Amber and Eddie ( my oldest daughter and her husband) are coming over for dinner tonight.
So I wanted something I could have done and waiting when they arrive without alot of extra busyness in the kitchen. I also wanted something I could start and not have to spend the day in the kitchen and take away from our school time. So, I pulled out a tried and true recipe for crock pot roast. It can be found at this link, To Die For Crock Pot Roast.
I have served this several times each with wonderful results. The nice thing is you can use a relatively inexpensive cut of beef and because of the long, slow cooking and ingredients, it comes
out tender and so flavorful.
The basic recipe is this:
1 (4-5lb) beef roast, any kind
1 (1 1/4 oz.) pkg. brown gravy mix
1 (1 1/4 oz.) pkg. dried Italian salad dressing mix.
1 ( 1 1/4 oz.) pkg. ranch dressing mix dry
1/2 cup water
1. Place beef roast in crock pot.
2. Mix dry mixes together in a bowl and sprinkle over roast.
3. Pour water over roast.
4. Cook on low for 7-9 hours.
Couldn't be easier!!
Oh, I didn't have the packages this time of the dressings so I made my own mixes to use and store.
Ranch Dressing Dry Mix
1/4 cup powdered buttermilk
3 Tblsp. dried minced onions
3 Tblsp. minced dried parsley
1 Tblsp. dried minced chives
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. celery seed
1/2 tsp. ground black pepper
In a bowl or jar (which you can cover) - combine all ingredients. Mix well and store.
Makes about 3/4 cups mix and is enough to prepare 8 cups of dressing.
For this recipe the 1 1/4 oz. = 2 1/2 Tblsp.
To use for regular ranch dressing combine 1 1/2 Tblsp of mix to 1/2 cup milk and 1/2 cup mayonnaise. Whisk until completely mixed, chill and serve.
Italian Dressing Dry Mix
1 1/2 tsp. garlic powder
1 Tblsp. onion powder
2 Tblsp. ground oregano
1 Tblsp. dried parsley
1 Tblsp. granulated sugar
2 Tblsp salt (adjust to taste)
1 tsp. black pepper
1 tsp. ground basil
1/4 tsp. ground thyme
1/2 tsp. dried celery flakes
Mix together and store in airtight container
To prepare: 2 Tblsp. mix, 1/4 cup vinegar, 2 Tblsp. water and 1/2 to
2/3 cups of olive or canola oil. Mix well and serve.