SUNDAY DINNER BEEF ROAST
5 to 7 pounds rump, pot, or chuck roast
4 cloves garlic, sliced
2 teaspoons freshly ground pepper
2 teaspoons salt
1
/
2
cup white wine
6 medium potatoes, chopped
4 large carrots, sliced
2 onions chopped
2 teaspoons fresh parsley, minced
2 teaspoons fresh rosemary, leaves only
2 teaspoons fresh thyme, minced
1. Using a small knife, make several slits all over the roast.
2. Insert slices of garlic into these slits.
3. Rub the outside of the roast with salt and pepper.
4. Place in the slow cooker stoneware and add the remaining ingredients.
5. Cover; cook on Low 10 to 12 hours (or on High 5 to 6 hours).
6. Remove the roast and let it rest for 15 minutes before slicing.
Serves 18
MUSHROOM BARLEY STEW
2 celery stalks, cut into
1
/
4
-inch dice
1 tablespoon fresh thyme
1 yellow onion, cut into
1
/
4
-inch dice
8-10 cups chicken (or mushroom) stock
2 bay leaves
2 carrots, peeled and cut into
1
/
4
- inch dice
1
/
2
pound of pearl barley, rinsed and
10-ounce package of fresh mushrooms,
checked over
such as crimini, rinsed and thinly sliced
1 cup dried mushrooms, porcini
if possible, soaked to cover in warm
water to soften, liquid reserved
1. Add all ingredients, starting with 8 cups of stock and including reserved liquid
from dried mushrooms (being careful to discard any sediment), to stoneware.
Stir to blend.
2. Cook on high for 3-4 hours or on low for 5
1
/
2
hours, until barley and vegetables
have softened. If more liquid is needed, add more stock (this will require more
cooking time after adding).
3. Adjust seasoning and serve with a sprinkling of parsley.
Serves 8-10
ITALIAN STYLE ROAST
2 6-ounce cans tomato paste
4 teaspoons minced garlic
2 packages dry onion soup mix
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons black pepper
4 pounds chuck roast
2 16-ounce cans diced tomatoes
2 onions, chopped
4 carrots, chopped
2 potatoes, chopped
2 celery stalks, sliced
4 bay leaves
1. Mix together ingredients. Place roast in slow cooker stoneware.
2. Add soup mixture. Cover; cook on Low 8-10 hours or on High 4-5 hours.
3. Remove bay leaves before serving.
Serves 12
CURRIED BUTTERNUT SQUASH SOUP
1 yellow onion, chopped
4-5 cups chicken stock
1 tablespoon curry powder
1
/
4
teaspoon ground cloves
Salt and pepper to taste
1
/
4
cup chopped dried cranberries
2 pounds butternut squash, rinsed, peeled,
1 firm, crisp apple (such as Macoun, Gala,
seeded, and chopped into 1-inch cubes
or Braeburn), peeled, seeded, and chopped
1. Add squash, apple and onion to the slow cooker stoneware.
2. In a separate bowl, combine 4 cups stock, curry, and cloves and mix. Pour over
squash and apples.
3. Cook on High for 3
1
/
2
- 4 hours or on Low for 5–5
1
/
2
hours, until ingredients have
fully softened.
4. Puree with an emersion blender (or traditional blender). Adjust salt and pepper to
taste and add more stock if soup is too thick (this will require more cooking time
after adding).
5. Serve in bowls, garnishing with sprinkle of dried cranberries.
Serves 6-8
RECIPES
RECIPES
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