Pot Roast & Champagne Jello Salad

On Saturday's Good Day Wisconsin, Lonnie Dangutis-Warner of Combined Locks joined us for a Cooking With You segment! 

Her recipes for Beer and Beef Pot Roast and Cranberry Pink Champagne Jello Salad can be seen below.  You can also click on the video links to watch how she prepared the recipes on the show.

Beer-N-Beef Pot Roast

Ingredients:

1 lg. boneless beef roast
1/2 lb pre-cooked,crumbled bacon
1 pkg. onion soup mix
1/2 cup beef broth
12 oz beer-any kind
1 onion chopped
1 cup mushrooms sliced
chopped parsley
3/4 cup heavy cream
1 1/2 tsp. of thyme
pinch of salt and pepper
2 tbsp. of flour- to thicken gravy
1 tbsp. of water

Add roast to slow cooker. Add mushrooms, onions and bacon to crock pot. In a bowl, mix beer, beef broth, chopped fresh parsley, dry onion soup mix and dry thyme with a pinch of salt and pepper.  Cook on low for 6-8 hrs or on high for 4-5 hrs.
 
Remove beef roast from slow cooker and place beer and onion mixture in a pan on the stove and bring to a hard boil over medium heat.  Mix flour and cold water.  Wire whisk in flour to thicken mixture. Whisk over med. heat for 1 -2 minutes, constantly mixing. Lower heat to low and whisk in heavy cream. Pour mixture over sliced beef roast and enjoy!

Cranberry Pink Champagne Jello Salad

Ingredients:

4 pkgs of cranberry Jello
4 cups boiling water
2 cans of whole cranberries
1 cup of pink champagne
1/3 cup applesauce
cool whip topping
mini marshmallows
pecans

Add 4 cups boiling to Jello. Mix until dissolved. Add 1/3 applesauce, 1 cup champagne, and 2 cans of whole cranberry sauce. Pour in 9x13 pan and let set in fridge for 3-4 hrs. After Jello is set, spread cool whip evenly on top and sprinkle mini marshmallows on top. Toast pecans on stove on med. heat for 3-4 minutes and top off Jello salad with pecans.