CROCK POT YANKEE POT ROAST AND VEGETABLES

Ingredients:

1 beef chuck pot roast (2 ½ pounds)
3 medium baking potatoes unpeeled and cut into quarters (about 1 pound)
2 large carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 medium onion, sliced
2 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoons dried thyme leaves
½ cups reduced-sodium beef broth



Directions:


1. Trim excess fat from meat and discard. Cut into serving pieces; sprinkle with saltand pepper.

2. Combine vegetables, bay leaves, rosemary and thyme in crock pot.Place beef over vegetables in crock pot. Pour broth over beef.

3. Cover and cook onlow 8½ to 9 hours or until beef is fork-tender. Remove beef to serving platter. Arrange vegetables around beef. Remove and discard bay leaves

 

 

CROCK POT MEAT LOAF


Ingredients:

3 pounds ground turkey or chicken
1 pound ground hamburger
1 cup instant rice
1/4 cups A-1
2 whole eggs
1/4 cups flour, bread crumbs or crushed crackers or chips
Salt, pepper, onion powder, garlic powder to taste



Directions:

1. Combine all ingredients. Form into ball. Wrap well in foil. Poke small holes in bottom side of ball.

2. Place in crock pot on canning lids or something that will keep the meat above any drippings. Cook on low 8 hours.

 

 

CROCK POT MEATLOAF #2


Ingredients:

1 egg
1/4 cup milk
1/2 cup bread crumbs
1/4 cup finely chopped onion
2 Tablespoons finely chopped green pepper
salt
pepper
1 1/2 pounds ground beef
1/4 cup ketchup



Directions:

1. In a bowl, beat egg and milk. Stir in the bread crumbs, onion, green pepper, saltand pepper. Add the beef and mix well.

2. Shape into a loaf. Place in crockpot andspread ketchup on top of loaf.

3. Cover and cook on high one hour; reduce heat to low and cook another 7-8 hours.

 

 

CROCK POT PEPPERED BEEF BRISKET IN BEER

Ingredients:

1 (4 pound) beef brisket
1 large onion sliced and separated into rings
3/4 teaspoon pepper
3 Tablespoons all-purpose flour
3 Tablespoon brown sugar
2 garlic cloves, minced
3/4 cups beer
1/2 cups chili sauce



Directions:

1. Trim fat from brisket; cut in half. Place onion rings in slow cooker. Sprinkle with pepper evenly over brisket.

2. Place brisket halves over onion rings.

3. Place flour, brown sugar and garlic in a small bowl, gradually add beer and chili sauce, stirring until well blended. Pour over brisket.

4. Cover with lid and cook on high setting for 1 hour then reduce to low setting and cook 6-8 hours our until tender.

 

 

CROCK POT PEPPER STEAK WITH RICE

Ingredients:

3 cups hot cooked rice
1 pound round steak, cut into 1/2" thick strips
1 Tablespoon paprika
2 Tablespoons butter
1 1/2 cloves garlic, crushed
1 1/2 cups beef broth
1 cup onion, sliced
2 green peppers, sliced
2 Tablespoons cornstarch
1/4 cups each of water and soy sauce
2 large tomatoes, cut



Directions:

1. Sprinkle meat with paprika, and brown meat in butter. Add garlic and broth and cornstarch and cover until thickens.

2. Add everything (except the rice) to the crock pot, cook for 4-6 hours. Serve over rice.

 

 

CROCK POT LEMON PEPPER ROUND STEAK

Ingredients:

1-1/2 to 2 lbs round steak
2 tbsp vegetable oil
1/2 cups flour
1/4 teaspoon lemon pepper seasoning
1/2 teaspoon seasoned salt
1/3 cups water
1 can cream of celery soup



Directions:

1. Cut steak into cubes. Mix flour & seasonings. Coat meat thoroughly.

2. Heat oil in skillet and brown meat. Place browned meat in crockpot.

3. Combine water & soup. Pour over meat. Shake on additional lemon pepper and seasoned salt if desired.

4. Cook on low for 7-8 hours.

 

 

CROCK POT FRENCH DIP ROAST

Ingredients:

1 large onion, quartered and sliced
1 beef bottom round roast (about 3 pounds)
1/2 cups dry white wine or water
1 package (3/4 oz) au jus gravy mix
1/8 teaspoons seasoned pepper



Directions:

1. Place onion in crackpot. Trim excess fat from roast. Cut meat in half if needed to fit in crock pot. Place meat in crock pot over onions.

