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Is the Sunday family dinner dead? Few traditions are as well loved as the family Sunday dinner. But, in today’s fast paced culture, are people still taking time to get the family together to take pleasure in a good meal on Sunday afternoon? Sure they are, and what better way to get a great meal prepared without a lot of fuss than with a slow cooker. Very ordinary recipes are crock pot recipes for pot roast.
But crock pots cook slowly, and your family eats their main meal early on Sunday. How may you have feed ready in time? Slow cookers have a high setting that cooks the feed in in regards to four to five hours, so just as you do for the duration of the week, pop the ingredients in the slow cooker before you head off to church or whatsoever action you partake in, and the feed will be done when your family is ready to eat later on that day.
Since roasts are a family favored meal for anytime, but in particular on Sunday, here are a couple of easy and delicious crock pot recipes for pot roast to try.
Easy New England Pot Roast
3-4 lbs beef roast
8 little red potatoes, cut into quarters
8 medium carrots, cut into chunks
1 little onion, chopped
1 – 8 oz jar prepared horseradish
1-2 teaspoon salt
1/4-1/2 teaspoon black pepper
1 cup water
2 tablespoons cornstarch
2 tablespoons water
Place potatoes, carrots, and onion into your crock pot. Place beef on top of vegetables. Mix horseradish, salt, pepper and 1 cup water; pour over top of beef. Cover and cook on high for 4-5 hours or until beef and vegetables are tender. Remove 2 cups of juices from slow cooker and put into little sauce pan. Mix corn starch with 2 tablespoons of cold water and then add to juices. Bring to a boil while stirring constantly until thickened. Serve gravy over meat and vegetables.
Beef Roast and Sour Cream Gravy
1 (3 pound) chuck or pot roast
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1/4 cup water
1 tablespoon vinegar
1 teaspoon dill weed
5 or 6 little potatoes
5 or 6 carrots
1/2 teaspoon salt
1 huge onion
1 tablespoon all-purpose flour
1 cup sour cream
1 teaspoon dill seed
Coat roast with 2 tablespoons flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot. Add water and vinegar. Sprinkle 1 teaspoon dill weed over meat, then add potatoes, carrots, onion and salt. Cook on high for 4 to 5 hours. To make a gravy, pour off 3 tablespoons of drippings, add 1 tablespoon flour and heat. Measure rest of drippings, and add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add sour cream and 1 teaspoon dill weed. Heat to boiling before serving.
Crock pot cooking tip: During long cooking times, dry, ground herbs and spices may dissolve, so a good tip is to always add your ground spices closer to the end of cooking time. For the best flavor enhancing, use whole herbs and spices because they tend to release their flavor over time and work very well in crock pot slow cooking.
From Publishers WeeklyAccording to the authors, 80% of American households own a slow cooker. This whopping collection of 350 recipes is reason sufficient to unearth that Crock-Pot from the attic or invest in one of the new high-tech models. The title, however, is a misnomer, and not just because the book includes a recipe for “Mom’s Beef Stew.” Much of what Hensperger (The Bread Bible) and Kaufmann (coauthor, with Hensperger, of The Ultimate Rice Cooker Cookbook) present is precisely the kind of ease feed specifically affiliated with childhood snow days or family gatherings. To use the word “hearty” in describing these recipes is to state the obvious. There are more than a dozen oatmeals and porridges, ranging from Cinnamon Apple Oatmeal to Creamy Cornmeal Porridge. Soups include Vegetarian Split Pea, French Onion, and White Bean with Bacon. Twenty-four types of baked beans are mere prelude for the 14 chili options, including “Senator Barry Goldwater’s Arizona Chili” (which gives new meaning to the phrase “bowl of red”). Other recipes are for poultry, meat and fish dishes, and New and Old World dishes are plentiful. The only letdown is the “Not-from-the-Slow Cooker Accompaniments” chapter, with it is uninspired selections like Baked Rice, and Mixed Green Salad. But the concluding pages, full of puddings and fruit desserts, atone with sinful treats like Chocolate Peanut Butter Pudding Cake and Rum-Butterscotch Bananas. (Jan.)
Copyright © Reed Business Information, a section of Reed Elsevier Inc. All rights reserved.
