It seems that during the summer and fall I must have been a busy little kitchen elf, working to can and freeze summer veggies, make and freeze several batches of spaghetti sauce, can 3 batches of old fashion Dill Pickles, make peach and blueberry cobblers and take advantage of SAM's special buys on beef roast , pork shoulder roast and pork tenderloin. Now the challenge is to use what is "in house" to make interesting meals for the two of us and occasionally the family. So my culinary creative has been working overtime. Mostly successfully, with only a Coconut Pie flop.
It seems as though I am unexpectedly collecting crockpot roast recipes after 3 or 4 new recipes were wonderful. My scrapbook cookbook now has a new section for Crockpot Roast Recipes.
Here are 2 of the most recently added recipes.
Authentic Taste German Pork Roast Bavarian Style
4 lb Pork Roast (deboned shoulder roast)1/4 cup Dijon Mustard
1/2 tsp. Onion Powder
!/2 tsp. Garlic Powder
1/2 tsp. Paprika
2-3 TBS Olive Oil
2 medium Onions (peeled and quartered)
5 medium Carrots (each cut into 4-5 pieces)
8 or 9 Red Skinned Potatoes ( cut in thick slices)
1 pkg. Knorr Leeks Soup mix
3/4 cup Water or Vegetable Broth
Salt and Pepper roast and sear in olive oil. Add all
remaining ingredients except carrots and potatoes. Cook in crockpot for 3-4 hours on high or 5-6
hours on low. Add carrots and potatoes
and cook an additional 1 to 2 hours.
Serve with sauerkraut, rye bread, and butter for
traditional style meal.
Adapted for a crockpot from an old German recipe.
Amazing Crockpot Roast
1 (4-5 lb) Beef Pot Roast (any cut)
1 (1 1/4 ounce) package Brown Gravy mix
1 (1 1/4 ounce) package Italian Salad Dressing mix
1 (1 1/4 ounce) package Ranch Dressing mix
1/2 cup Water
Sear roast. Add all ingredients to crockpot. Cook on low for 7 hours. Add potatoes and carrots if desired and cook and additional 2 hours.
The joy of favorite things!
