Slow-Cooker Pot Roast

2 Tablespoons unsalted butter
1 Tablespoon sunflower oil
1 large onion, cut into wedges
3 lb boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 envelopes (1.4 ounces each) onion soup mix
1 Tablespoon cornstarch

Heat the butter and sunflower oil in a large skillet. Add the onion and beef. Brown the beef on all sides. Transfer the beef and onion to a slow cooker.

Arrange the carrots, potatoes and bay leaves around the beef. Sprinkle with salt. In a heatproof bowlor measuring cup, combine the soup mix with 3 cups boiling water, stirring until smooth.

Pour the soup mixture over the beef and vegetables in the slow cooker. Cover and cook on high until the meat is very tender, about 3 1/2 hours.

In a medium saucepan, combine the cornstarch and about 1 teaspoon water; stir to for a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with vegetables and gravy.


Mix 'n' Match

You can replace the onion soup mix with an herb soup or mushroom soup mix for a different flavor.

Crispy Ranch Chicken

2 cups crispy rice cereal
1/2 cup grated Parmesan cheese
1 envelope (1 oz.) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken thighs (about 5 ounces each)

Preheat oven to 350°F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal. Parmesan and ranch salad dressing mix in a large bowl.

Place beaten egg whites in a medium bowl. Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.

Makes 4 servings


Helpful Tips

For a buttery taste, drizzle 1/4 melted butter over chicken before baking

Mix 'n' Match

For a different texture and flavor in the coating, substitute crushed corn flakes for the rice cereal in Step 1

Lemon Grilled Chicken

1 lemon
2 Tablespoon olive oil
1 clove garlic, crushed
1 Tablespoon chopped fresh parsley plus extra sprigs for garnish
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon black pepper
4 skinless, boneless chicken breasts (about 6oz. each)

Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tablespoon zest. Finally, squeeze the juice from the lemon into a bowl.

In a large bowl, combine the lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breasts to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.

Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.

Makes 4 servings


Helpful Tips

The easiest way to prevent lemon zest from sticking to a grater is to brush it off with a pastry brush. You can also use the brush to baste the chicken with the marinade in Step 3.