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THE RECIPES
POT ROAST OF BEEF
3 medium potatoes, thinly sliced 1 teaspoon salt
2 large carrots, thinly sliced
1
⁄2 teaspoon ground black pepper
1 onion, sliced
1
⁄2 cup water or beef broth
1 (2 to 3-lb.) boneless beef rump roast
Put vegetables in bottom of stoneware. Salt and pepper meat, then place in pot on
top of vegetables. Add liquid. Cover and cook on LOW 10 to 12 hours
(HIGH: 5 to 6 hours).
BEEF BOURGUIGNON
(Beef Stew with Wine)
6 strips bacon, cut in
1
⁄
2
-inch pieces 1 tablespoon tomato paste
2 to 3-pound beef rump or chuck, 2 cloves garlic, minced
cut in 1
1
⁄
2
-inch cubes
3
⁄
4 teaspoon whole thyme
1 medium carrot, sliced 1 bay leaf
1 small onion, sliced
1
⁄
2
pound tiny white onions
Salt and pepper to taste
1
⁄
2
to 1 pound fresh mushrooms, sliced
3 tablespoons flour 2 tablespoons butter
1 can (10
3
⁄4
-oz.) condensed beef broth
1
⁄
2
cup red or Burgundy wine
Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown
well. Place browned beef cubes in stoneware. Brown carrot and onion. Season with
salt and pepper; stir in flour. Add broth, mix well and add to slow cooker. Add
cooked bacon, tomato paste, garlic, thyme, bay leaf and onions. Cover and cook on
LOW 8 to 10 hours. Saute mushrooms in butter, and add with wine to stoneware
about 1 hour before serving.
To thicken gravy: Turn slow cooker to HIGH. Combine 3 tablespoons flour with 3
tablespoons melted butter or margarine. Stir into stew.
SWISS STEAK
2 round steaks, about
1
⁄2-lb. each, 1 large onion, thinly sliced
cut
3
⁄4-inch thick 2 carrots, sliced
1
⁄4 cup all-purpose flour 2 stalks celery, chopped
1
⁄2 teaspoon ground black pepper 1 can (15-oz.) tomato sauce
Cut round steak into serving pieces. Place flour, salt and pepper in plastic bag. Add
steak pieces, a few at a time, shake to cover with flour mixture. Place onion slices in
bottom of stoneware; add meat on top. Top with carrots and celery and cover with
tomato sauce. Cover and cook on LOW for 8 to 10 hours (HIGH: 3 to 5 hours).
BARBEQUED RIBS
2 slabs pork spareribs (2 to 3-lbs. each) 1 onion, sliced
1
⁄2 teaspoon salt 1 jar (16-oz.) barbeque sauce
1
⁄2 teaspoon ground black pepper