Beef Pot Roast

1 4-5 lb Top Round roast or chuck roast
2 cans cream of mushroom soup
1 packet onion soup mix
1 1/4 c water
drizzle of red wine
veggies such as carrots, potatoes, onions
1 tbsp vegetable oil
black pepper

Place vegetable oil in skillet and sprinkle roast with pepper.  Brown the roast on all sides to lock in the juices. 
Transfer browned roast to slow cooker.  Combine soup, water, wine, onion mix and veggies into the slow cooker.  Cook on low for 8-10 hours.


Recycled recipe idea...

photo: Linden Tea.com

Quesadillas with meat and cheese

shred leftover meat and heat in toaster oven until warm.
Place tortilla in skillet layer with your favorite cheese and shredded meat (I used cheddar and goat cheese). Place other tortilla on top and cook for a 3-4 minutes per side until cheese has melted.

Leftover potato idea....

saute potatoes in canola oil in a skillet on med-high until browned and crispy.