Ree's blog The Pioneer Woman, you would already know, her recipes work. There are loads of photos to help you along the way and it's served up with equal amounts of warmth and wit. (click here to see her doughnuts I made, make them this week - Friday is National Doughnut day in the US-do you need an excuse?)
She calls her food 'cowboy food' as she lives on a Ranch with her cowboy, the Marlboro Man she likes to call him - the story of their first meeting brought a tear to my eye. I could really relate to it. Thank goodness his name wasn't De-Wayne.
Her four children are gorgeous and they are part of the cookbook, much like my kids are part of my blog.
There were so many recipes I could have chosen to make - but this one spoke to me. Make me, you have to make me. I'm so glad I did. My Olivia who isn't really a fan of carrots of roast meat, finished her dinner first. No struggling at the end of the meal in a hostage-negotiation session. She asked to have it again the next day.
Truth is, it was so easy. Never roasting beef in the oven AGAIN. Hear me? AGAIN. I started it at 11am, had it in the slowcooker at 11.20, and on the table at 5pm. The results - succulent, tasty, comfort food at it's best.
Back to the book:
Pros - Pictures -gorgeous, Editorial - easy and fun read, Recipes - achievable, but some are definitely not for dieters!
Cons - Not all the recipes are new - they are from the blog, but to be honest, it doesn't detract for me - I like having them in the book I can flick through any time.
Cost: $49.99 - you can buy online through many sellers via here
Have a sneaky peak here
Road Test: Perfect Pot Roast
(Adapted by me for use with slow cooker)
2 tb oil
1 piece of beef 1.7kg - 2.7kg (Ree recommends chuck, I used a 1.7kg piece of topside)
2 onions, peeled ends chopped off and halved
6 medium or 3 large carrots, chopped in 2inch chunks
1 cup beef stock
1 sprig rosemary and 2 sprigs thyme
Rub salt liberally over your slab of meat - I used salt flakes, Ree recommends Kosher salt, as it sticks well to the meat.
In a heavy based pan, pour in your oil, heat until very hot. Add carrots, and stir frequently for about 2 minutes, until lightly browned, and remove, set aside on a plate. Add the onion, and do the same, then transfer to the plate.
Lastly, add the beef, and brown on each side a few minutes at most and remove and set aside.
Add your beef stock and deglaze your pan (i.e. pull all the crusty bits off the bottom of the pan) and then transfer the stock to your slow cooker.
Add your beef, onions, carrots and then rosemary and thyme. pop the lid on your slow cooker and turn onto auto or high. for 3-5 hours depending how big your beef is.
I then diverted from the recipe and ladeled out 2 cups of the juices at bottom of slowcooker and put in a saucepan, stir through 2-3 tb of cornflour, and simmer, stir until you have a flavourful gravy.
Serve with mashed potatoes and vegetables of choice!
Do you have a favourite pioneer woman recipe...or is this your new favourite?
Print this post in friendly format