Season 1 Episode 8
Busy Family, Good Food
Slow-Cooker Pot Roast serves 6-8
Paula's Multi-Cooker is available at EVINE.
1 4-6 lb. chuck roast (bone-in if available)
1 tsp salt, 1 tsp pepper, 1 tsp garlic powder
1 package buttermilk Ranch dressing
12 oz. jar of whole pepperoncini's (Drained)
1 stick butter
Bring roast up to room temperature and pat dry.
Coat with salt, pepper and garlic powder.
If you are using a multi-cooker, brown the roast on both sides. If using a standard crock pot,
brown the roast on both side in a skillet before transferring to your crock pot.
Add demi-glace and ranch dressing packages.
Add whole pepperoncini's
Add 1 stick of butter.
Cover and cook for 6-8 hours.
Serve over rice!
Breakfast Casserole serves 6-8
6 slices of buttered bread
6 new potatoes (boiled)
6 large eggs
2 cup half & half
1lb. breakfast sausage
1 whole white onion (chopped)
salt and pepper to taste. 1/2 tsp garlic powder
1 cup cheddar cheese, 1 cup Colby Jack cheese
Butter one side of 6 slices of plain white bread.
Place the bread in the bottom of a 9"x13" casserole dish.
In a large skillet, par cook the breakfast sausage then add the onions. Cook for 3-4 minutes.
Drain most of the liquid and add over the top of the bread. Slice the cooked potatoes over the top.
Beat 6 large eggs in a large bowl and add 2 cups of half & half. Add salt, pepper and garlic powder to taste.
Pour in the egg mixture. Cover the casserole with both cheeses. Spray a piece of aluminum foil with a non-stick spray.
Cover casserole with the foil then put in your refrigerator for 4-12 hours.
Bake in a 350° oven for 45 minutes.