Dead Easy Roast & Rosemary Foccacia

I think I got the recipe for this roast online somewhere, years ago. I've made roast a bunch of different ways, but I always seem to come back to this one. It's no fuss, and it is very well received.

If it isn't broke...

Dead Easy Roast



Seriously, that's it.

1 package gravy mix (I have used Bisto, brown gravy mix, mushroom gravy mix...whatever I have on hand)
1 package ranch dressing/dip mix (I've also done it with the herb dressing/dip mix and italian dressing powder mix)
1/2 cup water
A hunka roast (this is what we had in the freezer)
Veggies (in this case, an onion, and some potatoes and carrots, but whatever you like)

Get out your crock pot. Pop in the roast (if it's tied, leave the string on). Mix water and seasoning packets, pour over roast. Cover and cook for 8 hours or so. The amount of water might look low but as the roast cooks, it will add liquid (as will the veggies, after you add them).

Stir and flip occasionally (though you don't have to really do this...if you're making this roast while you're at work). Add chopped veggies (bite sized pieces) about 2 hours before crock pot time is complete.

I added a bit of rosemary from our garden to this one, but other than that, there shouldn't be a need to add salt or pepper.



Rosemary Foccacia



This recipe is pretty forgiving, as long as you give it a *little* time to rise. I should have let this batch rise a little longer, but SOMEONE was in a hurry to eat his roast. Turned out pretty good, though.

It's based off this recipe, Black Olive Foccacia, though I obviously adjusted it. I would like to try it with black olives though.

1 cup warm water
2 teaspoons yeast
3 cups all purpose flour
1 tablespoon sugar
1 tsp salt
4 tablespoons olive oil
2 tablespoons (or more) of chopped, fresh rosemary
Course salt and chopped, fresh rosemary for top

I was so excited to have a reason to use my awesome stand mixer. Just sayin'. I had to dig out my dough hook (never used that on the mixer before) but you could totally do this by hand if you need/want to.

Pour warm water into bowl of mixer, add yeast, sugar and 1 cup of the flour and stir until combined. Let rest 10 minutes (you'll see a change as the yeast begins to activate)

Add remaining 2 cups flour, salt, olive oil, and rosemary and mix (using the dough hook) for a couple of minutes until the dough forms a ball. Continue to mix (or take it and knead it by hand) for a few minutes until the dough is smooth and elastic. Place in large, oiled bowl, cover with a towel, and place somewhere warm to rise.

The original recipe called for a 1 hour rise, but I think last night's batch got a 30 minute siesta. Punch dough down, knead a few times (by hand this time) and pull to fit on an oiled baking sheet (I think I used a 13x9 because that's what I had handy).

Poke top with fingers to make indents, drizzle a bit of olive oil and sprinkle course salt and chopped rosemary atop. Let rest another 30 minutes (we didn't have time for that last night, but it would have made for a loftier end product).

Bake in a preheated 375 oven until golden and crusty on top, and cooked (but still soft) in the centre.

The original recipe called for a 450 degree oven and 40 minutes, but in my oven, that makes the outside cook too quickly (so I knocked down the temp) and it took closer to 25 minutes to cook. Just keep an eye on it.

Cut and serve...this is great for sopping up the gravy from the roast (and a great compliment to the chef).

Hamburger Hash

As I mentioned in yesterday's Tuna Noodle Casserole post, Hamburger Hash was one of the staples in our home. This dish was also the first thing I ever made for Don and he loved it. It was also the first time I realized that he is of the school that ketchup is a side dish, and I was all offended that he was smothering my food with Leamington's Finest, but that's another story. I'm over it. Really.

Here's the thing...I would imagine something like this would be a pretty universal dish, it's just meat and potatoes,  but I've made it before in other parts of North America and was informed that "We don't eat that here". Is it possible this is just a regional thing? My friend in college used to eat this (she's local). Her family called it "Hamburger Gravy".

Truth be told, it's just lazy-ass shepherds pie, right?

It's easy to make, doesn't take a lot of stuff, and it's relatively cheap. That's All Win in my book.



Hamburger Hash

1 lb ground beef (I prefer extra lean)
Handful frozen corn (or peas, carrots, green beans, whatever)
Beef or mushroom gravy (Bisto or other powdered mix, canned, whatever you can scrounge up)
Potatoes, peeled and chopped
Butter and milk for your mash
Salt and pepper

Put your potatoes on to boil. I'm sure I don't need to tell you that the smaller you cut your potatoes, the quicker they are going to cook...and if you cut them evenly, they will cook evenly. Amazing, right?

In a large frying pan, brown the ground beef, drain if necessary, and add the frozen (or fresh) veg. Add gravy and warm everything. Taste and season as needed.

Mash or whip your potatoes with butter, milk, cream, sour cream, buttermilk, whatever you do. I used butter and a little heavy cream that I had leftover in the fridge. I finished them off with some chives from our garden and some salt and pepper.

Plop your potatoes on the plate and make a well in the centre. Slop some meat and gravy in the well.

Eat, and enjoy :)