Good ol' Pot Roast with Green Beans

 I always forget how much I like pot roast. Plus it's so easy and the leftovers are just as good!

Ingredients:

• 4 medium potatoes, cubed (peeled if desired)
• 4 carrots, peeled and cut into chunks
• 1/2 an onion, diced
• 2-3 lb roast (we used venison this time)
• 1 T dried parsley
• 1 t garlic salt
• 2 c beef or vegetable broth
• 2 T minced garlic

Instructions:

1. Begin by placing all vegetables in slow cooker.
2. Rub garlic and seasoning all over the cut of meat.
3. Place meat in center of vegetables ad pour broth over the top.
4. Cook on low for 6 hours or high for 3.

For green beans:

• 1 lb green beans, ends trimmed
• 3 T of butter
• 1 T minced garlic
• 1 t garlic salt

Instructions:

1. place green beans in large pot and cover with water.
2. Bring water to a boil and boil beans for 5-7 min.
3. Drain the beans and add butter, garlic and salt and stir to coat the beans well.

Venison Chili with Sweet Potatoes

(I actually made this with elk but I think it would be very similar with venison or whatever meat you choose).

This was a win! After dinner tonight my husband said, "Make this again!" It would be just as good with ground beef and next time I'll be adding black beans as well.

Ingredients:

• 1 T olive oil
• 1 lb ground venison, elk, beef, etc.
• 1 cup onion, diced
• 3 mini sweet peppers
• 3 T minced garlic
• 2 cans diced green chiles
• 2.5 cups diced tomatoes, fresh or canned
• 1 cup beef broth
• 1 sweet potato
• 1.5 T chili powder (more if you like it spicier, but I'm a wuss)
• 1/2 tsp salt

Instructions:

1. Heat the olive oil and cook the meat, onion and garlic over medium heat until meat is browned.
2. Add the tomatoes, green chiles, broth, sweet potato, chili powder and salt and bring to a boil.
3. Reduce heat, and bring to a simmer.
4. Cover and let simmer 25 min or until potatoes are soft.