Menu Monday

I love to cook. LOVE it. I find it very relaxing, and I love having family dinners. And of course, it's a lot cheaper than eating out! I thought I would start sharing some of my favorite recipes.

This is a recipe I got from allrecipes.com a long time ago, and I make it probably at least once a month. I have shared the recipe with friends, and they all tell me it is in their regular rotation, too!

Slow Cooker Italian Roast Beef
If you don't have a slow cooker, this recipe is reason enough to go buy one!

3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (3-5 pound) rump roast (Mine is usually 3-4 lbs)

DIRECTIONS:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker. I usually cut it into smaller pieces, so that it all will be covered by the sauce. Pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours. When done, remove bay leaf, and shred meat with a fork.

I serve the first night as French Dip sandwiches with the sauce for dipping. I toast a baguette, top with the roast beef, melt some swiss cheese under the broiler, and serve the sauce on the side.

I serve the leftovers as regular roast beef with mashed potatoes and green beans. I thicken the sauce into gravy - just in case people don't know how to do this... Heat the sauce in a small pot. In a separate bowl (I use a 1-cup glass measuring cup), pour a couple tablespoons of water or milk (make sure it is cold!). Add about 1/2 to 1 tsp of cornstarch and mix WELL - I use a wire whisk. Add the cold mixture to the saucepan/pot and heat to boiling. Repeat this procedure until the gravy is the consistency you want - I usually start with small amounts at a time, to make sure it doesn't get too thick. The trick to NOT getting lumps is to mix the cornstarch in a cold mixture before adding to the hot mixture. Never add cornstarch or flour directly into the hot gravy or you are guaranteed to get lumps.

This is also a great meal to make a head, then freeze smaller portions of the meat/sauce. It's so easy to take out at the last minute and heat up in the microwave!