2 easy and good recipies for my sisters - and enough for left overs

Pot Roast Pacific
4 to 5lb chuck roast
2 to 3 tbs olive oil
4 cloves of garlic (i used minced)
1 cup pale sherry
1/3 cup soy sauce
1 tbs chopped fresh ginger
fresh ground pepper
2 green onions, thinly sliced
4 cloves (i use ground cloves)

rub roast with about 1 tablespoon of oil and minced garlic. place meat in glass dish. add sherry, soy, ginger, pepper, onion and cloves. turn meat to coat. cover and chill overnight. to cook, remove meat from marinade. save marinade. pat meat dry and brown well on all sides in some olive oil. transfer to crock pot. add 1/2 cup of reserved marinade. cover. cook on low for 7-8 hours until fork tender. transfer to platter to keep warm. add 1/2 cup more of marinade to pan juices. cook down until reduced. pour sauce over meat. I serve with white, steamed rice.
this is more of a recipe than i like but it is really good.

Really easy chicken pot pie (no measuring required and lots of options)
oil/butter
chicken breasts
carrots
onion
celery
potato
can of cream of chicken soup
can of chicken broth
salt/pepper
ground thyme or poultry season
bisquick & milk

with the small hand chopper thing that i'm sure mom has bought all of us, chop up carrots, onions, celery and potato (potato should be diced with a knife). i find that i like a higher ratio of carrots and celery to potato - the potatoes get heavy if you use too much. saute veggies in a little oil and butter in large frying pan. in another frying pan cook up diced chicken breast (season with salt and pepper) - i like to dice first and then cook but you can do either (or you can use rotiserie chicken and just add later).
after the chicken is cooked and the veggies are softened (but not mushy) add them together and add a can of cream of chicken soup and a can of chicken broth. turn up heat to combine. thicken with corn starch (i use about 2 tbs of starch:2 tbs water)and bring to a boil. i like to add some ground thyme, salt and pepper but you can also use poultry seasoning. while this is simmering, make biscuits. I use the drop buscuit recipe on the bisquick box but i guess you could even use buttermilk biscuits from the twist/pop-can. pour the veggie/chicken mixture into a baking dish (i find that a deeper dish is better than a shallow one because the biscuits will soak up some of the liquid) and pour/layer the biscuit mixture on top. bake at 450 until the biscuits are golden brown. ENJOY! i sort of made this up so you can try new things too. like if Chandler wasn't such a baby i would add frozen peas when i poured it into the baking dish.