Here are three delicious vintage slow cooker recipes for Crock Pot dinners — a pot roast stroganoff, a rich chicken dinner, and a savory lamb stew. 

Pot roast stroganoff recipe

Heat 1 tablespoon oil in a skillet, brown a 3-pound beef blade or arm pot roast on both sides.

In slow cooker, combine trimmed roast with 1 cup boiling water; 1 beef bouillon cube, 1/2 cup catsup or chili sauce; 1 can (4 oz) sliced mushrooms (undrained); 1 tbsp Worcestershire sauce; 1 tbsp instant minced onion, 2 tsp salt; 1 tsp caraway seed; 1/4 tsp pepper.

Pour over meat. Cover and cook 8 hours or until tender. Remove meat from the platter and keep warm. Skim excess fat from juices in cooker.

In a saucepan, blend 2 tbsp fat or butter with 2 tbsp flour. Add juices from cooker and stir over medium heat until thick and boiling. Remove from heat; stir in 1 cup dairy sour cream.

Serve gravy over pot roast. Makes 6-8 servings.

For dessert, try chocolate cake.

Pot roast stroganoff (1974)

Vineyard Chicken

Arrange 2 cut-up fryers in slow cooker. Add 12 to 16 small whole onions, peeled; 1/2 lb. small whole mushrooms; 1 cup chicken broth; 1 cup dry white or Burgundy wine; 1 tsp. salt; 1/4 tsp. pepper.

For sauce, melt 3 tbsp. butter; blend in 3 tbsp. flour. Stir in cooker juices over medium heat until thick.

Livin’ Easy Lamb Stew

Cut 3 lbs. lean boneless lamb shoulder into 1-1/4 inch cubes. Dredge in 1/4 cup seasoned flour. Heat 2-3 tbsp. oil; add floured lamb cubes, brown all sides.

Place meat in cooker; add 1 cubed green pepper, 1 chopped onion, 3 sliced carrots, 6 pared and quartered potatoes, 1 package thawed green beans; 1 cup sliced celery, 1-1/2 cups water, 1 can tomatoes, 1/2 tsp. crumbled leaf thyme or sage. Cover and cook 6 to 8 hours.

Vineyard Chicken and lamb stew recipes

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About this story

Source publication: Ebony magazine

Source publication date: October 1974

Filed under: 1970s, Chicken recipes, Meat recipes

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