2 cans stewed tomatoes
1lb elbow macaroni
2-3 tbsp. of flour
1/3 cup water or milk (I use milk)
...
Optional seasonings: salt, pepper, garlic (I go lightly on the salt because of the cheese)
8+ slices Velveeta cheese (I usually use up to 10 slices depending on how cheesy you want the dish)
Braise roast on both sides in teaspoon of oil
Put in crock pot cover with both cans of tomatoes, cover and cook on med heat
Remove roast from crock pot when starting to fall apart. Place on plate and cover to keep warm
Turn crock pot up to high
To a pan add 2 cups water and ½ lb. to 1 lb. macaroni boil until soft.
While crock pot is warming up, mix well flour and milk in a jar and pour into crock pot
Mixing thoroughly to make gravy
Add cheese 1 slice at a time stirring until completely melted
Add cooked macaroni and serve with meat.
8+ slices Velveeta cheese (I usually use up to 10 slices depending on how cheesy you want the dish)
Braise roast on both sides in teaspoon of oil
Put in crock pot cover with both cans of tomatoes, cover and cook on med heat
Remove roast from crock pot when starting to fall apart. Place on plate and cover to keep warm
Turn crock pot up to high
To a pan add 2 cups water and ½ lb. to 1 lb. macaroni boil until soft.
While crock pot is warming up, mix well flour and milk in a jar and pour into crock pot
Mixing thoroughly to make gravy
Add cheese 1 slice at a time stirring until completely melted
Add cooked macaroni and serve with meat.
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