Chunky Cranberry Applesauce In The Slow Cooker

My daughter wanted to serve a cranberry applesauce for Thanksgivukkah.  Since I normally bring the homemade cranberry sauce for Thanksgiving, I volunteered to add this to my contributions for this year's very special holiday.

When I discovered Dawdling Darlings' easy, chunky cranberry applesauce, I knew this was ideal for our celebration.  I made twice as much as the original recipe, so I altered the other ingredients as well and omitted the water.  To achieve a chunky applesauce, it was not pureed.

The festive red color of this sauce makes it an ideal condiment or side dish for your Christmas meals. 

                                                 Tart, Tangy and ....

                                                   Sophisticated!

Flavorful, Lean Pulled BBQ Beef Brisket In The Slow Cooker

No one wanted to bother with grilling on the Fourth this year...good thing, because it rained all day, just like it has all summer!  So I made this very flavorful and lean pulled barbecued brisket in the slow cooker.  Everyone loved it; and I can tell you if my son was pleased, I knew I had a hit! 

Enjoy it on Labor Day; and if you want to keep things simple on party day, make this brisket a day ahead and warm in the slow cooker before you serve.  Of course, for a family dinner, you can cook it in the slow cooker in the a.m. and finish that night. Since it makes a great take-along dish, file this one for tailgates also!

I've already posted the wonderful Watermelon Salad with Goat Cheese I made for the Fourth, and I have one more recipe coming up that I contributed to the get-together that day.  All the dishes I made were easy, allowing me to be able to enjoy the party!

                                     I Think I Can Fit That In My Mouth!

 

Hearty Beef Pot Roast with Vegetables In The Slow Cooker

Put this hearty pot roast on early in the morning and come home to a nice hot meal.  You can do the prep work the night before, including searing the roast, if you like!  It's all very easy, but so satisfying! Make enough to have leftovers for sandwiches!

                                 When It's Cold and Ugly Outside...

                         This Will Keep Them Warm and Cozy Inside!

Serves 6

Ingredients

• 1 approx. 3 lb. boneless beef shoulder (pot) roast--allow about 1/2 lb. per person
• 2 TB all-purpose flour
• 1/4 tsp. seasoned salt
• 1/4 tsp. freshly ground black pepper
• 1/8 tsp. garlic powder
• 2 TB vegetable oil
• 4 cleaned stalks of celery, cut into about 3" pieces
• 4 cleaned and peeled carrots, halved or quartered to achieve about 1/2" thickness ea. piece
• 1 large yellow onion, peeled & sliced into about 1/2 slices*
• 3 approx. 1/2 lb./ea. Idaho baking potatoes, scrubbed and cut, unpeeled, into halves
• (table salt and freshly ground black pepper for sprinkling on the vegetables)

Directions

1. Preheat the slow cooker on low.  
2. Pat the roast dry with a paper towel on all sides.  Mix the flour, seasoned salt, pepper and garlic powder together with a fork or small whisk.  Sprinkle the mixture all over the roast and rub it in with the back of a spoon.  Heat the oil in a large skillet on medium-high heat.  Sear all sides of the roast about one minute each side, or until well browned.  
3. Place the potatoes on the bottom of the slow cooker and sprinkle lightly with the table salt and pepper.  Scatter about half of the other vegetables on top of the potatoes and lightly sprinkle with more table salt and the pepper.  Place the roast on top of these vegetables, pouring any drippings scraped from the skillet on top of the roast.  Put the remainder of the vegetables on top of the roast and sprinkle lightly with additional table salt and the pepper.  
4. For a tender roast, cook on low for 10 hours.  The internal temperature of the roast should register at least 160º for medium. (Optional:  If you're at home while the roast is cooking, flip it over after about four or five hours.)  

*Tip:   To avoid odor on your hands, rub them with lemon juice before peeling an onion.  To avoid or keep tears to a minimum, peel and slice an onion under cool, running water.

The vegetables and roast will create a flavorful gravy in the cooker.  Serve the roast and vegetables with the gravy and nice soft rolls or bread.  Chow down and enjoy!

                                        Find A Little Comfort...                     

                                            All In One Pot!
                               
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