ReviewA treasure trove exploring all the potential available in a slow cooker pot. — Library Bookwatch
A wide range of sound recipes and counsel for each meal . . . A comprehensive and multicultural guide back to slow food. — San Francisco Chronicle
Gives slow cooking a hip new twist. — Slow Cooking (Woman’s Day special)
About the Author Beth Hensperger, a New Jersey native who has lived in California since her teens, has been educating, writing, and demo-lecturing with regards to the art of baking for over 30 years. In the last few years, she has shifted focus to countertop appliance-driven cookbooks that hug adjusting traditionalisti and professional recipes for the home cook: the bread machine, the rice cooker, the microwave, and now a four-volume compilation specifically for use with the electric slow cooker, stressing personal creativeness in preparation and selection of ingredients. Hensperger’s writing career begun when she was chosen as the guest cooking instructor for the March 1985 issue of Bon Appétit. Now she is the best-selling author of over 22 cookbooks, including the best-selling Not Your Mother’s Slow Cooker Cookbook series, which includes NYMSC Recipes for Entertaining, NYMSC Family Favorites, and NYMSC Recipes for Two, along with the blockbuster basi volume, Not Your Mother’s Slow Cooker Cookbook. Also from The Harvard Common Press are The Bread Lover’s Bread Machine Cookbook, The Ultimate Rice Cooker Cookbook, NYM Microwave Cookbook, and NYM Weeknight Cooking. She is also the author of The Bread Bible (Chronicle Books), winner of a James Beard Award in 2000. She has twice been nominated for the Julia Child/IACP Cookbook Award. Hensperger wrote a San José Mercury News feed column for twelve years, “Baking with the Seasons.” She is a contributor to dozens of national and online cooking & modus vivendi magazines, such as Food & Wine, Rachael Ray Magazine, Veggie Life, Cooking Light, Working Woman, Victoria, Prevention, and Family Circle, and is a sought after newspaper and radio interviewee speaking on slow cooking, bread baking, and entertaining. She lives in the San Francisco Bay area. Visit her website at www.bethhensperger.com and weekly blog at www.notyourmotherscookbook.com.
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Most helpful client reviews
433 of 436 humans found the following review helpful.
 Slow cooker cooking without canned or packaged foods!
By A GOOD FIND
I love my crockpots (I have two oval ones in dissimilar sizes). I have assorted crockpot cookbooks in my bookshelf and have likewise read a heap of others which I borrowed from the library. After reading these books, I came to a sad conconclustion that most persons who use crockpot are not “real cooks” from galore cookbook writers assumption; they write books for those who use a crockpot to make “canned soup+meat+frozen/canned veggie dishes.”
I like quick and easy dishes and use canned soup now and then but I don’t want them to be the main item of my cooking.
201 of 202 persons found the following review helpful.
 You will fall in love again with your crockpot!
By Chris
I love cookbooks and I love to cook. Until now my least bestloved cookbooks have been my crockpot books. BORING! So my crockpot only gets pulled out when I need to cook a pot of beans or take something to a potluck. What a shame. I mean, what could be more convenient, safe, and economical than cooking with an appliance that you may leave unattended for hours and that doesn’t heat your whole kitchen?
“Not Your Mother’s Slow Cooker Cookbook” is facinating and exciting. Why? Because of so a lot of healthful, whole grain ideas, such as the “From the Porridge Pot” and “Rice and Other Grains” chapters. And soups! We will be eating soup all winter….I can’t wait to undertake all of the recipes included in this section, including all of the stock recipes (chicken, turkey, beef, vegetable, and variations). From my bookshelves full of cookbooks, this has taken it is place as one of my top two or three favored cookbooks.
This cookbook is substantial, with over 500 pages of recipes and slow cooker how-to. Casseroles, poultry, beef, pork, fish, side dishes, stews and desserts are all included. The only pictures are on the front and back covers. They are finelooking and I do wish there were a few more pictures included.
It has been a while since I have been this excessively affected emotionally regarding a cookbook (quite an accomplishment, as I do get rather excessively affected emotionally when it comes to cookbooks). I wish there were a forum where I could read reviews of the respective recipes, just to support me determine which recipe I will undertake next! Highly recommend.
367 of 377 persons found the following review helpful.
A Great Primer, Lots of Good Recipes
By CMCM
This is a outstanding book for those new to slow cookers, or for those who have antecedently been disappointed with slow cooker recipes. The primary 20 pages offer a solid body of info regarding all things pertaining to slow cooking: What is slow cooking? About the stoneware insert; Slow cooker shapes & sizes; how to use the new “smart pots”; temperature settings; breaking in a new pot; high altitude slow cooking; the basic “rules” of slow cooking; cooking times; adjusting traditionalisti recipes; utile cooking techniques, and more. Each division of recipes includes a nice initial informational section, and each person recipe has a heap of introductory selective information as well. Recipe groups include soups, veggie stews, side dishes, a rice section, and there’s a whole division on cooking respective types of porridge…cinnamon apple oatmeal, during one night steel-cut oatmeal, maple oatmeal with dried fruit & spices, and respective other grain type porridge recipes. Put all the ingredients in the pot at night before going to bed, and wake up to warm, creamy porridge of one type or another. Each recipe suggests number of servings, popular type of crockpot to use, and cooking time. My main complaint, and the reason I can’t give this 5 stars, is that nutritional selective information is not given for any of the recipes. Also, a minor layout complaint is that from time to time a recipe will begin on one page and finish up on the next so you have to turn the page to see the rest of it. I would prefer to see one recipe per page. Other than these two things, this is a good cookbook with a nice selection of recipes, and unquestionably very utile for someone new to slow cooking as it will acquaint you with all the proficiencies necessary to successful slow cooking.
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