CROCK POT SPICY POT ROAST

Ingredients:

5 pounds blade, chuck or small shoulder roast
2 Tablespoons shortening
1/2 teaspoon thyme
2 Tablespoons sugar
1 Tablespoons vinegar
1 minced clove garlic, or 1/2 teaspoon garlic salt
2 cups tomato juice
1 cup chopped onion
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper



Directions:

1. Brown meat on all sides in shortening. Transfer to crockpot.

2. Combine remaining ingredients and pour over meat.

3. Cover and cook on high setting about 6 hours. Strain gravy and thicken with flour.

 

 

CROCK POT STUFFED PEPPERS #1

Ingredients:

6 large Green Bell Peppers
1 pound Ground Beef, extra lean
1 cup Rice, uncooked
1 large Onion, chopped
1 large Carrot, shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoons Salt
1/2 teaspoons Pepper
1 can Condensed Tomato Soup
1 can Water



Directions:

1. Cut the top off and remove seeds from green peppers. Wash and set aside.

2. Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl.

3. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker

4. In a small mixing bowl, combine tomato soup and water, and pour mixture over the peppers. Cook on low for 6-8 hours.

 

 

CROCK POT STUFFED PEPPERS #2

Ingredients:

1 1/2 pounds ground beef or ground turkey
1 (6 ounce) package chicken-flavored rice mix
1 teaspoon salt
1 teaspoon garlic powder
1/2 cups raisin
6 medium size red or green bell peppers
1 (29 ounce) can tomato sauce



Directions:

1. Combine meat, rice mix, seasonings and raisins. Cut stem top of peppers off,hollow out the peppers and fill with the mixture.

2. Place peppers into the crockpot. Pour the tomato sauce over the stuffed peppers.

3. Cover and cook on Low for 8 hours or High for 4 hours.

 

 

CROCK POT SWISS BLISS

Ingredients:

2 pounds roast (chuck or bottom round), cut 1-inch thick
1 envelope onion soup mix
1 can (4 ounce) sliced mushrooms, drained
½ medium green pepper, sliced
1 can (20 ounce) tomatoes, drained and chopped, reserving liquid
salt and pepper to taste
1 Tablespoon steak sauce
1 Tablespoon cornstarch
1 Tablespoon dried parsley flakes



Directions:

1. Place meat in slow cooker and sprinkle with soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper.

2. Combine remaining ingredients and add enough water to make 1½ cups of liquid. Pour over meat andvegetables, and sprinkle with parsley flakes.

3. Cover and cook for 8 to 10 hours.

 

 

CROCK POT SWISS STEAK #1

Ingredients:

1 1/2 pounds round steak
1 chopped carrot
1 cup chopped celery
1 can tomato sauce
1 onion, sliced
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoons black pepper



Directions:

1. Cut steak into serving pieces. Combine flour, salt & pepper & sprinkle over meat. Mix well & put into crock pot.

2. Add carrot, celery, & onion. Pour tomato sauce on top.

3. Cook on low for 8 to 10 hours.

 

 

CROCK POT SWISS STEAK #2

Ingredients:

2 pound Round steak (cut in pieces)
3 Tablespoons flour
2 Tablespoons oil
1 16 ounce can tomatoes, chopped
1 large onion, finely chopped
2 celery stalks, finely chopped
1 Tablespoon Dijon mustard
2 Tablespoons wine vinegar
2 beef bouillon cubes
1 Tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste



Directions:

1. Season meat with salt and pepper. Dredge meat in flour. Heat oil in large skillet. Brown meat in batches so as not to crowd in pan.

2. Add to crockpot with remaining ingredients.

3. Cover pot and cook on low for 6 to 8 hours. Garnish with chopped parsley and serve with boiled, herbed potatoes.

 

 

CROCK POT SWISS STEAK #3

Ingredients:

2 pounds round steak
1 medium onion, chopped
flour
2 cups beef bouillon



Directions:

1. Cut round steak into serving-size pieces: Dredge in flour and brown in oil in largeskillet. Place browned meat in crockpot.

