CROCK POT POT ROAST & POTATOES WITH SOUR CREAM GRAVY

Ingredients:

3 pounds chuck or pot roast
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoons pepper
1 Tablespoon oil
1/4 cups water
1 Tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoons salt
1 large onion
1 Tablespoon flour
1 cup sour cream
1 teaspoon dill seed



Directions:

1. Coat roast with flour, salt and pepper. Brown in oil in skillet.

2. Put roast in crock pot,add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots,onion and 1/2 teaspoons salt.

3. Cook on low for 10-12 hours or high for 6 hours.

4. To make gravy, pour off 3 Tablespoons drippings, add flour and heat. Measure restof drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute,stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.

 

 

CROCK POT POT ROAST IN ONION GRAVY


Ingredients:

4-pound boneless Round Beef Roast, fat trimmed and twine left on
Salt to taste
Freshly ground Black Pepper to taste
2 Tbs. Olive Oil
2 large Onions, thinly sliced
4 cloves Garlic, minced
1 teaspoon dried Thyme
1/2 cups Brewed Coffee OR 1 teaspoon Instant Coffee dissolved in 1/2 cups boiling water
2 Tablespoons Balsamic Vinegar
1 Tablespoons Cornstarch
1 Tablespoon Water



Directions:

1. Season the beef roast with salt and pepper to taste.

2. In a large heavy skillet, warm one tablespoon of olive oil over medium-high heat. Add the beef roast and sear the outside until browned on all sides. Can take up to 5 minutes on each side.

3. Transfer the roast to a 3-1/2-quart slow cooker.Add the remaining tablespoon of oil to the same skillet and reduce the heat to medium.

4. Sauté the onions, stirring, for about 7 minutes or until they are soft and golden. Add the garlic and thyme; sauté, stirring, for abut a minute more. Pour in the coffee and balsamic vinegar, and allow to warm for about a minute.

5. Pour the mixture over the beef in the crock pot.Cover and cook on high setting until the beef is tender, but not yet falling apart (about 4 1/2 hours).

5. Transfer the beef to a clean cutting board and tent with foil to maintain its heat. Let the roast rest for about 10 minutes.

6. Meanwhile, pour the juices from the slow cooking into a medium saucepan. Skim off the fat and bring the juices to a boil over medium-high heat.

7. In a small bowl, blend together the cornstarch and water. Add the mixture to the saucepan and cook, whisking constantly, until the gravy has thickened slightly. Season with salt and pepper to taste.

8. Remove the twine from the roast beef and carve. Serve warm with the gravy.

 

 

CROCK POT BARBEQUE BEEF STEW


Ingredients:

2 pounds stew meat
3 Tablespoons oil
1 cup onion, sliced
1/2 cups green pepper, chopped
1 large clove garlic
1/2 teaspoons salt
1/8 teaspoons pepper
2 cups beef stock
1 can (8 ounce) tomatoes
1 can (4 ounce) mushrooms
1/3 cups barbecue sauce
3 Tablespoons cornstarch
1/4 cups cold water



Directions:

1. Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce.

2. Cook in slow cooker/Crock Pot on low heat 8-10 hours.

3. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

 

 

CROCK POT BRISKET

Ingredients:

1 3-5 pound beef brisket
1 can cranberry sauce jellied (10 to 12 ounces)
1 envelope onion soup mix
1 12 ounce bottle beer



Directions:

1. Place brisket in crock pot, use onion soup mix as a dry rub. Rub all over top andpress into roast with fingers.

2. Spoon out cranberry sauce and crumble with handsover top of brisket.

3. Slowly pour in beer so that the roast is covered. Cook on low for 8-10 hrs.

 

 

CROCK POT BARBECUE BRISKET

Ingredients:

1 Beef Brisket (4-5 pounds)

Homemade Barbecue Sauce:

1 Tablespoon liquid smoke
1 Tablespoon crushed garlic
1 large onion chopped
2 Tablespoons cider venegar
1 Tablespoon loose brown sugar (not packed)
3 Tablespoons fresh squeezed lemon juice
1-14 ounce bottle of ketchup
1/2 teaspoon chili powder
4 Tablespoons Worchestershire sauce
1 Tablespoon dry mustard powder
1 cup water or red wine
1 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon honey


Directions:

1. Mix all ingredients except brisket together and heat on range.

2. Prep the brisket by removing all silver skin, place meat in the crockpot, pour the homemade sauce over it and set on low.

