Hungarian Goulash recipe courtesy AllRecipes.com "A slow cooker version of the traditional paprika stewed beef with dry mustard and Worcestershire for added zip." INGREDIENTS: 2 pounds beef chuck roast, cubed 1 large onion, diced 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon brown sugar 2 teaspoons salt 2 teaspoons Hungarian sweet paprika 1/2 teaspoon dry mustard 1 1/4 cups water, divided 1/4 cup all-purpose flour DIRECTIONS: 1. Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions. 2. Cover, and cook on Low for 9 to 10 hours, or until meat is tender. 3. Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens. -- Sugar-Glazed Roasted Carrots courtesy Cook’s Country magazine Serves 4 to 6 If the carrots have very narrow tips, trim the thin ends; they scorch easily. 1 1/2 pounds medium carrots , peeled and cut into 2 by 1/2-inch pieces 2 tablespoons unsalted butter , melted 1 tablespoon dark brown sugar 1/2 teaspoon table salt 1/2 teaspoon ground black pepper 1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes. 2. Toss carrots, melted butter, sugar, salt, and pepper in medium bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes. 3. Remove pan from oven, toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes. Serve.

Muir Glen Organic fire-roasted roasted-garlic petite diced tomatoes, Lipton onion soup mix, dried onions, dried mushrooms, and Estancia 2008 cabernet sauvignon all stirred together and then dumped over a nice chuck roast. Slow cooked for 8 hours on low. Love to find a low-sodium or salt-free onion soup mix. I could make my own, but that just seems like too much work :)