Easy Slow Cooker Cookbook (29 page)

• Serve over hot, cooked pasta twirls. Serves 4 to 6.

207

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pot Roast and Veggies

1 (2 pound) chuck roast

1 kg

4 - 5 medium potatoes, peeled, quartered

4 large carrots, quartered

1 onion, quartered

1 (14 ounce) can beef broth

396 g

2 tablespoons cornstarch

30 ml

• Trim fat from pieces of roast. Cut roast into 2 equal pieces.

• In skillet, brown pieces of roast. (Coat pieces with flour, salt and pepper if you’d like a little “breading” on the outside.) Spray 4 to 5-quart (4 L) slow cooker.

• Place potatoes, carrots and onion in slow cooker and mix well. Place browned beef over vegetables.

• Pour 1½ cups (360 ml) broth over beef and vegetables.

Save remaining broth and chill.

• Cover and cook on LOW for 8 to 9 hours. About

5 minutes before serving, remove beef and vegetables

with slotted spoon and place on serving platter. Cover to keep warm.

• Pour liquid from slow cooker into medium saucepan.

• In bowl, blend remaining ½ cup (120 ml) broth and

cornstarch until smooth and add to liquid in saucepan.

Boil 1 minute and stir constantly.

• Serve gravy with roast and veggies and season with a little salt and pepper, if desired. Serves 4 to 6.

208

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sweet-and-sour Beef

1 (2 pound) boneless chuck roast

1 kg

½ cup flour

120 ml

Oil

1 onion, sliced

½ cup chili sauce

120 ml

¾ cup packed brown sugar

180 ml

¼ cup red wine vinegar

60 ml

1 tablespoon Worcestershire sauce

15 ml

1 (16 ounce) package baby carrots

.5 kg

• Cut beef into 1-inch cubes and dredge in flour and a little salt and pepper.

• In skillet, brown beef in a little oil and place in sprayed slow cooker.

• Add remaining ingredients, except carrots, and 1 cup (240 ml) water.

• Cover and cook on LOW for 7 to 8 hours.

• Add carrots and cook 1 hour 30 minutes. Serves 4 to 6.

209

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Old-Time pot Roast

1 (2 - 2½) pound boneless rump roast

1 kg

5 medium potatoes, peeled, quartered

1 (16 ounce) package peeled baby carrots

.5 kg

2 medium onions, quartered

1 (10 ounce) can golden mushroom soup

280 g

½ teaspoon dried basil

2 ml

½ teaspoon seasoned salt

2 ml

• Brown roast on all sides in large, non-stick skillet.

• Place potatoes, carrots and onions in sprayed

4 to 5-quart (4 L) slow cooker.

• Place browned roast on top of vegetables.

• In bowl, combine soup, basil and seasoned salt and pour mixture over meat and vegetables.

• Cover and cook on LOW for 9 to 11 hours.

Serves 4 to 6.

TIP: To serve, transfer roast and vegetables to serving plate. Stir
juices remaining in slow cooker and spoon over roast and
vegetables.

210

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Beef Tips and Mushrooms supreme

2 (10 ounce) cans golden mushroom soup

2 (280 g)

1 (14 ounce) can beef broth

396 g

1 tablespoon beef seasoning

15 ml

2 (4 ounce) cans sliced mushrooms, drained

2 (114 g)

2 pounds round steak

1 kg

Hot buttered noodles

1 (8 ounce) carton sour cream

227 g

• Combine both cans of mushroom soup, beef broth, beef seasoning and sliced mushrooms. Place in slow cooker

and stir to blend.

• Add slices of beef and stir well.

• Cover and cook on LOW for 4 to 5 hours.

• When ready to serve, cook noodles, drain, add salt and a little butter.

• Stir sour cream into sauce in slow cooker. Spoon sauce and beef over noodles. Serves 4 to 6.

211

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Herb-Crusted Beef Roast

1 (2 - 3 pound) beef rump roast

1 kg

¼ cup chopped fresh parsley

60 ml

¼ cup chopped fresh oregano leaves

60 ml

½ teaspoon dried rosemary leaves

2 ml

1 teaspoon minced garlic

5 ml

1 tablespoon oil

15 ml

6 slices thick-cut bacon

• Rub roast with a little salt and pepper.

• In small bowl, combine parsley, oregano, rosemary, garlic and oil and press mixture on top and sides of roast.

• Place roast in slow cooker. Place bacon over top of beef and tuck ends under bottom.

• Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

212

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Cola Roast

1 (4 pound) chuck roast

1.8 kg

1 (12 ounce) bottle chili sauce

340 g

1 onion, chopped

1 (12 ounce) can cola

340 g

1 tablespoon Worcestershire sauce

15 ml

• Score roast in several places and fill each slit with a little salt and pepper.

• In skillet, sear roast on all sides. Place in 5-quart (5 L) slow cooker.

• Combine chili sauce, chopped onion, cola and

Worcestershire and mix well. Pour over roast.

• Cover and cook on LOW for 8 to 9 hours.

Serves 6 to 8.

Classic Beef Roast

1 (3 - 4 pound) beef chuck roast

1.3 kg

1 (1 ounce) packet dry onion soup mix

28 g

2 (10 ounce) cans golden onion soup

2 (280 g)

3 - 4 medium potatoes, quartered

• Place roast in large, sprayed slow cooker.

• Sprinkle soup mix on roast and spoon on condensed

soup. Place potatoes around roast.

• Cover and cook on LOW for 7 to 8 hours or on HIGH

for 4 hours. Serves 6 to 8.

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Mushroom Beef

1 (10 ounce) can beefy mushroom soup

280 g

1 (10 ounce) can golden mushroom soup

280 g

1 (10 ounce) can French onion soup

280 g

¹⁄3 cup seasoned breadcrumbs

80 ml

2½ pounds lean beef stew meat

1.2 kg

Hot buttered noodles

• In 6-quart (6 L) slow cooker combine soups,

½ teaspoon (2 ml) pepper, breadcrumbs and ¾ cup

(180 ml) water. Stir in beef cubes and mix well.

• Cover and cook on LOW for 8 to 9 hours.

• Serve over hot, buttered noodles. Serves 6 to 8.

sweet and savory Brisket

1 (3 - 4 pound) trimmed beef brisket, halved

1.3 kg

¹⁄3 cup grape or plum jelly

80 ml

1 cup ketchup

240 ml

1 (1 ounce) packet dry onion soup mix

28 g

• Place half of brisket in slow cooker.

• In saucepan, combine jelly, ketchup, onion soup mix and ¾ teaspoon (4 ml) pepper and heat just enough to mix

well. Spread half over brisket.

• Top with remaining brisket and jelly-soup mixture.

• Cover and cook on LOW for 8 to 9 hours. Slice brisket and serve with cooking juices. Serves 6 to 8.

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Beef Roast

1 (4 pound) boneless rump roast

1.8 kg

½ cup flour, divided

120 ml

1 (1 ounce) packet brown gravy mix

28 g

1 (1 ounce) packet beefy onion soup mix

28 g

• Spray 5 to 6-quart (5 L) slow cooker and cut roast in half (if needed to fit into cooker).

• Place roast in cooker and rub half of flour over roast.

• In small bowl, combine remaining flour, gravy mix and soup mix, gradually add 2 cups (480 ml) water and stir until they mix well. Pour over roast.