Slow Cooker Pot Roast

3 pounds chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and chopped
4 potatoes, peeled and chopped
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
Directions:

Season the chuck roast generously with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until it's browned.
Place the seared roast in the slow cooker.
Add chopped onion, minced garlic, carrots, and potatoes around the roast.
Pour beef broth over everything.
Tuck fresh rosemary, thyme sprigs, and bay leaves around the roast.
Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is tender and easily shreds with a fork.
Remove the roast and vegetables from the slow cooker, and transfer to a serving platter.
Strain the cooking liquid, discarding the solids, and serve it as a flavorful sauce alongside the pot roast.
Prep Time: 15 minutes | Cooking Time: 8-10 hours (low) or 4-5 hours (high) | Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)

Philly Cheesesteak Egg Rolls

Ingredients:

1 pound ribeye steak, thinly sliced
1 tablespoon olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup provolone cheese, shredded
12 egg roll wrappers
Vegetable oil, for frying
Salt and pepper, to taste
Directions:

Heat olive oil in a skillet over medium-high heat. Add the thinly sliced ribeye steak and cook until it's no longer pink, about 3-4 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
In the same skillet, add the sliced onion and green bell pepper. Sauté until they are soft and slightly caramelized, about 5 minutes. Remove from heat and set aside.
Lay an egg roll wrapper on a clean surface with one corner facing you. Place a spoonful of the cooked steak in the center of the wrapper, followed by a spoonful of the sautéed onions and green bell peppers.
Sprinkle a generous amount of shredded provolone cheese on top of the steak and veggies.
Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll it up tightly.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully add the egg rolls and fry until they are golden brown and crispy, about 3-4 minutes per side.
Remove the egg rolls with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve the delicious Philly Cheesesteak Egg Rolls hot with your favorite dipping sauce

Chicken Cordon Bleu Roll-Ups

4 boneless, skinless chicken breasts
4 slices Swiss cheese
4 slices ham
1 cup bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1 teaspoon dried parsley
Salt and pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
Toothpicks
Directions:

Preheat your oven to 375°F (190°C).

Place each chicken breast between two sheets of plastic wrap. Pound them to an even thickness of about 1/4 inch.

Lay a slice of Swiss cheese and a slice of ham on top of each chicken breast.

Roll up the chicken breasts, securing the ends with toothpicks.

In a shallow dish, combine bread crumbs, grated Parmesan cheese, paprika, dried parsley, salt, and pepper.

Place the flour in another shallow dish and the beaten eggs in a third dish.

Dip each chicken roll-up into the flour, then the beaten eggs, and finally coat them with the breadcrumb mixture.

Heat some oil in an oven-safe skillet over medium-high heat. Brown the chicken roll-ups on all sides.

Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken is cooked through and the cheese is melted and bubbly.

Serve hot, garnished with fresh parsley if desired.

Creamy Chicken and Rice Casserole

2 cups cooked chicken, shredded
2 cups cooked white rice
1 cup frozen peas and carrots, thawed
1 cup mayonnaise
1 can (10.5 ounces) condensed cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup diced onion
1/2 cup diced celery
1/2 cup slivered almonds
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Directions:

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked chicken, cooked rice, thawed peas and carrots, mayonnaise, condensed cream of chicken soup, shredded cheddar cheese, diced onion, diced celery, slivered almonds, fresh lemon juice, salt, black pepper, and paprika. Mix everything together until well combined.

Transfer the mixture into a greased 9x13-inch baking dish, spreading it evenly.

Bake in the preheated oven for about 30-35 minutes or until the casserole is hot and bubbly, and the top is golden brown.

Remove from the oven and let it cool for a few minutes before serving.