Texas Cowboy Pie

  From the 4 little Ferguson’s archives: Cook Once, Eat Twice: Pot Roast Edition!  We have made both dishes again recently, and remembered how much we loved them! 

  Yesterday we prepared an entire Pot Roast and used 1 1/2 cups in a Philly Cheese Steak Pizza.  Today we are using the leftover meat to make this amazing dish called, Texas Cowboy Pie!

Texas Cowboy Pie

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Texas Cowboy Pie

Ingredients

  • 3 whole Large Potatoes
  • Milk, Sour Cream, Butter, To Taste, For Mashed Potatoes
  • Leftover Pot Roast {we prepared this in yesterdays post}
  • ½ cup or more Your Favorite BBQ Sauce
  • 2 cups Shredded Cheese
  • Salt And Pepper, to taste

Peel and cube the potatoes into uniform sized cubes. Put potatoes in a pot. Cover potatoes in water and boil them, uncovered, until soft (this will take 10-20 minutes – use your fork to test). Drain liquid, reserving one cup of the liquid. Mash the potatoes until no lumps are left, adding potato liquid as necessary to reach your desired consistency. Stir in sour cream, butter and/or milk, as well as salt and pepper, to taste. Spread warm potatoes in the bottom of an 9×9 pan. I used my circle baker from Pampered Chef.

Mix BBQ sauce with leftover cooked, shredded beef roast (you needed 1 1/2 cups for your Philly Cheese Steak Pizza) and layer it on top of the potatoes. Top with cheese and bake for 15 minutes at 350F.

Texas Cowboy pie (1)

This is a delicious way to use leftover pot roast! You won’t believe how awesome it is!

~T

texas cowboy pie collage

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Philly Cheese Steak Pizza

From the 4 little Ferguson’s Archives, we are serving up some Philly Cheese Steak Pizza!  We made this yummy pizza for the second time, so I took the opportunity to get a fresh photo and share it again with you all.

  This Homemade Pizza features a layer of cream cheese, savory pot roast, loads of veggies and pepperocini’s covered in several kinds of cheese!

AHHH-MAZING!

  Philly Cheese Steak Pizza

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Philly Cheese Steak Pizza

Ingredients

  • 1 whole Pot Roast, Divided
  • 1 can Beef Broth (14 Ounce Can)
  • 1 whole Small Green Pepper, Stem And Seeds Removed Then Julienned
  • 1 whole Small Red Pepper, Stem And Seeds Removed Then Julienned
  • 1-¾ cup Fresh Sliced Mushrooms
  • 1 whole Small Red Onion, Halved And Sliced
  • 4 cloves Garlic, Minced
  • 1 teaspoon Olive Oil
  • 1 whole Pizza Crust, Medium To Large Size, Baked According To Package Directions
  • Garlic Salt, to taste
  • 8 ounces, weight Spreadable Plain Cream Cheese
  • ½ jars Pizza Sauce, 14 Ounce Jar
  • 2 cups (or More As Desired) Shredded Italian Blend Cheese, Divided Use
  • ½ cups Pickled Banana Pepper Rings
  • 1 cup Shredded Colby-jack Cheese
  • ¼ cups Grated Parmesan Cheese
  • ½ teaspoons Oregano, Salt And Garlic Powder

Preparation Instructions

Slow cook the pot roast with salt, pepper and beef broth in a crockpot for 8-10 hours on low. Shred meat using two forks.

Take 1 1/2 cups of drained meat from the crockpot for tonight, then put the rest away for tomorrow’s dinner.  {Recipe coming Tuesday!}  🙂

In a large skillet over medium heat, saute the peppers, mushrooms, onions and garlic in 1 teaspoon of oil until tender.

Roll or stretch the pizza dough to the size of your pan. Season the pizza dough with garlic salt to taste. Bake according to package directions. {My favorite homemade pizza dough recipe is on the back of the Fleishmann’s Pizza Yeast packet.}

Once crust is baked to almost golden brown, remove it from the oven and spread crust with a nice layer of cream cheese and pizza sauce. Set the oven to 350 F if it isn’t already at that temperature.

Sprinkle with 1 cup of Italian blend cheese. Top with sauteed pepper mixture, shredded beef, pepper rings, and remaining Italian cheese and Colby Jack Shreds. Sprinkle with Parmesan cheese and seasonings.

Bake for 10-12 minutes at 350 F.

Dig in!  Tune in tomorrow for how to use those pot roast leftovers….

Cook once, eat TWICE!

~T

Shhh! Top Secret Pot Roast

  The kids have been out of school since last Wednesday because of all the snow!  snow collage

  A week later, we are finally back to regular schedule.  I am glad things are back to normal, I have a lot of work to do around here to get caught up, but I miss them already!  It was noisy and messy, I had a pile of wet, dirty snow clothes at the back door constantly, but how fun to be home, all as a family, for so many days in a row!    We loved it!

  Yesterday, we painted the Salt Sculptures we had made the day before.

  Salt sculpturesSalt scupltures

Once the sun came out, it was perfect play weather, so we all headed out to make good use of this final snow day. Dale helped the kids build this cool snow chair.
Snow day fun

Avery says, Let’s look cool, since I am the Queen!

snow queen

Destiny and I made a snowman and snow bunny rabbit

Snow collage

  Now, on to the TOP SECRET recipe.  I have been making and perfecting my Pot Roast recipe for 11 years now. 

  Ok, that’s not true, I used to not even make this dish at all when we were first married, because I got burned on it as a kid. 

