With this summer’s heat so far, our slow cookers are getting a lot of use. This Home-Style Mushroom Pot Roast recipe lets your main dish cook while you’re busy with other chores or activities. This recipe for Cream Cheese Brownies is one my mom used when I was growing up and it’s still a favorite even with my own grandkids today. Hope it becomes your favorite too.
Home-Style Mushroom Pot Roast
1 package (1.27 ounces) of pot roast seasoning mix
1 boneless beef roast (1 1/2 to 2 pounds), thawed if frozen
4 1/2-cups hot beef broth
2 cups sliced fresh mushrooms, sliced
2 cups baby carrots, sliced longways
2 large russet potatoes, peeled and cut into chunks
1/2 medium onion, chopped
1/2 teaspoon dried thyme leaves
1 can (14 1/2-ounces) diced tomatoes, drained
1 can (5 1/2-ounces) V8 vegetable juice
In a 3 to 4 1/2-quart slow cooker stir uncooked vegetables with pot roast seasoning, beef roast, and remaining ingredients until beef mix is dissolved.
Cover and cook on low for 8-10 hours or on high for 4-5 hours or until beef is tender.
Turn slow cooker off. Remove beef. Slice beef; serve with vegetables and sauce.
Makes 6-8 servings.
Cream Cheese Brownies
1 (4 ounce) package German’s sweet chocolate or 8 tablespoons cocoa
4 ounces cream cheese, softened
5 tablespoons butter, divided
1 cup granulated sugar, divided
3 eggs
1/2 cup plus 1 tablespoon flour
1 1/2-teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon almond extract
1/2 cup chopped pecans or walnuts
Melt 3 tablespoons butter with the German’s sweet chocolate or cocoa over low heat, stir; then cool.
To make cheese layer: cream the 4 ounces cream cheese with 2 tablespoons butter. Gradually add 1/4 cup sugar, creaming until fluffy. Blend in 1 egg, 1 Tablespoon flour and 1/2 teaspoon vanilla; set aside.
To make chocolate layer: beat 2 eggs until light-colored. Slowly add 3/4 cup sugar. Beat until thickened. Add 1/2 teaspoon baking powder, 1/4 teaspoon salt and 1/2 cup unsifted flour. Blend in chocolate mixture, 1 teaspoon vanilla, 1/4 teaspoon almond extract and 1/2 cup chopped nuts.
To bake: spread half the chocolate batter in a greased 8 or 9-inch square pan. Top with cheese mixture. Spoon remaining chocolate batter evenly over the top of cheese layer. Zig-zag a knife through batter to marble it.
Bake at 350 degrees for 30-35 minutes. Cool and cut into 16 squares.
