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.

Friday, July 13, 2012


1 (3 to 4 lbs) beef arm or chuck roast
3 tbsp flour
1 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp canola oil
1 beef bouillon cube
1/2 cup boiling water
2 bay leaves
1/2 tsp marjoram
1/4 tsp basil
1/2 tsp garlic salt
1/2 tsp dried parsley flakes
flour to thicken gravy

In a shallow dish or pie plate, combine the flour, salt, and pepper; dredge the roast on both sides through the flour mixture.

Heat the canola oil in a large skillet and brown the roast on both sides.  Remove meat to a slow cooker or crockpot.

Dissolve the bouillon cube in the boiling water; combine with the bay leaves, marjoram, basil, garlic salt, and parsley flakes.  Pour the mixture over the roast.

Place lid on cooker and cook on low for 7 to 8 hours or until the meat is tender.  Remove meat to a heated platter to keep warm.

Remove and discard the two bay leaves.  Add flour as needed to the cooking liquid and stir together well.  Cook on high a few minutes to thicken to gravy consistency.

Serve with gravy as a side to the meat.

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