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.

Monday, July 30, 2012


1 ( 3 to 4  lbs) beef rump roast
1 cup sliced fresh mushrooms
1 lb tiny, peeled onions
1 cup red wine
1/2 cup water
salt to taste
freshly ground black pepper to taste

Place the onions and mushrooms in the bottom of a crockpot or slow cooker.

Sprinkle the roast with salt and pepper; place atop the mushrooms and onions.

Combine the wine and water; pour overall.

Place lid on cooker and cook on low 10 to 12 hours or on high 5 to 6 hours.

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