Here are this weeks Four Foods on Friday questions that Val gave us.

#1. Egg salad or deviled eggs. How do you prepare?
Rich always makes our egg salad and deviled eggs. I have no idea what he does, but they are delicious!

#2. French fries. Do you make homemade or frozen?
Frozen. I’ve never even tried to make homemade fries.

#3. Gravy. What do you use – homemade, jar, can or from a package?
Rich makes our gravy too. Every Sunday I make a pot roast and he uses the juices from that to make some fabulous gravy.

#4. Share a recipe for a hot (temperature, not spice) dish.
Since I mentioned my pot roast in the answer above, I decided to share that recipe.

Beef Pot Roast

(1) 2 to 2 1/2 pound boneless beef chuck pot roast
3/4 cup water or tomato juice (I use water)
1 tbsp Worcestershire sauce
2 teaspoons instant beef bouillon granules
Small onion chopped
Seasoning Salt to taste
Garlic Salt to taste
1 teaspoon Parsley

Place pot roast into your slow cooker.
Mix Worcestershire sauce and beef bouillon granules into water, pour over pot roast.
Add chopped onion.
Sprinkle pot roast with seasoning salt and garlic salt to taste.
Sprinkle with Parsley.

Cover and cook on high-heat setting for 5-6 hours or on low-heat setting for 10-12 hours.

Sometimes I also add baby carrots (put in slow cooker first and then put pot roast on top of the carrots).  Then we have mashed potatoes, rolls, and salad.

Yummy!!