CROCK POT TEXAS HASH
 

Ingredients:

2 lbs. ground beef
2 sm. onions, chopped
2 green peppers, chopped
2 (16 oz.) cans tomatoes
1 c. rice
2 tsp. Worcestershire sauce
2 1/2 tsp. chili powder
2 1/2 tsp. salt

Directions:

1. Brown ground beef in skillet, stirring until crumbly; drain. Place in crock pot.

2. Add remaining ingredients; mix well.

3. Cook, covered on low for 6 to 8 hours, adding water if necessary.

CROCK POT POT ROAST & POTATOES WITH SOUR CREAM GRAVY

Ingredients:

3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 sm. potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed

Directions:

1. Coat roast with flour, salt and pepper. Brown in oil in skillet.

2. Put roast in crock pot,add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots,onion and 1/2 teaspoon salt.

3. Cook on low for 10-12 hours or high for 6 hours.

4. To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure restof drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute,stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.

CROCK POT POT ROAST IN ONION GRAVY

Ingredients:

4-lb. boneless Round Beef Roast, fat trimmed and twine left on
Salt to taste
Freshly ground Black Pepper to taste
2 Tbs. Olive Oil
2 large Onions, thinly sliced
4 cloves Garlic, minced
1 tsp. dried Thyme
1/2 cup Brewed Coffee OR 1 tsp. Instant Coffee dissolved in 1/2 cup boiling water
2 Tbs. Balsamic Vinegar
1 Tbs. Cornstarch
1 Tbs. Water

Directions:

1. Season the beef roast with salt and pepper to taste.

2. In a large heavy skillet, warm one tablespoon of olive oil over medium-high heat. Add the beef roast and sear the outside until browned on all sides. Can take up to 5 minutes on each side.

3. Transfer the roast to a 3-1/2-quart slow cooker.Add the remaining tablespoon of oil to the same skillet and reduce the heat to medium.

4.  Sauté the onions, stirring, for about 7 minutes or until they are soft and golden. Add the garlic and thyme; sauté, stirring, for abut a minute more. Pour in the coffee and balsamic vinegar, and allow to warm for about a minute.

5. Pour the mixture over the beef in the crock pot.Cover and cook on high setting until the beef is tender, but not yet falling apart (about 4 1/2 hours).

5. Transfer the beef to a clean cutting board and tent with foil to maintain its heat. Let the roast rest for about 10 minutes.

6. Meanwhile, pour the juices from the slow cooking into a medium saucepan. Skim off the fat and bring the juices to a boil over medium-high heat.

7. In a small bowl, blend together the cornstarch and water. Add the mixture to the saucepan and cook, whisking constantly, until the gravy has thickened slightly. Season with salt and pepper to taste.

8. Remove the twine from the roast beef and carve. Serve warm with the gravy.

CROCK POT BARBEQUE BEEF STEW

Ingredients:

2 lbs. stew meat
3 tbsp. oil
1 c. onion, sliced
1/2 c. green pepper, chopped
1 lg. clove garlic
1/2 tsp. salt
1/8 tsp. pepper
2 c. beef stock
1 can (8 oz.) tomatoes
1 can (4 oz.) mushrooms
1/3 c. barbecue sauce
3 tbsp. cornstarch
1/4 c. cold water

Directions:

1. Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce.

2. Cook in slow cooker/Crock Pot on low heat 8-10 hours.

3. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.

CROCK POT BRISKET

Ingredients:

1 3-5lb brisket - not too lean
1 can cranberry sauce jellied (soup can size)
1 envelope onion soup mix
1 12oz bottle beer or more as needed

Directions:

1. Place brisket in crock pot, use onion soup mix as a "dry rub" rub all over top andpress into roast with fingers.

2. Spoon out cranberry sauce and crumble with handsover top of brisket.

3. Slowly pour in beer so that the roast is covered. Cook on low for 8-10 hrs.

CROCK POT BARBECUE BRISKET

Ingredients:

First, make a batch of homemade Bar-Be-Que Sauce:

1 TBS liquid smoke
1 TBS crushed garlic (or less, we like lots)
1 large onion chopped (I use a small vidalia)
2 TBS cider venegar
1 TBS loose brown sugar (not packed)
3 TBS fresh squeezed lemon juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 TBS worchestershire
1 TBS dry mustard powder
1 cup water or red wine
1 tsp salt
1/8 tsp black pepper
1 TBS honey

Directions:

1. Mix ingredients together and heat on range.

2. Prep the brisket by removing all silver skin, place it in the crockpot, pour the homemade sauce over it and set on low.

