Pot Roasts

Hands off! Let the slow cooker do the cooking.

There's nothing better than coming home from a long day at work or play to find a warm supper waiting for you. With a minimum of prep time, a pot roast made in the slow cooker couldn't be easier. Here are two perfect-for-the-season recipes and a quick rundown of what's new with slow cookers. SHIRLHY HARRINGTON

TWO SLOW-COOKED MEALS

1 Cowboy Pot Roast with creamy-style deli coleslaw and Texas toast or Cheese-andOnion Cornbread

2 Italian Pot Roast with green salad or Caesar salad (use a bagged salad kit) and buttery garlic bread

For dessert: Drizzle fresh Red Delicious apple and Bartlett pear slices with a little lemon juice, and sprinkle with cinnamon and sugar.

CHEESE-AND-ONION CORNBREAD

MAKES 9 SERVINGS

PREP: 10 MIN., BAKE: 24 MlN.

2 (6-ounce) packages buttermilk cornbread mix

1 cup shredded Cheddar-Monterey Jack cheese blend

¼ cup chopped green onion tops

1 tablespoon butter

1 1/3 cups milk

COMBINE buttermilk cornbread mix, cheese, and chopped green onions in a large bowl; set aside.

HEAT butter in an 8-inch baking pan in a 450° oven 3 to 4 minutes or until melted and lightly browned. Tilt pan to coat bottom with melted butter.

ADD milk to cornbread mixture, stirring just until blended. Pour batter into hot pan.

BAKE at 450° for 18 to 20 minutes or until golden and cornbread pulls away from sides of pan.

NOTE: For testing purposes only, we used Martha White Buttermilk Cornbread Mix.

COWBOY POT ROAST

MAKES 6 SERVINGS

PREP: 15 MIN.; COOK: 6 HRS., 30 MIN.

Browning the meat before slow cooking enhances both the appearance and flavor of the meat.

1½ teaspoons salt, divided

1½ teaspoons pepper, divided

1 (14.5-ounce) can petite-cut diced tomatoes, drained

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 onion, cut into 8 wedges

1 tablespoon Chili powder

1 (2½- to 3-pound) eye of round roast, trimmed

2 tablespoons vegetable oil

2 (16-ounce) cans pinto beans, drained

1 (15-ounce) can black beans, drained

Pickled jalapeno pepper slices (optional)

COMBINE 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.

SPRINKLE roast evenly with remaining ½ teaspoon salt and ½ teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven over mediumhigh heat. Transfer roast to a 5½-quart slow cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.

REMOVE roast from slow cooker, and cut into large chunks; keep warm.

SKIM fat from juices in slow cooker. Mash 1½ cans (about 2¾ cups) pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining ½ can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeno pepper slices, if desired.

SABRINA DANA

NORTH RICHLAND HILLS, TEXAS

ITALIAN POT ROAST

MAKES 6 SERVINGS

PREP: 15 MIN.; COOK: 6 HRS., 40 MIN.

Chuck roast is one of the most economical cuts of beef for pot roast, but it is a high-fat choice. Substitute eye of round (which is more expensive) or English shoulder roast for a lower fat choice.

8 ounces sliced fresh mushrooms

1 large onion, cut in half and sliced

1 (2½- to 3-pound) boneless beef chuck roast, trimmed

1 teaspoon pepper

2 tablespoons olive oil

1 (1-ounce) envelope dry onion soup mix

1 (14-ounce) can beef broth

1 (8-ounce) can tomato sauce

1 teaspoon dried Italian seasoning

3 tablespoons tomato paste

2 tablespoons cornstarch

2 tablespoons water

Hot cooked egg noodles

PLACE mushrooms and onion in the bottom of a 5½-quart slow cooker.

SPRINKLE roast evenly with pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.

REMOVE roast from slow cooker, and cut into large chunks; keep warm.

SKIM fat from juices in slow cooker; stir in dried Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on HIGH 20 to 30 more minutes or until mixture is thickened. Add roast pieces back to slow cooker. Cover and cook until thoroughly heated. Serve over hot cooked egg noodles.

Copyright Southern Progress Corporation Feb 2005
Provided by ProQuest Information and Learning Company. All rights Reserved