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
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
1/4 teaspoon round cinnamon
Whipped cream, optional
Peel 3/4 in. off top of each apple, place in slow cooker. Pour juice over
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
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
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.Print This Page