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All American Pot Roast
3-4 lb. round roast or boneless pot roast
2 Tbsp. vegetable oil
½ cup good red wine
1 clove garlic, minced
1 medium onion, coarsely chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. ketchup
1 Tbsp. Better Than Bouillon beef bouillon base
1 tsp. salt
1 tsp. coarse ground black pepper
1 tsp. celery salt
1 cup hot water
½ lb. Baby carrots
10 small red potatoes
1 lb. Whole medium mushrooms
2 stalks celery with leaves, cut into 1” pieces
1 Tbsp. cornstarch or potato starch
¼ cup cold water
Heat oil in a large heavy skillet over medium-low heat. Using long tongs,
carefully brown roast about 1 minute on each side and end. Remove roast and
set inside your Bravetti 7 Qt. Slow Cooker.
Add wine to the skillet and scrape bottom with spatula. Add onion and garlic,
simmer 1 minute. Add next the next 6 ingredients; stir. Pour mixture over roast
in slow cooker.
Arrange vegetables around the roast. Cover and cook on low for 7-8 hours.
OR: No-Fuss Recipe: Place all but the last two ingredients, uncooked, into
the crock. Cook on low 9-10 hours. Proceed as follows to make gravy.
Remove roast and vegetables to a large platter; cover with foil to keep warm.
Turn cooker to high.
For Gravy: In a small bowl or cup mix cornstarch and water together, pour into
bubbling liquid in slow cooker; stir. Remove crock from base and allow to sit 5
minutes until gravy thickens; pour over roast.
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Barbeque Pork Country-Style Ribs
3-4 lb. pork country style ribs
2 quarts water
1 can or bottle beer (16 oz.)
½cup water
1 Tbsp. liquid smoke
1 tsp. onion salt
1 tsp. Kosher salt
1 tsp. coarse ground pepper
1 bottle (18 oz.) barbeque sauce (your favorite brand of bottled sauce)
If you purchased the ribs in a single rack; cut into individual ribs. Place ribs in
large pot and just cover with water; about 2 quarts. Boil rapidly for 10 minutes;
drain and discard liquid. Place ribs into Bravetti 7 Qt. Slow cooker and turn to
low.
Pour remaining ingredients over the ribs. Cover and cook on low 8 – 9 hours.
Optional: Spread ribs onto foil covered cookie sheet and brown under the
broiler before serving.
Macaroni & Cheese
16 oz. elbow macaroni
4 cups sharp cheddar cheese; shredded
4 Tbsp. grated onion
1 tsp. salt
¼ tsp. cayenne pepper
½ tsp. dry mustard
3 cups milk
3 eggs; beaten
1 cup dry bread crumbs
4 Tbs. butter
Paprika
Boil macaroni according to the package directions. Blanch in cold water to
prevent sticking. Lightly butter the crock of your Bravetti 7 Qt. Slow cooker.
Starting with the macaroni, alternate layers of macaroni and the shredded
cheese; ending with cheese on top. Beat the onion, salt, cayenne pepper,
dry mustard, milk and eggs together until well blended. Pour this mixture
over the macaroni; use a fork and pull apart macaroni to allow milk mixture to
seep down.
Cover and cook on low 2 – 3 hours gently stirring once or twice to prevent
sticking.
Optional: Preheat oven to 375. Remove crock from base. Sprinkle
breadcrumbs over top, sprinkle lightly with paprika and dot with the butter.
Place into preheated oven and brown for 10 minutes or until top is golden
brown.
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