I noticed I left out my Slow Cooker Pot Roast...this is more of a tecnique than an actual recipe, but it makes one hell of a gravy!
SLOW COOKER POT ROAST
I use a big roast, bottom or top round usually close to 6lbs.
1 pkg dry Italian dressing
1pkg dry Ranch dressing
1 pkg brown gravy
2 envelopes onion soup mix
2 cups or cans beef stock
1 cup water
A handful of baby carrots
1 onion quartered
In the bottom of the slow cooker you place the carrots and the onion, on topof that with the fat side UP you place the roast.
Mix all packages and the soup mix in with the beef stock and water and pour on top of the roast.
Cook on low 6 hours or on high 4 hours.
Served with Honey wheat bread from my bread machine and egg noodles and steamed broccoli.
Simple Rice Pilaf
printed from melskitchencafe.com
*Serves 4
INGREDIENTS:
1 1/2 cups basmati or long-grain rice
2 tablespoons butter
1 small onion, minced (about 1/2 cup)
2 garlic cloves, finely minced
1/2 teaspoon cumin
1/2 teaspoon coriander
4 ounces spaghetti or vermicelli, broken into 1-inch pieces
(about 1 cup)
3 1/4 cups water
1 1/2 teaspoons table salt
Ground black pepper
DIRECTIONS:
Place the rice in a medium bowl and add enough water to cover
by 2 inches; using your hands, gently swish grains to release excess starch.
Carefully pour off the water, leaving rice in bowl. Repeat four to five times,
until water runs almost clear. Using a colander or fine mesh strainer, drain
water from rice and set aside.
In a large saucepan, melt the butter. Add the onion and saute
for 3-4 minutes, until softened but not browned. Add the garlic, cumin and
coriander and cook for another 30 seconds. Add the rinsed and drained rice and
the broken, uncooked noodles. Cook, stirring, for another 2-3 minutes until
lightly browned. Stir in the water and salt and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer until all the liquid is absorbed,
about 16-18 minutes. Remove the pot from the heat, take off the lid and place a
kitchen towel folded in half over saucepan; replace the lid. Let the rice stand
10 minutes; fluff with a fork and serve.
