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Classic Beef Roast With Mushroom-Onion Gravy
3 pounds boneless beef chuck roast
1 (1 oz) envelopes dry onion soup mix
1 (10 oz) cans condensed cream of mushroom soup
Place roast in crock. Sprinkle onion soup on roast then spoon on undiluted soup.
Cover and cook: Low – 8 hours OR High – 4 hours. Makes about 6 servings.
Asian Spareribs
2 tablespoons cornstarch
2 tablespoons teriyaki sauce
1 (10 oz) jars duck sauce or sweet and sour sauce 3 pounds
Dissolve cornstarch in teriyaki sauce. Add duck sauce and put in crock. Stir well. Add the meat and stir well to coat. Cover and cook: Low – 8 hours OR
High – 4 hours. Makes 4 servings.
Savory Roast Beef Sandwiches
3 pounds boneless beef chuck roast
1⁄4 cup soy sauce
1 tablespoons brown sugar
1 teaspoons salt
1 teaspoons ground ginger
Cut beef into thin slices and place in crock. Combine soy, brown sugar, salt and ginger and pour over beef. Cover and cook: Low – 6 hours OR High – 3 hours. Serve on sandwich rolls. Makes 6 servings.
Orange-Juiced Pork Chops
1 (6 oz) cans frozen orange juice, undiluted
1⁄2 cup brown sugar, packed
1 teaspoons soy sauce
2 tablespoons cornstarch
1⁄2 teaspoon garlic powder
6
Combine all ingredients, except the meat, in crock. Stir well. Add the meat and stir well to coat. Cover and cook: Low –
Makes 6 servings.
Sunday Chicken
31⁄2 pounds chicken, cut up Paprika, salt, and pepper
1 (10 oz) cans condensed cream of celery soup
1⁄2 cup white wine or chicken broth
Rinse chicken in cold water. Pat dry. Sprinkle chicken with paprika, salt, and pepper. Combine soup and wine. Place half of chicken in crock and pour half of soup mixture over chicken. Repeat layers. Cover and cook: Low – 6 hours
OR High – 4 hours. Makes 6 servings.
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