Marvelous Recipes

Melt-in-your-mouth tender beef and vegetables will make your family glad to come home for dinner. The perfect warm-them-up dish for those chilly nights!

2 tablespoons unsalted butter
1 tablespoon sunflower oil
1 large onion, cut into wedges
3 pounds top round or rump roast
3 carrots, peeled and thinly sliced
3 medium white potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 (1.4 ounce each) envelopes onion soup mix
3 cups boiling water
1 tablespoon cornstarch
1 teaspoon water

1. In a large skillet, heat the butter and sunflower oil; add the onion and beef. Brown the beef on all sides; transfer beef and onion to a 5-quart slow-cooker.

2. Arrange the carrots, potatoes and bay leaves around the beef; sprinkle with the salt. In a heatproof bowl or measuring cup, combine the soup mix with 3 cups boiling water, stirring to combine.

3. Pour the soup mixture over the beef and vegetables in slow-cooker. Cover; cook on High until the meat is very tender, about 3-1/2 hours or on Low for 7 hours.

4. In a medium saucepan, combine the cornstarch and 1 teaspoon water; stir to form a paste. Add 2 cups hot liquid from the slow cooker and bring to a boil, stirring until the gravy has thickened. Slice the beef and serve with the vegetables and gravy. Makes 4 servings.

Emily

Pot roast is always welcome at my dinner table and this recipe is one of my favorites. My slow cooker does all the work and I get all the credit for putting a delicious dinner on the table!

1 pound small red potatoes, halved
2 cups fresh baby carrots
1 (8 ounce) package sliced fresh mushrooms
1 medium onion, cut into 6 wedges
2 celery ribs, cut into 1-inch pieces
1 (3 pound) boneless beef chuck roast
1 (14-1/2 ounce) can beef broth
1 (10-1/2 ounce) can mushroom gravy
1 (1-1/2 ounce) package beef stew seasoning mix

1. Place the potatoes, carrots, mushrooms, onion and celery in a 5-quarty slow cooker. Cut the roast in half; place over the vegetables.

2. In a small bowl, combine the broth, gravy and seasoning mix; pour over the roast.

3. Cover and cook on Low for 8 to 9 hours or until the meat is tender. Makes 8 servings.

Emily

Treat your family to “rich creamy comfort in every bite” with this delightful fix-it-and-forget-it soup from Taste of Home. Perfect for those chilly fall or cold winter evenings.

2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups instant mashed potato flakes
1/2 pound sliced bacon, cooked crisp and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half and half
1/2 cup shredded cheddar cheese
2 green onions, sliced

1. In a large skillet, sauté onions in butter until tender. Stir in the flour. Gradually stir in one cup of the water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-quart slow cooker.

2. Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water; stir to combine. Cover and cook on Low for 6 to 8 hours or until the potatoes are tender. Stir in the half and half; heat through. Garnish each serving with shredded cheese and green onions. Makes 10 servings.

Emily

Dinner couldn’t be easier or more delicious than this zesty flavored roast and vegetables.

4 medium potatoes, cut into quarters
2 cups frozen baby carrots
1 stalk celery, cut into 1-inch pieces
1 medium plum tomato, diced
2-1/2 pounds boneless chuck pot roast
1/2 teaspoon black pepper
1 (10-3/4 ounce) can condensed tomato soup
1/2 cup water
1 tablespoon chopped garlic (fresh or from jar)
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1 teaspoon vinegar

1. Put the potatoes, carrots, celery and tomato in a 3-1/2-quart slow cooker. Place the roast over vegetables; sprinkle with the pepper.

2. In a medium bowl, combine the soup, water, garlic, oregano, basil, parsley flakes and vinegar; pour over the roast and vegetables.

3. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Remove the roast and let stand 10 minutes; thinly slice and arrange on a meat platter.

4. Arrange the vegetables around the roast on platter; serve with the juices. Makes 5 servings.

Welcome your family home for dinner with slow-cooked tender chicken, hearty white beans, flavorful carrots and celery with just the right touch of rosemary.

6 skinless, boneless chicken breast halves
1 tablespoon cooking oil
2 (15-1/2 ounces each) cans great northern beans
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 teaspoons dried rosemary, crushed
1/2 teaspoon black pepper

1. Brown the chicken breast halves in the oil in a large skillet over medium heat on both sides. In a 5-quart slow cooker, combine the beans, carrots and celery; top with the chicken.

2. In a small bowl, combine the salad dressing, rosemary and pepper; pour over the chicken. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear. Makes 6 servings.

Emily

This rich and delicious, easy-to-make, dip is sure to be a winner at your next game-time or holiday get together!

2 (8 ounces each) packages cream cheese, cubed
1 (12 ounce) can evaporated milk
8 ounces Gouda cheese, shredded
1 cup shredded cheddar cheese
2 tablespoons chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
2 cups diced fully cooked ham
Tortilla chips or fresh vegetables

1. Combine the first 6 ingredients in a 3-quart slow cooker. Cover and cook on Low for 40 minutes.

2. Stir in the ham; cover and cook an additional 20 minutes or until heated through. Serve warm with tortilla chips or fresh vegetables. Makes 7 cups.

Emily

2 (10-3/4 ounce) cans condensed cream of chicken soup
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained, coarsely chopped sun-dried tomatoes
8 boneless, skinless chicken breast halves
1/2 cup chopped fresh basil leaves
Hot cooked rice

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3-1/2 quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours or until the chicken is cooked through. Sprinkle with basil; spoon over hot cooked rice. Makes 8 servings.

Emily

I put this together for dinner last night using what I had available in my freezer and pantry. It was really good and required only a little of my time to prepare.

2 (10.5 ounce) cans condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1 cup instant rice
1/2 cup chopped onion
1 (6.5 ounce) can mushroom stems & pieces, drained
1 teaspoon curry powder
4 large chicken breast halves

1. In a 5-quart crock-pot or slow cooker, stir together the soups, rice, onion, mushrooms and curry powder. Place the chicken breasts on top.

2. Cover and cook on High for 3 hours or on Low for 4 to 5 hours. Makes 4 servings.

Emily