To Die For Pot Roast

Fall has just arrived!  I loooooove everything about fall from nature's beautiful change of colors, the comfort foods, hot cocoa, cozy and cuddly weather, fall festivities (farm and orchard trips, apple picking, yay!) and let's not forget fashion, as well (cardigans, light jackets, jeans and boots....oh my!).  As you can tell, fall is my kind of weather...my kind of style... and has my kind of comfort foods.  There's something about it that excites me!
I have been dying to make this pot roast for the longest time and just waited for the right moment, right time to make it.  Today, the weather seems cooperating with me as it's kind of cool out there already....so, I figured today is the day for this mouth-watering deliciousness plated and accessorized just the way hubby would eat his pot roast (smothered over pasta which in my case would be rice as most of you know I eat rice with everything, ha!...and a steamed corn in a cob on the side, yum!).

1 (4-5 lb) beef roast
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad seasoning (I use half only, personal preference)
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water
3 big carrots, chopped (optional)
3 long sticks celery, chopped (optional)

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast.  Drop chopped carrots and celery around, and pour water around the roast.  Cook on low for 7-9 hours.  Enjoy!


Yield:  8 servings
Recipe Courtesy:  Food.com, by yooper

Banh Mi

Here's something I've never made before, Banh Mi!  It's a Vietnamese sandwich loaded with meat (shrimp, beef or chicken which in this case I use pork), veggies and its unique and flavorful homemade sauce.  Once in a while, I give my dear hubby the privilege to choose the kind of dish or food I should offer/make for him since in our household, weekday dishes are my responsibility and the weekends are his, giving "mama" a chance to sit back, relax and be served:)).  So, he chose Banh Mi!  Oh boy, what's wifey gonna do...so Banh Mi it is!  Thank goodness it turned out scrumptiously good!!!

1 french baguette, cut lengthwise (divide into 4 servings)
1 pound pork loin, thinly sliced
2 cloves garlic, minced
2 tablespoons fish sauce
2 teaspoons light brown sugar
salt and pepper, to taste
2 tablespoons finely chopped onions
1/4 cup olive oil
1 teaspoon sesame seed oil

Mix all ingredients and let it marinade for an hour or longer.
Pan-fry meat (both sides) in a medium heat until brown, doing in batches.  Do not overcrowd them. 


Condiment Fillings:
1 big carrot, shredded
2 tablespoons rice vinegar
1/2 small red onion, sliced thinly
handful of cilantro leaves
1 cucumber, thinly sliced

In a bowl, mix shredded carrot and rice vinegar.  Set aside and let it soak.

Sauce:

2 tablespoons mayonnaise

2 tablespoons non-fat yogurt or kefir cream (I prefer to use kefir for probiotic boost)

1 teaspoon fish sauce

juice of half a lime, freshly squeezed

a splash of sriracha or your favorite hot sauce (optional)

How to assemble:
Open warm baguette in half (serving pieces), spread the mayo sauce at the bottom part.  Arrange the following in order...sliced cucumber, cooked meat, sliced onions, drained shredded carrot, topped with cilantro leaves, then add the top part of baguette.  Enjoy with your favorite chips on the side!