Thursday, September 20, 2012
Crock Pot Brunswick Stew by Paula Deen
2 c new potatoes
2 c (16 oz) frozen lima beans (thaw)
2 c (16 oz) frozen corn (thaw)
1 onion, chopped
3 lb boneless beef roast, trimmed
28 oz crushed tomatoes
28 oz BBQ sauce
1 1/2 c beef broth
This calls for a 4 quart cooker. I used a 5 quart, as you'll see in the pictures, and it was not big enough. Also, I'm not sure why it calls for thawed veggies as they'll be in the pot for 9 hours. Mine just sat out on the drive home from the store and also while I chopped the potatoes and onions.
1. In a 6 quart cooker, combine potatoes through onion.
2. Place roast on veggies.
3. Pour sauces over. Cover & cook on high 1 hour.
4. Reduce heat to low and cook 8 hours.
5. Using 2 forks, shred meat.
Serve with bread.