CROCK POT CORNED BEEF AND CABBAGE

Ingredients:

3 lb. uncooked corned beef brisket (in pouch with pickling juice is okay)
2 carrots, chopped into 2" pieces
5 small red potatoes, halved
1 onion, quartered
1 small turnip, chopped into 2" pieces
3/4 cup malt vinegar
1/2 bottle (6 oz) Irish stout
1 teaspoon mustard seed
1 teaspoon coriander seed
1 teaspoon black peppercorns (whole)
1 teaspoon dill seed
1 teaspoon allspice (whole)
1 bay leaf
1 small (2 Lb) head cabbage, cut into wedges

Directions:

In a LARGE (6.5 qt) Crock-Pot, place the carrots, spuds, onion and turnip in bottom. Add the liquids.

2. Spice rub the brisket. Place on top. Cover and cook on LOW for 8 hours.

3. Add cabbage wedges. Cook an additional 3 hours on LOW. Serve with Coarse Grain Mustard and Horseradish Sauce.

CORNED BEEF AND CABBAGE

Ingredients:

4 1/2 lb. Corned beef brisket
2 medium onions, quartered
1 cabbage head, cut in small wedges
1/2 teaspoon pepper
3 Tablespoons vinegar
3 Tablespoons sugar
2 cups water

Directions:

1. Combine ingredients in removable liner with cabbage on top. Cut meat to fit, ifnecessary. Place liner in base.

2. Cover and cook on low 10-12 hours or high 6-7 hours.

CROCK POT CORNED BEEF HASH

Ingredients:

1 can of corned beef (Or 2 cups cooked corned beef)
1 medium onion, shredded
2 medium celery sticks, chopped
5 potatoes, chopped
2 Tablespoons butter
1 diced green pepper
garlic to your taste
1 cup mushrooms
1 Tablespoon Worcestshire sauce
a dash or two of italian seasoning
salt and pepper to taste
2- 10 oz cans of chicken broth

Directions:

1. Grind up or chop corned beef and place in the crock pot with all the other ingredients.

2. Cook in crock pot on low for 8 hours.

CROCK POT CORNED BEEF HASH 2

Ingredients:

1 can of corned beef hash
3 large potatoes
3 ribs of celery chopped
1 large onion chopped
2 large cloves of garlic
salt and pepper to taste
dash of basil
2 cans of chicken broth

Directions:

1. Fry the Garlic, celery, onion, and salt and pepper in a tbsp of garlic until veggies are tender.

2. Pour everything in the crock pot and turn on low for about 5-6 hours.

CROCK POT GROUND BEEF & POTATO DINNER

Ingredients:

1 1/2 lb. ground beef
1 large clove garlic
1/4 teaspoon pepper
1/2 teaspoon thyme
6 medium potatoes
2 large onions
1 can cream of mushroom soup (10 3/4 oz.)
1/2 cup water

Directions:

1. Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme.

2. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered crock pot. Add browned beef and top with remaining potatoes and onions.

3. Mix mushroom soup with water and spread over top of contents.

4. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours.

CROCK POT HAMBURGER CASSEROLE

Ingredients:

2 lbs. browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water

Directions:

1. Place potatoes in bottom of crockpot, top with carrots and other vegetables.

2. Place ground beef on top. Combine soup and water and pour over ground beef.

3. Cover and cook on low for 6 to 8 hours.

CROCK POT MEATBALLS

Ingredients:

2 pounds Hamburger
1 cup Breadcrumbs
1 each Egg
Grated Parmesan cheese
Parsley and oregano
Onion and garlic powder
Milk
1 can Beer
1 bottle Ketchup, regular size

Directions:

1. Mix hamburg, breadcrumbs, egg, seasonings and milk together. Make small meatballs.

2. Mix ketchup and beer in the Crock Pot and start to heat. You can put the raw meatballs into the sauce and simmer for several hours or bake the meatballs first to get out most of the grease.

