Fix-It and Forget-It Pink Cookbook (47 page)

Janet L. Roggie

Linville, NY

3 potatoes, thinly sliced

2 large carrots, thinly sliced

1 onion, thinly sliced

1 tsp. salt

½ tsp. pepper

3-4-lb. pot roast

½ cup water

1. Put vegetables in bottom of slow cooker. Stir in salt and pepper. Add roast. Pour in water.
   
2. Cover. Cook on Low 10-12 hours.
   

Variations:

1. Add ½ tsp. dried dill, a bay leaf, and ½ tsp. dried rosemary for more flavor.

2. Brown roast on all sides in saucepan in 2 Tbsp. oil before placing in cooker.

Debbie Zeida

Mashpee, MA

Tina Houk

Clinton, MO

Arlene Wiens

Newton, KS

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

Lisa Warren

Parkesburg, PA

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.
   

Kimberlee Greenawalt

Harrisonburg, VA

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.
   

Sue Hamilton

Minooka, IL

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.
   

Serve this with mashed
potatoes
.
They'll benefit from the delicious broth in this dish.

Joette Droz

Kalona, IA

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.
   

Serve over or alongside
meat
and
vegetables
.

Karen Ceneviva

Seymour, CT

3-lb. boneless beef brisket

salt to taste

pepper to taste