2. In a small bowl, combine wine (or water), au jus mix and pepper until blended. Pour over roast.

3. Cover andcook on high for 6 hours or on low for 12 hours (until very tender).

4. Remove meat from liquid. Let stand 5 minutes before thinly slicing across grain. Strain broth, if desired; taste for salt. Serve with hard French rolls for sandwiches... use liquid for dipping.

 

 

CROCK POT FRENCH DIP SANDWICH #2

Ingredients:

3-4 lb rump roast
1 package au jus mix (dry)
1 package Italian dressing mix (dry)
1 (10.5 oz) can beef broth
1 1/2 cups water
Green pepper, sliced thin (optional)
Onion, sliced thin (optional)
Hoagie buns, sourdough buns or your choice
Swiss Cheese (optional)



Directions:

1. Place roast in crock-pot. Mix next 4 ingredients and pour over meat.

2. Cook on LOWfor 8-10 hours.

3. Remove roast and if adding peppers and onions put those in thecrockpot and turn on HIGH until peppers just start to get limp.

4. Remove veggies and set aside. Reserve juice for serving.

5. Slice meat thinly or pull apart. Pile meat on buns with optional veggies and cover with cheese. Wrap in foil.

6. Heat in 350°F oven for 10 minutes. Serve on plate with cups of juice for dipping.

 

 


CROCK POT ENCHILADA CASSEROLE

Ingredients:

2 pounds lean ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (15 ounce) can tomato sauce
2 to 3 Tablespoons chili powder
Salt & pepper
8 flour tortillas
1 can cream of chicken soup
3/4 cups milk
2 cups Cheddar cheese, shredded



Directions:

1. Brown beef, onion and garlicups Add tomato sauce and chili powder; salt and pepper. Heat thoroughly.

2. Spray crock pot with cooking spray. Line with 2 tortillas.Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning withtortillas, meat mixture and cheese. Top with 2 more tortillas.

3. Combine soup and milk. Pour over top tortillas. Sprinkle with remaining cheese.

4. Cook on low for 4 to 5 hours.

 

 

CROCK POT WALDORF ASTORIA STEW

Ingredients:

2 pounds beef - Sirloin, cut up (raw)
2 cups potatoes, cut in large pieces
2 cups carrots, cut in large pieces
2 cups celery, cut in large pieces
1 bag frozen onions (small)
1 slice white bread, cut up
1 (16 ounce) can whole tomatoes (andjuice)
2 Tablespoons dry minced onion
3 Tablespoons quick cooking tapioca
1 Tablespoon sugar
1 can tomato soup
Salt to taste
Pepper to taste

 


Directions:

1. Place all in large crock pot.

2. Cover and cook at low setting for 5 hours. Do not stir.

 

 

CROCK POT HAMBURGER CHOW MEIN

Ingredients:

2 lbs crumbled and cooked ground beef, drained
1/2 cups sliced or diced onion
1 cup sliced celery
1 can sliced water chestnuts
1 can mushrooms
1/2 cups rice
2-4 cups water
1/2 cups soy sauce
1/4 cups beef stock or broth
1 tbls brown sugar
Salt/Pepper to taste
1 Tablespoon corn starch mixed with 1 Tablespoon water
chow mein noodles



Directions:

1. In crockpot put all ingredients from beef to brown sugar and stir until blended. Do not put all the water in, just enough to barely cover theingredients (rice will absorb water as it cooks).

2. Cook on low. After 4-6 hrs mix in 1-2 cups more water until mixture is somewhat runny.

3. Add the cornstarch/water mix and turn on high for about 20 minutes. Serve over chow mien noodles.

 

 

CROCK POT HERBED ROAST BEEF

Ingredients:

3 pound boneless beef tip roast
1 teaspoon salt
1 Tablespoon mixed dried Italian seasoning
1/2 teaspoon pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar



Directions:

1. Spray 12" skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides.

2. Sprinkle with salt, herbs and pepper.

3. Place garlic in a 4-5 quart slow cooker. Place beef on garlicups Pour vinegar over beef.

4. Cover and cook on low heat setting 6-8 hours or until beef is tender.

 

