WELCOME

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.

Wednesday, March 13, 2013

BRISKET WITH FRUITS AND VEGETABLES

This easy meal combines meat, vegetables, fruit including citrus all in one pot.  How easy is that to get so many of the needed nutrients together in one place?

1 tablespoon canola oil
2 (2-pound) beef briskets, trimmed
2 medium onions, sliced
1 orange, thinly sliced
1 pound carrots, peeled and cut into 1-inch-thick slices
1 pound sweet potatoes, peeled and cut crosswise into 1-inch-thick slices
1 medium Granny Smith apple, peeled and cut into 1-inch-thick slices
1 cup orange juice
2 tablespoons brown sugar (diabetics use 1 tbsp Splenda brown sugar blend)
2 tablespoons ketchup
2 teaspoons dried thyme
1/2 teaspoon ground cloves
1 can  (14-ounce) + 3/4 cup low-sodium fat-free chicken broth
2 (3-inch) sticks cinnamon, broken in half
1 cup dried cranberries
 
Heat oil in a large nonstick skillet over medium-high heat. Add beef; cook 4 minutes on each side or until browned. Place onions in a large slow cooker; top with beef and orange slices. Add carrots, potatoes, and apple.

Whisk together orange juice and remaining ingredients in a medium bowl. Pour mixture over beef.

Place lid on cooker and cook on HIGH setting 4 to 5 hours or until meat and vegetables are tender. Transfer beef to a serving platter. Pour remaining vegetable mixture through a wire-mesh strainer, reserving juices and vegetables; discard cinnamon sticks. Serve beef and vegetable medley with juices.
 
Yield: 8 servings

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