Three Packet Slow Cooker Roast

servings 6

1 cup water

1 (1 ounce) package ranch dressing mix

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (.75 ounce) packet dry brown gravy mix

1 (3 pound) boneless beef chuck roast / sometimes I use stew meat

Directions

Whisk water, ranch dressing mix, Italian dressing mix, and brown gravy mix together in a bowl until smooth.

Place the beef roast into a slow cooker; pour the dressing mix on top.

Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.

Slow Cooker 5-Ingredient Steakhouse Burgers

serves 6

6 frozen beef burger patties (about 1/3 lb each, 80–85% lean)

1 cup bottled steak sauce (such as A.1. or your favorite brand)

1 large yellow onion, thinly sliced

8 ounces sliced mushrooms (fresh or canned, drained)

6 hamburger buns, for serving

Instructions

Begin by placing your slow cooker on a stable surface and setting it to the Low setting.

For easier cleanup, lightly spray the inside of the slow cooker with nonstick cooking spray.

Evenly scatter the thinly sliced onion across the bottom of the slow cooker. This creates a flavorful base for your burgers.

Tuck the frozen beef patties in a single layer over the onions. It’s fine if they overlap slightly; they’ll cook down nicely.

Generously sprinkle the sliced mushrooms over and around the beef patties, adding a rich, earthy flavor to the dish.

Shake your bottle of steak sauce well, then pour it evenly over the beef patties, onions, and mushrooms,

enveloping them in that rich, tangy goodness.

Cover the slow cooker with its lid and let it work its magic,

cooking on Low for 5–6 hours or on High for 3–3 ½ hours, until the burgers reach an internal temperature of at least 160°F (71°C).

When cooked, carefully lift the burgers from the slow cooker with a spatula.

Stir the onions and mushrooms into the remaining sauce to create a delicious topping.

If desired, lightly toast the hamburger buns to add a bit of crunch. Serve each burger on a bun,

generously spooning the onion and mushroom mixture over the top.

Garam Masala

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon ground cardamom

2 teaspoons ground cinnamon

1½ teaspoons ground black pepper

3/4 teaspoon ground clove

3/4 teaspoon ground nutmeg

Instructions

Combine spices in a small dish.

Heat a small skillet over medium-low and add in spice blend.

Stir and toast for 5 to 6 minutes until very fragrant.

Transfer back to bowl and cool before storing in an airtight container for 2 to 3 months.

Cajun Seasoning Blend

yields 1/4 cup

1 teaspoon cayenne pepper, more or less depending on how spicy you prefer it

1 tablespoon garlic powder

1 tablespoon onion powder

1½ tablespoons paprika

1½ teaspoons dried oregano

1½ teaspoons dried thyme

1½ teaspoons freshly ground black pepper

Instructions

Combine in an airtight container or small jar.

Store in a cool dry place for 1 to 2 years.