CROCK POT BEEF TIPS

Ingredients:

1/2 c Flour
1 ts Salt
1/8 ts Pepper
4 lb Beef or sirloin tips
1/2 c Chopped green onions
2 c Sliced mushrooms (4 oz. can, drained) OR
1/2 lb Mushrooms, sliced
1 cn Condensed beef broth, (10 1/2 oz.)
1 ts Worcestershire sauce
2 ts Tomato paste or ketchup
1/4 c Dry red wine or water
3 tb Flour
1 Buttered noodles

Directions:

1. Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot.

2. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup.

3. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours.

4.  One hour before serving, turn to HIGH setting.

5. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.

CROCK POT BEEF BBQ

Ingredients:

 2 1/2 lbs. lean chuck roast
1 lg. onion, chopped
1/2 c. chopped celery
2 tbsp. vinegar
4 tbsp. lemon juice
3 tbsp. Worcestershire sauce
1 c. ketchup

Directions:

1. Combine all ingredients in crock pot.  Cook on medium for at least 1 1/2 hours. 

2. Use two forks to break apart beef and to remove any strips of fat. 

CROCK POT BBQ

Ingredients:

4 lb. pork or beef roast
1 med. onion, sliced
1/2 c. hickory smoke flavored BBQ sauce
3 c. water
3/4 c. regular BBQ sauce

Directions:

1. Cook meat and onion in crock pot on high for 4 to 6 hours or on low overnight.  Drain water and throw out onion. 

2. Add BBQ sauces and cook on low for more 1 hour. 

CROCK POT BRACIOLE

Ingredients:

2 1/2 pounds Round steak
1/4 to 1/2" thick 1/2 pound Bulk Italian sausage
1 tablespoon Dried parsley flakes
1/2 teaspoon Leaf oregano
2 cloves Garlic -- minced
1 large Onion -- finely chopped
1 teaspoon Salt
1 can Italian style tomatoes -- 16 0z
1 can tomato paste -- (6 oz)
1 teaspoon Salt
1 teaspoon Leaf oregano
10 large Tomatoes or 2 28 oz cans tomatoes
5 cloves Garlic -- chopped
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 large Onions -- chopped
1 tablespoon Flour
1 tablespoon Vegetable oil
1 teaspoon Oregano
1 teaspoon Thyme
1 tablespoon Wine vinegar
1 tablespoon Sugar

Directions:

1. Trim all excess fat from round steak. Cut into 8 evenly shaped pieces.

2. Pound steak pieces between waxed paper until very thin and easy to roll.

3. In skillet, lightly brown sausage. Drain well and combine with parsley, 1/2 teaspoon oregano, garlic, onion, and salt; mix well.

4. Spread each steak with 2 to 3 tablespoons of sausage mixture. Roll up steaks and tie.

5. Stack steak rolls in crock pot. Combine tomatoes, tomato paste, salt, and 1 teaspoon oreagno; pour over rolls.

6.  Cover and cook on low setting for 8 to 10 hours. Serve steak rolls with sauce.

Directions For Sauce:

1. Place all ingredients except flour, oil, and vinegar in crockpot; stir well.

2.  Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for the last hour to reduce excess moisture.

3. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool.

4. Pour 3 cups of sauce at a time into blender container; blend until smooth.

CROCK POT CABBAGE AND BEEF CASSEROLE

Ingredients:

2 lb. ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes
broth or tomato juice to cover bottom of pot
Garlic salt, thyme, red pepper and a bit of oregano

Directions:

1. Brown ground beef and drain. Shred cabbage and chop onion. Put in broth or other liquid to cover bottom of pot.

2.  Layer cabbage, onion, spices, meat, and garlic salt.

3. Repeat layers ending with beef. Top with tomatoes, undrained and a dusting of oregano.

4. Cook on high for 1 hour. Stir all together. Cook on low heat until ready to eat, 8-10 hours.
 

CROCK POT CABBAGE BURGER BAKE

Ingredients:

6 cups shredded cabbage and carrots
3/4 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 medium onion -- finely chopped
1 cup long-grain rice
1 26 oz. can chunky low-fat spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves -- crushed
1/4 teaspoon seasoned salt

Directions:

1. Place 1/2 of the cabbage and carrots in a slow cooker. Crumble ground beef over top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

2. Evenly distribute onion, then rice over all. Top with remaining cabbage, salt, and pepper.

3. Combine spaghetti sauce, water, basil, and seasoned salt; pour over cabbage.

4. Cover and cook on LOW 5 to 6 hours or until rice is tender.
 

CROCK POT CAMP STEW

Ingredients:

1 can bar-b-que beef
1 can bar-b-que chicken
1 can bar-b-que pork
1 can stewed tomatoes
1 can corn
3 c. cubed potatoes
1 onion, chopped

Directions:

1. Cube potatoes, chopped onion. Cook until partly tender. Place in slow cooker/Crock Pot.

2. Open all cans and add to slow cooker/Crock Pot, stir. Cook for at least an hour. Serve with corn sticks or bread sticks.
 

