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.

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