Beef Pot Roast

3 lb. beef roast (I use chuck roast mostly)
1 pack of McCormick roast seasoning
1 can Beef Consume
1 can Cream of Mushroom
1 tbsp minced garlic
Worchestershire sauce to preference (I use about a tbsp)
Several cracks of fresh ground pepper

Mix all ingredients in crock pot. If needed, add about 1 to 1.5 cans of water (use empty soup cans). Cook on low at least 8 hours. I have cooked mine for as long as 12 hours on low and it always comes out super moist and falls apart.

When done cooking, take meat out and let rest. Then skim off as much fat as possible from the liquid. At this point I usually add a cornstarch mixture to thicken the sauce up into a nice gravy for mashed potatoes ( just mix a couple of tablespoons in a small bowl with a couple spoonfuls of water or the au jus and pour in to the crock pot mixing well). Once thickened, I add back in the meat and let it sit until dinner time while on the "Keep Warm" setting.

As with other roast recipes, feel free to add in potatoes and carrots or any other veggie. I have not done so because my husband is picky and doesn't like veggies in with the roast.

Super tasty, very easy! Enjoy!

Dried Beans in Crock Pot

http://blogs.familyeducation.com/blogs/sweet-pea-chef/tuesday-s-tip-hill-beans

Split Pea Soup

-- Put in crock pot and cook on low approx 8 hours:
1 pound (16 oz.) bag of dried Green Peas
3 cans Chicken Broth (approx 5 1/2 cups)
3 cans water
1 pound Skinless Smoked Sausage, diced
1 onion, chopped
1 cup or more of celery, chopped
1 cup or more of match-stick carrots, broken into bite-sized pieces
4 red potatoes, diced
pepper to taste
no salt!.... (the broth is salty enough)
sprinkle with fresh, chopped parsley when serving