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.

Thursday, August 15, 2013


4 lb lean boneless chuck roast, any fat trimmed off
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 large carrots, scraped and cut into 3-inch pieces
4 parsnips, peeled, quartered lengthwise, cut into 3-inch pieces
2 celery ribs, finely chopped
1 large yellow onion, finely chopped
2 bay leaves
1 can beef broth
1/2 cup water (or red wine)
3 tbsps flour
3 tbsp butter, softened

Place the roast in a slow cooker/crock pot and sprinkle over all with the salt and pepper.  Add the carrots, parsnips, celery, onion, and bay leaves around the roast.

Combine the broth and water (or wine) and pour over the roast and vegetables.

Place cover on cooker and cook on low setting for 10 hours.

Form a paste by mashing the flour and butter together.

Transfer the meat and vegetables to a warm platter; keep warm.

Whisk the paste into the liquid in the cooker then strain into a medium saucepan.  Place pan over medium-high heat and bring to a boil.  Boil for 2 to 3 minutes until mixture thickens.  Remove the bay leaves and discard.  Serve the sauce over the meat and vegetables.

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