Wednesday, November 17, 2010

Roast 2 Ways & a Bonus.

So I have actually been cooking at home the last couple days, and was so excited about how easy and yummy these recipes were that I had to share! I have been breaking in my new crockpot, and the most recent triumph was this super easy roast.

Easy 4 packet Roast
1 packet ranch dressing mix
1 packet brown gravy mix
1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice ( I used a 3 lb round roast)
1/2-3/4 cup beef broth
Carrots, Onion, Potatoes cut to taste.

Place roast in crockpot.  Arrange vegetables around the roast if being used.  Sprinkle the mix packets over the roast.  Pour Broth over all.  Cook on low for 6-8 hours. Now I personally think my roast was totally done at 6 hours on low, but I am sure it depends on the size of your meat and the size of your crockpot. This roast was not exceptional, however it was pretty tasty and did fall apart. I think next time I may skip the ranch packet and double the onion soup mix, but that is just my personal taste. Either way this will be a repeat in the Goodman household. 
Just a note as you look at the photo, I do NOT believe there is a good way to photograph roast beef or vegetables. Especially not if you are an armature! So please base your expectations on the review, NOT the photos;)
Now fortunately for our family of four a 3 lb roast made plenty for dinner with leftovers for my next yummy meal! 

French Dip Sandwiches
1-2 lbs shredded pre cooked roast
4 Chibatta Buns
6-8 slices good white cheese such as Gouda, Muenster or Harvarti
McCormick's Au jus Packet
2 Cans Beef Broth

For this "cake" meal all you will need to do is heat your meat in a saucepan with one of the cans of beef broth. Follow directions on back of Au Jus packet, except replace half the water with beef broth. While the beef and au jus are cooking take your ciabatta rolls, split them and place on baking sheet. At this point I brushed a little butter and sprinkled some garlic salt on the rolls, but that is entirely optional. Place rolls under broiler till light tan. At this point I drained the meat and shredded it even more. Pile meat on one half of roll and cover with 1&1/2 to 2 pieces of cheese, place bake under broiler till cheese is melty and buns are browned. Serve on plate with small bowl of Au jus and chips. That's it:) Again my camera, the lighting in my home, and myself did NO justice to how yummy this dish was. Sorry!
The last thing I want to share is the "bonus" recipe. This little gem isn't so much a recipe as a idea. You may notice in my first photo the little yellow pile of stuffing. That is actually a "stuffin muffin"! These were so easy and tasty. All I did was buy Stovetop Stuffing ( I used Cornbread flavor) and prepare according to the microwave directions with butter. Then I scooped the mix into a muffin pan. I made 6 very dense muffins by cooking them at 375 for 12 minutes or so. In retrospect I think it would have been better to make more like 8 muffins, so they would have been a little crunchier. But I also used a stone so that means I could have just needed to bake them longer. However these were a fun new way to eat something that I typically think of as thanksgiving food, plus I loved how they were crunchy on the outside and dense on the inside like a muffin:) Hope ya try one or two ideas of these and let me know!


Lisa Dawn said...

Mmmm! Looks super yummy! I like au jus sanwiches, but I don't like duking it in the au jus because it makes the bread soggy. Don't you want to come and make this for me? :)

Robyn said...

L.D. That was the BEST part about the ciabatta bread, it did NOT get soggy! I am with you, since I have texture issues soggy bread is a no-go;)

Lisa said...

It all sounds terrific. Sounds even better if you make them. I think that swiss cheese sounds very good on the sandwiches. I can't wait to try the bread and the stuffin muffins.

Rachel said...

Oh yum. I need a personal cook. Interested? :)

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