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Beef Roast - Slow Cooked
Nancy L. Spoolman |
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| 1 - 3-4 lb. Beef round sirloin tip roast 5 - 6 medium red potatoes, peeled and cut in half 2 packages brown gravy mix Salt and pepper to taste Put roast in slow cooker. Mix brown gravy mix with 2 cups of cold water. Pour over roast. Cook on high for 3 hours. Turn meat over. Add potatoes. Turn slow cooker to medium (just so it's barely bubbling) and cook another 3 1/2 hours. Meat should fall apart. My husband likes this as leftover, hot beef sandwiches and dips in remaining gravy juice. |
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Smothered Pork Chops
Nancy L. Spoolman/Jean McNeil |
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| 4 pork chops, 1/2 inch thick 1 can cream of mushroom soup 50% power (Medium) 16 1/2 - 18 1/2 minutes per pound cooking time Arrange chops in 8 x 8 inch dish with meaty portions to outside. Spread undiluted cream of mushroom soup over chops. Cover with vented plastic wrap. Microwave at 50% power (Medium) for 1/2 the cooking time. Turn over or rearrange chops. Replace plastic wrap. Microwave for remaining time. *You can also bake these in the oven at 325 for 1 hour, or slow cook on top of stove for 30 minutes or so, depending on how many chops you are cooking. |
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