Pot Roast & Tomato Stew

1 pot roast c. 2.5 lbs

2 cans of diced tomatos (your choice of flavor)

a can of corn

3/4 yellow onion

2 large cloves garlic

flour, cinnamon, cocoa powder

barbecue sauce (your choice of flavor)

coat the meat with flour, cinnamon, and cocoa, place it in the bottom of a crockpot

saute the onion and garlic, then add to the crockpot

add a bit of barbecue sauce

dump in the contents of the cans, water and all

cook on high for 7 hours

shred the meat

Goes well with yellow corn tortilla chips

Crockpot Chicken Stew

3 b/s chicken breasts

4 cloves garlic

1 inch ginger root

1 small onion

5 celery sticks

7 small carrots

1 can of corn

1 can of stewed tomatoes

1 1/2 c pumpkin

1 1/2 c veggie stock

basil

oregano

turmeric

cumin

Mince the garlic and ginger and saute them in bacon grease.  When they are browned, add the onion and cook til translucent.  Put the chicken in the bottom of the crockpot, add the garlic, ginger, and onion on top.  Chop the celery and carrots, add them to the crockpot.  Add the corn, then the tomatoes.  Mix together the pumpkin with 1/2 c veggie stock, then pour it over the contents of the crockpot.  Mix the rest of the veggie stock with herbs & seasonings, then add to the crockpot.  Cook on low for 6 hours. When done cooking, shred the chicken and mix well.  

This made a tasty lunch on a stormy day.  I ate it with a gouda and spinach grilled cheese sandwich.