WELCOME

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 25, 2017

CRANBERRY ROAST

1 rump roast (3 to 5 lbs)

1 pkg dry onion soup mix
1/3 cup water
1 can jellied cranberry sauce
2 tbsp softened butter
2 tbsp all-purpose flour

Sprinkle the onion soup mix in the bottom of crockpot or slow cooker; pour the water over the soup mix.  Stir the mixture to blend.  Place the roast in the cooker over the soup mixture.  Spoon the cranberry sauce around and over the roast.

Place the cover on the cooker and cook on low for 10 to 12 hours.  Remove the roast from the cooker to rest.

Blend the softened butter and flour together.  Whisk the mixture into the juices in the cooker.  Replace lid and cook on high heat for 10 minutes.

Slice the roast and serve sauce over the beef.

This is a file photo of a very similar recipe.

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