Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (40 page)

Easy Pot Roast and Veggies

Tina Houk

Clinton, MO

Arlene Wiens

Newton, KS

Makes 6 servings

Prep. Time: 5-10 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 6-qt.

3-4-lb. chuck roast

4 medium-sized potatoes, cubed

4 medium-sized carrots, sliced,
or
1 lb. baby carrots

2 celery ribs, sliced thin,
optional

1 envelope dry onion soup mix

3 cups water

1. Put roast, potatoes, carrots, and celery in slow cooker.

2. Add onion soup mix and water.

3. Cover. Cook on Low 6-8 hours.

Variations:

1. To add flavor to the broth, stir 1 tsp. Kitchen Bouquet, ½ tsp. salt, ½ tsp. black pepper, and ½ tsp. garlic powder into water before pouring over meat and vegetables.

Bonita Ensenberger

Albuquerque, NM

2. Before putting roast in cooker, sprinkle it with the dry soup mix, patting it on so it adheres.

Betty Lahman

Elkton, VA

3. Add one bay leaf and 2 cloves minced garlic to Step 2.

Susan Tjon

Austin, TX

Easy Roast

Lisa Warren

Parkesburg, PA

Makes 6-8 servings

Prep. Time: 5 minutes

Cooking Time: 8 hours

Ideal slow-cooker size: 4-qt.

3-4-lb. beef roast

1 envelope dry onion soup mix

14½-oz. can stewed tomatoes,
or
seasoned tomatoes

1. Place roast in slow cooker. Cover with onion soup and tomatoes.

2. Cover. Cook on Low 8 hours.

Rump Roast and Vegetables

Kimberlee Greenawalt

Harrisonburg, VA

Makes 6-8 servings

Prep. Time: 15 minutes

Cooking Time: 5-12 hours

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

1½ lbs. small potatoes (about 10),
or
medium potatoes (about 4), halved

2 medium carrots, cubed

1 small onion, sliced

10-oz. pkg. frozen lima beans

1 bay leaf

2 Tbsp. quick-cooking tapioca

2-2½-lb. boneless beef round rump,
or
round tip,
or
pot roast

2 Tbsp. oil

10¾-oz. can condensed vegetable beef soup

¼ cup water

¼ tsp. pepper

1. Place potatoes, carrots, and onion in slow cooker. Add frozen beans and bay leaf. Sprinkle with tapioca.

2. Brown roast on all sides in oil in skillet. Place over vegetables in slow cooker.

3. Combine soup, water, and pepper. Pour over roast.

4. Cover. Cook on Low 10-12 hours, or High 5-6 hours.

5. Discard bay leaf before serving.

Beef Roast with Mushroom Barley

Sue Hamilton

Minooka, IL

Makes 4-6 servings

Prep Time: 5 minutes

Cooking Time: 6-8 hours

Ideal slow-cooker size: 6-qt.

1 cup pearl barley (not quick-cook)

½ cup onion, diced

6½-oz. can mushrooms, undrained

1 tsp. garlic, minced

1 tsp. Italian seasoning

¼ tsp. black pepper

2-3 lbs. beef chuck roast

1¾ cups beef broth

1. Put barley, onion, mushrooms with liquid, and garlic in slow cooker.

2. Sprinkle seasoning and pepper over top.

3. Add roast. Pour broth over all.

4. Cover. Cook 6-8 hours on Low, or until meat is fork-tender and barley is also tender.

Serving suggestion: Serve this with mashed
potatoes
. They’ll benefit from the delicious broth in this dish.

Hearty New England Dinner

Joette Droz

Kalona, IA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 8-10 hours

Ideal slow-cooker size: 5-qt.

2 medium carrots, sliced

1 medium onion, sliced

1 celery rib, sliced

3-lb. boneless chuck roast

½ tsp. salt

¼ tsp. pepper

1 envelope dry onion soup mix

2 cups water

1 Tbsp. vinegar

1 bay leaf

half a small head of cabbage, cut in wedges

3 Tbsp. melted margarine,
or
butter

2 Tbsp. flour

1 Tbsp. dried, minced onion

2 Tbsp. prepared horseradish

½ tsp. salt

1. Place carrots, onion, and celery in slow cooker. Place roast on top. Sprinkle with ½ tsp. salt and pepper. Add soup mix, water, vinegar, and bay leaf.

2. Cover. Cook on Low 7-9 hours. Remove beef and keep warm. Just before serving, cut into pieces or thin slices.

3. Discard bay leaf. Add cabbage to juice in slow cooker.

4. Cover. Cook on High 1 hour, or until cabbage is tender.

5. Melt margarine in saucepan. Stir in flour and onion. Add 1½ cups liquid from slow cooker. Stir in horseradish and ½ tsp. salt. Bring to boil. Cook over low heat until thick and smooth, about 2 minutes. Return to cooker and blend with remaining sauce in cooker.

Serving suggestion: Serve over or alongside
meat
and
vegetables
.

Autumn Brisket

Karen Ceneviva

Seymour, CT

Makes 8 servings

Prep Time: 20-30 minutes

Cooking Time: 4-9 hours

Ideal slow-cooker size: 6-qt.

3-lb. boneless beef brisket

salt to taste

pepper to taste

1 lb. head cabbage, cut into wedges

1 large (¾ lb.) sweet potato, peeled and cut into 1-inch pieces

1 large onion, cut in wedges

salt to taste

pepper to taste

1 medium Granny Smith apple, cored and cut into 8 wedges

2 10¾-oz. cans cream of celery soup

1 cup water

2 tsp. caraway seeds,
optional

1. Place brisket in slow cooker.

2. Shake salt and pepper over meat to taste.

3. Top with cabbage, sweet potato, and onion.

4. Season to taste with salt and pepper.

5. Place apple wedges over vegetables.

6. In a medium bowl combine soup, water, and caraway seeds if you wish.

7. Spoon mixture over brisket and vegetables.

8. Cover. Cook on High 4-5 hours, or on Low 8-9 hours, or until brisket and vegetables are fork-tender, but not dry or mushy.