Fix-It and Forget-It Christmas Cookbook (36 page)

Spicy Beef Roast

Karen Ceneviva

Seymour, CT

Makes 8-10 servings

Prep. Time: 15-20 minutes

Cooking Time: 4-10 hours

Ideal slow cooker size: 4- to 5-qt.

1-2 Tbsp. cracked black peppercorns

2 cloves garlic, minced

3 lbs. round tip roast,
or
brisket, trimmed of fat

3 Tbsp. balsamic vinegar

¼ cup reduced-sodium soy sauce

2 Tbsp. Worcestershire sauce

2 tsp. dry mustard

1. Rub cracked pepper and garlic onto roast. Put roast in slow cooker.

2. Make several shallow slits in top of meat.

3. In a small bowl, combine remaining ingredients. Spoon over meat.

4. Cover. Cook on Low 8-10 hours or on High 4-5 hours, just until meat is tender but not dry.

Note:

Once when I had made this roast for friends, my son said—in front of all the guests—“Mom, you always cook so well and you have a smile while you’re doing it.” That’s the kind of comment you don’t forget. And this roast is that good!

Wine Tender Roast

Rose Hankins

Stevensville, MD

Makes 8-10 servings

Prep. Time: 10 minutes

Cooking Time: 8-10 hours

Ideal slow cooker size: 4- to 5-qt.

2½-3-lb. chuck roast

1 cup thinly sliced onion

½ cup chopped apple, peeled,
or
unpeeled

3 cloves garlic, chopped

1 cup red wine

salt and pepper

1. Put roast in slow cooker. Layer onions, apples, and garlic on top of roast.

2. Carefully pour wine over roast without disturbing its toppings.

3. Sprinkle with salt and pepper.

4. Cover. Cook on Low 8-10 hours, or until meat is tender but not dry.

Plum Roast

Shirley Unternahrer

Wayland, IA

Makes 8 servings

Prep. Time: 10-15 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 6-qt.

3½-4-lb. beef roast, any cut

12-oz. can cola

½-¾ tsp. salt

1 large onion, sliced

1 rib celery, sliced

1 whole clove garlic

2 cups fresh,
or
canned, plums, cut up

1. Layer first six ingredients into slow cooker in order.

2. Cover. Cook on High 6-8 hours, or just until roast is tender but not dry.

3. Add plums (including juice if they’re canned) for last hour of cooking. Cover.

Machaca Beef

Jeanne Allen
, Rye, CO

Makes 10-12 servings

Prep. Time: 5-7 minutes • Cooking Time: 10-12 hours

Ideal slow cooker size: 3½-qt.

1½-lb. beef roast

1 large onion, sliced

4-oz. can chopped green chilies, undrained

2 beef bouillon cubes

1½ tsp. dry mustard

½ tsp. garlic powder

1 tsp. seasoning salt

½ tsp. pepper

1 cup salsa

1. Combine all ingredients except salsa in slow cooker. Add just enough water to cover meat.

2. Cover cooker and cook on Low 10-12 hours, or until beef is tender but not dry. Drain and reserve liquid.

3. Shred beef using two forks to pull it apart.

4. Combine beef, salsa, and enough of reserved liquid to have the consistency you want.

5. Use as filling for burritos, chalupas, quesadillas, or tacos.

Note:

After living in New Mexico for the past 30 years, I get homesick for New Mexican cuisine now that I live in Colorado. I keep memories of New Mexico alive by cooking foods that remind me of home.

Cranberry Brisket

Roseann Wilson

Albuquerque, NM

Makes 5-6 servings

Prep. Time: 10-15 minutes

Cooking Time: 8-10 hours

Ideal slow cooker size: 5-qt.

2½-lb. beef brisket

½ tsp. salt

¼ tsp. pepper

16-oz. can whole berry cranberry sauce

8-oz. can tomato sauce

½ cup chopped onion

1 Tbsp. prepared mustard

1. Rub brisket with salt and pepper. Place in slow cooker.

2. Combine cranberry sauce, tomato sauce, onion, and mustard in a mixing bowl. Spoon over brisket, being careful not to disturb seasoning on meat.

3. Cover. Cook on Low 8-10 hours, or until meat is tender but not dry.

4. Remove brisket. Slice thinly across grain. Skim fat from juices. Serve juices with brisket.

Smoked Beef Brisket

Joy Martin

Myerstown, PA

Makes 4-5 servings

Prep. Time: 10-12 minutes

Cooking Time: 8-9 hours

Ideal slow cooker size: 3- to 4-qt.

2½ lbs. beef brisket

1 Tbsp. liquid smoke

1 tsp. salt

½ tsp. pepper

½ cup chopped onion

½ cup ketchup

2 tsp. prepared Dijon mustard

½ tsp. celery seed

1. Cut brisket in half. Rub both pieces with liquid smoke, salt, and pepper.

2. Place brisket halves in slow cooker. Top with onion.

3. In a small bowl, combine ketchup, mustard, and celery seed. Spread over meat.

4. Cover. Cook on Low 8-9 hours, or until meat is tender but not dry.

5. Remove brisket and keep warm.

6. Transfer cooking juices to a blender. Cover and process until smooth. (Cover lid of blender with thick towel and hold it on tightly while using.) Serve juices with brisket.