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13
1
⁄
2
cup brown sugar
2 tablespoons molasses or maple syrup
2 tablespoons dry mustard
pinch of cayenne pepper
Brown ground beef and onion in a large, non-stick skillet. Cook until meat
is no longer pink, breaking up any large pieces with a spoon. Drain fat.
Combine the brown beef and the remaining ingredients in the slow cooker.
Cover and cook on auto. Beans will be done in 6 to 7 hours, or when they
are thick and bubbling. Or cook on low for 7 to 8 hours.
Yield: 6-8 servings
BEEF POT ROAST
1 5-pound rump, shoulder or chuck roast
1
1
⁄
2
teaspoons salt
1
⁄
4
teaspoon pepper
6 medium potatoes, peeled and quartered
8 carrots, cut into 2-inch pieces
2 medium onions, halved
1 cup water or beef broth
Sprinkle roast with salt and pepper. Place half of vegetables in bottom of
slow cooker, top with roast, then add remaining vegetables and liquid.
Cover and cook on auto for 10-11 hours or until tender.
Yield: 16-20 servings
ROAST BEEF
1 3-pound chuck or round roast
1 10-ounce can condensed French onion soup
Place roast in slow cooker and pour onion soup over roast. Cover and cook
on low for 8-9 hours or until tender.
Yield: 10-12 servings
STUFFED PEPPERS*
6 large bell peppers, tops cut off, cored and seeded
1 pound lean ground beef
1
1
⁄
2
cups cooked rice
2 large eggs, lightly beaten
1
⁄
2
cup grated Pecorino Romano cheese
2 tablespoons fresh minced parsley