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 28, 2012


2 lb boneless beef chuck eye roast
1/4 cup steak sauce
1 medium onion, sliced into thin rings
1 can (14 1/2-oz) diced tomatoes
2 tbsp all-purpose flour
1/4 cup water

Cut the roast into bite-size pieces and place in a crockpot or slow cooker.  Add the steak sauce (I recommend A1 but use your choice) and stir to mix.  Top with the onion slices; pour the undrained tomatoes over all.  Place lid on cooker and cooker on low 9 to 10 hours or on high 4 to 5 hours.

Combine the flour and water together until smooth; stir into the beef mixture.  Replace lid and cook about 5 more minutes until juices are thickened, stirring a couple of times.
Yield: 6 to 8 servings

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