3. The length of time cooking will depend on how large the brisket is (6-8 hours approx.).

4. When done, remove lid from the crockpot. Using two forks shred the brisket.

5. Serve on kaiser rolls.

 

 

CROCK POT BARBECUED MEATBALLS I

Ingredients:

1 to 2 pounds ground beef
2 teaspoons Worcestershire sauce
2/3 cups evaporated milk
1 envelope dry onion soup mix

Sauce:
2 cups ketchup
1 cup brown sugar, packed
1 Tablespoon Worcestershire sauce



Directions:

1. Mix beef, 2 teaspoonss Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts.

2. Broil 4 inches from broiler for 12 minutes or until done. Turn if necessary to keep from burning.

3. Mix sauce ingredients and boil 10 minutes. Pour over meatballs in slow cooker/Crock Pot turned on low.

 

 

CROCK POT BARBECUED MEATBALLS II

Ingredients:

2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs

Sauce:
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cups Worcestershire sauce
1/4 cups red wine vinegar
1/2 cups brown sugar
1/2 cups sweet pickle relish
1/2 cups beef broth
2 teaspoons salt
2 teaspoons dry mustard


Directions:

1. Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.

2. Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3).

3. Serve from the Crock Pot.Makes about 60 meatballs.

 

 

CROCK POT BAVARIAN POT ROAST

Ingredients:

3 to 4 pounds pot roast
1 teaspoon vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples, cored and quartered
1 small onion, sliced
1/2 cups apple juice or water
3-4 Tablespoons flour
3-4 Tablespoons water

Directions:

1. Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves in roast.

2. Place apples and onions in Crock Pot and top with roast (cut roast in half, if necessary, to fit easily).

3. Pour in apple juice. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.

4. Remove roast and apples to warm platter.

5. Turn Crock Pot to High setting. Make a smooth paste of the flour and water; stir into Crock Pot.

6. Cover and cook until thickened.

 

 

CROCK POT BEER MEATBALLS

Ingredients:

1 can of beer
1 6 oz can spicy V-8 juice
1 teaspoon lemon juice
1 teaspoon hot sauce
1/2 cups Italian bread crumbs
1 cup onions
Salt and pepper to taste
1 large bottle ketchup
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
2 to 3 pounds ground beef
2 to 3 eggs



Directions:

1. Combine ground beef, 1/2 cups onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat.

2. In saucepan combine remaining ingredients. Simmer for 15 minutes.

3. Put meatballs and sauce into slow cooker/Crock Pot. The sauce should cover the meat.

4. Allow to simmer in slow cooker/Crock Pot for at least 3 hours.

 

 

CROCK POT CHEESEBURGER SANDWICHES

Ingredients:

1½ pounds lean ground beef
½ teaspoons garlic-pepper blend
1 package pasteurized process cheese spread, (8 ounce) diced
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns

 


Directions:

1. In a large skillet, brown ground beef and garlic-pepper blend until thoroughlycooked. Drain.

2. In a 3½ to 4 quart crock pot, combine cooked ground beef and all remaining ingredients except buns; mix well.

3. Cover; cook on low setting for 6 to 7 hours. To serve: spoon mixture onto sandwich buns

 

 

CROCK POT CHOW MIEN

Ingredients:

4ounce can mushrooms
1 1/2 pounds cubed round steak
4 stalks celery
2 medium onions
1 cup hot water with 3 bouillon cubes
3Tablespoons soy sauce
2teaspoons Worcestershire sauce
1pound can Chinese vegetables
2Tablespoons cornstarch and 2 Tablespoons water



Directions:

1. Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.

 

 

CROCK POT CRANBERRY COCKTAIL MEATBALLS

Ingredients:

2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cups chopped, fresh parsley
1/3 cups ketchup
3 Tablespoons minced onions
2 Tablespoons soy sauce
1/4 teaspoons garlic powder
1/4 teaspoons pepper Sauce
16 ounce can jellied or whole cranberry sauce
12 ounces chili sauce
1 Tablespoon brown sugar
1 Tablespoon lemon juice



Directions:

1. In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper.

2. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F.

3. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole.

4. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to Crock Pot and keep on low for serving.

 

 

CROCK POT APPLE AND BROWN SUGAR CORNED BEEF

Ingredients:

1 corned beef brisket 1 quart apple juice 1 cup brown sugar
1 Tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks



Directions:

1. Place all ingredients in large crock pot (cut meat in half if necessary). Stir to mix.

2. Cook on high for 4 to 5 hours on high or 8 to 10 hours on low.

3. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain.

4. Serve with the vegetables and some of the liquid.

 

 


CROCK POT BARBECUED SHORT RIBS

Ingredients:

2 cups water
3 or 4 pounds boneless short ribs
18 ounce bottle barbecue sauce
1 Tablespoon Worcestershire sauce
3 ounce Heinz 57 hickory smoke sauce
1/4 Tablespoon lemon pepper seasoning



Directions:

1. Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce, lemon pepper and short ribs in crock pot.

2. Cook on low heat for 12 hours.

 

 


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