Garlic Pork Roast

3 1/2 lb pork boneless loin roast
1 Tbs vegetable oil
1 tsp salt
1/2 tsp pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 cup chicken broth or water

Trim excess fat from pork. Heat oil in a skillet. Cook pork, turning until brown on all sides. Sprinkle with salt and pepper.
Place onion and garlice in slow cooker. Place pork on onion and garlic. Pour broth over pork.
Cook on low for 8-10 hours.

Savory Pot Roast

2 to 2 1/2 lb beef bottom round roast
2 tsp olive or vegetable oil
2 or 3 medium potatoes, cut into 2-inch pieces
2 1/2 cups baby carrots
2 cups sliced mushrooms or one 8oz can mushrooms
1 stalk celery, sliced (1/2 cup)
1 medium onion, chipped (1/2 cup)
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme leaves
1 can (14 1/2 oz) diced tomatoes
1 can (10 1/2 oz) beef broth
1 can (5 1/2 oz) v-8 juice
1/4 cup flour

Trim exess fat from beef. Heat oil in skillet. Brown beef, turning until brown on all sides.
Place potatoes, carrots, mushrooms, celery and onion in slow cooker, sprinkle with seasonings.
Place beef on vegetables. Pour tomatoes, beef broth and v-8 juice over beef.
Cook on low for 8-10 hours
Remove beef and vegetables from cooker.
Remove 1/2 cup of the juices and mix with the flour until smooth. Gradually stir flour mixture into remaining juices. Cook on high for about 15 min or until thickened.
Serve sauce with beef and vegetables.

Burgundy Stew

2 lb boneless bottom or top round, cut into 1-inch pieces
4 carrots, cut into 1/4-inch slices (2 cups) or 2 cups baby carrots
2 stalks celery, sliced (1 cup)
2 medium onions, sliced
1 can (14.5 oz) diced tomato's
1 8 oz can mushrooms
3/4 cup beef broth
1 1/2 tsp salt
1 tsp dried thyme leaves
1 tsp ground mustard
1/4 tsp pepper
1/4 cup water
3 Tbs flour


Mix first 11 ingredients in a 3 1/2 to 6 quart slow cooker
Cover and cook on low for 8-10 hours or high for 4-5 hours.
Mix water and flour; gradually stir into beef mixture to thicken.

Enjoy!

Slow Cooker Chicken and Rice

2 cans Healthy Choice Cream of Chicken soup
1 can Cream of Mushroom soup
1/2 can chicken broth or water
1 small can mushrooms
1 cup white rice
2 T dried onions
1 tsp dried Thyme
1/2 tsp sage
Dash garlic powder
5 4oz boneless skinless chicken breasts
Season salt
Pepper
Frozen Pea's

In a large bowl combine soups, chicken broth or water, rice, mushrooms, dried onions, Thyme, Sage and Garlic powder.
Pour into the slow cooker. Place chicken breasts on top of the soup mixture, season with season salt and pepper. Press down and cover with soup mixture.

Cook on low for 4 hours. Turn off slow cooker. Add desired amount of frozen pea's, let sit for 15-30 minutes more.

Serve with a garden salad and enjoy!
Serves 5
8 Points each