More than 300 exhibitors, workshops, and demos will showcase the latest in green and sustainable living. Stop by and visit us in the 4-H Building.
May 5-6
State Fair Grounds
- $3 online
- $5 at the door
- 18 and under FREE
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The New York Times recently published an article linking red meat to cancer and heart disease. Fast Company posted an info graph depicting the same. Pink slime has caused a national outcry. Yet it's not all red meat that we should fight, but meat from poorly raised animals. Read more...
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- 1 large onion, cut into thick slices
- 2 carrots, cut into 1-inch pieces
- 12 ounces mushrooms, quartered
- 4 garlic cloves, minced
- 1 can (14½ ounces) diced tomatoes, drained
- 1 cup ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 chuck roast (2½ to 3 pounds), trimmed of all visible fat
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
 Directions
Combine the onion, carrots, mushrooms, garlic, and tomatoes in a slow cooker. In a small bowl, combine the ketchup, mustard, and Worcestershire sauce. Top the vegetables with half of the ketchup mixture.
Place the roast over the vegetables and sprinkle with the salt and pepper. Spread the remaining ketchup mixture over the roast. Cover and cook on low for 8 to 9 hours, or until the meat is very tender.
Let the meat rest for 10 minutes before slicing.
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