 

CROCK POT HOT AND SPICY SLOPPY JOES

Ingredients:

1 1/2 pounds ground beef
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 can hot-style tomato juice or vegetable juice cocktail (6 ounce)
1/2 cups catsup
1/2 cups water
2 Tablespoons brown sugar
2 Tablespoons chopped canned jalapeño peppers (optional)
1 Tablespoon prepared mustard
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
8 hamburger buns
shredded Cheddar cheese



Directions:

1. In a large skillet cook ground beef, onion, and garlic till meat is brown and onion istender. Drain off fat.

2. In a 3 1/2- or 4-quart crock pot combine tomato juice; catsup;water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and Worcestershire sauce. Stir in meat mixture.

3. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours.

4. Toast buns. Spoon meat mixture over buns and sprinkle with cheese.

 

 

CROCK POT COUNTRY STEAK WITH GRAVY

Ingredients:

2 pounds boneless top round steak (1/2" thick)
1 (12 ounce) jar beef gravy
3 Tablespoons tomato paste
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon dried thyme
Cooking Spray



Directions:

1. Trim fat from steak and cut into 6 equal portions. Combine gravy and next 5 ingredients in a small bowl and stir well.

2. Layer gravy mixture and steak in slowcooker coated with cooking spray, beginning and ending with gravy mixture.

3. Cover with lid and cook on high 1 hour then low 6 to 7 or until meat is tender.

 

 

CROCK POT HUNGARIAN CABBAGE ROLLS

Ingredients:

1 large head of cabbage
3/4 pound ground pork
3/4 pound ground beef
1 small onion, chopped
1 cup rice
1 egg, beaten
1 tablespoon salt
1/2 teaspoons pepper
1 tablespoon paprika
2 cups sauerkraut, rinsed and drained
1 1/2 cups tomato juice
1 1/2 cups water
1 cup sour cream



Directions:

1. Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes.

2. Drain and removethe leaves, leaving them whole. Trim off the heavy stem and flatten leaves.

3. Combine meats, onion, rice, egg, salt, pepper, and paprika.

4. Put about 2 tablespoons of this mixture on each leaf, fold sides in and roll up. Place rolls seam side down in pot. Spread the sauerkraut on top of the rolls and add tomato juice and water.

5. Cook on low, covered, for 6 to 8 hours.

6. Remove cabbage rolls to a warm platter.

7. Blend 1/2 cups of the broth with the sour cream and pour over cabbage rolls.

 

 

CROCK POT CABBAGE AND BEEF CASSEROLE

Ingredients:

2 pound ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes or tomato juice to cover bottom of pot
Garlic salt, thyme, red pepper, oregano (1/4 teaspoon each)

 


Directions:

1. Brown ground beef and drain. Shred cabbage and chop onion. Put in broth orother liquid to cover bottom of pot.

2. Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef.

3. Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together.

4. Cook on low heat until ready to eat, 8-10 hours.

 

 

CROCK POT HASH BROWN DINNER

Ingredients:

1 to 1 1/2 pounds ground chuck, browned and drained
1 medium onion, chopped
1 envelope brown gravy
1 can (16 oz) cream corn
1 1/2 cups shredded cheddar cheese
1 package (16 oz) frozen hash browns, slightly thawed
1 can cream of celery, mushroom, or chicken soup
1/2 cups evaporated milk
salt and pepper to taste



Directions:

1. Place ground beef and onion in crockpot; toss with gravy mix.

2. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese.

3. Mix the soup with evaporated milk and pour evenly over the hash browns.

4. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.

 

 


CROCK POT ITALIAN STEAK

Ingredients:

1 1/2 pounds round steak
1 (15 1/2 ounce) can spaghetti sauce w/mushrooms
1 teaspoon salt
1/2 teaspoons oregano
1/4 teaspoons pepper
1 (16 ounce) can whole small onions

 


Directions:

1. Cut steak into 6 serving-size pieces. Coat with salt, oregano, and pepper.

2. In crock pot, pour spaghetti sauce over the meat.

3. Cover and cook on low for 7 to 9 hours or until meat is tender.

4. Turn control to high; add onions. Cook on high for 10 to 15 minutes.

 

 

 


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