Roasts are such time savers. There are countless ways in which they can be seasoned, offering wonderful variety to your menus. Plus, they make great sandwiches the next day or delicious leftovers for another meal.
3 pound beef roast, whatever cut you like
4 ounce can mushrooms with liquid
1 package Italian salad dressing mix
1 package brown gravy mix
1/2 cup water
Place roast in bottom of slow cooker. Pour mushrooms and liquid over roast. In a small mixing bowl, stir together package mixes and water; pour over roast. Cover and cook on low for about 8 hours.
I love this recipe. It contains an unusual ingredient, peanut butter, that gives the gravy a very unique flavor. Try it; you’ll like it.
5-6 boneless pork chops
1 onion, sliced
1 can (10 3/4 ounces) cream of chicken soup
1/4 cup creamy peanut butter
3 teaspoons Worcestershire sauce
Place pork chops in bottom of slow cooker. Lay onion slices on top of chops. Mix soup, peanut butter, and Worcestershire sauce in a separate bowl. Spoon over meat. Cover and cook on low for 6-7 hours.
I don’t care for beer as a beverage, but when it’s added to a recipe, especially a beef recipe, it adds wonderful flavor.
3 pounds stew beef (cubes)
1/3 cup flour
12 ounces dark beer
1 package dry brown gravy mix
1 clove garlic, minced
Place beef in bottom of slow cooker and sprinkle with flour. Stir to cover cubes. In a separate bowl, mix beer, gravy mix, and garlic. Pour on top of beef. Cover and cook on low for 7-8 hours.
My family enjoys this dish served with Basmati rice.
I used to bake my hams and then make the sauce separately. This recipe cuts the preparation time down to about two minutes and renders the same delicious results.
3 pound fully cooked ham
16 ounce can fruit cocktail with syrup
2/3 cup brown sugar
1 teaspoon allspice
Place ham in bottom of slow cooker. Mix together fruit cocktail, sugar, and allspice. Pour over ham. Cover and cook on low for 6 hours.
Brisket cooks a little longer than some recipes, but it’s worth the wait. This recipe adds both sweet and savory flavors to the beef, giving it that extra special touch that your family will love.
3 – 4 pound fresh beef brisket
1 cup ketchup
1/3 cup grape jelly
1 package dry onion soup mix
Cut your brisket in half and place one piece in the bottom of a slow cooker. Mix ketchup, jelly, and dry soup mix in a separate bowl and spoon half of the mixture on top of the brisket. Repeat with the second piece of brisket. Cover and cook on low for 8-9 hours. Serve with the cooking juices.
Mashed or baked potatoes go well with this recipe.
This recipe is soooo easy and you can mix it up by using different flavors of salsa each time you make it. Salsa Chicken proves once again that delicious dinners can be achieved with minimal prep time.
5-6 chicken breast halves, boneless and skinless
1 jar (16 ounces) of your favorite chunky salsa
12 ounces cheddar or Mexican cheese, shredded
Place chicken in bottom of slow cooker and top with salsa. Cover and cook on low for about 6 hours. Garnish with cheese when serving.
You can serve this with any side dish you like, such as rice, but it also makes a great filling for tortilla wraps.
Typically served at breakfast/brunch, this hearty meat and potatoes dish will be welcome at any meal.
30 ounce package frozen hash brown potatoes
1 pound Kielbasa sausage, sliced or chopped
1 onion, diced
1 can (10 3/4 ounces) cheddar cheese soup
1 1/2 cups milk
Lightly spray interior of slow cooker with a non-stick cooking spray. Please potatoes, sausage, and onion in the bottom. Mix together soup and milk; pour over contents and stir. Cover and cook on low for 7-8 hours or on high or about 3 hours.