CROCK POT MEXICAN STYLE POT ROAST

Ingredients:

4 pounds chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
3/4 cup hot pepper sauce
1 teaspoon garlic powder
water as needed

Directions:

1. Trim the roast of any excess fat and season with the salt and pepper.

2. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides.Transfer the roast to a slow cooker.

3. Add the onion, chile peppers, chili powder,cayenne pepper, hot pepper sauce and garlic powder.

4. Add enough water to cover1/3 of the roast.

5. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.

6. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart.

7. Reserve any remaining liquid for a sauce and thicken, if desired.

 

 

 

CROCK POT SWEDISH MEATBALLS

Ingredients:

1 1/2 lbs. ground chuck
3/4 c. seasoned bread crumbs
1 sm. onion, diced
1 egg
1 1/2 tsp. salt
3/4 tsp. pepper
1 pkg. Lipton onion soup mix
1 can cranberry jelly sauce
1 bottle chili sauce

Directions:

1. Mix all ingredients above and form into balls.  Brown in oven at 350 degrees for approximately 30 minutes. 

2. Place meatballs into crock pot on low.

3. Make sauce by combining 1 can cranberry jelly sauce and 1 bottle chili sauce, simmer on top of stove until melted together.

4. Pour sauce over meatballs. Slow cook for 2 to 3 hours

 

 

CROCK POT MANHATTAN MEATBALLS

Ingredients:

1 lb ground beef
1 lb. mild pork sausage (or use all beef)
2 c. soft bread crumbs or 1 1/2 c. oatmeal
2 eggs
1/2 c. chopped onion
2 tbsp. parsley
2 tsp. salt
1/2 tsp. garlic salt Sauce:
1 (12 oz) jar apricot preserves
1/2 c. barbecue sauce

Directions:

1.  Mix first 8 ingredients together and form meatballs.  Brown in skillet, or in oven at 450 degrees for 15 minutes.

2. Heat sauce, pour over meatballs. Bake at 350 degrees for 25 minutes or cook in Crock Pot. Can be served over rice or as an appetizer with toothpicks.

 

 

CROCK POT MEATBALLS

Ingredients:

2 pounds Ground beef
1 medium Onion-grated or minced
20 Ritz crackers, crushed
1/4 teaspoon Black pepper
1/4 teaspoon Garlic salt
1/2 teaspoon Dry mustard
2 large Eggs, beaten
1 1/2 cups Bottled Barbecue Sauce
3/4 cup Tomato paste
1 teaspoon Liquid smoke
1/3 cup Catsup
1/3 cup Brown sugar
1/2 cup Water or as needed

Directions:

1. In a large bowl combine the ground beef, onion, crushed crackers, pepper, garlic salt, dry mustard and eggs.

2. Squish the mixture together by hand until well mixed and form into walnut sized balls.

3. Place them on a flat wire rack in a roasting pan or a large cake pan. Bake the meatballs in a 350 degree oven for 15 minutes, turn and bake for 15 minutes more.

4. In a Crock Pot combine the remaining ingredients. Cook on high 30 minutes. Add the meatballs and simmer for several hours.

 

 

CROCK POT LAYERED BEEF AND TATERS

Ingredients:

1 lb. ground beef
1 can tomato sauce
1 can mexi-corn drained
1/4 cup minced onion
1 tsp. salt
Dash of pepper
1 1/2 cups dried mashed potato flakes
1 1/2 cup sour cream
1/3 cup water
1 1/2 cups grated cheddar

Directions:

1. In skillet brown hamburger, and drain well.

2. Place beef in the crockpot add tomato sauce, corn, onion, salt and pepper. Mix well.

3. In bowl mix the potato flakes, with sour cream and water. Spread potato mixture over the beef. Top with grated cheese.

4. Cover and cook on Low for 7-10 hours.

 

 

CROCK POT LAYERED STEW

Ingredients:

Place in order in crock pot:

6 lg. potatoes, lg. cubed
6 lg. carrots, lg. diced
3 lbs. beef cubes
3 tbsp. flour, sprinkled
3 diced onions
3 lg. celery ribs, diced

Heat together and pour over above ingredients:

1/3 c. soy sauce
1 tsp. salt
1/2 tsp. pepper
1 tbsp. paprika
3 beef bouillon cubes or 3 tsp. instant beef bouillon
1 (8 oz.) can tomato sauce
1 c. water

Cook on high 4-5 hours. 

 

 

CROCK POT LAYERED ENCHILADA CASSEROLE

Ingredients:

1 can whole tomatoes
1 small onion, cut into pieces
1 clove garlic, minced
1/2 tsp. ground red pepper
1/2 tsp. salt
1 (6 oz.) can tomato paste
1 lb. ground beef, browned
2 c. shredded cheddar cheese
9 corn tortillas

Directions:

1. Blend tomatoes (undrained), onion and garlic in blender or food processor. Pour into med sauce pan.

2.  Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5-10 min.

