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, December 5, 2013


12-3 lb. roast of choice
1 Tbspkitchen bouquet*
3/4 cbeef broth
1can(s)cream of mushroom soup
1 pkgonion soup mix
1 Tbspworcestershire sauce
1 Tbspred wine vinegar
1/2tspgarlic powder
1/2tspdried thyme
1/4tspblack pepper

n a medium bowl, combine broth, mushroom soup, onion soup mix, Worcestershire, red wine vinegar, garlic, thyme, and pepper.
Stir to mix well and set aside.
 Rub kitchen bouquet over the roast, coating all sides.
Heat a little oil in a large skillet over medium high heat.
Brown both sides of the roast ( you'll know it's ready to flip when the meat no longer sticks).
Transfer to the crock pot.
 Reduce heat to medium and add butter to skillet. When melted add flour. Cook for a minute, stirring with a whisk.
Add gravy from bowl to skillet. Using a whisk, loosen up brown bits from the bottom of the skillet. Continue to cook until thickened.
Pour gravy over roast.
 Cover and cook on LOW for 7-8 hours, or until roast is fall-apart tender. Serve over buttered egg noodles.

* Kitchen Bouquet is a browning/seasoning sauce that helps to add color and a little flavor to meats and gravy. You can usually find it in the grocery with the Worcestershire sauce. If you click on the picture next to step 1, you'll see what it looks like- a little brown bottle with yellow cap and a yellow label.
Note: I got this recipe from Just a Pinch

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.