I’m not a foodie kind of girl. The night Fodder proposed, we celebrated with dinner at Steak ‘n Shake before going to see a stage production of Carousel. If you know me at all, you know that was the most romantic evening of my life – my man, a musical, and a Steakburger platter. Doesn’t get any better.
I wouldn’t eat 99.9% of the food they make on Master Chef, but I still watch every episode. Mostly, I’m all about the comfort food. I love toast and feel it’s one of the world’s most underrated foodstuffs. If they had Master Chef for toast mistresses, I’d be the champion of the world.
Fall is my favorite season because it means it will finally be time for some of my personal favorites: chili, taco soup, chicken and dumplings, pot roast, and all those fabulous things that make us feel warm and cozy inside.
It’ll be a while before we feel the nip in the air here in Arkansas. At the moment it’s too hot to even think about turning the oven on for an extended period of time, so I thought I’d share a recipe that offers the best of both worlds—Italian beef cooked in a slow cooker!
Slow Cooker Italian Beef
Ingredients (about 10 servings)
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 (Make it ZESTY!)
1 (3-5 pound) rump roast
- 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, and pour salad dressing mixture over the meat.
- Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
- Serve on fresh hoagie rolls.