CROCK POT CUBED STEAK AND GRAVY


Ingredients:

2 to 2 1/2 pounds steak (salted and peppered)
1 package onion gravy mix
1 can cream of mushroom soup
2 cups water
Sm. amount of flour



Directions:

1. Dip steak in flour, fry until brown. Place in crock pot.

2. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours.

 

 

CROCK POT TORTILLA BEEF


Ingredients:

2 pounds ground beef
1 medium onion
1 cup cream of mushroom soup
1 cup golden mushroom soup
1 cup Cheddar cheese soup
1 cup enchilada sauce (mild)
1 cup green chilies, chopped
10 corn tortillas (frozen)



Directions:

1. Brown ground beef and onion in top of stove and pour into crock pot - do not drain.

2. Add canned soups and chilies. Simmer all day on low setting 6 to 8 hours.

3. 30 minutes prior to serving, add 10 corn tortillas. Break into half dollar size pieces and poke each into mixture.

 

 

CROCK POT ROUND STEAK AND RICH GRAVY

Ingredients:

2 pounds round steak
1 can cream of chicken soup
1 envelope dry onion soup mix
1/2 cups water



Directions:

1. Cut round steak into serving size pieces. Add rest of ingredients.

2. Cook on low 10-12 hours.

 

 

CROCK POT ROAST #1


Ingredients:

1 chuck roast
1 can stewed tomatoes (16 0zs)
1 onion chopped
2 cloves garlic, to taste
3 ribs celery sliced
3 carrots chunked
salt pepper and red pepper to taste
1/2 teaspoon EACH thyme, rosemary, basil, garlic powder
4 potatoes sliced
1 tbsp mustard
a dash of Worcestershire sauce
1/4 cups water



Directions:

1. In the bottom of a crockpot add the juice of the canned tomatoes, mustard,Worcestershire sauce, water, salt pepper, spices, and minced garlicups

2. Next add potatoes, tomatoes, carrots, onion and celery. Rub roast with salt and pepper and place on top of veggies.

3. Cook on low for 8 hours.

 

 

CROCK POT ROAST #2

Ingredients:

1 beef roast, 2-3 pounds
1 chopped onion
2 tbsp fresh basil, chopped
1/3 cups sun dried tomatoes
clove of chopped garlic



Directions:

1. Put the beef roast in crockpot. Add chopped onion, fresh basil.

2. Soak 1/3 cups sun dried tomatoes in 1 cup of boiling water. Add a clove of chopped garlicups Soak for 10 minutes, then pour over roast.

3. Cook on low for 8 hours. Slice beef, serve with sauce, and sprinkle toasted pinenuts on top

 

 

CROCK POT ROAST #3

Ingredients:

3 lb tri-tip roast
5 large potatoes
1 large onion
1 envelope onion soup mix
1 can beef broth
2 cans water
2 teaspoon Worcestershire sauce
salt, pepper and garlic powder to taste



Directions:

1. Dice the potatoes and slice the onions and put in bottom of crockpot. Add remainder of ingredients after the roast is placed on the top of the potatoes and onions.

2. Cook on low 7 hours.

 

 

CROCK POT RIO GRANDE MEATLOAF

Ingredients:

Cooking Spray
1 (15oz) can black beans, rinsed and drained
1/2 cups chopped onion
1/2 cups chopped green pepper
1/3 cups chopped fresh cilantro
2 TBS seeded minced jalapeno
1 teaspoon salt
2 teaspoon ground cumin
2 teaspoon chili powder
1/2 teaspoon pepper
4 taco shells, finely crushed
2 large egg whites
3 large garlic cloves, minced
2 pounds ground round
1/2 cups salsa



Directions:

1. Coat slow cooker with spray.

2. Tear off two sheets of foil long enough to fit inbottom of cooker AND to extend 3 inches over each side of cooker. Fold each foil sheet lengthwise to form a 2 inch wide strip. Arrange strips in a cross fashion in cooker, pressing strips to bottom of cooker and extending ends over sides of cooker.

3. Combine beans, and next 11 ingredients in large bowl and stir well. Crumble beef over vegetable mixture and stir until just blended.

4. Shape into a loaf the shape of your cooker container. Place loaf in slow cooker over foil strips (foil stripsbecome handles to remove meat after cooked).

 

 

CROCK POT SAVORY BEEF STEW

Ingredients:

1 cup sun-dried tomatoes (not packed in oil)
1 1/2 pounds beef stew meat
12 small new potatoes (1 1/2 pounds), cut in half
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby-cut carrots (about 30)
2 cups water
1 1/2 teaspoon seasoned salt
1 dried bay leaf
1/4 cups water
2 Tablespoon all-purpose flour



Directions:

1. Rehydrate tomatoes as directed on package; drain and coarsely chop.

2. Mix tomatoes and remaining ingredients except 1/4 cups water and the flour in 31/2- to 4-quart slow cooker.

3. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beefare tender.

4. Mix 1/4 cups water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting 10 to 15 minutes longer or until slightly thickened. Remove bay leaf.

