Adapted from a recipe from Annie Erickson's collection
1 1/2 Lb. chuck roast
1 Tlb. oil
1 envelope brown gravy mix
2 c. water
1 bay leaf
1/4 tsp. ginger
1 Tlb. minced onion
2 Tlb. red wine vinegar
2 Tlb. brown sugar
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. worcestershire sauce
Heat oil in a large skillet. Sear roast on all sides. Place in crockpot.
Mix together remaining ingredients. Pour over roast. Cook on low for 8+ hours or until beef is tender.
Remove bay leaf and serve.
Author: Renée B. ♥ The Good Hearted Woman
3 - 4 slices peppered bacon, cut in 1 inch pieces
1 head thinly sliced red cabbage
1 large red onion, thinly sliced
2 apples, peeled and sliced thin
2 Tablespoons olive or grapeseed oil
½ c. cider vinegar
½ c. packed brown sugar (or honey)
Salt and pepper to taste
¼ tsp. of these spices: Cinnamon, nutmeg, allspice
Omit Bacon and add:
½ cup water
2 vegetable bouillon cubes, crumbled
2 tablespoons olive oil or grapeseed oil
In a large enamel pot or Dutch oven, sauté bacon until limp but not crisp.
Add cabbage, onion and apple slices and drizzle olive oil
or grape seed oil. Toss to coat with bacon drippings.
Add vinegar (red wine vinegar or balsamic vinegar
particularly good), brown sugar and remaining spices.
continue simmering, covered ½ hour to 45 minutes, folding
over every 10 minutes, the longer you simmer, the better the flavor.
Taste and adjust spices before serving. Really good
leftover and reheated.
Heat water in microwave. Dissolve bouillon cubes and set aside.
Proceed as directed above, beginning with Step 2.
Add the bouillon when you add the vinegar.