Fix-It and Forget-It Pink Cookbook (54 page)

10¾-oz. can cream of mushroom soup

1 envelope dry onion soup mix

1 cup 7-Up,
or
other lemon-lime carbonated drink

1. Place meat and mushrooms in slow cooker.
   
2. Combine mushroom soup, soup mix, and soda. Pour over meat.
   
3. Cover. Cook on Low 8 hours.
   

Serve over
rice
.

Barbara Nolan

Pleasant Valley, NY

3-4-lb. pot roast

2 Tbsp. oil

½ tsp. salt

½ tsp. pepper

1 onion, chopped

6-oz. can tomato paste

¹
/
₃
cup horseradish sauce

1. Brown roast on all sides in oil in skillet. Place in slow cooker. Add remaining ingredients.
   
2. Cover. Cook on Low 8-10 hours.
   

Jane Talso

Albuquerque, NM

3-4-lb. beef pot roast

salt to taste

pepper to taste

¾-oz. pkg. brown gravy mix

¼ cup ketchup

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

¹
/
₈
tsp. garlic powder

1 cup water

1. Sprinkle meat with salt and pepper. Place in slow cooker.
   
2. Combine remaining ingredients. Pour over meat.
   
3. Cover. Cook on Low 8-10 hours, or on High 4-5 hours.
   

Marsha Sabus

Fallbrook, CA

3-lb. boneless beef pot roast

2 Tbsp. flour

1 Tbsp. oil

2 large onions, chopped

salt to taste

pepper to taste

½ cup soy sauce

1 cup water

½ tsp. ground ginger

1. Dip roast in flour and brown on both sides in oil in saucepan. Place in slow cooker.
   
2. Top with onions, salt, and pepper.
   
3. Combine soy sauce, water, and ginger. Pour over meat.
   
4. Cover. Cook on High 10 minutes. Reduce heat to Low and cook 8-10 hours.
   

Slice and serve with
rice
.

Bernice A. Esau

North Newton, KS

3 lbs. beef brisket, cubed

2 Tbsp. oil

½ cup slivered almonds

2 cups mild picante sauce,
or
hot, if you prefer

2 Tbsp. vinegar

1 tsp. garlic powder

½ tsp. salt

¼ tsp. cinnamon

¼ tsp. dried thyme

¼ tsp. dried oregano

¹
/
₈
tsp. ground cloves

¹
/
₈
tsp. pepper

½-¾ cup water, as needed

1. Brown beef in oil in skillet. Place in slow cooker.
   
2. Combine remaining ingredients. Pour over meat.
   
3. Cover. Cook on Low 10-12 hours. Add water as needed.
   

Serve with
potatoes
,
noodles
,
or
rice
.

Barbara Walker

Sturgis, SD

3-lb. rump roast

½ cup soy sauce

1 beef bouillon cube

1 bay leaf

1 tsp. dried thyme

3-4 peppercorns

1 tsp. garlic powder

1. Combine all ingredients in slow cooker. Add water to almost cover meat.
   
2. Cover. Cook on Low 10-12 hours.
   

Patti Boston

Newark, OH

1 large onion, sliced

3-lb. beef bottom roast

½ cup dry white wine,
or
water

1 pkg. dry au jus gravy mix

2 cups beef broth

1. Place onion in slow cooker. Add roast.
   
2. Combine wine and gravy mix. Pour over roast.
   
3. Add enough broth to cover roast.
   
4. Cover. Cook on High 5-6 hours, or on Low 10-12 hours.
   
5. Remove meat from liquid. Let stand 5 minutes before slicing thinly across grain.
   

Mitzi McGlynchey

Downingtown, PA

3-4-lb. chuck roast

1 tsp. salt

1 tsp. seasoned salt

1 tsp. white pepper

1 Tbsp. rosemary

1 Tbsp. dried oregano

1 Tbsp. garlic powder

1 cup water

1. Combine all ingredients in slow cooker.
   
2. Cover. Cook on Low 6-7 hours.
   
3. Shred meat using two forks. Strain liquid and return liquid and meat to slow cooker.
   

Serve meat and au jus over mashed
potatoes
,
noodles
,
or
rice
.