Slow Cooker 3-Packet Pot Roast

 

We had a Roast in our freezer that we wanted to use, and I found a simple recipe online.  It was seasoned great and super delicious, one of those things that taste better than they look.  I served it over egg noodles, but it would be equally great over rice, potatoes, or in a pulled pork sandwich.  We had lots of leftovers and wish I would have frozen half of it.

Slow Cooker 3-Packet Pot Roast

6-8 servings

Ingredients:

3-4 pound boneless roast (beef chuck or pork shoulder butt)

salt and pepper

1 tablespoon oil

1 packet ranch dressing mix

1 packet brown gravy mix

1 packet Italian dressing mix

1 tablespoon dried chopped onions (or 1/2 onion, diced)

1 can (14.5oz) beef broth

1/4 cup water 

baby carrots (optional)

3 tablespoons cornstarch

3 tablespoons cold water

Directions:

Heat a large skillet over high heat and add oil.   Season roast with salt and pepper.  Sear the meat in the skillet on all sides just to brown the outside.  (This browning step is optional but recommended)

Transfer meat to a slow cooker.  Sprinkle the seasoning mixes and onions over the roast.  Pour the broth and 1/4 cup water over the roast.   Cover and cook on low for about 7 hours.  You can add baby carrots or chopped celery during the last 2-3 hours of the cook if desired.

In a small bowl, combine cornstarch and cold water.  Pour mixture into broth in slow cooker and stir.  Shred the meat using 2 forks (it should easily fall apart) and stir.  Turn heat to high and cook for 30 minutes to allow the gravy to thicken.

Baked Reuben Sliders and Garlic-Chive Air Fries

I wanted a fun and easy St. Patrick's Day meal, and this was perfect.  The Reuben sliders were delicious.

Baked Reuben Sliders

Makes 12 sliders

Ingredients:

1 package (12 rolls) Hawaiian sweet rolls, sliced horizontally

1/2 pound thinly sliced deli corned beef

1/3 pound sliced Swiss cheese (6-8 slices)

8 oz sauerkraut, drained and squeezed to remove moisture

1/4-1/2 cup Thousand Island dressing (to taste)

Topping:

3 tablespoons butter, melted

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1 teaspoon minced dried onion

1/2 teaspoon caraway seeds

Directions:

Preheat oven to 350º.  Spray a 9x13" baking dish with cooking spray.  Place bottom half of rolls in pan. Arrange corned beef evenly over rolls, then cheese slices, then evenly spread the sauerkraut.  Drizzle Thousand Island dressing over sauerkraut to taste.  Place top half of rolls on top.

In a small bowl, combine the topping ingredients.  Brush topping over tops of rolls.

Cover pan loosely with aluminum foil and bake at 350º for 10 minutes.  Remove foil and bake and additional 10 minutes until browned and cheese is melted.  Use a knife or spatula to separate the sliders.

Air Fryer Garlic-Chive Fries

Makes 2 servings

Ingredients:

2 russet potatoes, cut into 1/4" julienne strips

1/2 tablespoon olive oil

2 teaspoons dried minced chives

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon pepper

Directions:

Rinse and dry potatoes.  Drizzle with oil and toss with salt, pepper, garlic powder, and chives.  Arrange in a single layer in Air Fryer tray.   Bake at 400º for 20-30 minutes, turning fries halfway through time.

Poppy Seed Crescent Rolls

 

German Poppy Seed Crescent Rolls

Makes 10 rolls

Ingredients:
1 teaspoon instant yeast

3 tablespoons sugar

1 teaspoon salt

4 cups flour

3 tablespoons butter

1 cup milk

1 egg

Topping:

1 egg yolk

1 teaspoon milk

1-2 tablespoons poppy seeds

Directions:

In a large bowl, combine the yeast, sugar, salt, and flour.   In a small bowl, melt the butter; stir in the milk and then whisk in the egg.  Pour the egg mixture into the flour mixture and stir until there's no loose flour (it will look shaggy).  Dump dough onto a lightly floured surface and knead by hand for about 5 minutes until the dough is smooth and silky.  Form into a ball and place back into the large bowl.  Cover with a dishcloth and place in a warm spot to rise for 1 hour.

After the dough has risen, punch it down and knead briefly.  Divide into 10 equal portions.  Roll out each portion to make a triangle with each side being about 7-8 inches long.  Starting with a long side, roll up the triangle and bend in the middle to make a crescent, with the triangle point underneath.  Place the crescents on 2 parchment-lined baking sheets.  Cover each pan with a dishcloth and and place in a warm area to proof again for 20-30 minutes.

Preheat the oven to 425º.   To make the topping, whisk together the egg yolk and milk.  When the rolls have finished proofing, remove the dish cloth and thinly brush the egg wash all over the rolls.  Sprinkle poppy seeds onto the rolls.  Bake at 425º for 12-15 minutes until the rolls are a rich golden brown.  They will be soft when they first come out.  Cool on a rack for 15 minutes before serving.