CROCK POT CARNE GISADA

Ingredients:

3 lbs beef stew meat
2 cans diced ROTEL tomatoes with green chilies
salt and pepper to taste
3 cloves garlic minced
1 cup chopped onion
3 TBSP flour
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
1/4 cups water
1 diced bell pepper



Directions:

1. place stew meat, 1/4 cups water, salt and pepper in crock pot. Turn heat to high and let simmer for 1 1/2 hours.

2. Drain juice from tomatoes into measuring cups. Add tomatoes garlic and onions to crock pot STIR let simmer on high for 30 minutes

3. Add cumin, oregano, and chili powder to crock pot and stir.

4. Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture.

5. Let cook on LOW for 3-4 hours until sauce is nice and thick. Serve with warm flour tortillas.

 

 

CROCK POT BARBECUED POT ROAST #1

Ingredients:

1 teaspoon salt
2lb lean pot roast
1/2 cups tomato paste
24 peppercorns
1 small onion, chopped
1 teaspoon Worcestershire sauce



Directions:

1. Sprinkle salt over the roast and place in slow-cooker.

2. Spread tomato paste over meat; embed peppercorns into paste; top with onions and Worcestershire sauce.

3. Cover and cook on LOW 8-10 hrs. Serve meat with the gravy.

 

 

CROCK POT BEEF AND BEANS

Ingredients:

1 1/2 pounds stewing beef
1 Tablespoon prepared mustard
1 Tablespoon taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 can (16 ounce) diced tomatoes, undrained
1 medium onion chopped
1 can kidney beans rinsed and drained
1 can chili beans



Directions:

1. Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add beef and toss to coat.

2. Put the beef in your crock pot and add the rest of the ingredients. Cover and cook for 6 -8 hours on LOW.

3.Serve over hot rice.

 

 

CROCK POT BEEF AND BEAN BAKE

Ingredients:

3 bacon slices
1/2 pound ground round
1 cup finely chopped onion
1 (15.5 oz) can lima beans, drained
1 (15 oz) can pork and beans, undrained
1 (15 oz) can light red kidney beans, drained
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 teaspoon dry mustard



Directions:

1. Cook bacon until crisp, crumble and set aside.

2. Cook beef and onion in skillet and crumble.

3. Place bacon, beef mixture and other ingredients in slow cooker. Stir well.

4. Cover and cook on high 1 hour. Reduce to low and cook 3-4 hours.

 

 

CROCK POT BEEF AND GRAVY

Ingredients:

2-3 pounds roast cut into bite sized pieces
1 packet Lipton's Onion soup mix
2 cans Cream of mushroom soup



Directions:

1. Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat. Cover with cream of mushroom soup.

2. Let cook up to 9 hours. Stir about 1/2 way through cooking. Serve over mashed potatoes or pasta.

 

 

CROCK POT BEEF BOURGUIGNON 1

Ingredients:

1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion, sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley, chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon, diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic, minced
1 Teaspoon Salt



Directions:

1. Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated).

2. Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat.

3. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover.

4. Cook on low 8-10 hours.

 

 

CROCK POT BEEF BOURGUIGNON 2

Ingredients:

1 pound bacon, cooked, reserve grease
3 pounds beef, cubed
1 bottle red wine
1 pound onion, chopped
1 pound celery
1 pound carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour



Directions:

1. Slowly cook bacon in large baking pan; remove.

2. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter.

3. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan.

4. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste.

5. Cook on low 8 – 10 hours.

 

 

CROCK POT BEEF BURGER STROGANOFF

Ingredients:

1 1/2 pounds lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 Tablespoons flour
1/4 teaspoon paprika
1 teaspoon salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 Tablespoons dry red wine
1 cup dairy sour cream



Directions:

1. In large skillet, brown beef and bacon until red color disappears. Drain.

2. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine.

