Easy Slow Cooker Cookbook (30 page)

• Cover and cook on LOW for 7 to 8 hours or until roast is tender. Serves 6 to 8.

TIP: This is a great gravy to serve over mashed potatoes. Use
instant mashed potatoes. They will never know the
difference and will love the meal!

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smoked Brisket

1 (4 - 6 pound) trimmed brisket

1.8 kg

1 (4 ounce) bottle liquid smoke

114 g

Garlic salt

Celery salt

Worcestershire sauce

1 onion, chopped

1 (6 ounce) bottle barbecue sauce

168 g

• Place brisket in large shallow dish and pour liquid smoke over top.

• Sprinkle with garlic salt and celery salt. Cover and chill overnight.

• Before cooking, drain liquid smoke and douse

brisket with Worcestershire sauce.

• Place chopped onion in slow cooker and place

brisket on top of onion.

• Cover and cook on LOW for 7 to 9 hours.

• With 1 hour left on cooking time, pour barbecue sauce over brisket and cook 1 hour. Serves 6 to 8.

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Good Brisket

½ cup packed brown sugar

120 ml

1 tablespoon Cajun seasoning

15 ml

2 teaspoons lemon pepper

10 ml

1 tablespoon Worcestershire sauce

15 ml

1 (3 - 4 pound) trimmed beef brisket

1.3 kg

• In small bowl, combine sugar, seasoning, lemon pepper and Worcestershire and spread on brisket.

• Place brisket in sprayed, oval slow cooker.

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

Serves 6 to 8.

Meat and potatoes

4 medium potatoes, peeled, sliced

1¼ pounds lean ground beef, browned

567 g

1 onion, sliced

1 (10 ounce) can cream of mushroom soup

280 g

1 (10 ounce) can vegetable beef soup

280 g

• In large slow cooker, layer all ingredients with a little salt and pepper.

• Cover and cook on LOW for 5 to 6 hours. Serves 4 to 6.

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Brisket and Gravy

1 (3 - 4 pound) trimmed beef brisket

1.3 kg

¼ cup chili sauce

60 ml

1 (1 ounce) packet herb-garlic soup mix

28 g

2 tablespoons Worcestershire sauce

30 ml

3 tablespoons cornstarch

45 ml

• Place beef brisket in sprayed 5 to 6-quart (5 L) slow cooker. Cut to fit if necessary.

• In bowl, combine chili sauce, soup mix, Worcestershire and 1½ cups (360 ml) water and pour over brisket.

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

• Remove brisket and keep warm. Pour juices into

2-cup (480 ml) glass measuring cup and skim fat.

• In saucepan stir cornstarch and ¼ cup (60 ml) water.

Add 1½ cups (360 ml) juices and cook, while stirring

constantly, until gravy thickens.

• Slice beef thinly across grain and serve with mashed potatoes and gravy. Serves 6 to 8.

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shredded Brisket for sandwiches

2 teaspoons onion powder

10 ml

1 teaspoon minced garlic

5 ml

1 (3 - 4 pound) beef brisket

1.3 kg

1 tablespoon liquid smoke

15 ml

1 (16 ounce) bottle barbecue sauce

.5 kg

• Combine onion powder, minced garlic and liquid smoke and rub over brisket.

• Place brisket in large, sprayed slow cooker.

Add
¹⁄3
cup (80 ml) water to cooker.

• Cover and cook on LOW for 6 to 8 hours or until

brisket is tender.

• Remove brisket, cool and reserve ½ cup (120 ml)

cooking juices.

• Shred brisket with 2 forks and place in large saucepan.

Add ½ cup (120 ml) cooking juices and barbecue sauce

and heat thoroughly.

• Make sandwiches with kaiser rolls or hamburger buns.

Serves 6 to 8.

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A Different Corned Beef

2 onions, sliced

lemon pepper

1 (3 - 4 pound) seasoned corned beef

1.3 kg

• Place sliced onions in large slow cooker. Add 1 cup (240

ml) water. Sprinkle lemon pepper liberally over corned beef and place on top on onion. Cover and cook on

LOW for 7 to 9 hours.

• Remove corned beef from slow cooker and place in

ovenproof pan. Preheat oven to 375° (190° C).

Glaze:

¼ cup honey

60 ml

¼ cup frozen orange juice concentrate, thawed

60 ml

1 tablespoon mustard

15 ml

• Prepare glaze by combining all ingredients and spoon over corned beef. Bake for 30 minutes and baste

occasionally with glaze before serving. Serves 6 to 8.

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Beef Ribs and Gravy

4 pounds beef short ribs

2 kg

1 onion, sliced

1 (12 ounce) jar beef gravy

340 g

1 (1 ounce) packet beef gravy mix

28 g

• Spray 6-quart (6 L) slow cooker and place beef ribs inside. Cover with onion and sprinkle with

1 teaspoon (5 ml) pepper. In small bowl, combine beef gravy and dry gravy mix and pour over ribs and onion.

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

(The ribs must cook this long on LOW to tenderize.)

Serves 4 to 6.

TIP: Serve with hot mashed potatoes and gravy.

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Beef and Noodles al Grande

1½ pounds lean ground beef

.7 kg

1 (16 ounce) package frozen onions and

bell peppers, thawed

.5 kg

1 (16 ounce) box cubed Velveeta® cheese

.5 kg

2 (15 ounce) cans Mexican stewed tomatoes

with liquid

425 g

2 (15 ounce) cans whole kernel corn, drained

2 (425 g)

1 (8 ounce) package medium egg noodles

227 g

1 cup shredded cheddar cheese

240 ml