Wednesday, December 19, 2007

Roast with Onion-and-Mushroom Gravy

1 (2.5 lb.) boneless beef chuck shoulder roast, trimmed
3/4 tsp. pepper
1 (14-oz.) can low-sodium beef broth
1 (10 3/4-oz.) can cream of mushroom soup
1 (1.0-oz) envelope dry onion soup mix
2 Tbsp. cornstarch
2 Tbsp. water

Sprinkle roast with pepper; place in a 5-qt. slow cooker (crock pot). Add beef broth, cream of mushroom soup, and onion soup mix.

Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 7 hours or until tender. Transfer roast to a serving platter, reserving juices, keep warm.

Whisk together cornstarch and water; slowly whisk into juices in slow cooker. Increase heat to HIGH, and cook uncovered, 1 minute or until slightly thickened, whisking frequently.

Serve roast with gravy.

This is so delicious and tender. It's wonderful with mashed potatoes and green beens. A perfect comfort meal for wintertime.

Serves: 6
Prep: 6 minutes
Cook: 8 hours

Discovered in Southern Living Slow-Cooker Cookbook

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Saturday, December 01, 2007

Mediterranean White Bean Soup

3 links Sweet Italian Sausage (casings removed)
1/8 cup olive oil
1/2 medium-size onion, chopped
3 cups fresh tomatoes, chopped
8 oz. fresh mushrooms, diced
1 cup small bow-tie whole grain pasta (uncooked)
1/4 cup fresh parsley, chopped
1 can Great Northern beans
1/2 tsp. salt
1/4 tsp. black pepper
3 cups water
pinch cayenne pepper

Remove sausage from casing and brown meat in a medium-size dutch oven, breaking up into bite-size pieces. Drain sausage on paper towels and set aside.

Heat olive oil in dutch oven and sauté onions and tomatoes over medium-high heat for 5-7 minutes. Add remaining ingredients (including cooked sausage), reduce heat to medium-low, cover, and simmer for 20-40 minutes.

Serve with fresh grated parmesan cheese.

Adapted from original recipe found in Gary Null's Power Foods: The 15 Best Foods for Your Health

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