This time of the week has been sneaking up on me lately, but I'm stoked about Crock Pot Favorites. I love, love, love my crockpot and use it all the time. I'm really excited about seeing all the wonderful recipes so far at The Natural Mommy, and I can't wait to try them!

Here's my contribution for the week. Don't be put off by the name. It's a name I made up, as I couldn't remember the real one. This smells amazing as it cooks, so much so that Hubby Dear claims I'm torturing him with starvation tactics for hours.

Beef with Grape Jelly Sauce

3 lbs. beef brisket (or other similar cut)
1 cup ketchup
1 packet onion soup mix
1/4 cup grape jelly

Cut brisket in half widthwise if necessary to fit in Crockpot. Mix together last three ingredients. Put one half of brisket in pot, cover with half of sauce. Put in other half of brisket, top with remaining sauce. Cook on LOW 8-10 hours, or until meat falls apart. Can be served on hamburger buns, over rice, or by itself. Makes a lot.

Since I'm feeling in a generous mood, and I'm sure you will have lots of leftovers, here is what we do with what's left. Use as many veggies and as much leftover beef as necessary to feed your family. Here is my version to feed 2:

Rustic Beef and Veggies

1 1/2 cup Leftover Beef with Grape Jelly Sauce
2 small Potatoes
1 medium Carrots
Olive Oil
1 tbls Rosemary
Salt to taste (sea salt, if you've got it)

Preheat oven to 450. Peel and cut carrots and potatoes into bite-sized pieces, and place in a 9x13 pan. Drizzle with oil, and top with rosemary and salt. Toss to coat. Cook for about 35-40 minutes, or until veggies are tender and beginning to caramelize.

Meanwhile, reheat leftover Beef with Grape Jelly Sauce. Mix together leftover beef and roasted veggies and serve.