by Millie Bentley
Greetings. Here’s a recipe that you and your family will enjoy. Having (and using) a crock pot enables one to stay away all day and return home to a ready-to-eat meal. Crock pots are especially great for working Moms … and Dads.
Crockpot Italian Roast
3 or 4 pounds boneless beef roast (rump, chuck, or sirloin)
½ teaspoon each salt, peter, garlic powder
1 medium onion, sliced
1 can (4 or 5 ounces) sliced mushrooms, drained
1 jar (14 oz.) spaghetti sauce
½ cup beef broth
Cut roast into 2 or 3 chunks. (Venison, moose or caribou work well in this recipe, too.) Mix together salt, pepper, and garlic powder and rub on roast. Place roast in a 5 quart crock pot and top with mushrooms and onion. Combine spaghetti sauce and broth; pour over meat and vegetables. Cover and cook on slow for 8 or 9 hours or until meat is tender. Slice roast and serve over pasta. If juice is too thin, thicken with flour.
Until next week, dear Reader, vaya con Dios.