Slow-Cooker Pot Roast, Breakfast Casserole

Breakfast casserole

Southern cook Paula Deen is known for preparing delicious down-home dishes. This week, Paula cooks some time saving dishes that help even the busiest of families enjoy weeknight meals together!

Watch “Positively Paula” on Tuesdays at 7 PM ET / 6 PM CT / 5 PM MT / 4 PM PT

Slow-Cooker Pot Roast, Breakfast Casserole
serves 6-8)
Paula’s Multi-Cooker is available at EVINE.

1 4-6 lb. chuck roast (bone-in if available)
1 tsp salt, 1 tsp pepper, 1 tsp garlic powder
1 package powdered Demi-Glace or Beef Base
(You can use a package of beef gravy as a last resort)
1 package buttermilk Ranch dressing
12 oz. jar of whole pepperoncini’s (Drained)
1 stick butter

  • Bring roast up to room temperature and pat dry.

  • Coat with salt, pepper and garlic powder.

  • If you are using a multi-cooker, brown the roast on both sides. If using a standard crock pot,
    brown the roast on both side in a skillet before transferring to your crock pot.

  • Add demi-glace and ranch dressing packages.

  • Add whole pepperoncini’s

  • Add 1 stick of butter.

  • Cover and cook for 6-8 hours.

  • Serve over rice!

Breakfast Casserole
serves 6-8)

6 slices of buttered bread
6 new potatoes (boiled)
6 large eggs
2 cup half & half
1lb. breakfast sausage
1 whole white onion (chopped)
salt and pepper to taste. 1/2 tsp garlic powder
1 cup cheddar cheese, 1 cup Colby Jack cheese

  • Butter one side of 6 slices of plain white bread.

  • Place the bread in the bottom of a 9"x13" casserole dish.

  • In a large skillet, par cook the breakfast sausage then add the onions.

  • Cook for 3-4 minutes.

  • Drain most of the liquid and add over the top of the bread.

  • Slice the cooked potatoes over the top.

  • Beat 6 large eggs in a large bowl and add 2 cups of half & half.

  • Add salt, pepper and garlic powder to taste.

  • Pour in the egg mixture.

  • Cover the casserole with both cheeses.

  • Spray a piece of aluminum foil with a non-stick spray. Cover casserole with the foil then put in your refrigerator for 4-12 hours.

  • Bake in a 350° oven for 45 minutes.