika, garlic powder, blackpepper, cayenne, Italian seasoning and Creole seasoning in a small bowel. Rub the beef with the oil. Coat both sides of the beef with the spice mixture. Wrap in aluminum fil and refrigerate for at least 8 hours or overnight. Preheat the oven to 500 degrees F. Remove the beef from the refrigerator, remove the foil and place on arack in a roasting pan. Roast for 15 minutes, then reduce the temperature to 375 degrees F and continue to bake until desired doneness is reached. Using an instant-read thermometer, 125 degrees indicates the meat is rare, 130-135 for medium rare, 135-140 for medium, 140-150 for medium-well. Remove from oven and let rest for 15 minutes before slicing. Serve with Mustard horseradish sauce.

Mustard Horseradish Sauce
2/3 cup sour cream
1/4 cup dijon mustard
1 cup mayonnaise
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a small bowel mix all the ingredients to blend. Adjust the seasoning before serving. Use leftover beef for French dip sandwiches and dip French fries in mustard horseradish sauce.