Now with the fall season upon us, it is time for getting out the Slow Cooker. With just a little planning and fore thought, you can have your supper in the slow cooker all day. When you come home from a busy day the aroma will inspire you to do a few final touches, and supper is DONE! Thursday for me is a full day so I like to have my supper ready when I get home. This recipe is something that I came up with using leftover spaghetti sauce. It makes a wonderful gravy that is not a strong tomato flavor. I like to use leftovers in soups and other dishes so that nothing goes to waste.
- a cut of your favorite roast beef ( I used an inside round), size depending on how many you want to serve
- a chopped onion
- 2 cups sliced mushrooms
- 2 cups of left over spaghetti sauce
- 2 tbsp. cornstarch
- 1/2 cup of cold water
- place your roast in the slow cooker.
- add onions, mushrooms, and spaghetti sauce.
- cook on low for 8 hours.
- remove roast and cover while you make the gravy.
- turn slow cooker to high and mix the cornstarch with the cold water.
- add to the gravy and stir well.
- bring to a boil and simmer 2 minutes.
- add roast beef (that has been sliced at an angle and against the grain) back to the gravy.
- serve with mashed potatoes and your favorite side vegetable dish.