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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 powdered Demi-Glace or Beef Base
(You can use a package of beef gravy as a last resort)

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!

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Breakfast Casserole serves 6-8

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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

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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.

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