Best Pot Roast Ever, aka, “Crap, they loved it!”

I’m a BAD pot roast cook.  BAD.  They’re dry and tasteless and the kids take one bite and I suffer through and eat it for 4 days.  I bought a roast a few days ago and tried again.  I was heading out to the Mountain Bike hill for the day so wanted a Crock Pot recipe.  I looked online, all the ‘best roast’ recipes were made with Lipton French Onion Soup Mix and Canned Mushroom soup.  OMG, that is SO not an option.  Epicure’s French Onion mix isn’t full of scary stuff so I started with that.

It was a home run!  It literally fell apart in big juicy chunks and the gravy was divine.  I cooked a 2kg roast and the 3 teen boys here didn’t have any at supper time.  I was THRILLED, more for me, YAY!  Then at 10pm the boys materalized from the basement and devoured it!  So bummed.  Happy although bummed.

  • 2pk Blade Roast Boneless (was about 1/3 fat, will try something different next time)
  • 3 Tbsp Epicure’s French Onion Dip Mix
  • 2 cups strong Beef Bouillon from your favorite source
  • 5 Garlic Cloves
  • Salt and Pepper to taste

Sear the meat well for a nice brown coating.

Browned and ready for the crock pot

Browned and ready for the crock pot

Toss the whole mess into your crock pot and put it on low for 9hrs while you’re out having fun.

My pot roast slurry

My pot roast slurry

To the slurry above I added one more cup of bouillon for the total of 2 cups.

When you get home transfer the drippings to a fry pan or pot and reduce to make a ‘gravy like’ sauce.  Add a couple sprinkles of Epicure’s Ranch Mix for extra flavor.  Eat yours first before the kids get near it.  Just Saying.

Roasted Red Pepper Cream Sauce

I had a boat load of Spaghetti Squash to eat up, and an open jar of Roasted Red Peppers so this was the tasty result adapted from a recipe I saw online a couple weeks ago.  It would be delish on chicken, prawns, etc.

  • tsp of butter
  • 1 lg garlic clove, minced
  • pinch of Epicure’s Cinco Pepper Blend
  • 1/4 cup of cream (or coconut milk)
  • 1/4 cup of chicken bouillon
  • 1 Tbsp Olive oil
  • 2 Roasted Red Peppers, chopped finely
  • pinch of Epicure’s Pesto Mix
  • 1 Tbsp Shredded Parmesan (optional)

Melt butter, cook your garlic and add your Cinco Pepper.   Add cream, bouillon, olive oil, simmer and reduce slightly.  Add your Red Peppers & Pesto and heat through.  Blend if you want a smooth creamy sauce for seafood or leave chunky and pour over Spaghetti Squash.

Sorry, no photo, my 15yo dived into the bowl so fast I couldn’t get a photo taken before he ate most of it.

Veggie & Bacon Rouladen

This is my first Rouladen and it ROCKED!!  I even amazed myself.

Flat cuts of meat, I get my free range Baron sliced on 18 from my local Butcher, T-Bones.  You can also buy Rouladen cut meat at your local grocery store.

On each piece of meat I layered:

  • Sprinkling of Epicure’s Montreal Steak Spice
  • a small handful of spinach
  • Roasted Red Peppers
  • a slice of crumbled bacon
  • a crumbled cube of Feta Cheese (it would be good to substitute in a mini dill pickle if you have, totally different flavor!)
Making the Rouladen

Making the Rouladen

After laying your toppings roll up and secure with tooth picks and grind on some Sea Salt and 4 Pepper Blend



Pop onto your BBQ and sear each side, then drop the heat to low, close the lid and cook ~10 minutes.

I did 5 Rouladen and it’s a good thing I only had 1 child at home because we polished them all off!


Grilled Veggies from Italian Feast

Yesterday I made the most amazing Italian Dinner of Grilled Veg, Saucy Cheddar Chicken and Bacon Topped Caesar Salad.

Italian Feast

Italian Feast

  • 2 Zucchini – sliced
  • 2 Red Peppers – diced
  • Sweet Onion – sliced
  • 1/8 cup Lemon Juice (Lime would be even better)
  • 1/8 cup Olive Oil
  • 1/2 Tsp Epicure’s Chili Seasoning
  • 1/2 tsp Epicure’s Ground Cumin

Combine all up to an hour before grilling.

Grilled Veg - Raw

Grilled Veg - Raw

Toss in your Grilling Basket and cook on your grill until done.  Devour!



Italian Feast – Parmesan Chicken, Kinda!

Tonight’s dinner was AMAZING.  Simple, delish, stunningly good.  I think I may explode actually!  This is a Primal meal since it has cheese.  Milk/Cream activates my allergies although a bit of cheese is just fine.  So glad!

We had Caesar Salad, ‘Parmesan Chicken’ although not really parmesan chicken & Grilled Veggies. 

Start your tomato sauce simmering for as much time as you have, minimum 30 mins for the garlic to mellow

  • 1 14oz can Tomato Sauce
  • 3 cloves garlic
  • very lg pinch of Epicure’s Pesto Mix (about 2 tsps)
  • generous splash of Olive Oil
  • 3 lg Chicken Breasts  – I use only T-Bones (http://www NULL.mytbones NULL.php) thanks to my friend Donna!
  • Sharp White Canadian Cheddar (Cdn milk doesn’t have the same chemical cocktail as US cows milk)
  • Spaghetti Sauce – steamed and shredded

Cut your chicken breasts through so they’re thinner, or pound them out.  The Tbones ones are so big and meaty some I cut in 3 slices.  Oil lightly and drop on your hot BBQ grill.  Sear and flip.  Once flipped and almost cooked through coat with your tomato sauce and top with your cheese, close grill and let chicken finish cooking and until cheese is gooey.