3. Cover pot and cook on low 4 to 5 hours. Stir in sour cream.

4. Spoon mixture over toasted buns or egg noodles

 

 

CROCK POT BEEF BURGUNDY 1

Ingredients:


2 slices bacon, chopped
2 pounds sirloin tip or round steak, cut in 1 inch cubes
1/4 cups flour
1 teaspoon salt
1/2 teaspoons seasoned salt
1/4 teaspoons marjoram
1/4 teaspoons thyme
1/4 teaspoons pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
1 cup Burgundy wine
2 tablespoons cornstarch



Directions:

1. In large skillet cook bacon several minutes. Remove bacon and set aside.

2. Coat beef with flour and brown on all sides in bacon mixture.

3. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot.

4. Cover and cook on low for 6 to 8 hours or until meat is tender.

5. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes.

 

 

CROCK POT BEEF BURGUNDY 2

Ingredients:

3 pounds stew beef, cut in large cubes-
1 can Minestrone Soup
1 can Tomato Bisque Soup
1 can Cream of Mushroom soup
1 envelope dry onion soup mix
1 soup can Burgundy wine



Directions:

1. Flour and brown meat. Place in crockpot.

2. Mix remaining ingredients and pour over meat.

3. Cook on low 6-8 hours. Serve over noodles or rice.

 

 

CROCK POT BEEF BURGUNDY #3

Ingredients:

1 10 punce package fresh pearl onions
1 2 pound top round steak
2 1/2 cups sliced onions
1 minced garlic clove
Cooking Spray
1/3 cups all purpose flour
1 (10.5 ounce) can condensed beef broth, undiluted
1/2 cups dry red wine
2 Tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (8 ounce) package fresh mushrooms
3 cups hot cooked egg noodles (6 ounces uncooked)



Directions:

1. Drop pearl onions in boiling water 1 minute. Drain and peel.

2. Trim fat from steak and cut until 1 1/2" cubes. Place large nonstick skillet on medium high heat and sauté steak 5 minutes or until browned. Place steak in slow cooker.

3. Add sliced onion and garlic to skillet. Coat with spray and sauté 5 minutes or until tender. Sprinkle flour over onion mixture and cook 1 minute stirring constantly.

4. Gradually add broth, wine and tomato paste stirring constantly. Cook 1 minute or until thick. Add pearl onions, thyme, salt, pepper, bay leaf and mushrooms.

3. Pour wine mixture over beef in slow cooker. Cover with lid, cook on high 1 hour and low 4-5 hours. Discard bay leaf. Serve over noodles.

 

 

CROCK POT BEEF BURGUNDY #4

Ingredients:


2pounds beef cubed into 1" pieces
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 (4 oz) can whole mushrooms
1/2 cups red wine



Directions:

1. Combine all of the above in a crock pot. Stir together well then cover.

2. Cook on low for 8 hours. Makes its own gravy. Serve over noodles.

 

 

CROCK POT BEEF FAJITAS

Ingredients:

1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tablespoon cilantro
2 garlic cloves, minced (or 1/4 teaspoons garlic powder)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoons salt
1 can (8 ounce) chopped tomatoes
12 8-inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa



Directions:

1. Cut flank steak into 6 portions.

2. In any size crock pot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes.

3. Cover and cook on low 8-10 hours or high 4-5 hours.

4. Remove meat from crockpot and shred. Return meat to crockpot and stir.

5. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up.

  

 


CROCK POT FAJITAS #1

Ingredients:

2 lbs flank steak cut crosswise into 6 pieces
1/4 cups flour
2 red or green peppers sliced
1 onion, thinly sliced
2 Tablespoons packed brown sugar
3 cloves garlic, chopped
2 teaspoon cumin
2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
juice of 1 lime
2 Tablespoons Worcestershire sauce
1 pint cherry tomatoes
8 flour tortillas
2 Tablespoons chopped fresh coriander
Prepared salsa and cilantro, optional



Directions:

1. Coat meat with the flour and place in the bottom of the crock pot.

2. Mix first10 ingredients and layer on top of meat in 4 qt crock pot.

3. On low, cook for 8-10 hoursstirring in tomatoes during last 30 mins.

4. Warm tortillas. Remove meat from crockpot and shred. Mix with pepper mixture and sprinkle with cilantro.

5. Serve in tortillas and garnish with salsa.

 

 

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