CROCK POT SWEET SAUERBRATEN

Ingredients:

3 lb. Rump or chuck pot roast
3 Potatoes, peeled & cubed
3 Carrots, peeled & sliced
2 Onions, sliced
10 1/2 oz. Can condensed consommé
1 cup Dry red wine
1/2 cup Red wine vinegar
1 Dill pickle, chopped
1/4 cup Water
1/4 cup Flour
6 Ginger snaps, crumbled
Salt and pepper to taste

Directions:

Put pot roast into crockpot. Arrange vegetables around meat. Add consommé, redwine, vinegar and pickle.

2. Cover and cook on high 6 to 8 hours.

3. Remove meat and vegetables from crockpot. Slice meat. Keep meat and vegetables warm.

4. In saucepan, blend flour and water, stir in juices from crockpot along with gingersnaps, and cook and stir over medium heat until sauce comes to boil and thickens.

5. Season to taste with salt and pepper. Spoon sauce over meat.

CROCK POT MEAT LOAF

Ingredients:

3 lbs. ground turkey or chicken
1 lb. ground hamburger
1 cup instant rice
1/4 cup A-1 steak sauce
2 whole eggs
1/4 cup 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 #1

Ingredients:

1 1/2 lb. ground beef
1 egg, beaten
1/2 cup bread crumbs
1/2 cup tomato juice
3 Tablespoons chopped onion
3 Tablespoons chopped bell pepper
3 Tablespoons chopped celery
2 Tablespoons seasoned salt
1/4 Tablespoon Thyme
Catsup or Chili Sauce
5 pepper rings

Directions:

1. Using a fork, mix all the ingredients, except catsup and pepper rings. Shape into a loaf and put into greased crockpot.

2. Top with catsup and pepper rings. Cover and cook on high for 1 hour, then on low 6-8 hours

CROCK POT MEATLOAF #2

Ingredients:

1 slice of bread
1/4 cup of milk
1 egg, beaten
1 medium onion, chopped
1-1/2 teaspoons curry powder
2 teaspoons lemon juice
1/4 cup chopped almonds
8 dried apricots, soaked and chopped
1/4 cup chutney
salt and pepper
1-1/2 lb. ground beef
2 bay leaves, broken in several places

Directions:

1. Soak bread in milk, squeeze dry. Mix egg with milk.

2. Add all ingredients, except bay leaves to ground beef; blend well. Shape into a loaf. Insert bay leaves in top of meat loaf.

3. Place in crockpot on sliced vegetables or accessory meat rack. Cover and cook on low setting for 8 to 10 hours. Remove bay leaves before serving.

CROCK POT MEATLOAF #3

Ingredients:

1 egg
1/4 cup milk
1/2 cup bread crumbs
1/4 cup finely chopped onion
2 Tablespoons finely chopped green pepper
saltpepper
1 1/2 lbs. 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 lb.) beef brisket
1 large onion sliced and separated into rings
3/4 teaspoon pepper
3 Tablespoons all-purpose flour
3 Tablespoons brown sugar
2 garlic cloves, minced
3/4 cup beer
1/2 cup 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 lb. 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 cup 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 Tablespoons vegetable oil
1/2 cup 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 LEMON POT ROAST

Ingredients:

2 1/2 lb. Chuck roast
1 1/2 cups Water
1/2 cup Lemon juice
1 Onion, chopped
1 teaspoon Salt
1 teaspoon Celery salt
1 teaspoon Onion salt
1/4 teaspoon Black pepper
1/4 teaspoon Marjoram, ground
1 Garlic clove, crushed

Directions:

1. Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast.

2. Cover; refrigerate at least 4 or up to 24 hours. Remove roast from marinade; place in a crock pot.

3. Cover and cook on low 8 hrs, high 4 hrs, or until tender when pierced with fork.

CROCK POT FRENCH DIP ROAST

Ingredients:

1 large onion, quartered and sliced
1 beef bottom round roast (about 3 lbs.)
1/2 cup dry white wine or water
1 pkg. (3/4 oz) au jus gravy mix
1/8 teaspoon 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 #1

Ingredients:

1 lean beef roast (3 to 4 pounds)
1/2 cups light soy sauce
1 low-sodium beef bouillon cube
1 bay leaf
3 to 4 whole peppercorns
1 teaspoon each of dried rosemary, crushed, dried thyme and garlic powder
Bread OR rolls of your choice

Directions:

1. Remove and discard all visible fat from roast. Place in a slow cooker.

2. Combine soysauce, bouillon and spices; pour over roast. Add water to almost cover roast.

3. Cover and cook over low heat 10 - 12 hours or until meat is very tender.

4. Remove meat from broth; shred with a fork. Serve on bread or rolls.

CROCK POT FRENCH DIP SANDWICH #2

Ingredients:

3-4 lb rump roast
1 pkg. au jus mix (dry)
1 pkg. 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 cup of juice for dipping.