Gram's Crockpot Roast & Hunkie Soup

Gram's Crockpot Roast

When I got my first apartment while attending college my lovely parents, fearing that I was too lazy to cook for myself and fearing that I would starve, gave me a small crockpot. My favorite meal in the whole wide world is potroast with carrots and potatoes. I adapted my mom's recipe to be used in the crockpot that she gave me. Over the years I changed and tweeked the recipe (and the name since she is a grandma now!) and I finally feel satisfied with this recipe. I must warn you that I eyeball every ingredigent so it was difficult trying to figure out the measurements. You can change the measurements depending on your taste preferrence.

My husband and I make this all the time. There is always a ton leftover and there is a lot you can do with leftover potroast...such Shepard's Pie, Hunkie Soup, Beef Stew, or BBQ Beef. I've included a recipe for Hunkie Soup after the Potroast recipe...in case your interested.

Gram's Crockpot Roast

• 1 Beef Roast (The size depends on you)
• 1 Tbsp Minced Garlic
• 1 Tbsp Onion Powder
• 1 Tsp Garlic Powder
• 1 Small Onion, sliced (You can use any you like, I use red onions)
• 1/2 C celery, diced
• 1 C carrots, cut-up
• 5-6 Red Russet Potatoes, peeled and cut into chunks
• Salt/Pepper, to taste
• Water

1. Place the roast into crockpot and fill with enough water to almost but not quite cover the roast.
2. Put two slits in the roast and fill with some of the garlic. Throw the rest on top.
3. Add onion powder, garlic powder, salt, and pepper.
4. Add onion slices making sure to place a few slices on top of the roast as well as to the water.
5. If you want soft almost mushy veggies (which is what we do) add the rest of the veggies. Othewise add the veggies at the last 1/2 hour of cooking. They will be soft but not too mushy.
6. Cook on high for 3-4 hours or low for 6-8 hours.

We use the leftovers to make Hunkie Soup, which yet another Czech recipe from my Grandma Trix. This is super easy and very yummy! This was the first soup that my Baby Bell had when she could start eating solid foods. She LOVES it! It is great on a cold wintery day!! (This can be made with or without the shredded potroast.)

Hunkie Soup

• 2 Cans Beef Broth (or broth left over from the potroast)
• Water
• 1 Small Onion, sliced
• 1/2 C Celery
• 1 Garlic Clove, minced
• Salt/Pepper, to taste
• 1 Can diced tomatoes
• 1/2 C carrots, cut-up
• 2 Medium Baking Potatoes--OR--4 Small Red Russet Potatoes, peeled and diced
• 1 Package Egg Noodles
• Potroast, cook and shredded, Optional

1. Cook the Egg Noodles according to the directions. Drain and put aside.
2. In a dutch oven add broth (either from the can or from leftover roast).
3. Take the empty broth cans and fill with water and add to broth.
4. Add the onion, celery, garlic, salt, pepper, tomatoes, carrotes, potatoes, and shredded potroast (optional).
5. Simmer for 20-30 minutes or until veggies are soft.
6. Place noodles into each bowl and pour soup over top.**

**If you put the noodles into the soup and store it in the fridge the noodles will absorb all of the broth. It is better to pour the soup over the noodles in each bowl.

STUFFED CABBAGE (HOLUBKY)

I have a very strong Czech background. My grandmother prefers the term Hunkie, which were the immigrants who came to America from what was at the time called Czechoslovakia. My great-parents were among those immigrants. I never knew them, but I have grown up around their daughter, Grandma Trix, my entire life. She is always making something wonderful in the kitchen. It isn’t a party without one of her many scrumptious dishes.

Holuby is a dish that I grew up eating. Over the years I have heard it called many things. The latest name gave me quiet a scare. I was talking with a fellow church member about what they planned to serve at the annual Senior Dinner. She replied that they were serving stuffed pigeons. Naturally having known many people who hunt all sorts of birds including doves, I asked this question: “Are members of the church going to hunt the pigeons or is there a pigeon farm nearby?” To which my friend replied laughing, “They’re not real pigeons that is just what we call stuffed cabbage.” Now you must understand that I was new to the area and have never heard Holuby called this before. So, yes, I did make an idiot out of myself that day…but at least I learned something new.

Whatever you may call it, it is a simple dish and it is amazingly good. You can use beef, pork, lamb, or even ground deer meat. I’ve always used lean ground beef. Though, last year my brother gave a bunch of his deer meat after one of his hunts so I had the chance to use ground venison. I truly believe that those were the best Holuby I have ever eaten. So, if you get a change to use venison I highly recommend it. They even taste better when reheated.

Holuby

Ingredients:

1 head cabbage
½ lb. lean ground beef
1 tsp. uncooked rice
1 egg
Dash of Salt and Pepper
Dash Garlic Powder
2 Cans Tomato Sauce

1. Preheat oven to 350 degrees. Prepare cabbage by cutting deeply around core to loosen leaves. Place in boiling water about five minutes. Remove. Separate leaves and set aside.
2. Using your hands mix together rice, meat, egg, pepper, salt, and garlic powder.
3. Shape meat mixture into small balls and wrap cabbage leaves around each one.
4. Place each one into a shallow baking dish.
5. Pour tomato sauce over top and sprinkle with a dash of salt, pepper, and garlic powder.
6. Cook for 1 ½ hours.