Prep Time: 10 Minutes
Cook Time: about 8 Hours and 30 Minutes
Ready in: about 8 Hours and 40 Minutes
Makes about 7 servings

Ingredients:
3 1/3 lb. boneless beef chuck pot roast
1 envelope (0.7 ounces) dry Italian dressing mix
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
1 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon rosemary, dried
2 red bell peppers, cut into 1½-inch pieces
1/2 cup ready-to-serve beef broth
1 summer squash, cut into 1/4 inch thick slices
1 zucchini, cut into 1/4 inch thick slices
2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
salt to taste
pepper to taste

Directions:
1. Press dressing mix evenly onto all surfaces of beef pot roast. Set aside.

2. Place onions and garlic in 5½ -quart slow cooker, then put the pot roast on top.

3. Add bell peppers, thyme, oregano, rosemary and beef broth. Cover and cook on low for 8 hours.

After 8 hours:
4. Add the summer squash and zucchini. Continue cooking, covered, for 30 minutes or until pot roast is fork-tender.

5. Remove the pot roast and vegetables and place on carving platter.

6. Strain the cooking liquid; skim fat.; then combine 2 cups of the cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.

7. Carve the pot roast into slices; place on plates.

8. Serve with the vegetables and the gravy; season with salt and pepper, as desired.

Prep Time: 20 Minutes
Cook Time: 28 Minutes
Ready in: 48 Minutes
Makes 6 servings

Ingredients:
2 cups diced, cooked chicken breast
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove crushed garlic
1 cup shredded Cheddar cheese
1/2 cup mayonnaise
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup diced onion
2 (8 ounce) packages refrigerated crescent rolls
1 egg white, beaten

Directions:
1. Preheat oven to 375 degrees F (190 degrees F).

2. In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

3. Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

4. Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Prep Time: 10 to 15 Minutes
Cook Time: 10 to 15 Minutes
Ready In: about 30 minutes
Makes 2-3 servings

Ingredients:
1 1/2 lbs pound beef blade steak
1 tablespoon minced fresh ginger
2 cloves garlic, minced
2 teaspoons dark sesame oil
1/4 teaspoon crushed red pepper
1/4 pound pea pods, cut into thin strips
1 small red bell pepper, cut into 1-inch pieces
1 can (15 ounces) whole baby corn, drained
Marinade:
1 teaspoon cornstarch
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons sugar
2 teaspoons dark sesame oil

Directions:
1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips.

2. Combine marinade ingredients in large bowl. Add beef; toss to coat.

3. Heat 2 teaspoons sesame oil in large nonstick skillet over medium-high heat until hot.

4. Add ginger, garlic and crushed red pepper; stir-fry 30 seconds.

5. Add bell pepper and corn; stir-fry 1-1/2 minutes.

6. Add pea pods; stir-fry 30 seconds. Remove from skillet.

7. Heat same skillet over medium-high heat until hot.

8. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet.

9. Repeat with remaining beef.

10. Return all beef and vegetables to skillet; heat through.

Prep Time: 5 Minutes
Cook Time: about 60 Minutes
Ready In: 75 Minutes including standing time.
Makes 6 servings

Ingredients:
3 lb. boneless pork roast
2 Tbsp fresh ground black pepper
2 tsp. garlic salt

Directions:
1. Preheat oven to 350°F.

2. Take paper towels and dry the pork roast.

3. In a small bowl, mixed together the crack black pepper and garlic salt.

4. Take the mixture and rub it onto all surfaces of the pork roast.

5. Place the pork roast into a shallow pan and roast for 45 minutes to one hour, until internal temperature reads 150 to 155°F.

6. Let roast rest for 10 minutes before slicing.

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.