CROCK POT GARLIC POT ROAST

Ingredients:

3 lb. pork roast
1 Tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 cup chicken broth

Directions:

1. Brown pork roast in vegetable oil and sprinkle with salt and pepper.

2. Peel garlic and slice onion, place in bottom of Crock Pot. Place pork on top then pour broth over pork.

3. Cover and cook on low 8 to 10 hours.

CROCK POT GERMAN BEEF STEW

Ingredients:

1 1/2 lbs. beef chuck, cut in 2" cubes
2 Tablespoons flour
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 can (16 oz.) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup sherry
1/4 cup dark molasses
1 cup water

Directions:

1. Place beef in slow cooker .

2. In a small bowl combine flour, celery salt,garlic powder, ground ginger, and pepper; sprinkle over beef.

3. In a medium bowl,combine tomatoes, carrots, potatoes, sherry, molasses, and water; pour over beef.

4. Cook on low setting for 6 to 8 hours. If desired, add 1/4 cups raisins 30 minutes before serving.

CROCK POT SWISS STEAK

Ingredients:

1 1/2 - 2 lb. round steak
2 Tablespoons flour
1 sliced green pepper
1 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons salad oil
1 large onion, sliced
1 (16 oz.) can tomatoes, cut up
1 stalk celery, thinly sliced
1 Tablespoon thick bottled steak sauce

Directions:

1. Cut steak into serving size pieces. Coat with flour, salt and pepper.

2. In large skillet or slow cooking pot with browning unit, brown meat in oil. Pour off excessive fat.

3. In slow cooking pot, combine meat with tomatoes, onion, green pepper and steak sauce.

4. Cover pot and cook on low for 6 to 8 hours or until tender. Thicken juices with additional flour, dissolved in a small amount of water, if desired.

CROCK POT EASY SWISS STEAK

Ingredients:

2 to 2 1/2 lbs. round steak
1 pkg. onion soup mix
1/4 cup water
1 (10 oz.) can cream of mushroom soup

Directions:

1. Cut steak into 5 to 6 serving size pieces. Place in crock pot.

2. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours.

CROCK POT GRAPE JELLY MEATBALLS

Ingredients:

1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 Tablespoons fine dry bread crumbs
1/2 teaspoon salt

Directions:

1. Combine chili sauce, jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs.

2. Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs.

3. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well.

4. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.

CROCK POT GREEK STEW

Ingredients:

3 pounds of stewing beef
1 1/2 pounds small onions (about 7) 3 cloves garlic, minced
1- 28 oz. can tomatoes
1/2 cups beef stock
1- 5 1/2 oz. can tomato paste
2 Tablespoons red wine vinegar
2 teaspoons dried oregano
1/2 teaspoon each salt & pepper
1/2 cup all purpose flour
1/2 cup cold water
1 sweet green pepper, chopped
1/2 cup crumbled feta cheese
2 Tablespoons chopped fresh parsley

Directions:

1. Cut beef into 1 inch cubes, trimming off any fat.

2. Cut onions into wedges leaving root end intact.

3. Put meat and onions into slow cooker along with garlic and tomatoes.

4. Combine beef stock, vinegar, oregano, salt and pepper and add to slow cooker, stirring gently to blend.

5. Cook on Low for 8-9 hours or High for 6 hours.

6. Add flour and water mixture and chopped green pepper. Cook on high for 15 minutes or until thickened. Serve sprinkled with feta cheese and parsley.

CROCK POT MEXICAN POT ROAST

Ingredients:

3 lb. well trimmed boneless beef bottom round roast
1/2 teaspoon each salt and pepper
2 cupss bottled salsa
1 can (4 oz) chopped green chiles
1 can (16 oz) tomato paste
1/2 cup water
1 envelope (1.25 oz) taco seasoning mix

Directions:

1. Rub the roast with the salt and pepper and set aside. Mix remaining ingredients ina small bowl.

2. Pour half of the sauce into a 4 qt. or larger crockpot. Add the roast. Pour remaining sauce over the roast.

3. Cover and cook on low 8 to 10 hours or until meat is very tender. Remove roast from crock pot, skim fat off top of sauce.

4. Slice meat against the grain and serve with the sauce.