Linda's Crock Pot London Broil

I had a partially thawed London broil in the refrigerator and decided at the last minute to cook it in the crock pot. I had to think quickly so that it would be done for dinner, so here is my recipe:

London Broil

2 cups beef broth (I used Watkins Soup base - see below on how to order this)

Cornstarch

1 Bay leaf

Approx. 1 tablespoon Worcestershire sauce

1 large onion

1/2 packet dry onion soup mix

dash Italian seasoning

Garlic Powder to taste

few fresh oregano leaves

Slice the onion in the bottom of the crock pot. Put the meat on top of the onion (I scored my meat so that the flavor would absorb). Mix your broth (if using Watkins) and add half to the pot. The other half, add about a tablespoon of cornstarch...mix so that there are not any clumps. Put the dry onion soup mix in the pot and pour remaining broth mixture on top. Sprinkle the Worcestershire sauce over the meat and add the garlic powder and Italian seasoning. Cook on high for approximately 4 hours. At the last hour before serving, add in the fresh oregano leaves.

Note: If your meat is thawed, cook on low for approximately 8 hours.

If you want a thicker gravy, during the last hour or so, mix a couple tablespoons Cold water and a couple tablespoons cornstarch together to make a paste and add to the liquid to help thicken it up.

I did not measure my seasonings, added according to what I like - so use your own judgment.

Optional: Serve with fresh mashed potatoes and other vegetable of your choice.

To order Watkins Beef Soup base - visit www.watkinsonline.com and upon checkout enter my consultant # 367300. The soup bases last a long time and you only need 1 1/2 tsp per 1 cup of hot water.

Linda's Crockpot Creamy Chicken and Noodles

This recipe is something I made up, but did go along the guidelines for a similar recipe found in the Better Homes and Gardens Cookbook.

Ingredients:

2 cups sliced carrots (4 medium)

1 1/2 cups chopped onion (3 medium)

1 cup sliced celery (2 stalks)

2 Tablespoons chopped fresh parsley

1 bay leaf

3-4 large boneless chicken breasts, cut into large pieces (or you can leave them whole)

2 cans cream of chicken soup or substitute one of the cans for cream of mushroom or cream of celery

1/2 cup water

1 teaspoon dried thyme, crushed

1/2 teaspoon black pepper

2-3 cups Dried wide noodles (or you favorite)

Salt, pepper and garlic powder to taste

1 cup sour cream

Directions:

In the bottom of the crockpot place the carrots, onion, celery, parsley and bay leaf.  Place the chicken on top of veggies. 

 

In a bowl, mix together the soup, water, thyme and 1/4 tsp pepper.

 

Cover and cook on low for 8-9 hours or on high 4 - 4 1/2 hours.

 

Approximately a half hour to an hour befor serving, add in the uncooked noodles and a little extra water, as the noodles will soak up the water.  Once the noodles are cooked, add in the sour cream, garlic, salt and pepper.  Cook a little while longer.

 

Remove bay leaf and serve.

 

You can also add frozen peas at the end as well.  This is a very versatile recipe that can easily be adapted to your own tastes.