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Moore’s Pot Roast and Buffalo Deviled Eggs for Your Easter Dinner

Moore’s Pot Roast and Buffalo Deviled Eggs for Your Easter Dinner
Easter egg hunts with kids, getting pictures made with the Easter Bunny, and enjoying a delicious meal with the family are all essentials for Easter weekend. 
While you’ve probably been busy getting Sunday outfits ready and Easter baskets filled with goodies, we prepared a brunch and dinner menu that the whole family will enjoy. 
Moore’s Ham and Broccoli Quiche is the perfect dish to make if you’re having guests over for brunch. Simply mix all the ingredients together, throw it in the oven and get back to spending time with your guests! But if the whole family is joining you for dinner, try cooking up our Easter dinner menu below.
3-5 Pound Chuck Roast
2 cups Moore’s Original Marinade
1 small bag of Baby Carrots
8-10 Baby Red Potatoes, peeled and quartered
2 Onions, peeled and quartered
3 T. Olive Oil
Salt and Pepper to taste
2 cups canned Beef Broth
1 cup Red Wine
1. Preheat oven to 300 degrees.  
2. Marinate the chuck roast in 1 cup of Moore’s Original Marinade for at least 4 hours, turning the roast over halfway through.  
3. Sprinkle both sides of the roast with salt and pepper.  
4. Pour the olive oil into a large skillet over medium high heat.  When hot, sear the chuck roast (about 1 ½ minutes per side) then remove from pan.  
5. Add the potatoes, onions and carrots to the pan for about 2-3 minutes, stirring to lightly brown evenly.  
6. Then pour 1 cup of the Beef Broth in the pan to deglaze and cook for another 2 minutes.  Pour this mixture in the bottom of a covered roasting pan.  
7. Place the chuck roast on top of the vegetables and add the remaining 1 cup of broth, 1 cup of wine, and 1 cup of Moore’s Original Marinade.  Place in preheated oven and cook for 3-4 hours (depending on the size of the roast).  
8. Carefully remove from the roasting pan and slice.  
9. Serve on a platter with the Potatoes, Onions, and Carrots.
6 Hard Boiled Eggs
2 T. Mayonnaise
½ t. Dijon Mustard
1 T. Moore’s Buffalo Sauce
¼ t. Salt
Dash of pepper
Optional toppings:
1 T. Bleu Cheese, crumbled
1 T. Moore’s Buffalo Sauce
1. Slice the eggs lengthwise and transfer the yolks to a small bowl.  
2. Mash the yolks with a fork until smooth.  
3. To the yolks, add the mayonnaise, mustard, buffalo sauce, salt and pepper.  Combine well.  
4. You can either pipe using a pastry bag or use a spoon to fill the egg white halves with an even amount of the filling.  
5. Place the deviled eggs on a platter and refrigerate until ready to serve.  
6. Optional: sprinkle blue cheese and extra buffalo sauce as a garnish if desired.
5-6 Russet Potatoes, peeled and thinly sliced
4 T. Butter
3 T. Flour
½ cup Moore’s Buffalo Sauce
1 ½ Cups Half & Half
3 cups Shredded Provolone Cheese
Salt and Pepper to taste
1. Preheat oven to 350 degrees.  Prepare casserole dish by spraying with cooking spray.  
2. In a medium saucepan, melt butter.  To melted butter add ½ cup of the Half & Half and the Flour.  Whisk until mixture is smooth.  Add the remaining Half & Half and the Moore’s Buffalo Sauce and stir to combine.  
3. In the prepared casserole dish, layer 1/3 of the sliced potatoes, sprinkle a little salt and pepper, 1/3 of the sauce, and 1 cup of the Provolone.  
4. Repeat layers 2 more times ending with the last cup of cheese on top.  
5. Cover the dish with a lid or with foil and bake for 45 minutes.  Remove cover and continue to bake for additional 15-20 minutes or until hot, bubbly and golden brown.