Fix-It and Forget-It Pink Cookbook (67 page)

3-4-lb. lean rump roast

2 tsp. salt,
divided

4 garlic cloves

2 tsp. Romano,
or
Parmesan, cheese,
divided

12-oz. can beef broth

1 tsp. dried oregano

1. Place roast in slow cooker. Cut 4 slits in top of roast. Fill each slit with ½ tsp. salt, 1 garlic clove, and ½ tsp. cheese.
   
2. Pour broth over meat. Sprinkle with oregano.
   
3. Cover. Cook on Low 10-12 hours, or on High 4-6 hours.
   
4. Remove meat and slice or shred.
   

Serve on
buns
with meat juices on the side.

Lauren Eberhard

Seneca, IL

4-5-lb. boneless roast, cubed

1 medium onion, chopped

1-2 garlic cloves, minced

2-3 pkgs. dry Good Seasons Italian dressing mix

½ cup water

1. Combine first five ingredients in slow cooker.
   
2. Cover. Cook on Low 10 hours. Stir occasionally.
   
3. Slice meat into thin slices.
   

Pile on
steak rolls
,
top with shredded
mozzarella cheese
,
and serve immediately.

Lavina Hochstedler

Grand Blanc, MI

Lois M. Martin

Lititz, PA

3 cups chopped celery

1 cup chopped onions

1 cup ketchup

1 cup barbecue sauce

1 cup water

2 Tbsp. vinegar

2 Tbsp. Worcestershire sauce

2 Tbsp. brown sugar

1 tsp. chili powder

1 tsp. salt

½ tsp. pepper

½ tsp. garlic powder

3-4-lb. boneless chuck roast

1. Combine all ingredients except roast and buns in slow cooker. When well mixed, add roast.
   
2. Cover. Cook on High 6-7 hours.
   
3. Remove roast. Cool and shred meat. Return to sauce. Heat well.
   

Serve on
hamburger buns
.

Miriam Christophel

Battle Creek, MI

Mary Seielstad

Sparks, NV

3-lb. chuck roast,
or
round steak

2 Tbsp. oil

1 cup chopped onions

½ cup sliced celery

2 cups beef broth,
or
bouillon

1 garlic clove

1 tsp. salt

¾ cup ketchup

4 Tbsp. brown sugar

2 Tbsp. vinegar

1 tsp. dry mustard

½ tsp. chili powder

3 drops Tabasco sauce

1 bay leaf

¼ tsp. paprika

¼ tsp. garlic powder

1 tsp. Worcestershire sauce

1. In skillet brown both sides of meat in oil. Add onions and celery and sauté briefly. Transfer to slow cooker. Add broth or ­bouillon.
   
2. Cover. Cook on Low 6-8 hours, or until tender. Remove meat from cooker and cool. Shred beef.
   
3. Remove vegetables from cooker and drain, reserving 1½ cups broth. Combine vegetables and meat.
   
4. Return shredded meat and vegetables to cooker. Add broth and remaining ingredients and combine well.
   
5. Cover. Cook on High 1 hour. Remove bay leaf.
   

Pile into 8
sandwich rolls
and serve.

Elaine Unruh

Minneapolis, MN

Winifred Ewy

Newton, KS

2-3-lb. chuck roast, cubed

1 pkg. dry onion soup mix

12-oz. can cola

1. Place meat in slow cooker.
   
2. Sprinkle soup mix over meat. Pour cola over all.
   
3. Cover. Cook on Low 8-10 hours.
   

Serve as roast or shred the beef, mix with sauce, and serve on
buns
.

Variation:

Layer 4 medium potatoes, sliced, and 4 carrots, sliced, in bottom of pot. Place meat and rest of ingredients on top, and follow recipe for cooking.

Elizabeth Yoder

Millersburg, OH

3-lb. boneless chuck roast

1 cup barbecue sauce

½ cup apricot preserves

¹
/
₃
cup chopped green peppers

1 small onion, chopped

1 Tbsp. Dijon mustard

2 tsp. brown sugar

1. Cut roast into quarters. Place in greased slow cooker.
   
2. Combine barbecue sauce, preserves, green peppers, onion, mustard, and brown sugar. Pour over roast.
   
3. Cover. Cook on Low 6-8 hours. Remove roast and slice thinly. Return to slow cooker. Stir gently.
   
4. Cover. Cook 20-30 minutes.
   

Serve beef and sauce on
sandwich rolls
.

Eleanor Larson

Glen Lyon, PA