3 pounds chuck roast
1 teaspoon salt
1/4 teaspoon pepper
2 onions, cut into quarters
1 celery, cut into 8 chunks
4 carrots, cut into quarters
1 bay leaf
2 teaspoons vinegar
5 cups water
1 small wedged cabbage
3 tablespoons butter
1 tablespoon instant minced onion
2 tablespoons flour
1 1/2 cups reserved beef broth
1 tablespoon prepared horseradish
1/2 teaspoon salt
Sprinkle roast with seasonings. Place onions, carrots and celery in slow cooker/Crock Pot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving.) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables.
1 Corned Beef Brisket
2 Tablespoons Light Brown Sugar, Packed
1 Teaspoon Whole Black Peppercorns
1/2 Cup Light Brown Sugar, Packed
2 Tablespoons Dijon Mustard
2 Tablespoons Maple Syrup
1 Tablespoon Horseradish
Place the corned beef brisket fat side down in a crockpot, and then cover with water by 1-inch.
Sprinkle the brown sugar and peppercorns over the corned beef.
Cover with lid; cook for 8 to 10 hours on low heat.
Preheat oven to 350 degrees.
Carefully remove the brisket from the crockpot, scrape off the layer of fat, remove any peppercorns, and then place in an oven-safe baking dish.
Whisk together all ingredients until smooth.
Slather the cooked brisket with the sauce and bake for 10 minutes.
1 can condensed cream of mushroom soup, (10 3/4 oz)
1/2 cup evaporated milk, or scalded milk
1 1/2 teaspoons prepared horseradish
1/2 cup grated Parmesan or Romano cheese
1 1/2 cups cubed cooked ham
1/2 cup stuffed olives, sliced (optional)
1 can (4oz) sliced mushrooms, drained
1/4 cup dry sherry or white wine
1 package spaghetti, (5 oz)
2 tablespoons butter, melted
Combine all ingredients except spaghetti and butter in Crock-Pot; stir well. Cover and cook on low for 6 to 8 hours. Just before serving, cook spaghetti according to package directions; drain and toss with butter. Stir into Crock-Pot. Sprinkle additional grated cheese over the top.
1 can of beer
1 6 oz can spicy V-8 juice
1 tsp. lemon juice
1 tsp. hot sauce
1/2 c. Italian bread crumbs
1 c. onions
salt and pepper to taste
1 lg. bottle ketchup
1 tsp. horseradish
1 tsp. Worcestershire sauce
2 to 3 lbs. ground beef
2 to 3 eggs
Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat. In saucepan combine remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow cooker/Crock Pot. The sauce should cover the meat. Allow to simmer in slow cooker/Crock Pot for at least 3 hours, however, the longer you let them simmer, the better they are! 6 to 10 hours on low temperature is great. Stir them occasionally. You may wish to add more ketchup, or V-8 juice – spice them up if you like them hot.