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2 Busy Family Meal Recipes - Paula has quick recipes for dinner and breakfast, including a crock pot pot roast recipe and an easy breakfast casserole recipe. Positively Paula, Season 1, Episode 8.
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00:00 Intro
0:38 Slow Cooker Pot Roast Recipe: https://www.positivelypaula.tv/s1ep08
9:06 Breakfast Casserole Recipe: https://www.positivelypaula.tv/s1ep08
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0:01
[upbeat music]
0:04
♪ ♪
0:21
♪ ♪
0:25
- Hey, I'm so glad that y'all could drop in
0:27
and spend a little time with me this afternoon
0:29
because I wanna show you this recipe
0:32
that a friend shared with me.
0:34
One of my old high school buddies.
0:37
Marilyn Milson and Diane Tedder
0:39
came to spend a few days with me
0:41
and Marilyn would always take one night
0:44
and do the cooking.
0:46
Well, when it was her night,
0:48
she made this most wonderful roast
0:50
and I loved it!
0:52
And I have made it a few times since their visit.
0:56
So I really do wanna share it with you
0:59
because it's super simple, uh, and it's got flavor
1:03
that will knock your socks off.
1:05
So, we're gonna start with just a chuck roast
1:08
and my chuck probably weighs...
1:11
maybe right at four pounds.
1:14
And I'm gonna start by just salt
1:17
and peppering it.
1:21
And I'm gonna put a little garlic powder on it.
1:25
And I'm cooking a boneless chuck roast.
1:29
Now, if you can find a bone-in--
1:32
I still love that bone-in
1:33
because it's got that blade bone in it
1:36
and that bone offers you so much flavor.
1:41
Now I have chosen to cook this pot roast in my multi-cooker.
1:45
Which will take me from stovetop to, uh...
1:48
to slow cook.
1:50
So I've--I'm gonna be able to sear this meat
1:54
all in one pot. [sizzling]
1:58
And in no time, I'll brown it off
2:02
and from there it's so easy.
2:05
So we're gonna sear that off on both sides.
2:09
I'm gonna take a quick break and when we come back
2:12
we'll be ready to flip it and I'm gonna share
2:15
the rest of the recipe with y'all
2:17
because you're-- I think you're gonna love it.
2:20
♪ ♪
2:32
I so hope y'all are enjoying the show.
2:35
And if you do.
2:37
Be sure to click like, subscribe and
2:40
notification bell so you'll never miss a video.
2:44
And we'll be right back after the break.
2:49
- Every time I use this recipe,
2:50
I think about Marilyn
2:52
and that crazy Diane Tedder.
2:54
We grew up together, and we used to have more fun.
3:00
And Diane is one of those people that she can remember,
3:04
like, the first word we said to each other
3:07
when we were 11 years old.
3:10
She can remember everything that we've ever done.
3:13
And I always love getting with these girls
3:15
because they remind me
3:17
of all the fun things that we've done.
3:20
In fact, um,
3:22
at our last class reunion, y'all,
3:24
I went home for that.
3:26
So I have to say, the whole weekend was a huge success.
3:31
The best part of the reunion was just being with my friends.
3:35
My old friends stepping back in time,
3:39
and, uh, just going back to those days
3:42
where you lived under Mama and Daddy's house
3:46
and you didn't have any worries.
3:48
Of course, as a teenager, you think you do,
3:51
but then you realize you had no worries.
3:55
And, uh, your friends were everything to you.
4:00
They were everything.
4:02
And to just step back and, uh,
4:06
remember all the great times we had and how much
4:10
we all meant to each other, uh...
4:15
was wonderful.
4:17
It was wonderful.
4:19
Well, we're back in the kitchen, y'all.
4:21
I've had our pot roast, uh-- I've been searing it off
4:25
and it's ready to turn over.
4:27
And now I'm gonna share with y'all
4:29
the other ingredients that we're gonna put in it.
4:31
And really today's visit in the kitchen
4:35
is all about busy families and easy meals.
4:39
Things that you can do ahead of time.
4:42
You know, I love being able to put, uh, one of these on.
