Crock Pot Harvest Dinner

1 pounds boneless beef chuck pot roast - (to 2 lbs)
2 tablespoon cooking oil
1 medium onion sliced thin
3 medium sweet potatoes peeled, quartered
2 cup beef broth
3 teaspoon celery salt
1 teaspoon cinnamon
1 teaspoon freshly-ground black pepper
1 tablespoon cornstarch
2 tablespoon cold water



Instructions
Trim fat from roast; brown in skillet on all sides in hot oil. Drain well. In 3 1/2- to 4-quart crock pot place first onion, then sweet potatoes. Place roast in top of vegetables, cut if necessary to fit.

Combine beef broth, celery salt, salt, and cinnamon. Pour over all. Cover. Cook on LOW for 10 to 12 hours or on HIGH for 4 to 5 hours.

To serve, transfer roast and vegetables to platter. Reserve juices. Measure 1 cup; make gravy by stirring cornstarch in cold water; add to juices. Cook and stir for 2 minutes, until thickened and bubbly.

Crock Pot Herbed Round Steak

2 pounds beef round steak
1 tablespoon cooking oil
1 onion
1 can cream of celery soup - (10 3/4 oz)
1 can cream of broccoli soup - (10 3/4 oz)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon garlic powder
1 tablespoon Worcestershire sauce
1 cup red or white wine
3 teaspoon salt
1 teaspoon freshly-ground black pepper



Instructions
Trim fat from steak. Cut meat into serving size portions. In a skillet brown meat in hot oil. Slice onion and place in bottom of 4-quart crock pot. Place browned meat atop onion.

In a bowl combine remaining ingredients; pour over meat. Cook on HIGH heat setting for 5 hours. Serve over rice with a steamed broccoli side dish.

Crock Pot Italian Beef

4 pounds pot roast of beef - (to 5 lbs)
3 cups water
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 teaspoon oregano
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon basil
1 package Good Season salad dressing mix
1 onion (optional)



Instructions
Pour ingredients over beef and cook on LOW all day in a crock pot. Shred beef and return to broth for 15 minutes.

Serve on buns or over French bread.

CROCK POT LEMON CHICKEN

Two 3-lb. chickens, cut up
1/4 c. flour
2 T. oil
1 can (6 oz.) frozen lemonade concentrate, thawed
3 T. brown sugar
3 T. ketchup
1 T. vinegar
2 T. cornstarch

Coat chicken pieces with flour; brown on all sides in oil in skillet; drain. Arrange in crockpot. Combine lemonade concentrate, brown sugar, ketchup and vinegar in bowl. Pour over chicken; cover. Cook on HIGH for 3 to 4 hours oruntil chicken is tender. Drain chicken; reserving liquid. Let chicken stand in covered crockpot. Blend cornstarch with 2 T. cold water. Mix with reserved liquid in saucepan. Cook until thickened, stirring constantly. Serve shicken with gravy and hot cooked rice.

Serves 6 to 8

Crock Pot Little Smokies

2 packages cocktail wieners
1 bottle chili sauce - (med bottle)
1 jar grape jelly - (med jar)



Instructions
Combine in crock pot and cook on LOW 6 to 8 hours.