Fix-It and Forget-It Pink Cookbook (55 page)

Kristina Shull

Timberville, VA

1 tsp. garlic salt,
or
powder

1 tsp. celery salt

1 tsp. lemon pepper

1½ Tbsp. liquid smoke

2 Tbsp. Worcestershire sauce

3-4-lb. beef roast

1. Combine seasonings in small bowl. Spread over roast as a marinade. Cover tightly with foil. Refrigerate for at least 8 hours.
   
2. Place roast in slow cooker. Cover with marinade sauce.
   
3. Cover. Cook on Low 6-7 hours. Save juice for gravy and serve with roast.
   

Note:

This is also good served cold, along with picnic foods.

Kim Stoltzfus

New Holland, PA

4-lb. chuck roast

1 cup ketchup

1 cup barbecue sauce

2 cups chopped celery

2 cups water

1 cup chopped onions

4 Tbsp. vinegar

2 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. salt

1. Combine all ingredients in large bowl. Spoon into 5-quart cooker, or 2 3½-quart cookers.
   
2. Cover. Cook on Low 6-8 hours, or on High 3-4 hours.
   

Slice meat into thin slices and serve in barbecue sauce over mashed
potatoes
or
rice
.

Elsie Russett

Fairbank, IA

flour

4-lb. beef rump roast

1 onion

2 garlic cloves

1 large rib celery

2-oz. salt pork,
or
bacon

1 onion, sliced

1. Lightly flour roast.
   
2. In blender, grind onion, garlic, celery, and salt pork together. Rub ground mixture into roast.
   
3. Place sliced onion in slow cooker. Place roast on top of onion.
   
4. Cover. Cook on Low 8-10 hours.
   

Joyce Cox

Port Angeles, WA

5-lb. chuck roast

1 large onion, sliced

2 tsp. salt

¾ tsp. pepper

28-oz. can stewed tomatoes

1 Tbsp. brown sugar

1 cup water

half a bottle barbecue sauce

1 Tbsp. Worcestershire sauce

1. Combine all ingredients except barbecue sauce and Worcestershire sauce in slow cooker.
   
2. Cover. Cook on Low 6-7 hours. Refrigerate for at least 8 hours.
   
3. Shred meat and place in slow cooker. Add barbecue sauce and Worcestershire sauce.
   
4. Cover. Cook on Low 4-5 hours.
   

Serve as main dish or in
hamburger buns
.

Patricia Howard

Albuquerque, NM

4-5-lb. beef brisket

¹
/
₈
tsp. celery salt

¼ tsp. garlic salt

¼ tsp. onion salt

¼ tsp. salt

3 Tbsp. liquid smoke

1½ cups barbecue sauce

1. Place brisket in slow cooker.
   
2. Sprinkle with celery salt, garlic salt, onion salt, and salt.
   
3. Pour liquid smoke over brisket. Cover. Refrigerate for 8 hours.
   
4. Cook on Low 8-10 hours, or until tender. During last hour pour barbecue sauce over brisket.
   

Moreen Weaver

Bath, NY

beef,
or
pork, ribs to nearly fill a 5- to 6-quart slow cooker

1
or
2 18-oz. bottles of your favorite barbecue sauce

1. Cut ribs into pieces that lay flat in your slow cooker.
   
2. Pour barbecue sauce over each layer of ribs.
   
3. Cover. Cook 8-9 hours on Low, or until meat begins to fall off the bones.
   

Note:

I live on a farm, and so we have an abundance of beef and pork in our freezer. I love ribs, but I don't always have time to prepare them. One day I decided to put ribs in my slow cooker and spoon barbecue sauce over them. They cooked all day on Low. By supper-time, they were deliciously tender.

Maryann Westerberg

Rosamond, CA

3-4-lb. boneless beef roast,
or
short ribs

1½ cups barbecue sauce,
divided

½ cup apricot,
or
pineapple, jam