Read Easy Slow Cooker Cookbook Online
Authors: Barbara C. Jones
Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking
• Serve over hot, cooked pasta twirls. Serves 4 to 6.
207
BeeF
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
BeeF
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
BeeF
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
BeeF
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
BeeF
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
BeeF
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.
213
BeeF
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.
214
BeeF
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.