3.  The length of time cooking will depend on how large the brisket is (6-8 hours approx.).

4. When done, remove lid from CP and using two forks shred the brisket.

CROCK POT BARBECUED MEATBALLS I

Ingredients:

1 to 2 lbs. ground beef
2 tsp. Worcestershire sauce
2/3 c. evaporated milk
1 envelope dry onion soup mix

Sauce: 
2 c. ketchup
1 c. brown sugar, packed
1 tbsp. Worcestershire sauce

Directions:

1. Mix beef, 2 teaspoons Worcestershire sauce, evaporated milk and soup mix. Shape into balls the size of walnuts.

2. Broil 4 inches from broiler for 12 minutes or until done. Turn if necessary to keep from burning.

3. Mix sauce ingredients and boil 10 minutes. Pour over meatballs in slow cooker/Crock Pot turned on low.

CROCK POT BARBECUED MEATBALLS II

Ingredients:

2 pounds ground beef
1 cup bread crumbs
1 teaspoon garlic powder
2 packages onion soup mix
2 teaspoons Worcestershire sauce
2 eggs

Sauce:
2 onions, chopped
2 cans tomato paste (12 ounces total)
2 cloves garlic, minced
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup beef broth
2 teaspoons salt
2 teaspoons dry mustard

Directions:

1. Combine first 6 ingredients and mix well. Shape into meatballs and brown in a skillet with 1 tablespoon of oil. Drain on paper towels.

2. Add all sauce ingredients to Crock Pot and stir well. Add meatballs and cook, covered, on low for 5 to 6 hours (high for 2 to 3).

3. Serve from the Crock Pot.Makes about 60 meatballs.

CROCK POT BAVARIAN POT ROAST

Ingredients:

3 to 4 lbs pot roast
1 teaspoon vegetable oil
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground ginger
3 whole cloves
4 medium apples -- cored and quartered
1 small onion -- sliced
1/2 cup apple juice or water
3 tablespoons flour (up to 4 tbs.)
3 tablespoons water (up to 4 tbs.)

Directions:

1. Wipe roast well and trim off excess fat. Lightly rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves in roast.

2.  Place apples and onions in Crock Pot and top with roast (cut roast in half, if necessary, to fit easily).

3. Pour in apple juice. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.

4. Remove roast and apples to warm platter.

5. Turn Crock Pot to High setting. Make a smooth paste of the flour and water; stir into Crock Pot.

6. Cover and cook until thickened.

CROCK POT BEEF FOR SANDWICHES

Ingredients:

1 roast
1 packet Italian dressing mix or Ranch dressing mix OR 2 packages onion soup mix
1 cup water

Directions:

1. Place all in crock pot, cook on low 8 hours

CROCK POT BEER MEATBALLS

Ingredients:

1 can of beer
1 6 oz can spicy V-8 juice
1 tsp. lemon juice
1 tsp. hot sauce
1/2 c. Italian bread crumbs
1 c. onions
Salt and pepper to taste
1 lg. bottle ketchup
1 tsp. horseradish
1 tsp. Worcestershire sauce
2 to 3 lbs. ground beef
2 to 3 eggs

Directions:

1. Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat.

2.  In saucepan combine remaining ingredients. Simmer for 15 minutes.

3.  Put meatballs and sauce into slow cooker/Crock Pot. The sauce should cover the meat.

4. Allow to simmer in slow cooker/Crock Pot for at least 3 hours.

CROCK POT CHEESEBURGER SANDWICHES

Ingredients:

1½ lbs. lean ground beef
½ tsp. garlic-pepper blend
1 pkg. pasteurized process cheese spread, (8 oz.) diced
2 Tbsp. milk
1 green bell pepper, chopped
1 small onion, chopped
2 cloves garlic, minced
8 sandwich buns

Directions:

1. In a large skillet, brown ground beef and garlic-pepper blend until thoroughlycooked. Drain.

2. In a 3½ to 4 quart crock pot, combine cooked ground beef and all remaining ingredients except buns; mix well.

3. Cover; cook on low setting for 6 to 7 hours. To serve: spoon mixture onto sandwich buns

CROCK POT CHOW MIEN

Ingredients:

4oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stalks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3tbsp. soy sauce
2tsp. Worcestershire sauce
1lb. can Chinese vegetables
2tbsp. cornstarch and 2 tbsp. water

Directions:

1. Cook 8 to 10 hours in crockpot - 1 hour before serving add Chinese vegetables and cornstarch and water.

CROCK POT CRANBERRY COCKTAIL MEATBALLS

Ingredients:

2 pounds Ground beef
1 cup Cornflake crumbs
2 Eggs
1/2 cup Chopped, fresh parsley
1/3 cup Ketchup
3 tablespoons Minced onions
2 tablespoons Soy sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper Sauce
16 ounces Can, jellied or whole cranberry sauce
12 ounces Chili sauce
1 tablespoon Brown sugar
1 tablespoon Lemon juice

Directions:

1. In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper.

2. Mix well and form into small balls, from 1/2" to 3/4" in diameter. Place in a casserole or baking pan. Heat oven to 300 degrees F.

3. Meanwhile in a saucepan,combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole.

4. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to Crock Pot and keep on low for serving.