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CAT’S CHUCK ROAST

Catherine Lancaster contributed this recipe. “The roast completely broke down and just melted in my mouth. Plus the couscous absorbed the liquid and turned this into a very meaty stew, not soupy. And the mushrooms add a really intense meaty flavor as well,” she writes.

“All the ingredients for this meal cost me around $11, with the mushrooms being the most expensive part. After it was cooked, I ate one serving, and had 6 servings left over that I put into individual containers. With a small salad and a slice of sourdough bread, you can’t get any cheaper than that.”

Serves 6-8

2 pounds chuck roast1⁄2 bottle Merlot wine6 tablespoons of crushed garlic3 sprigs fresh thyme2 tablespoons dried tarragonSalt and pepperOlive oil16 ounces pearl onions3 portobello mushrooms1⁄4 pound porcini mushrooms1⁄4 pound brown button mushrooms1⁄4 stick of butter2 tablespoons flour3 cups cooked couscous

In a sauté pan, heat the oil until hot but not smoking. Take the roast and coat with salt and pepper, and half of the garlic on each side. Put the roast in the sauté pan, and cook on each side until the garlic has browned and formed a nice crust, about 4 to 5 minutes per side.

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In the crockpot, put the roast, the wine, thyme, and tarra-gon. Blanch the onions for about 2 minutes, peel and put into the pot with the other ingredients. Cook on high for 1 hour and then low for approximately 3 to 4 hours.

Clean and slice mushrooms. Over medium-high heat, melt butter in a medium-sized saucepan, and add mush-rooms. After mushrooms have sweated and released most of their liquid, add the flour and stir well. After the flour has been cooked for about 2 minutes, add the mushroom mixture to the crockpot.

Half an hour to 45 minutes later, add the couscous. Couscous should stay in the crockpot with the other in-gredients for about a half an hour on low, to get warmed. Serve with a small salad and bread.

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VALLEY OF THE MOON WINERY WINTER STEW

Tina Vierra submitted this recipe, adapted from one by Linda G. Kittler, executive chef at the Valley of the Moon Winery.

Serves 12

3 to 4 pounds of beef (rib roast meat recommended), cut into cubes2 teaspoons salt2 teaspoons pepper1⁄4 cup flour1⁄4 cup olive oil1 small can tomato paste2 teaspoons Kitchen Bouquet1 bottle dry red wine1 can vegetable stock1 can beef stock1⁄2 cabbage, cored and coarsely chopped4 cups Swiss chard, cleaned and coarsely chopped2 bay leaves2 teaspoons dried thyme3 sprigs dried rosemary10 whole garlic cloves1 large onion, peeled and coarsely chopped2 large potatoes, coarsely chopped2 leeks, white part only, thinly sliced3 cups shiitake (preferred) or crimini mushrooms2 cups turnips, cut into small cubes2 cups string beans, cut into 1-inch pieces

Dredge the meat cubes in a Ziploc bag containing the flour, salt, and pepper. In a large pot on the stovetop, sear the meat in olive oil until browned. Add tomato paste and Kitchen Bouquet, then whisk in red wine and stocks, breaking up any lumps. Add Swiss chard and

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cabbage, bring to a boil, and cook down for 2-5 minutes.

In a 6-quart crockpot, place all remaining ingredients. Pour the stovetop mixture over all. Cook on low heat for 8 hours. Serve in large bowls over white rice or mashed potatoes.

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CROCKPOT BEEF ROAST

Laurie Thompson submitted this Stroganoff-esque recipe. “It is fast, easy, and the gravy is spectacular!” she writes.

Serves 6

1 2-3 pound chuck or rump beef roast1 can cream of mushroom soup1 8-ounce carton sour cream1 packet onion soup mixSliced onionsSliced mushroomsSalt and pepper to taste

Place ingredients in crockpot. Cook all day.

ROUND STEAK SUPREME

Serves 8

4 pounds round steak, cut in serving-size pieces1 cup fresh mushrooms1 can cream of chicken soup1 can mushroom soup1⁄2 cup undiluted evaporated milk

Brown meat either in a small amount of oil in a skillet or baked on the rack of a broiler pan (at 425°F) for 30 minutes, and place in crockpot. Combine remaining in-gredients and pour over meat. Cook on low heat 8 to 10 hours. Serve with mashed potatoes or rice.

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HUNGARIAN GOULASH

Bob Pastorio submitted this—and the remaining reci-pes in this chapter--as a collection of crockpot recipes originally posted to the list “a hundred years ago” by husband-and-wife members Harry Cohen and Shoshana Baumgarten.

Serves 8

2 pounds stew meat, cut in 1-inch cubes1 large onion, sliced1 clove garlic, minced1⁄2 cup catsup2 tablespoons Worcestershire sauce1 tablespoon brown sugar2 teaspoons salt2 teaspoons paprika1⁄2 teaspoon dry mustard1 cup water1⁄2 cup flour

Place meat in slow-cooking pot; cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, sugar, salt, paprika, and mustard. Stir in water. Pour over meat. Cover and cook on low for 9 to 10 hours.

