Fix-It and Forget-It Pink Cookbook (53 page)

AmyMarlene Jensen

Fountain, CO

3½-4-lb. beef brisket

1 can beer

2 cups tomato sauce

2 tsp. prepared mustard

2 Tbsp. balsamic vinegar

2 Tbsp. Worcestershire sauce

1 tsp. garlic powder

½ tsp. ground allspice

2 Tbsp. brown sugar

1 small green,
or
red, bell pepper, chopped

1 medium onion, chopped

1 tsp. salt

½ tsp. pepper

1. Place brisket in slow cooker.
   
2. Combine remaining ingredients. Pour over meat.
   
3. Cover. Cook on Low 8-10 hours.
   
4. Remove meat from sauce. Slice very thin.
   

Serve on
rolls
or over
couscous
.

Judi Manos,
West Islip, NY

4-lb. chuck roast,
or
stewing meat, cubed

1 Tbsp. oil

¾ can beer

½ cup, plus 1 Tbsp., ketchup

1 onion, sliced

1½ Tbsp. flour

½ cup cold water

1. Brown meat in oil in saucepan.
   
2. Combine beer and ketchup in slow cooker. Stir in onion and browned meat.
   
3. Cover. Cook on Low 8 hours.
   
4. Remove meat and keep warm. Blend flour into cold water until dissolved. Stir into hot gravy until smooth.
   

Serve gravy and meat together.

Joyce Bowman,
Lady Lake, FL

3-4-lb. beef roast

1 pkg. dry Italian dressing mix

12-oz. can beer

1. Place roast in slow cooker. Sprinkle with dry Italian dressing mix. Pour beer over roast.
   
2. Cover. Cook on Low 8-10 hours, or High 3-4 hours.
   

When beef is done, shred and serve with juice on
crusty rolls
.

Variations:

In place of beef, use pork chops or chicken legs and thighs (skin removed).

Ernestine Schrepfer

Trenton, MO

3-lb. sirloin tip roast

½ cup flour

1 envelope dry onion soup mix

1 envelope brown gravy mix

2 cups ginger ale

1. Coat roast with flour (reserve remaining flour). Place in slow cooker.
   
2. Combine soup mix, gravy mix, remaining flour, and ginger ale in bowl. Mix well. Pour over roast.
   
3. Cover. Cook on Low 8-10 hours.
   

Audrey Romonosky

Austin, TX

2 lbs. beef chuck, cubed

1 onion, sliced

½ tsp. garlic powder

½ cup ketchup

2 Tbsp. Worcestershire sauce

1 Tbsp. brown sugar

½ tsp. salt

2 tsp. paprika

½ tsp. dry mustard

1 cup cold water

½ cup water

¼ cup flour

1. Place meat in slow cooker. Add onion.
   
2. Combine garlic powder, ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour over meat.
   
3. Cover. Cook on Low 8 hours.
   
4. Dissolve flour in ½ cup water. Stir into meat mixture. Cook on High until thickened, about 10 minutes.
   

Serve over
noodles
.

Charlotte Bull

Cassville, MO

4-lb. boneless chuck roast

1 tsp. garlic salt

¼ tsp. black pepper

2 Tbsp. oil

6-8 garlic cloves, minced

1 large onion, sliced

1 cup water

1 bouillon cube

2-3 tsp. instant coffee

1 bay leaf,
or
1 Tbsp. mixed Italian herbs

3 Tbsp. cold water

2 Tbsp. cornstarch

1. Sprinkle roast with garlic salt and pepper. Brown on all sides in oil in saucepan. Place in slow cooker.
   
2. Sauté garlic and onion in meat drippings in saucepan. Add water, bouillon cube, and coffee. Cook over low heat for several minutes, stirring until drippings loosen. Pour over meat in cooker.
   
3. Add bay leaf or herbs.
   
4. Cover. Cook on Low 8-10 hours, or until very tender. Remove bay leaf and discard. Remove meat to serving platter and keep warm.
   
5. Mix water and cornstarch together until paste forms. Stir into hot liquid and onions in cooker. Cover. Cook 10 minutes on High, or until thickened.
   

Slice meat and serve with gravy over top or on the side.

Lovina Baer

Conrath, WI

4-lb. beef,
or
venison, roast

1 tsp. garlic salt

1 tsp. onion salt

2 tsp. celery salt

1½ tsp. salt

2 tsp. Worcestershire sauce

2 tsp. pepper

½ cup ketchup

1 Tbsp. liquid smoke

3 Tbsp. brown sugar

1 Tbsp. dry mustard

dash of nutmeg

1 Tbsp. soy sauce

1 Tbsp. lemon juice

3 drops hot pepper sauce

1. Place roast in slow cooker.
   
2. Combine remaining ingredients and pour over roast.
   
3. Cover. Cook on High 6-8 hours.
   

Maryann Westerberg

Rosamond, CA

2 lbs. stewing meat, cubed

2 cups sliced fresh mushrooms