4:45
In fact, I put one, uh, in my cooker last night
4:49
before I went to bed because, naturally, I don't have
4:53
six or seven hours for this to cook.
4:55
So I prepared one last night and I've got it ready
4:58
to show y'all.
5:00
Uh, and this morning when I got up,
5:03
my kitchen smelled so good.
5:06
And I loved preparing this before I go to work
5:09
and then coming back in and the house smells so good.
5:13
You know, and all you have to do is
5:15
open up a can of those good 'ole English peas
5:19
and put a little butter on 'em and some rice
5:21
and you've got a nice, hearty meal.
5:24
So let's see what our-- Oh, yeah.
5:28
Yeah, look how nice and-- and seared that is.
5:33
Can y'all see down in that pot?
5:36
That is so nice.
5:39
Really, really good.
5:41
Okay, so on our roast now,
5:45
I'm using an envelope of, like,
5:49
um...a brown demiglace.
5:52
[sizzling]
5:54
And like I said, you find this in the, uh--
5:57
in the section where you have,
6:00
uh, like chili mixes and pot roast mixes
6:04
and all that stuff in the envelope.
6:06
That's where you'll find it.
6:08
Now, in this bowl, I'm using a pack
6:11
of buttermilk dressing.
6:15
Like Ranch dressing.
6:18
So in that goes.
6:21
And then I'm gonna cover it
6:24
with pepperoncinis.
6:28
And then--
6:30
this makes that pot roast so good.
6:39
So there you go.
6:40
I'll show y'all what I've already
6:42
cooked earlier and you'll see.
6:44
Some of them will keep their form
6:46
and some will kinda break down,
6:48
but they're so good to eat along with that pot roast.
6:51
Now the last ingredient is one stick of butter
6:56
on top of that pot roast and pepperoncinis.
7:01
There you go.
7:02
Now I'm gonna turn my cooker to a slow.
7:09
To a slow cook and I'm gonna cook this
7:12
for about six hours.
7:14
We don't put any liquid in it or anything.
7:18
It's gonna make the nicest, uh...
7:21
gravy you have ever tasted.
7:24
Just an intense flavor.
7:27
Just that simple.
7:30
I think Marilyn might be a little genius.
7:33
I was just blown away with this recipe
7:37
and I think y'all are gonna love it.
7:40
So how many ingredients?
7:43
Thr--Four ingredients.
7:46
You've got your-- your envelope of demiglace,
7:50
an envelop of Ranch-- dry Ranch dressing,
7:54
a jar of pepperoncinis that you've drained,
7:58
and a stick of butter and that's it.
8:00
So you can imagine just what the butter alone
8:04
does to this pot roast.
8:07
I don't think you'll be disappointed.
8:09
♪
8:21
I hope y'all are enjoying the show
8:23
and I want to hear from you.
8:24
Tell me what recipes or videos you'd like to see me
8:27
make by just leaving a short comment below.
8:31
Now, let's get back to the show, y'all.
8:35
[upbeat music]
8:38
♪ ♪
8:40
- So we're back, y'all, and today is all about
8:44
easy dishes that you can make ahead
8:46
so that'll free you up
8:48
so you can spend time with your family and friends.
8:52
It's just so nice sometimes when y'all can get busy
8:55
playing games or fishing or just visiting with each other
8:59
while your meal's taken care of.
9:01
And these two recipes
9:03
really, really perform in that manner.
9:06
Now I've got a breakfast casserole
9:09
that I make every Christmas Eve.
9:12
You make it ahead of time, put it in the refrigerator,
9:15
and just pull it out and put it in the oven
9:17
the next morning and in about 45 minutes
9:21
you've got a whole meal in one dish
9:24
and it's so very good.
9:25
And, uh, your house just smells wonderful
9:29
while your family's getting together
9:31
and the kids are opening gifts.
9:33
So I'm gonna start with some white bread, y'all.
9:36
And I'm gonna just, uh, put a little butter on my bread.
9:43
Now some people I think would maybe
9:48
cut the crust off their bread, but, you know,
9:51
I-I'm not gonna do that, but if you got children
9:55
in your family that don't like the crust--
9:58
although, you're not gonna be able
10:00
to see it when you dig into it because it's all gonna
10:02
bake together,
10:04
but you can cut the crust off.
