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.

Tuesday, April 7, 2015


1 (2 1/2 lb) boneless beef chuck pot roast
medium onion, cut into thin wedges
3 garlic cloves, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 can (16-oz) whole berry cranberry sauce
tsp finely chopped chipotle pepper in adobo sauce
6-inch flour tortillas for serving
salsa for serving
Fresh jalapeno slices for serving, optional
Lime wedges, optional

Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the cooker. Add meat; sprinkle with garlic, salt, and black pepper. In a small bowl combine cranberry sauce and chipotle pepper. Pour over meat.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Transfer meat to a serving platter. Skim fat from onion mixture. Serve meat and onion mixture with tortillas. If desired, garnish with salsa, jalapeno pepper slices, and/or lime wedges.
Yield: 6 servings  Per serving: 419 cal, 6 g fat (2 g sat), 229mg sodium, 61 g carbs, 4 g fiber, 30 g protein

Source: My version of a BH&G recipe.

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