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, July 17, 2015


1 pkg (8-oz) baby carrots
1 pkg (8-oz) sliced fresh mushrooms
1 medium-size green bell pepper, cut into strips
1 ( 2 1/2 to 3 lb) boneless beef chuck roast
1 can condensed golden mushroom soup, do not dilute
1/4 cup beef broth
1 tbsp Worcestershire sauce
1 packet (1-oz) dry onion soup mix
1/4 tsp freshly ground black pepper
3 tbsp cornstarch
2 tbsp water
4 cups hot cooked buttered noodles for serving, optional
Chopped fresh parsley (or cilantro), for garnish, optional

Place veggies in slow cooker and place the roast over veggies.

Combine the mushroom soup, broth, Worcestershire, onion soup mix, and pepper in a mixing bowl; mix together well. Pour mixture over the roast and veggies.

Place lid on cooker and cook on low setting 8 to 10 hours until meat is tender.

Remove roast to a cutting board and cover with foil. Allow to stand 10 to 15 minutes before slicing.

Meanwhile, blend the cornstarch in the water until smooth (a small whisk works great); stir into the cooker. Cook another 15 minutes or until broth is thickened.

To serve, place the sliced beef and veggies with gravy over the noodles. Garnish with the parsley or cilantro, if desired.

Yield: Approximately 8 servings

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