10:07
And on occasion I'll actually cube my bread.
10:10
You know, cut it into cubes? But, you know,
10:12
I'm gonna do it the real lazy man's way today.
10:16
As--last night as I was doing the pot roast to show--
10:20
to share with y'all today,
10:22
I was also putting together this casserole
10:24
because, like I said, after we get it all put together,
10:28
then it just goes in the refrigerator
10:31
and sits overnight so it's ready for you
10:34
to just put in the oven without any work at all.
10:37
So I've got my six pieces of bread.
10:40
Now I'm gonna use just a bulk sausage.
10:43
And the beauty of this recipe is you can change it around
10:48
to suit your family's "taste bugs."
10:51
[chuckles]
10:53
That's what, uh, Michelle called her
10:55
taste buds when she was a little girl.
10:57
Her "taste bugs."
11:00
So you can use ham or you can use bacon,
11:03
but I just happen to love pure 'ole
11:06
ground country sausage.
11:08
So I'm gonna put this in our pot
11:12
and I'm gonna just part cook it a little bit...
11:17
Because you wanna be able to get a little of the grease
11:20
and some of the fat out of it.
11:22
So we just 'gon kinda
11:24
scramble it up a little bit.
11:28
And I kinda leave my meat in kinda bigger hunks.
11:32
I don't like it, like, just totally scrambled.
11:39
And then I'm gonna throw in some onions.
11:42
And, uh, like I said, this--this--you just really put
11:46
the things that you love in it.
11:49
Sometimes I'll put bell pepper-- red and green bell peppers...
11:54
Along with the onions.
11:55
It's really just... one of those things you could--
11:59
you could actually put a yellow squash,
12:02
uh, kinda--kinda sauté you off some squash
12:06
and put it in there if you wanted to make it
12:08
a little heavy on the vegetable side.
12:11
But, uh, today
12:14
and last night's breakfast casserole,
12:17
I just used the ground beef and the onions.
12:23
So I'm gonna go ahead and throw the onions in here.
12:28
And let them kinda cook just a little bit.
12:32
Maybe get--Just get a little bit transparent.
12:36
I'm gonna kinda scramble this up just like you would ground beef,
12:41
but I'm gonna leave mine in chunks.
12:43
Remember, this is an old country sausage that I'm using.
12:47
But you kinda treat it just like you would ground beef
12:51
or ground chicken or ground any meat.
12:56
Like I said, I like to leave mine in kinda chunks
13:00
so you really get the taste of that sausage.
13:08
Okie doke, now we've got that partially cooked.
13:11
It's not all the way done, you don't wanna cook it
13:14
all the way done because you want a little bit
13:16
of that fat from your sausage
13:18
to blend in to your casserole.
13:22
So I'm just gonna come over here and drain this real quick like.
13:35
And I know you can't see this,
13:37
but the onions got to that transparent stage
13:41
where they look a little clear.
13:43
So I'm just gonna give that a little shake,
13:46
bring it on over here,
13:50
and I'm just gonna dump this
13:54
right on top of our bread.
14:01
Just like that.
14:02
That already looks like a great start doesn't it?
14:05
All right, I would add red potatoes.
14:10
So I'm just gonna take my red potatoes
14:13
and I'm gonna slice them
14:16
and just put 'em all over that casserole.
14:20
But I love the fact that this is so easy
14:24
and that I can do it ahead of time.
14:29
So now we've got to have the custard part
14:33
of this breakfast casserole dish.
14:35
So I'm gonna take six eggs...
14:42
And I'm using half-and-half.
14:44
You can use a 2% milk, a whole milk,
14:47
or you can even use a skim milk.
14:49
I'm gonna put some garlic powder...
14:54
in with that.
14:56
And some salt.
14:59
And some pepper.
15:02
And I'm just gonna beat those up real good.
15:12
And then I'm gonna add my half-and-half.
15:18
Perfect.
15:20
So now we're just gonna pour this...
15:26
Over our...
15:29
bread and sausage and potatoes...
15:33
and onions.
15:37
And now I'm just gonna cover it with cheese.
