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.

Friday, January 2, 2015


12 pieces top round beef, pounded to 1/4-inch thickness
Salt and Pepper
Garlic Pepper
4 tbsp Dijon mustard
1 1/2 cups chopped onions
1 1/2 cups chopped dill pickles
nonstick cooking spray
1/2 stick butter
5 tbsp all-purpose flour
2 cans (14.5-oz each) beef broth
1 lb baby carrots
4 stalks celery, cut into 1-inch pieces

Place 1 piece of beef on cutting board; season with salt, pepper, and garlic pepper. Spread with 1 teaspoon mustard; top with 2 tablespoons each of onions and pickles. Starting on a short side of beef fold about 1/3 of the slice over on itself, tuck in long sides, then roll tightly. Secure with a toothpick. Repeat with remaining slices of beef, salt, pepper, garlic pepper, onions and pickles.

Spray a large nonstick skillet with cooking spray. Brown beef rolls in batches over medium-high heat until browned on all sides. Remove from skillet.

In the same skillet, melt butter. Add flour and cook 1 minute. Add broth, stirring constantly. Cook, stirring, until the mixture thickens.

Pour half the broth mixture into a slow cooker. Top with the beef rolls and pour remaining broth mixture over all. Top with the celery and carrots.

Place lid on cooker and cook on low 8 to 10 hours or on high 4 to 5 hours until the beef is tender.

Yield: 6 to 8 servings

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