Come on Mom, EVERY Sunday!?  Haha 🙂

  I’ve been making it for around 7 years now, and I have finally perfected it.  Know how I know? 

  My Grandmother tried it and said it was the best she had ever tasted, and she’s been making delicious Pot Roasts for like 100 years or something.  

Thankyouverymuch.

Sooo, since I love you all so much, I’ve decided to share my Top Secret Pot Roast recipe with you today.  It has a secret ingredient.

Ready?

  It’s creamy.  {Everything has to be creamy at my house if you haven’t already figured that out……}

  It’s zingy.  {Is that a word? It is now.}

  It’s Creamy Horseradish Sauce.

   After I rub the pot roast in coarse Kosher Salt and fresh cracked pepper, I literally smear the whole thing in creamy horseradish sauce.  Don’t be scared if you aren’t a horseradish fan!!! It cooks away and leaves this tender meat behind, with an incredible flavor you can’t QUITE put your finger on.

Top Secret Pot Roast

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Top Secret Pot Roast

Ingredients

  • 5 pounds Pot Roast
  • Kosher Salt And Fresh Cracked Pepper
  • 1 cup Creamy Horseradish Sauce
  • 2 packages {2 Oz Total} Dry Onion Soup Mix
  • ½ whole Onion, Cut Into Strips
  • 16 ounces, weight Baby Carrots
  • 12 whole Small White Potatoes
  • 14 ounces, fluid Beef Broth
  • 1 can Water

Preparation Instructions

Preheat oven to 325 F.

Cut excess fat off of your pot roast and discard. Rub roast with coarse kosher salt and fresh cracked pepper on all sides.

Place roast in a large roasting pan. Cover all visible sides of pot roast with creamy horseradish, then sprinkle on one packet of the dry onion soup mix.

Slice onion half into thin strips, cut small white potatoes in half. Surround meat with slices of onion, potatoes halves and baby carrots.

Cover in the second packet of dry onion soup mix. Pour beef broth plus 1 beef broth can of water over everything, and cover with foil.

Bake at 325 F for a total of 3 hours. {Take off foil the last 45 minutes, so it browns up nicely}

Serve with additional creamy horseradish sauce, if desired.

IMG_2619

Now my secret, is YOUR secret!

~T

Cook Once, Eat Twice: Pot Roast Edition

I am all about leftovers and when I found two different recipes both needing a roast, I decided to Cook Once, Eat Twice and share with you guys!  Let me tell ya, this is not your momma’s Carrots and Potatoes Pot Roast dinner!

Philly Cheese Steak Pizza

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013

  • 1 whole Small Green Pepper, Julienned
  • 1 whole Small Red Pepper, Julienned
  • 1-¾ cup Fresh Sliced Mushrooms
  • 1 whole Small Onion, Halved And Sliced
  • 4 whole Garlic Cloves, Minced
  • 1 teaspoon Olive Oil
  • 1 whole Pizza Crust, Brushed With Olive Oil, Seasoned With Garlic Salt, And Baked According To Package Directions
  • 8 ounces, weight Container Spreadable Plain Cream Cheese
  • 1 jar Pizza Sauce, 14 Ounce (I only used half the jar)
  • 2 cups Shredded Provolone, Divided Use
  • 1 cup Shredded Colby-jack Cheese
  • ½ cups Pickled Banana Pepper Rings
  • ¼ cups Grated Parmesan Cheese
  • ½ teaspoons Oregano
  • 1 can Beef Broth (14 Ounce Can)
  • 1 whole 2.5 pound Pot Roast, Divided

Slow cook pot roast with salt, pepper and beef broth 8-10 hours on low. Shred.

Take 1 1/2 cups meat, drained, from the crock pot, putting the rest away for tomorrow’s dinner, Texas Cowboy Pie.

001 

In a large skillet, saute the peppers, mushrooms, onions and garlic in 1 teaspoon of oil until tender.

Season pizza crust with garlic salt to taste. Bake according to package directions.  My favorite pizza crust is the recipe on the back of the Fleishman’s Pizza Yeast packet.  We do a big Pampered Chef bar pan size pizza, but circle would be great too. 

  Once crust is seasoned and baked, spread crust with a thin layer of cream cheese, then pizza sauce.  Sprinkle with 1 cup provolone cheese.

Top with pepper mixture, shredded beef, pepper rings, and remaining provolone cheese and Colby jack shreds.

Sprinkle with Parmesan cheese and oregano.

Bake for 10-12 minutes at 450F.

Enjoy your delicious dinner!

  Now, with your leftover pot roast you can make another meal:

Texas Cowboy Pie

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Ingredients

  • 3 whole Large Potatoes, Cooked And Mashed
  • Milk, Sour Cream, Butter, To Taste, For Mashed Potatoes
  • 4 Tablespoons Of Your Favorite BBQ Sauce
  • Leftover Pot Roast
  • 2 cups Shredded Cheese
  • Salt And Pepper, to taste

Peel and cube potatoes in uniform sized cubes. Cover potatoes in water and boil, uncovered, until soft. Drain liquid, reserving one cup of the liquid. Mash potatoes until no lumps are left, adding potato liquid as necessary to reach your desired consistency. Stir in sour cream, butter and/or milk as well as salt and pepper, to taste. Spread warm potatoes in the bottom of an 9×9 pan.

Mix BBQ sauce with leftover shredded beef roast and layer on top of potatoes. Top with cheese and bake for 15 minutes at 350F.

This is a delicious way to use leftover pot roast!

There you have it! Cook once, Eat twice…gotta love it!  🙂

  Hope you enjoy both of these recipes like we did….

~T

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