CROCK POT MEXICAN FIESTA

Ingredients:
1 bag white corn tortilla chips
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese -- grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Mild rotel tomatoes and chiles
2 teaspoons chili powder
1/2 cup onion -- chopped

Directions:

1. Spray crock pot with non-stick spray and cover the bottom with slightly crushed chips.

2.  Combine soups, rotel, chili powder, and onion in a separate bowl and blend well with a whisk.

3. Brown ground beef in a skillet, drain fat, and add ranch style beans to it and mix together. (Do not drain the beans).

4. Layer half of the beef mixture over the chips, then half of the soup mixture over the beef, ending with half the cheese over the beef. Repeat these layers once more beginning with chipsand ending with cheese.

5. Cook on high in crock pot for three hours. 

CROCK POT BEEF WITH MUSHROOMS AND RED WINE GRAVY

Ingredients:

1 1/2 lbs well-trimmed beef stew meat, cut into one inch pieces
2 medium onions cut into half inch wedges
1 pkg sliced fresh mushrooms (8oz)
1 envelope beefy onion soup mix
3 tbs cornstarch
salt and pepper to taste
1 1/2 cups dry red wine

Directions:

1. Place beef, onions and mushrooms in a 4qt or larger crock pot. Add dry soup mix. Sprinkle with cornstarch and salt and pepper.

2.  Pour wine over all. Cover and cook on low 10-12 hours or high 5-6 hours. Stir well before serving.

CROCK POT CARNE GISADA 2

Ingredients:

3 lbs beef stew meat
2 cans diced ROTEL tomatoes with green chilis
salt and peper to taste
3 cloves garlic minced
1 cup chopped onion
3 TBSP flour
1/2 tsp cumin
1/2 tsp oregeno
1 tsp chili powder
1/4 cup water
1 diced bell pepper

Directions:

1. Place stew meat, 1/4 cup water, salt and pepper in crockpot.

2. Turn heat to high and let simmer for 1 1/2 hours.

3. Drain juice from tomatoes into measuring cup. Add tomatoes, garlic, and onions to crock pot.

4.  STIR, let simmer on high for 30 minutes.

5. Add cumin, oregeno, and chili powder to crock pot and stir.

6.  Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture.

7.  Let cook on LOW for 3-4 hours until sauce is nice and thick . Serve with warm flour tortillas.

CROCK POT CHILI COKE ROAST

Ingredients:

3-5 lb. roast (beef or pork)
1 jar chili sauce or Manwich
1 pkg. onion soup mix
1 can coke

Directions:

1. Place roast in crock pot and pour remaining ingredients over it.

2. Cook on low for 6-7 hours

CROCK POT CHINESE PEPPER STEAK

Ingredients:

1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 tsp. salt 1/4 tsp. pepper
1/4 cup soy sauce
1 Tbls. hoisin sauce
1 tsp. sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tbls. cornstarch
3 Tbls. water
1 cup fresh bean sprouts
4 green onions, finely chopped
Cooked Rice

Directions:

1. Trim fat from steak; slice into thin strips.

2. Combine steak, garlic, salt, pepper, soy sauce, hoisin sauce and sugar in slow cooker.

3. Cover and cook on LOW about 4 hours.

4. Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with water in a small bowl and stir into steak mixture.

5. Cover and cook on HIGH 15-20 minutes or until thickened. Stir in bean sprouts, sprinkle with onions. Serve with rice.
 

CROCK POT CHINESE PIE

Ingredients:

1 to 1 1/2 pounds ground beef
3/4 cup diced bell pepper (green AND red if possible)
3/4 cup diced onion
1 package (dry) brown gravy
4 to 6 medium red or round white potatoes, diced (about 4 cups)
2 tablespoons butter, melted
1 (15 oz) can whole kernel corn, drained (or 2 cups frozen)
1 (15 oz) can creamed corn
salt and pepper to taste

Directions:

1. Brown ground beef with diced peppers and onion. Drain well. Place ground beef mixture in crockpot.

2. Toss diced potato with melted butter to coat and add to crockpot; add whole kernel corn and creamed corn.

3.  Cover and cook on low for 7 to 9 hours.