Marvelous Recipes

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

Sometimes the simple things in life turn out to be the best. Such is the case with this simple easy-to-make dinner from Better Homes and Gardens.

1 (17 ounces) package refrigerated cooked beef tips with gravy
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
1 (10.75 ounces) can condensed golden mushroom soup
1/2 cup beef broth
1-1/2 cups sliced fresh mushrooms
1 cup peeled baby carrots, halved lengthwise
1 cup loose-pack frozen small whole onions
12 ounces dried wide egg noodles

1. In a large saucepan, combine beef tips with gravy, the basil and pepper. Stir in the soup and beef broth; bring to a boil. Add mushrooms, carrots and onions. Return to a boil; reduce heat to Low. Cover and simmer 20 to 25 minutes or until the vegetables are tender, stirring frequently.

2. Meanwhile, cook the noodles according to the package directions; drain. Spoon the meat mixture over the noodles to serve. Makes 6 servings.

Emily

Tender beef and hearty chunks of vegetables all cooked together in a flavorful gravy. Yum! Yum!

1 (14-1/2 oz) can diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon garlic powder
1 envelope brown gravy mix
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into eighths

1. In a large bowl, combine the tomatoes, water, tapioca, sugar, salt, pepper, garlic powder and Worcestershire sauce. Add all the remaining ingredients and stir to blend well.

2. Pour into a greased 13×9-inch (3 quart) baking dish. Cover and bake at 375 degrees F for 2 hours or until the meat and vegetables are tender. Makes 6 servings.

Emily

A rich comforting chicken dinner that is so easy to make. Spoon it over rice and add your favorite vegetable, for a meal you’ll be glad to come home to!

4 boneless skinless chicken breast halves
1 (12 oz) can mushroom gravy
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) can mushroom stems and pieces, drained
1 (4 oz) can chopped green chilies
1 envelope Italian salad dressing mix
1 (8 oz) package cream cheese, cut into cubes

1. In a 3 quart slow cooker or crock pot, combine chicken, gravy, milk, salt, pepper, mushrooms, chilies and dressing mix.

2. Cover and cook on Low for 4 to 5 hours or until chicken juices run clear.

3. Stir in cream cheese, cover and cook 15 minutes longer or until cheese is melted. Serves 4.

Dish up some good taste with this delicious, complete meal your family will eagerly come to the table to enjoy.

2 cups small shells pasta, uncooked (or any small pasta)
3 cups cooked chicken, cut into cubes
2 jars (12 oz. each) chicken gravy
1 bag (16 oz.) frozen broccoli, carrots and cauliflower mix
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup herb-seasoned stuffing crumbs
3 tablespoons butter or margarine, melted

1. Preheat oven to 375 degrees F. Cook pasta according to package directions and drain. Pour into an ungreased 2-1/2 or 3 quart casserole. Add chicken, gravy, vegetables, thyme, salt and pepper. Mix well.

2. Cover casserole with aluminum foil and bake 20 minutes. Uncover and stir. In a small bowl, mix stuffing crumbs and melted butter; sprinkle on top of casserole.

3. Bake uncovered for 10 minutes longer or until hot and topping is browned. Serves 6.