Slow Cooked Pot Roast

INGREDIENTS
1 3-pound beef chuck roast
salt
pepper
garlic powder
3 tablespoons of vegetable oil
1 package dry onion soup mix
1 can cream of mushroom soup
1 can of water
4 small potatoes, quartered
1 large carrot, quartered in 3 inch pieces
rosemary

DIRECTIONS
1. In a large skillet heat oil over medium high heat. Season roast with garlic powder, salt and pepper. Brown the roast in the skillet about 3 minutes on each side or until browned.
2. In the slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
3. Cook on high for 4 to 5 hours, or on low for 8 to 9 hours.
4. About 2 hours before the roast is done, preheat the oven to 375 degrees. Place the potatoes in a large baking dish. Season with salt, pepper and rosemary. Cook for 30-45 minutes until the potatoes just start to brown. Add the potatoes and carrots to the roast for the last hour of cooking.
5. Remove roast and vegetables. Serve the roast and vegetables topped with the gravy.

Beer Can Chicken

INGREDIENTS
1/2 cup butter
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons pepper
1 can beer
1 whole chicken

DIRECTIONS
1. Preheat an outdoor grill for low heat.
2. In a small bowl mix together half of the garlic powder, paprika, onion powder, cayenne pepper, salt and pepper. Rub seasoning all over the chicken.
3. In a small bowl, melt the butter in the microwave. Mix in the remainder of the seasonings.
4. Drink 1/2 of the beer, leaving the remainder in the can. Add half of the melted butter and seasonings to beer can. Spray the outside of the can with cooking spray.
5. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken.
6. Place baking sheet with beer and chicken on the grill. Baste the chicken ever half hour with the melted butter and seasoning. Cook over low heat for about 2 hours, or until the chicken reaches 180 degrees.

TIPS: Buying a chicken in whole is much cheaper than just buying boneless skinless chicken breasts. I got this whole chicken for only $3.50! A whole chicken is generally around 4-5 pounds. For a standard family of four this is too much food for just one night. Save all the leftover chicken and use it for dinner the next night. I made chicken noodle soup with my leftovers.