Easy Slow Cooker Cookbook (29 page)

Read Easy Slow Cooker Cookbook Online

Authors: Barbara C. Jones

Tags: #Cooking, #Methods, #Quick & Easy, #Slow Cooking

BOOK: Easy Slow Cooker Cookbook
3.35Mb size Format: txt, pdf, ePub

• 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.

Other books

An Unlikely Daddy by Rachel Lee
Engaging Men by Lynda Curnyn
American Chica by Marie Arana
The Legacy by Craig Lawrence
The Lucky Strike by Kim Stanley Robinson
Blood Rites by Jim Butcher