Crockerycookerpotroast Recipes

CROCKERY COOKER POT ROAST

Steps:

• Trim fat from meat.
• Spray an unheated large skillet with nonstick cooking spray.
• Add meat and brown on all sides.
• Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker.
• Place browned meat on top of vegetables.
• Sprinkle with salt.
• Pour condensed soup over meat.
• Cover and cook on low-heat setting for 10 to 12 hours.
• To serve, transfer meat and vegetables to a serving platter.
• Serve the sauce over meat and vegetables.

SLOW COOKER ROAST

Steps:

• Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
• Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
• Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
• Cook on Low 8 to 10 hours.

SLOW-COOKER CHICKEN POT ROAST DINNER

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.