Roast Beef with Barley

1 hunk of beef: 2 to 3 pounds.

6 or ten cloves of garlic, minced.

1 medium size sweet onion, minced.

14 oz beef broth

half a cup of barley

salt & pepper (to taste)

olive oil

spread a light coating of olive oil on the roast and salt & pepper fairly heavily. The oil keeps the seasoning attached. Season both sides. Sear both sides in a medium hot cast iron frypan. Remove from the pan and set it aside.

Fry the garlic and onion in the frypan with the beef drippings, until transparent and tender. Add the beef broth and heat to boiling.

While that’s heating, pour the barley into the bottom of your crock pot / slow cooker, and set the roast on top, cutting it in half if needed. When the broth with onions/garlic is hot, add to the crock pot. Turn the crock pot on high.

Cook for 3 hours, or until both barley and beef are done through.

Enjoy! Expect leftovers.

Bread Machine Pizza Bread

Into the bread machine, in this order

1½ tsp yeast
3½ cups unbleached white flour
1½ TBSP sugar
1/2 tsp salt or seasoned salt
2 TBSP butter
1½ TBSP powered nonfat dry milk
1 package dried spaghetti sauce mix
1 1/3 cups tepid water.
1½ TBSP grilled sweet onion, chopped
1½ TBSP fresh sweet onion, chopped
2 TBSP chopped olives
1 TBSP basil pesto

When the machine beeps to say, “Last call for adding ingredients!”, then add:
2 TBSP fresh sweet onion, chopped
4 cloves garlic, roasted & chopped
4 TBSP chopped olives. Might have been more.
1 TBSP basil pesto
½ cup chopped bacon (I used the pre-packaged type)
½ cup shredded Parmesan cheese
½ cup shredded cheddar cheese.

Set the bread machine on "dough". When it's done, turn it out onto a floured cutting board or counter top. Cut to 4 or so pieces, shape, and bake until it's done.

Slice. Toast. Butter. Enjoy.