SLOW COOKER GRAVY RECIPE RECIPES

SLOW COOKER TURKEY BREAST WITH GRAVY RECIPE | ALLRECIPES

Slow Cooker Turkey Breast With Gravy Recipe | Allrecipes image

With just a few ingredients, this comes out very tender and with the best-tasting gravy!

Provided by B. Barnett

Categories Turkey Breasts

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours 0 minutes

Yield 1 whole turkey breast

Number Of Ingredients 4

Ingredients

1 serving cooking spray
1 (3 pound) boneless turkey breast
1 (10.75 ounce) can cream of mushroom soup
1 (10.75 ounce) can Cheddar cheese soup

Steps:

Spray inside of a slow cooker with cooking spray and place turkey breast into cooker. Add cream of mushroom and Cheddar cheese soups, cover cooker, and cook on Low for 8 hours. If preferred, set cooker on High and cook for 4 hours.

Nutrition Facts : Calories 346.6 calories, CarbohydrateContent 6.2 g, CholesterolContent 111.1 mg, FatContent 14.8 g, FiberContent 0.3 g, ProteinContent 43.8 g, SaturatedFatContent 4.3 g, SodiumContent 612.7 mg, SugarContent 1.2 g

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY RECIPE | BBC ...

Slow cooker beef topside with red wine gravy recipe | BBC ... image

Use a slow cooker to make this beef topside for Sunday lunch – the whole family will love it. Slow cooking makes the meat so tender and gives it a real depth of flavour

Provided by Sophie Godwin – Cookery writer

Categories Dinner, Main course

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield 6

Number Of Ingredients 14

Ingredients

1 tbsp black peppercorns
1 tbsp English mustard powder
2 tbsp chopped rosemary
1 tsp celery seeds
15g dried porcini mushrooms
4 tbsp olive or rapeseed oil
1.6kg beef topside, cut into 12 slices
600ml hot beef stock
1 large carrot, peeled and roughly chopped
1 large onion, roughly chopped
2 sticks celery, roughly chopped
2 tbsp tomato purée
200ml red wine
1 tbsp cornflour (optional)

Steps:

Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

Nutrition Facts : Calories 690 calories, FatContent 43 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 10 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 58 grams protein, SodiumContent 0.8 milligram of sodium

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