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, April 20, 2013


6 Medium Carrots (cut into 1" pieces)
2 Medium Onions (cut into wedges)
1 1/2 Pounds Beef Round Steak (cut into 1/2" strips)
1 TBSP Minced Fresh Ginger
2 Large Cloves Garlic, minced
1/2 Cup Water
2 TBSP Reduced Sodium Soy Sauce
1 packet (.75-oz) Dry Beef Gravy Mix 
4 Cups Broccoli Florets
1 cup sliced fresh mushrooms

- In a 4 quart slow cooker place carrots, onions, meat, optional ginger, and garlic. In a small bowl combine water, soy sauce and beef gravy mix. Pour over meat and veggies.

- Cover and cook on low heat** setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.

**If using low heat setting, turn to high heat setting. Add the broccoli and mushrooms; stir to blend in. Cover and cook for another 15 minutes or until broccoli is crisp and tender and mushrooms are cooked through.

Note: I got the main idea for this recipe from Penny Smart.

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