Crockpot Recipes

BEEF IN RED WINE

Olive oil cooking spray

3 slices nonfat turkey bacon, cut into 1-inch pieces

3 pound (1420 g) piece rump roast

1 large onion, peeled, stuck with 4 whole cloves

2 ounces (60 g) grated carrot

3 large cloves garlic, sliced thin

1 cup (240 ml) dry red wine1 bay leaf

4 sprigs thyme

1/4 cup (17 g) chopped flat-leaf parsley

2 large Russet potatoes, peeled and cut into 6 pieces

2 medium carrots, peeled and sliced

1 pound (480 g) green beans, ends snipped

Refrigerated butter flavored / refrigerated cooking spray

8 ounces (240 g) mushrooms

Freshly ground pepper

Lightly coat a large nonstick skillet with cooking spray. Add the

turkey bacon and sauté until it begins to crisp. Add the beef, and

brown on all sides.

Transfer turkey bacon and beef to a 3 1/2-quart or larger crockery

slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme

and parsley. Cover and cook on low for 8 to 10 hours or on high for

4 to 5 minutes.

When beef is almost done, cook potatoes in boiling water to cover

until almost tender, about 10 to 15 minutes. Add carrots and green

beans. Continue to cook for another 4 to 5 minutes. Drain vegetables

and keep warm.

Meanwhile, lightly coat a large nonstick skillet with butter-

flavored cooking spray. Add the mushrooms and sauté over high heat

until mushrooms are tender and all liquid is absorbed.

Transfer beef to a carving board and let stand for 10 minutes before

slicing into thin, against the grain, slices. Arrange beef slices on

a heated serving platter. Discard clove-stuck onion, bay leaves, and

thyme sprigs.

Stir cooked vegetables and mushrooms into pan juice of the slow

cooker to warm. Spoon the vegetables and pan juices over the beef.

Season to taste with pepper. Serve immediately.

Crockpot Hot Caramel Apples

4 large tart apples, cored

1/2 cup apple juice

8 tablespoons brown sugar

12 red-hot candies

4 tablespoons butter or margarine

8 caramels

1/4 teaspoon round cinnamon

Whipped cream, optional

Peel 3/4 in. off top of each apple, place in slow cooker. Pour juice over

apples.

Fill center of each apple with 2 tablespoons of sugar, 3 red-hots, 1

tablespoon of butter, 2 caramels. Sprinkle with cinnamon.

Cover and cook for 4-6 hours or until apples are tender

Serve immediately with whipped cream.

Crock Pot Navy Bean Soup

Ingredients:

1 large chopped & sautéed onion

1 lb. pork sausage (browned & drained)

Salt , pepper, & garlic powder to taste

1 can Rotel tomatoes & green chilies

4 cans navy beans

1 cup chopped ham

Preparation

Brown sausage & sauté onion. Place all ingredients in a crock pot.

Rinse bean cans with water & add to pot. Season to taste with

salt , pepper, & garlic powder. Cook on low heat all day or on high

heat 1/2 day.

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