Pot Roast

Ingredients:
1 Beef Roast(2-5 lbs) (I usually buy what is on sale)
1 packet onion soup mix
1-2 cans cream of mushroom soup(1 if smaller roast, 2 if larger)
Montreal Steak Seasoning (I make it without this sometimes, and it still works)

Directions:
Season Roast with steak seasoning (or salt and pepper), sprinkle and pat onion soup mix in. Pour Cream of Mushroom Soup mix on top. Cook for 8 hours on low in the crockpot. I have found that if I try cooking it for 6 hours, that it is usually done, but now nearly as tender. The longer you cook it, the better it gets.

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Crock-pot Cream Cheese Chicken

By: Tamber McAllister

Ingredients:
1 envelope Italian Herb Chicken Seasoning
½ c. butter/margarine
1 can Cream of Chicken soup
1 8-oz cream cheese
6 chicken breast halves


Directions:
•Turn crock-pot on high. Melt butter, then mix in dressing.
•Put Chicken into crock-pot and coat with Mixture. Then Place remaining ingredients inside.
•Cover and cook on high for 2-4 hours. Take out chicken and shred with 2 forks
•Remove sauce from crock-pot and allow to cool. Place in resalable freezer bag.
•Freeze. To serve, thaw to bubbling hot and serve over potatoes, rice or hot buttered noodles.

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Extremely Tender Pork Crock-pot Spareribs

By:Tamber McAllister

Ingredients:

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can tomatoes in Puree
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Directions:

· Separate ribs and cut in half so that they fit into the crock-pot.

· Mix All ingredients together and place in the crock-pot with ribs.

· Cook on Low for 6-8 Hours. These are so tender that I can’t keep them on the bone. It ends up being like shredded pork, but it is really good.

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