 

 

CROCK POT SAVORY SWISS STEAK

Ingredients:

1-1/2 lbs round steak
1/4 cups of flour
2 teaspoonss dry mustard
salt & pepper to taste
1 teaspoon olive oil
1 onion - finely chopped
2 carrots peeled & grated
2 stalks celery - finely chopped
1 - 16 oz can tomatoes - undrained
2 Tablespoonss Worcestershire sauce
2 teaspoonss firmly packed brown sugar

 

1. Cut steak into 6 serving size pieces. Coat with mixture of flour, mustard, salt &pepper.

2. In a large skillet, brown meat in oil. Transfer to a crock pot. In the same skillet, sauté onion, carrots, and celery until glazed.

3. Add tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up browned bits, and pour over meat.

4. Cover and cook on Low for 6-8 hours, or until tender. Spoon sauceover meat when serving.

 

 


CROCK POT SLOPPY JOES

Ingredients:

2 pounds ground beef
1 medium onion chopped
1 teaspoon salt
1/4 teaspoons pepper
1 can condensed chicken gumbo soup
1/4 cups ketchup
1 Tablespoon prepared mustard
8 hamburger rolls toasted



Directions:

1. In skillet brown ground beef, and drain well. Combine all ingredients except the hamburger rolls in crockpot.

2. Cover and cook on low setting for 6-9 hours oron HIGH for 2-3 hours.

 

 

CROCK POT SLOPPY GUISEPPES

Ingredients:

1 Tbsp. olive oil
1 large onion, diced
3/4 of 1 large green pepper, seeded and diced
3/4 pound lean ground beef
3/4 pound hot Italian sausage meat
2 cloves garlic, minced
1 medium carrot, peeled and grated
1 stalk celery, sliced thin
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon chili powder, or to taste
1 teaspoon sugar
1/2 salt
1/4 teaspoons pepper
1 jar (26 ounce) Garlic Chunky style spaghetti sauce



Directions:

1. In a large skillet over medium-high heat, heat oil and sauté onion and greenpepper until tender.

2. Stir in both meats and cook until no longer pink. As the meat cooks, break up the large pieces and stir to combine the meats.

3. Drain fat from meat. Return meat to skillet. Add garlic and stir gently until you begin to smell the garlic cooking (about 2 minutes).

4. Place meat in a 3-1/2 quart or larger crackpot.Add remaining ingredients. Stir to blend ingredients.

5. Cook on High for 1 hour then reduce to Low and cook for another 3 to 4 hours.

 

 

CROCK POT SMOKY BEEF N BEANS

Ingredients:

1 lb ground beef
1 cup chopped onion
12 bacon strips, cooked and crumbled
2 cans pork and beans
1 can kidney beans rinsed and drained
1 can butter beans, drained
1 cup ketchup
1/4 cups packed brown sugar
3 Tablespoons vinegar
1 teaspoon liquid smoke
1/2 teaspoons salt
1/4 teaspoons pepper



Directions:

1. In a skillet, cook the beet and onion until meat is no longer pink, drain.

2. Transfer to a slow cooker. Stir in the remaining ingredients.

3. Cover and cook on low for 6-7hours or until heated through.

 

 

CROCK POT SNOWY DAY BEEF STEW

Ingredients:

1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4" thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1 in. cubes
1/4 cups all-purpose flour
2 teaspoonss dry thyme
1 can (about 14 1/2 ounce) stewed tomatoes
1/4 cups red wine or beef broth
1 package (about 10 ounce) frozen peas, thawed
salt



Directions:

1. In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes,and mushrooms.

2. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine.

3. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).

4. Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes).

 

 

CROCK POT SOUR-CREAM GRAVY POT ROAST

Ingredients:

2 bacon slices
1 3-pound beef chuck roast
3/4 cups chopped onion
1 teaspoon salt
1 bay leaf
1/4 teaspoons ground cumin
1/8 teaspoons pepper
1/2 cups dairy sour cream
3 Tablespoons all-purpose flour
2 Tablespoons snipped parsley
Hot cooked noodles



Directions:

1. In skillet cook bacon till crisp; drain, reserving drippings. Crumble bacon; wrap and refrigerate.

2. Trim fat from roast; cut in half to fit into crock pot.

3. In skillet brown meat in bacon drippings; drain. Place in cooker.

4. Stir together onion,salt, bay leaf, cumin, pepper, and 1/4 cups water; pour over meat.

5. Cover; cook on low-heat setting for 8-10 hours. Remove roast; discard bay leaf.

6. Skim fat from liquid; pour liquid into saucepan. Return roast to cooker; cover.

7. Blend sour cream and flour; stir into hot liquid. Cook and stir till thickened; do not boil. Stir in parsley.

8. Season to taste. Serve meat garnished with bacon. Serve gravy over noodles.

 

 

CROCK POT SPICY BEEF AND POTATOES

Ingredients:

2 pound stew beef
1 (14 1/2 ounce) can of Italian stewed tomatoes
1/2 cups red wine
1 (2 pound) bag of baby potatoes
3 cloves garlic minced
1 teaspoon each of oregano, cumin and chili powder
1/2 cups BBQ sauce
1/4 cups salsa
2 cups frozen corn
l teaspoons salt
1/8 teaspoon pepper
2 Tablespoons flour or cornstarch



Directions:

1. Mix salt/pepper/flour with beef and brown beef in 1 Tbsp. of oil in skillet.

2. When browned on all sides, remove from pan and set aside.

3. Place baby potatoes in the bottom of the crackpot. Combine all ingredients except corn and cook on low for 7 hours, high for 4 hours.

4. Add corn during the last hour. If it is too thin, thicken with cornstarch and water mixture.

 

 

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