****ss Pot Roast

INGREDIENTS

5 1/2 pounds pot roast

Two bottles ****ss beer

5 cloves garlic, peeled

1 cup peeled carrots

DIRECTIONS

Place pot roast in slow cooker and pour over beer. Plop in garlic and carrots. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

 Mulled Apple Brandy

 Ingredients

1 gallon apple cider
1 cup brandy
1 cup Calvados (apple brandy)
2 sticks cinnamon

2 T. cloves

1 T. grated nutmeg

3 cardamom pods

  Directions

Combine all ingredients in slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve hot.

 Crème Brulee French Toast

 Plastic slow cooker liner

12  ounces challah or sweet bread cut into 1-inch cubes (about 9 cups)

4  cups milk

1/2  cup sugar

3  eggs

1  tsp vanilla

1 tsp freshly grated nutmeg

1/4  tsp salt

Caramel ice cream topping, warmed

Directions

1. Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.

2. In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, nutmeg and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.

3. Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.