‘PINK cookbook’ offers slow-cooker pot roast recipe
Phyllis Pellman Good has made sharing slow-cooker recipe favorites something of an empire – selling more than 11 million books in her signature “Fix-It and Forget-It” series.
The books are stuffed with recipes tested and submitted by cooks from across the country. The latest book has more than 700 slow-cooker favorites that can help make family meals hassle-free.
For the “Fix-It and Forget-It PINK Cookbook,” author and editor Good is working through Good Books and the Avon Foundation for Women to donate some of the proceeds to breast cancer research. They’ll give $1 per book sold and a minimum of $100,000 to the foundation.
The book includes a special color section of survivor stories and recipes. The soft-cover book sells for $24.95.
Pot Roast with Gingersnap Gravy
From the “Fix-It and Forget-It PINK Cookbook.” The recipe was shared by Eloise Caggiano, program director for the Avon Walk for Breast Cancer. She is a breast cancer survivor.
3- to 4-pound beef rump roast
Salt, to taste
Pepper, to taste
1 large yellow onion, cut into 8 wedges
1 cup beef stock
1 teaspoon Kitchen Bouquet seasoning
20 gingersnaps, finely crushed
Season roast with salt and pepper. Place in slow cooker.
Scatter onion wedges over the top of beef. Spoon beef stock into 6-quart slow cooker, being careful not to wash the seasoning or onion pieces off the beef.
Cover and cook on high for 6 hours.
Remove roast from cooker and keep warm on a platter covered with a tent of foil.
Add Kitchen Bouquet to liquid in cooker. Stir in gingersnap crumbs, until thickened.
Slice meat and top with sauce for serving.
Yield: 8 servings