Turn control to high. Dissolve flour in small amount of cold water; stir into meat mixture. Cook on high 10 to 15 minutes, or until slightly thickened. Serve goulash over noodles or rice.

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CROCKPOT CHICKEN AND RICE CASSEROLE

Serves 4

4 large chicken breasts1 can cream of chicken soup1 can cream of celery soup1 can cream of mushroom soup1⁄2 cup diced celery1 cup minute rice

Mix in a crockpot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low.

CROCKPOT CHICKEN STROGANOFF

Serves 6

6 boneless chicken breasts1 16-ounce container of sour cream1 can cream of mushroom soup (or any cream soup)1 package Lipton’s dry onion soup mix

Mix all together and put into crockpot. Cook on low for 4-6 hours or until chicken is tender. Serve over cooked noodles or rice.

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CROCKPOT SWEET AND SOUR CHICKEN

Serves 4

1 stalk celery, chopped1 green pepper, chopped1 medium onion, quartered4 tablespoons quick-cooking tapioca4 boned chicken breasts, cut in pieces8 ounces unsweetened pineapple chunks1⁄3 cup firmly packed dark brown sugar1⁄3 cup red wine vinegar1 tablespoon soy sauce1⁄4 teaspoon garlic powder1⁄4 teaspoon ground gingerCooked rice

Put vegetables in bottom of crockpot; sprinkle with tapioca. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot, turn to low, and cook for 8-10 hours.

Before serving make rice. Serve chicken over hot rice. Leftovers can be reheated in microwave.

Notes: Recipe can be made in a 300°F oven by placing vegetables in bottom of a greased pan, sprinkling with tapioca, adding chicken, pouring in remaining ingre-dients (except rice), covering pan tightly with foil, and baking for two hours.

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POACHED CHICKEN

Serves 8

1 stewing chicken (5 to 6 pounds), or 2 broiler-fryers water1 stalk celery (with leaves), halved1 carrot, peeled and halved1 small onion, halved1 teaspoon salt4 sprigs parsley1 small bay leaf2 whole cloves1⁄2 teaspoon thyme leaves

Sauce:4 tablespoons butter or margarine1⁄4 cup flour1 cup chicken broth or bouillon1⁄2 teaspoon salt1⁄8 teaspoon pepper1⁄4 cup chopped parsley1⁄2 cup heavy cream2 tablespoons butter or margarine

In a crockpot, cover chicken with water. Add celery, carrot, onion, and salt. Tie parsley, bay leaf, cloves, and thyme in a small square of cheesecloth. Add to pot. Cover and cook on low for 7 to 9 hours.

Melt 4 tablespoons butter in medium saucepan. Stir in flour and cook over low heat several minutes. Gradually stir in broth; simmer until smooth. Add salt, pepper, pars-ley, and cream. Just before serving, beat in remaining 2 tablespoons butter, 1 tablespoon at a time. Remove chicken from pot; slice and serve with creamy sauce.

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PORK CHOPS GOLDEN GLOW

Serves 5-6

5 or 6 pork chops1/4 cup brown sugar1⁄2 teaspoon cinnamon1⁄4 teaspoon cloves1 8-ounce can tomato sauce1 29-ounce can cling peach halves1/4 cup vinegarSalt and pepper

Sprinkle chops with salt and pepper. Lightly brown pork chops on both sides in large skillet or crockpot with browning unit. Pour off excess fat.

Drain peach halves and reserve syrup. Combine in a medium bowl brown sugar, cinnamon, cloves, tomato sauce, 1⁄4 cup syrup from peaches, and vinegar. Arrange chops in slow-cooking pot. Place drained peach halves on top. Pour tomato sauce mixture over all. Cover and cook on low for 4 to 6 hours, being careful not to over-cook.

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CROCKPOT PORRIDGE

Serves 2

1⁄4 cup cracked wheat3⁄4 cup rolled oats (do not use instant or quick oats)3 cups water1⁄2 cup raisins1⁄4 cup wheat germ1⁄2 cup grated apple1⁄4 teaspoon cinnamon

In a slow cooker, combine the cracked wheat, oats, wa-ter, raisins, wheat germ, apple and cinnamon. Turn to the lowest setting and cook the porridge overnight. Spoon into serving bowls, and serve with milk and honey.

SPICED RHUBARB BAKE

Serves 4

11⁄2 pounds fresh rhubarb, in 1-inch pieces3⁄4 cup sugar (or less to taste)1 cinnamon stick3 whole cloves1 teaspoon grated orange or lemon peel1⁄4 cup butter or margarine1⁄4 cup flour1⁄3 cup sugar

In crockpot, combine rhubarb, sugar, cinnamon, cloves, and grated peel. Cover and cook on low for 3 to 4 hours. Remove cinnamon and cloves. Spoon rhubarb into a shallow baking dish. Combine butter, flour, and sugar with fork or pastry blender; sprinkle over rhubarb. Bake in 400°F oven for about 20 minutes.