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 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 Tablespoon Worcestershire sauce
3 oz. 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.

 

 

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 Tablespoons flour
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
1/4 cup 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 cup. 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 cupss 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

Ingredients:

1 teaspoon salt
2 lb. lean pot roast
1/2 cup 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 lbs. of 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 oz diced tomatoes, undrained 
1 med. 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 BEANS #2

Ingredients:

Cut up left over roast beef in bite sized cubes
Large can beans
Large can diced tomatoes
1/2 cup finely chopped onion
1 cup mild or medium salsa
2/3 cup long grain rice
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic
1 cup water

Directions:

1. Combine, stir, and cook on low for 8 - 9 hours, or high 4 - 4 1/2 hours.

 

 

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 (15oz) 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 CHIPOTLE BURRITOS

Ingredients:

1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14 1/2 oz. can diced tomatoes
1 small onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
6 9-10" tomato-flavored or plain flour tortillas, warmed
3/4 cup shredded sharp cheddar cheese (3 oz.)
1 small jar of regular salsa
Dairy sour cream

Directions:

1. Trim fat from meat. Cut meat into 6 pieces.

2. In a 3 1/2 or 4 qt. crock pot place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlicup

3. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Remove meat from cooker. Using 2 forks, shred meat.

5. Spoon one-sixth of the meat onto each warm tortilla just below the center. Top with cheese, salsa, and sour cream. Roll up tortilla.

 

 

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 (thick-cut is possible) -- 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 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. 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 lbs. 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 cup flour
1 teaspoon salt
1/2 teaspoons seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon 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 lbs beef, cut in large cubes-can use stew beef or round steak 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 oz. pkg fresh pearl onions
1 2 pound top round steak
2 1/2 cups sliced onions
1 minced garlic clove
Cooking Spray
1/3 cup all purpose flour
1 10.5 oz can condensed beef broth, undiluted
1/2 cup dry red wine
2 Tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 8oz package fresh mushrooms
3 cups hot cooked egg noodles (6oz 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:

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

Directions:

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

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