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, June 3, 2013


I like this recipe because I love easy and I love mushrooms.  I have had this recipe a couple of years; think I got it the original from Mr. Food but you know me, I have made changes.

1 (approx 3-lb) eye of round roast, trim any excess fat
4 medium to large red potatoes, scrubbed and quartered or halved
3 large carrots, cut into chunks
1 medium onion, sliced into thick slices
1 large garlic clove, minced
1/4 cup brown rice flour
2 tsp salt
1/2 tsp freshly ground black pepper
1 can (4-oz) mushrooms, drained
1 can beef gravy
1 1/2 tsp browning sauce

In a 6-quart slow cooker or crockpot place the vegetables.

In a shallow dish combine the flour, salt, and pepper; use to coat the beef on all sides.  Place the beef over the vegetables.

Combine the mushrooms and the gravy; pour over the roast.  Place lid on cooker and cook on low around 8 hours.  About an hour before serving, turn the roast over and continue to cook.

When roast is finished, remove to a cutting board.

Stir the browning sauce into the vegetables and gently stir to blend.

Slice the roast for serving and serve with the vegetables and gravy.

Yield: 4 servings

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