Nothing like a nice leisurely Sunday dinner to make me happy. We had a pot roast, carrots, mashed potatoes, homemade rolls and blackberry cobbler with real whipped cream for dessert. Yum!
Three Packet Roast
1 chuck roast
1 onion quartered
1 packet dry hidden valley ranch dressing
1 packet dry Italian dressing
1 packet dry brown gravy
1 can beef broth
Put it all in the crock pot and cook on low for 8 to 10 hours. I don't like to add potatoes because they get weird, but I do add baby carrots about half-way through.
3/4 c. lukewarm water
3/4 T. yeast
3/4 T. kosher salt
1/4 c. honey
3/4 c. of butter melted (1 and 1/2 sticks)
3 3/4 c. flour
Mix everything but the flour first. Then add in the flour. Let it set on the counter for 2 hours (until it rises and then falls). Put in the refrigerator until chilled (can set in the refrigerator for a week or more). When you are ready, butter a 9 x 9 pan. Separate the dough into plum size balls. Put in the pan, cover with plastic wrap and let rest for an hour. Brush the tops of the rolls with an egg wash (one egg beaten with 1 T. of water). Bake in a 350 degree oven for 30 minutes. After removing from the oven, baste with butter.
For dessert we had a yummy, Pioneer Woman Blackberry Cobbler: http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl/
I have made this several times. It is so good and it only takes a few minutes to throw together. It is not really a cobbler though, it is a clafouti- more cakey than a cobbler.