2. Sauté onion and add to crock-pot.

3. Pour bouillon over meat and cook for 6 to 8 hours on low (4 to 6 hours on high).

 

 

CROCK POT SWISS STEAK STEW

Ingredients:

1/4 cups all-purpose flour
1/2 teaspoons salt
1 1/2 pounds boneless round steak, cut into bite size pieces
1 (14.5 ounce) can Italian-style diced tomatoes
3/4 cups water
3 cups peeled and quartered new red potatoes
1 onion, diced
1 cup sweet corn


Directions:

1. In medium bowl combine flour and salt mix well. Add beef and coat well.

2. Coat a non-stick skillet with cooking spray and heat over medium heat. Add beef and cook until browned.

3. In a slow cooker layer potatoes, beef and onion.

4. Stir tomatoes with juice, water and any remaining flour mixture together. Pour over top.

5. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.

 

 

CROCK POT TANGY BARBECUE SANDWICHES

Ingredients:

3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoons pepper
1/2 teaspoons garlic powder
1 3-4 lb boneless chuck roast, trimmed
16 hamburger buns, split



Directions:

1. In a slow cooker, combine the first 12 ingredients; mix well. Add roast.

2. Cover andcook on high for 6-7 hours or until tender.

3. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.

 

 

CROCK POT FLANK STEAK

Ingredients:

1 1/2 to 2 pounds flank steak
6 fresh tomatillos
1 (15 oz) can whole baby corn on the cob, drained
1/2 teaspoons of salt
1/4 teaspoons ground black pepper
1 small red onion, thinly sliced
1/4 chopped fresh cilantro
1/4 cups dry red wine



Directions:

1. Trim all visible fat from steak. Place steak in a 3 1/2 quart slow cooker.

2. Remove and discard husk and stem from tomatillos; chop and add to steak.

3. Top with baby corn, salt, pepper, cilantro, and onion. Pour in wine.

4. Cover and cook on low about6 hours or until steak is tender.

5. Slice steak crosswise into strips; spoon vegetables and sauce over sliced steak.

 

 

CROCK POT TIJUANA PIE

Ingredients:

1 1/2 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoons pepper
3-4 cups grated cheese
1 (10 ounce) can enchilada sauce
1 (8 ounce) tomato sauce
2 (16 ounce) cans chili beans
1 (16 ounce) can corn, drained
1 (6 ounce) can pitted olives, drained
6 corn or flour tortillas (size depends on size of crock pot)



Directions:

1. Brown beef, onion, garlic, and seasonings.

2. Wipe inside crock pot with oil. Place 1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers, ending with cheese and olive top.

3. Cover and cook low 5-7 hours. Serve with additional hot tortillas.

 

 

CROCK POT TERIYAKI STEAK

Ingredients:

2 1/2 pounds boneless chuck steak
2 Tablespoons oil
1 teaspoon ground ginger
1/2 cupsSoy sauce
1 Tablespoon sugar
1 clove garlic, crushed



Directions:

1. Cut steak into 1/8" thick slices. Combine remaining ingredients in a small bowl. Place meat in a crock-pot. Pour sauce over.

2. Cover and cook on low for 6 to 8hours. Serve with rice.

 

 


CROCK POT TEXAS GOULASH

Ingredients:

2 pounds ground beef
1 onion, chopped
1 can tomatoes
1 can whole kernel corn
2 cups uncooked macaroni
1 can beef broth
1/2 package chili mix
1 Tablespoon sugar
garlic, oregano, salt, and pepper to taste
Velveeta cheese, cubed (optional)



Directions:

1. Brown ground beef and onion. Add remaining ingredients, except cheese, and mix well.

2. Place in crock pot for 3 1/2 hours. Set on low.

3. If desired, add cut-up cubed of Velveeta cheese when goulash is done. Steam until the cheese is melted.

 

 

CROCK POT TEXAS HASH

Ingredients:

2 pounds ground beef
2 small onions, chopped
2 green peppers, chopped
2 (16 ounce) cans tomatoes
1 cup rice
2 teaspoons Worcestershire sauce
2 1/2 teaspoons chili powder
2 1/2 teaspoons salt



Directions:

1. Brown ground beef in skillet, stirring until crumbly; drain. Place in crock pot.

2. Add remaining ingredients; mix well.

3. Cook, covered on low for 6 to 8 hours, adding water if necessary.

 

 


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