BBQ Beef & Baked Sweet Potatoes
by Mary Stroebel

Baked Sweet Potatoes
by Jes Mostek
serves: 4
  A sweet and vitamin-packed side-dish, and an unexpected way to eat a sweet potato.
  4   whole raw sweet potatoes
  4 T.   butter, softened
  4 T.   brown sugar
  1 tsp.   cinnamon, divided
  Pierce the skin of the sweet potatoes in several places, place on a microwave-safe plate, and microwave on high for 5-10 minutes (times vary based on the microwave, as well as the size and number of the sweet potatoes).

After the sweet potatoes are tender, cut a slit in each and fill with a pat of butter, a spoonful of brown sugar and a pinch of cinnamon.
Barbecued Beef
by Mary Stroebel
serves: 6
  Qick and easy recipe for BBQ beef pot roast.
  3 lb   beef chuck pot roast
  2 tbs   southwest style spice rub
  1 tbs   vegetable oil
  1 cup   barbecue sauce
  Season the beef with the spice rub. Heat the oil in a large skillet over high heat. Brown the beef on both sides in the hot oil, about 5 minutes per side. Transfer to a 5-6 quart slow cooker.

Pour the bbq sauce over the beef and turn to coat. Cover the cooker and cook on low for 6-10 hours or until the beef is easily pierced with a fork.

Remove the beef to a cutting board and rest for 10 minutes. Skim the fat off the juices. Slice the beef across the grain and serve with the juices.

Note from the editor: if you cook it for 8 hours on low, this'd be just fine, and you won't need any additional moisture (water), but if you're short on time, then you're going to want to add some water (a half cup or so) and cook it on high for 4-6 hours. If you're really short on time, and you have a dutch oven, you can cook the beef (NO SAUCE-- the sugar in the sauce will burn... just use the spice rub and oil) in your dutch oven with lid placed securely on top and cook for 2 hours at 200 degrees F (or 90 minutes at 250 if your oven doesn't go as low as 200) Add the sauce as you serve.