|1 pkg. Italian dressing mix, 1 pkg. Ranch mix, and 1 pkg. brown gravy mix plus 1 cup of water atop a beef roast and into your slow cooker for about 8 hours on low, then dinner is ready.|
This morning I got a load of uncut fabric into the washer as I hope to get some sewing going and as I am a bit down in the back I put on a crock pot dinner to simmer just now. This recipe has a bit of traction in our family. I think our son Chris first fixed it than my sis Linda. I liked it a lot and today after such rave reviews I have put it into my pot and turned it on low to lazily simmer the day away. I am told it can be served either of 2 ways. The first is pulled apart and served as a sandwich on toasted rolls, with or with out cheese and condiments. The second is to add carrots and potatoes about 1 1/2 hours before serving and serve as a meal with the veggies on the side. I am fixing a cauliflower gratin on the side with mine either way it winds up being done. I will decide that part later. Here is the recipe.
|It sort of just sits there when you start it but gets succulent as the hours click by. That is the beauty of forgetting about it and slow cooker meals!|
1 beef roast (I use chuck, choice grade, 3-4 pounds)
1 pkg, Italian salad dressing mix, any kind will do here
1 pkg. Ranch dressing mix, any variety will due
1 pkg. brown gravy mix, any brand
1 Cup water
Place the roast in the bottom of the slow cooker and sprinkle the 3 packages atop. Pour the cup of water over all and turn onto low for 8 hours or so. We cook it and shred to serve on toasted rolls as sandwiches but you can also add vegetables 1-2 hours before serving and serve as a roast with sides.
This is great dish and just gets better the next day you serve, a lot like chili or vegetable soup does!
Yield 6-8 servings.
I am posting this early as I am confident in the recipe and will follow up this evening or in the morning with finished pictures and comments. Who knows I may get the car unloaded too!
Would you believe Brian surprised me by coming home last night from an out of town trip with a PIZZA in hand?? Easy and fun surprise. Just turned off the pot and will save for Thursday! Also had put together a Cauliflower Gratin so I covered it with plastic wrap and stashed it in the refrigerator also done and ready for Thursday.
Ingredients for Cauliflower Gratin:
|The big dome lid has an open and closed setting to release steam if needed be.|
|Nice big rack holds the cauliflower and it steamed perfectly.|
I used the steamer from Grandma Powell and it worked beautifully for the cauliflower. Here is how I made this dish, yet to be served.
1 head cauliflower steamed or blanched and drained well, broken into portions
3 T. butter
4 T. flour
2 C. milk
1/2 t. salt
1/4 t. black pepper
1/4 t. dry mustard
1/4 t. nutmeg
1/8 t. ground cayenne pepper
1- 1 1/2 C. shredded sharp cheddar cheese
1-1 1/2 C. breadcrumbs and additional butter, optional
Butter a suitable size baking dish well and place the cauliflower into the dish. Set aside. If baking now preheat the oven to 400 degrees F.
In a heavy bottomed saucepan melt the butter and add the flour over medium high heat stirring constantly to cook the flour for a better tasting sauce. After a few minutes add the milk all at once and keep stirring the entire time until it comes to a full boil and thickens. Reduce the heat to simmer and stir in the seasoning and cheese stirring as it melts.
|Cheesy cauliflower add crumbs or heat and serve just like this!|
Bake about 30-40 minutes until brown and bubbling. The longer baking time is suggested if you have refrigerated the casserole from having made it ahead of time. Yield 6-8 servings.