Southern Roast

Ingredients

Roast (I used about a 4 lb rump roast,. You can use either chuck roast or rump roast, both work well. )

1 envelope of ranch dressing mix

1 cup flour

1 stick of butter

1 cup of baby carrots

1 cup of small red potatoes cut in forths

salt and pepper

Spray your slow cooker with nonstick spray. It makes clean up so much easier.

Melt the stick of butter in large skillet over medium heat. Take the envelope of ranch and the cup of flour and mix it together. Cover all sides and ends of roast with mixture. Brown your roast on all sides and ends till golden. Remove and place in the slow cooker and place potatoes and carrots on top.

Cook for 8 hours on low. You do not add any additional water to this! Your roast will be tender and delicious and will have made it's own gravy! When done, remove to a platter and surround with carrots and potatoes.

Chicken Fried Steak

Ingredients

Gravy:

2 tablespoons butter

1/4 cup all-purpose flour

1 cup milk

1 teaspoon kosher salt

1 teaspoon ground white pepper

1 tablespoon chopped fresh parsley

Steaks:

Vegetable oil, for frying

Four 5-ounce rib eye steaks

1 tablespoon kosher salt, plus more for sprinkling

1 teaspoon ground black pepper, plus more for sprinkling

1 cup all-purpose flour

1 cup egg wash (equal parts milk and eggs)

Directions

For the gravy: In a saucepan over medium heat, warm the butter until melted. Then stir in the flour, stirring through the process, until light brown and smooth. Next, add the milk, again stir and allow the roux to absorb the milk. Then season with the salt and white pepper and add the parsley. This process should take 4 to 5 minutes. Keep gravy warm.

For the steaks: Preheat oil in a deep-fryer to 350 degrees F. With a meat tenderizer, pound the steaks until double in size and 1/4-inch thick. Add the salt and black pepper to the flour. Then dredge a steak in the flour, then the egg wash and finally again in the flour. Repeat the process with all the steaks. Then drop them in the fryer and cook for 1 1/2 minutes. Flip and finish until golden brown, a final 2 minutes. Remove from the fryer and allow any excess oil to drip off on paper towels. Sprinkle with salt and pepper.

Serve with mashed potatoes, your choice of veggie and rolls or texas toast.