15:41
I got a Colby-Jack here
15:45
and then I've got a medium cheddar.
15:48
Or you could use Swiss cheese,
15:50
it's really just all up to you.
15:54
Now there's just one, little thing
15:56
I want to warn y'all about...
15:58
this is the one thing that you're gonna wanna do.
16:04
Before you put it in the refrigerator,
16:06
you'll wanna make sure that you take your tinfoil
16:09
and you spray it real good
16:11
because this casserole comes all the way to the top of that dish.
16:16
Just make sure you spray that foil real good
16:20
and it's ready to go into the refrigerator.
16:23
When we come back
16:24
I've got this identical dish in the oven.
16:27
I'm gonna pull it out and, uh,
16:29
let you see just exactly what it looks like
16:32
after it's finished.
16:34
♪ ♪
16:42
I so hope y'all are enjoying the show.
16:45
And if you do.
16:47
Be sure to click like, subscribe and
16:50
notification bell so you'll never miss a video.
16:54
And we'll be right back after the break.
16:59
[upbeat music]
17:02
♪ ♪
17:09
- Hey, y'all, we're back
17:10
and I got this out of the oven
17:13
and it's still bubbling right here, y'all.
17:15
It's so hot.
17:16
So I wanna dig into this
17:19
and just show y'all
17:21
what this looks like.
17:27
Isn't that beautiful?
17:30
You know, you really don't even need
17:33
biscuit or toast because your bread is in here.
17:36
Just perfect.
17:38
Now, let's go to dinner.
17:40
Now I cooked a pot of rice.
17:44
So I'm just gonna...
17:47
dip me up some rice on this end.
17:50
And you can see it's nice, buttered rice.
17:53
I like to, um,
17:55
make sure I put, like, maybe 4 tablespoons
18:00
of butter in my rice while it's cooking.
18:04
Makes it nice and seasoned and buttery.
18:08
All right, so, here it is, y'all.
18:11
This is the center of our plate.
18:14
So I'm gonna use my big, 'ole paddle
18:17
and see if I can get--
18:21
look at that!
18:23
Look at that! Look at those pepperoncinis.
18:31
How beautiful is that?
18:33
I just-- I heard the back door slam
18:36
and it's just real funny, y'all.
18:38
Every time I'm dippin' up the good meat,
18:41
uh, boys and dogs show up.
18:44
See what I to--I to-- I knew I heard that back door.
18:47
What are y'all doing? - [indistinct]
18:49
- Listen, boys,
18:52
Ginny is--is doing a cooking show right now.
18:55
This is Henry and John Reed
18:58
and, uh, they are two of our five.
19:00
Oh! Yeah, yeah.
19:02
And they're the sweetest boys you've ever seen.
19:04
Let Ginny finish, okay?
19:07
So look at this, y'all, in no time
19:10
we prepped up breakfast and dinner
19:13
with delicious results.
19:16
Uh, this breakfast casserole,
19:19
like I said, I've got sausage,
19:21
I've got smoked sausage, and potatoes in it.
19:25
Mmm. And it's heavenly.
19:28
Serve it along with a little fruit
19:30
and you got a full meal.
19:32
Now this pot roast...
19:39
I just--I can't hardly wait for y'all to try this.
19:45
♪ ♪
19:46
[slapping counter top]
19:48
It's out of this world.
19:50
I can't wait for you to try these two recipes.
19:52
So, I promise...
19:55
in the near future I will do some more
19:58
quick and easy recipes
20:00
that doesn't need a whole bunch of attention.
20:03
How's that--But a meal that you'd be proud
20:05
to serve your family.
20:07
So until next time, y'all.
20:08
Send you love and best dishes.
20:11
♪
20:15
[gentle music]
20:19
- And we were cheerleaders together in high school
20:21
and Paula just, to me,
20:23
was the most beautiful girl there ever was.
20:26
She had this black hair and those big...
20:29
saucer-sized blue eyes and she was just
20:32
so much fun and hilarious.
20:35
We had lots of good times together.
20:37
Cheerleading and laughin' and takin' all the trips and...
20:41
just you name it, we had a great time.
20:44
♪ ♪
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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