Prep Time: 10 min | Cooking Time: 8 1/2 hours - slow cooker

INGREDIENTS:

1 beef chuck pot roast (about 2 1/2 lbs)

Salt and pepper to taste

3 medium baking potatoes (1 lb), peeled

2 Large carrots, peeled or small baby carrots

1 Large parsnip

2 large celery stalks

1 medium onion

2 bay leaves

1 tsp dried rosemary

1/2 tsp dried tyme

1/2 cup beef broth

DIRECTIONS:

1. Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste.

2. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots and parsnip diagonally into 3/4 inch slices. Slice celery into 1 1/2 to 2 inch pieces.

3. Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables.

4. Arrange beef over vegetables in slow cooker. Pour broth over beef.

5. cover slow cooker and cook pot roast an LOW about 8 1/2 to 9 hours or until beef is fork-tender.

6. Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard buy leaves. Serve pot roast with juices from slow cooker or with gravy, if desired.

Tip for gravy:

Ladle the juices from the slow cooker into a 2 cup measuring cup: place in a small saucepan and heat to a boil. For each cup of juice, mix 1/4 cup of cold water and 2 Tbsp flour until smooth. Add to the boiling juices, stirring constantly; cook 1 minute or until thickened.

Slow Cooker Turkey Chili

Total time: 6 hours, 20 min.

Ingredients

• 1 1/4 pounds lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 (1.25-oz.) envelope chili seasoning mix
• 1 (12-oz.) can beer
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28-oz.) can crushed tomatoes
• 1 (15-oz.) can black beans, drained and rinsed
• 1 (8-oz.) can tomato sauce
• 3/4 teaspoon salt
• Toppings: shredded Cheddar cheese, finely chopped red onion, sliced fresh jalapeños

Preparation

1. Cook first 4 ingredients in a large skillet over medium-high heat, stirring often, 8 minutes or until turkey crumbles and is no longer pink. Stir in beer, and cook 2 minutes, stirring occasionally. Spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 6 ingredients until well blended. Cover and cook on LOW 6 hours. Serve with desired toppings.

Slow Cooker Beef Stroganoff

Ingredients

• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon Worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Directions

1. In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

BBQ Pork Sliders

Prep Time:
15 Min

Cook Time:
4 Hrs 30 Min

Ready In:
4 Hrs 45 Min

Ingredients

• 1 (14 ounce) can beef broth
• 3 pounds boneless pork ribs
• 1 (18 ounce) bottle barbeque sauce

Directions

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Busy Day Brisket BBQ

Ingredients

• 1 tablespoon dried thyme leaves
• 1 tablespoon paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 3 pounds beef brisket, trimmed of fat
• 1/2 teaspoon liquid smoke flavoring
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups barbeque sauce

Directions

1. Combine thyme, paprika, pepper, salt, onion powder, garlic powder, cayenne, and cumin in a small bowl; set aside. Rub brisket all over with liquid smoke, then rub with spice mixture.
2. Pour Worcestershire and barbeque sauces into a slow cooker; place beef on top. Cover, and cook on LOW 8 to 10 hours, until fork tender.