featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

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Tuesday, January 18, 2011

COOKING WITH CLORIS -- SLOW COOKER POT ROAST


I think the slow cooker is a working woman’s best friend. Toss a few ingredients in before leaving the house; come home to a cooked meal! Cloris shares her slow cooker pot roast recipe with us today, and the beauty of this baby is that you don’t have to braise the meat first. -- AP

SLOW COOKER POT ROAST
(serves 8)

Ingredients:
1 can condensed cream of mushroom soup
1/4 cup red wine
2 tablespoons tomato paste
2 cloves garlic, minced
2 lg. onions, peeled and cut into quarters
4 lb. chuck roast
1 lb. carrots, peeled and sliced thick

Pour soup, wine, tomato paste and garlic into slow cooker. Whisk together. Add the roast, turning to coat all sides. Toss in the carrots and onions. Cover and cook on low 8-10 hrs. or on high 5-6 hrs.

Thanks, Cloris! How much easier could dinner prep get, right readers? Do you use your slow cooker, or is it gathering dust on a top shelf in your pantry? Maybe it’s time to haul it out and try this recipe. -- AP

2 comments:

Kathy said...

My crock pot (back when I bought it they were called crock pots) is collecting dust on a shelf, but I may just drag it out for this recipe.

ANASTASIA POLLACK said...

Time to dust off that crockpot, Kathy!