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My boys don’t know what hit them for supper tonight because I didn’t make the normal in the week supper and put in extra effort with SLOW COOKER ITALIAN BEEF, POTATO AND MUSHROOM GRATIN AND HAWAIIAN SALAD
1.5kg beef chuck roast
1 red and 1 yellow onion sliced
1 tblsp garlic
4 tblsp olive oil, divided
1 tblsp Italian herbs
1 tsp kosher salt
1 tsp oregano
1 tsp ground black pepper
2 bay leaves
3 cups cut carrots
820 gr jar spaghetti sauce
Add 2 tblsp olive to pan and heat.
Add onions with a pinch of salt and fry till caramelized (about 10 minutes).
Add garlic and fry another 5 minutes.
Add the beef to the middle of the slow cooker.
Add the carrots around the beef.
Season with all spices and, 2 tblsp olive oil.
Add bay leaves.
Pour over the spaghetti sauce and sprinkle onions over.
Cover and cook on HIGH for 6 hours without opening the lid during the cooking time.
This can be done on LOW for 8+ hours with the same results. Shred or cut the meat for serving.
Serve with the sauce from the slow cooker.
Recipe Credit : Adapted from Ana Olsen Slow Cooker Recipes
Potato and Mushroom Gratin
4 large potatoes, quartered
1 chicken (or veg) stock cube
1 tray of assorted mushrooms
4 minced garlic cloves
1 finely chopped green chili
2 tblsp butter
1 tsp olive oil
½ tsp garlic and herb spice
½ tsp green onion spice
½ tsp crushed chili flakes
1 tsp aroma mix
½ tsp ground black pepper
1 tblsp chopped parsley
2 tblsp panko breadcrumbs
3 cups creamy cheese sauce*
Potatoes can be quartered or just cut chunky.
Par boil with stock cube till just tender.
Meanwhile heat butter and olive oil in a pan, add garlic and chili and mushrooms and fry till mushrooms well coated.
Grease casserole dish.
Drain potatoes well and place in casserole dish. Add all seasoning.
Add mushrooms and mix the two together to combine. Pour cheese sauce over.
Sprinkle with panko, extra cheese and parsley.
Bake in preheated oven at 170 degrees uncovered for 30 minutes.
Increase temperature to 180 and grill for extra 10 minutes.
*Creamy Cheese Sauce
3 tblsp butter
3 tblsp flour
250 ml fresh cream
1 cup milk
4 tblsp cream cheese
1 tblsp cheese spread
2 cups mature cheddar cheese
½ tsp salt
¼ tsp ground black pepper
¼ tsp grated nutmeg
¼ tsp mustard powder
Melt butter and add flour and cook for for 2 minutes till golden.
Add fresh cream and cream cheese and whisk till cream cheese is melted.
Add cheese spread and all seasoning as soon as sauce starts to thicken.
Add milk and bring to a boil.
Turn off heat and stir in cheese until cheese has melted.
Chop up red onion, cucumber, cherry tomato, pineapple and toss.
Add to lettuce.
Pour salad dressing over and sprinkle sesame and poppy seeds over.
Asian Salad Dressing
2 tblsp light soya sauce
4 tblsp rice wine vinegar
1 tsp sesame oil
2 garlic gloves grated
1 small piece of ginger grated
1 tblsp honey
½ tsp chili flakes
Salt and pepper to taste
Whisk together in glass bowl/jar
Prepared, tried and tested by: Melanie Kramar