Thanks Bee for the crock pot turkey recipe!

There is so much going on around my house, this recipe could not have come at a better time.  I 'll be stopping by the store on my way home to get a turkey breast for tomorrows dinner.

I always buy briskets when they are one sale around holidays and cut them into 3 pieces to use as roasts. I put the roast still frozen in the crock pot with a cup of water and a pkg of onion soup mix. I peas and quarter onions to go all around the roast, what ever will fit. Cover it with a bag of baby carrots, and top with whole peeled potatoes. I take it to work and plug it in, turn it on high. I get to work about 6:30am and by 12:30 or 1, the whole place is screaming for whatever it is that Georgia has brought this time. Sometimes I prepare it the night before and put it in the fridge and it is ready to grab and go.

That sounds good Kara!

Georgia, I had a supervisor that would do that…and sell it to the flightline men at lunch with her “jam cake”..she bake a yellow cake and then for the frosting, she'd use jam and spread that all over the cake - 2 layer. It looked so elegant. LOL There we'd be, typing, with a line of men between our desks, with their bowls for lined up for lunch. LOL

Bee

I loved the crock pot turkey breast with the can of cream of chicken soup.  It was so moist and juicy it completely fell apart.  My hubby says turkey is not just for Thanksgiving and Christmas anymore.

Hello All !  Here's my faveofalltime crockpot recipe, an oldie-but-goodie from Usenet, back in the day. ( I miss rec.food.cooking)

Mexican Pot Roast

3-pound beef brisket or roast
2 Tbs. oil
3/4 cup water
1/2 cup slivered almonds
2 cups mild picante sauce (salsa - I use hot)
2 Tbs. apple cider vinegar
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. thyme
1/4 tsp. oregano
1/8 tsp. ground cloves
1/8 tsp. pepper

Trim visible fat from brisket or roast.   Cut into bite-size pieces.  Brown meat in large Dutch oven in hot cooking oil.  Pour into a crock pot.  Combine remaining ingredients and pour over meat.  Cover and simmer over medium heat for 2 1/2 hours, (or put crock pot on automatic and cook about 6 hours) adding water if needed, until brisket is tender.  Serve with potatoes, noodles or rice.   Serves 6-8.

I've never received anything less than rave reviews…the cinnamon and cloves give it a sweet., smoky flavor and the almonds add a nice texture.  I always serve it with smashed potatoes, the gravy is yum!

My favorite crock pot recipe is:

Hunk o' meet (I love venison, but the other day I had a yummy beef roast.  I'm not picky)

4 carrots

4 stalks of celery WITH THE GREENS

5 red potatoes

half a large onion

lots and lots of garlic (half a clove)

1 1/2 cups vegetable broth

Brown the roast with a touch of olive oil and lots of salt and pepper.  I chop up the vegetables in to nice rustic chunks, then put them in the bottom of the crock pot and pour over the broth.  I set the meet on top so that it does not boil in the water, but absorbs the steam.  I usually throw this in the fridge, then put it into the base the next morning.  I cook it on high for five hours.  I like my potatos nice and soft. 

When I first started using my crock pot I was afraid everything would dry out and burn witout the broth, but DH enjoyed is so much I continue to use it.

Cranberry Pork Roast

3-4 lb. pork roast

salt & pepper to taste

1 cup ground, or finely chopped, cranberries

1/4 cup honey

1 teaspoon grated orange peel

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

Sprinkle roast with salt and pepper.  Place in slow cooker.

Combine remaining ingredients.  Pour over roast.

Cover.  Cook on low 8-10 hours.

I am so making that cranberry pork roast!!!!!

This is a real good Vegetable Beef Soup recipe from the original Rival Crock Pot book you got when you bought a crock pot.

VEGETABLE BEEF SOUP

1       pound beef shanks, oxtails, short ribs or veal bones

1 – 16 oz. can tomatoes

2 carrots, sliced

3 stalks celery with tops, sliced

2 medium onions, diced

2 medium potatoes, diced

3 cups water

1 tsp. salt

4 whole peppercorns

3 beef boullion cubes

1 – 10 oz. package frozen mixed vegetables, peas or lima beans*

Put all ingredients in CROCK-POT.  Cover and cook on Low 12 to 24 hours.  (High:  4 to 6 hours).

May be added last 2 hours of cooking.

I have no idea what oxtails are.  I use stew meat.  Also, I’ve never used the frozen vegetables.  I use canned or leftover vegetables.  Green beans, lima, peas, corn, sometimes I even used sliced canned carrots.  The neat thing about this is that you can start it the night before, and add the vegetables the next morning and cook until you get home from work.