3. Place 3 tortillas in bottom of crockpot. Layer on tortillas 1/3 of the ground beef, 1/3 of the sauce and 1/3 of the cheddar. Repeat layers two more times.

4. Cover and cook on Low 6-8 hours

 

 

CROCK POT SPICY MARMALADE MEATBALLS

Ingredients:

Meatballs:

2 lbs ground beef (chuck)
1/2 cup bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, minced
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
3 eggs

Sauce:

2 cups ketchup
1/4 cup Worcestershire sauce
1 jar orange marmalade (10 to 12 ounces)
dash cayenne, more or less to taste
1 teaspoon chili powder

Directions:

1. Combine sauce ingredients in slow cooker/Crock Pot; cover and cook on high while preparing meatballs.

2. Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides.

3.  Place browned meatballs in a 325° oven and bake for 45 minutes.

4.  Transfer meatballs to slow cooker/Crock Pot with a slotted spoon or drain on brown paper first.

5. Cover and reduce to LOW for 2 to 4 hours.

 

 

CROCK POT BEEF AND BRATWURST

Ingredients:

1 lb of beef
1 bratwurst
3 potatoes, cubed skin on
1/2 a small white onion
3 medium portabello mushrooms quartered
1 packet of beef au ju
5 cups water

Directions:

1. Put water and au ju powder in crock pot first, stir it up so it's mixed properly, then dump everything else in the pot.

2. Cook on low until the meat is cooked, about 5 hours.

3. Turn up to high for 20-30 minutes before serving so it's nice and hot. 

 

 

CROCK POT BEER BRAISED BEEF IN CROCK POT

Ingredients:

3 lb. lean beef stew meat cut into 1 1/2-inch pieces
1 tsp. salt
1/2 tsp. pepper
2 med. onions, thinly sliced
1 can mushrooms (or pieces) undrained (8-oz.)
1 can beer (12 oz.) dark or light, your choice
1 tbsp. vinegar
2 beef bouillon cubes
2 tsp. sugar
2 cloves garlic, minced
1 tsp. thyme
2 bay leaves

Directions:

1. Put the beef in the crock pot. Combine all the other ingredients and pour over the beef.

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

 

 

CROCK POT BLACK FOREST POT ROAST

Ingredients:

3lbs Top Round Pot Roast
1 small onion
1 pack button mushrooms
3 Tbsp water
1/4 cup ketchup
1/4 cup red wine
2 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1/2 tsp table salt
1/8 tsp black pepper
1 clove garlic
2 Tbsp cornstarch
3 Tbsp waterT

Directions:

Trim all visible fat from meat; place in slow cooker.

2. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire Sauce, salt, pepper, and garlic. Pour over meat.

3.  Cover and cook on LOW about 8 hours. Remove meat and slice. Keep meat warm and turn control to HIGH.

4.  Dissolve cornstarch in water; stir into cooker. Cover and cook on High until thickened. Serve with Sauce.

 

 

CROCK POT BURRITOS

Ingredients:

2 lb. beef roast
1 chopped onion
1 can chopped peppers (10 oz.)
2 cans tomato sauce (4 oz. each)
1 tbsp. chili powder
salt and pepper to taste

Directions:

1. The night before you plan to serve, put roast in crock pot and leave on low all night. Next morning, add the rest of the ingredients.

2. Cook on low all day.

3. Pre-heat oven to 350°. Spread cooked filling on extra large fat-free flour tortillas. You can add refried beans, sour cream, grated cheese and shredded lettuce as you prefer.

4. Fold and wrap in aluminum foil. Bake in preheated oven 10 to 15 minutes.Your favorite salsa can be added before or after baking.

 

 

CROCK POT GLAZED CORNED BEEF

Ingredients:

4 lb Corned beef
1 1/2 ts Horseradish
Water
2 tb Red wine vinegar
2 tb Prepared mustard
1/4 cup Molasses

Directions:

1. In crockpot cover corned beef with water. Cover and cook on low for 10 to 12 hours.

2. Drain cooked corned beef; place on broiler pan or oven proof platter.

3. Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat.

4. Brown in 400°F oven for 20 minutes or until it begins to brown; brush with sauce several times while browning.

 

 

CROCK POT YANKEE POT ROAST AND VEGETABLES

Ingredients:

1 beef chuck pot roast (2½ pounds)
3 med. baking potatoes unpeeled and cut into quarters (about 1 pound)
2 lg. carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 med. onion, sliced
2 bay leaves
1 tsp. dried rosemary leaves
½ tsp. dried thyme leaves
½ c. 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