This recipe is called "Skier's Stew" because you put it in the oven…and head for the slopes! It looks after itself for 5 hours. I like to prepare it two or three times a month in the fall and winter. When I come home after a busy day and get in out of the cold, a good hot dinner is waiting for me! — Traci Gangwer, Denver, Colorado
Since I prepare the beef for these robust sandwiches in the slow cooker, it's easy to fix a meal for a hungry bunch. The savory homemade sauce assures I come home with no leftovers. —Debbi Smith, Crossett, Arkansas
What a treat to come home from work and have this savory soup ready to eat. It's a nice traditional beef soup with old-fashioned goodness. We pair it with crusty rolls topped with melted mozzarella cheese.
— Heather Thurmeier, Pense, Saskatchewan
This healthy stew is one of my husband's favorite meals. I always use fresh mushrooms, and I toss low-sodium bouillon cubes right into the roaster…no dissolving first in liquid. No additional salt is necessary. —Patricia Kile, Elizabethtown, Pennsylvania
We're Nebraska Cornhusker football fans, and on the days when the "Big Red" team is playing, I make up a big pot of this soup. The whole family gathers around the television set to eat it while watching the game! I like to prepare dishes that have a Mexican flavor—and there's just a hint of that in this deliciously satisfying soup.
Reports Margery Bryan of Royal City, Washington, "This is one of the best and easiest meals I've ever made. It has only four ingredients, and they all go into the pot at once. The meat is nicely seasoned and makes its own gravy-it tastes wonderful when you serve it over mashed potatoes."
"My slow cooker gets lots of use, especially during the hectic summer months," notes Michelle Armistead from Keyport, New Jersey. "I can fix this flank steak in the morning and forget about it until dinnertime. I serve it with noodles and a tossed salad."
I've been making this sweet and spicy sandwich filling for 35 years. It smells as good as it tastes! It's a great reward for a hungry family after a day working or playing outdoors. —Elaine Krupsky, Las Vegas, Nevada
The meat for these sandwiches comes out of the slow cooker tender and flavorful. Living as we do in the foothills of the Cascades, we frequently have deer and elk in the freezer. I sometimes substitute that in this recipe, and it never tastes like game.
-Bernice Muilenburg, Molalla, Oregon
This favorite slow-cooker recipe came from a friend. At first, my husband was a bit skeptical about a roast that wasn't fixed in the oven, but he loves the old-fashioned goodness of this version. The horseradish in the gravy adds zip.
-Claire McCombs, San Diego, California