Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, July 30, 2011


1 lb boneless beef roast, cut into 3/4-inch cubes
2 tbsp canola oil
1 large onion, chopped
1 garlic clove, minced
1 1/4 cups Burgandy wine
1/2 cup beef broth
1 tsp dried thyme
3/4 tsp dried marjoram
1/2 tsp salt
1/4 tsp black pepper
2 bay leaves
3 cups whole fresh mushrooms
4 medium carrots, cut into 3/4-inch pieces
2 cups frozen small whole onions
3 tbsp quick-cooking tapioca
1/4 cup cold water
2 tbsp all-purpose flour
2 slices bacon, crisp fried, crumbled
3 cups hot buttered noodles

In a large skillet heat the oil until hot. Add the beef cubes, onion, and garlic; cook until the beef is browned and onion is getting tender. Drain.

In a 4-quart or larger crockpot or slow cooker layer the mushrooms, carrots, and onions. Sprinkle the tapioca over all. Place the meat mixture atop the vegetables and add the thyme, bay leaves, marjoram, salt, and pepper. Combine the Burgandy and the beef broth; pour over the meat.

Place cover on pot and cook on low for 10 to 12 hours or on high for 5 to 6 hours until meat and vegetables are tender. Discard the bay leaves then stir in the crumbled bacon. Serve over the hot buttered noodles.

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