Crock Pot Beef Recipes
Slow Cooker Beef
CROCK POT APPLE CIDER STEW
Ingredients:
1-2 pounds beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 teaspoons salt
1/2 teaspoons thyme
2 Tablespoons minced onion
2 cups apple cider
Directions:
1. Place carrots, potatoes, and apples in crock pot.
2. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover.
3. Cook on low heat 10-12 hours. Thicken gravy with flour as desired.
CROCK POT SMOTHERED STEAK
Ingredients:
1 1/2 pound round steak, cut in strips
1/4 teaspoons pepper
1 green pepper, sliced
1 (1 pound) can tomatoes
3 Tablespoons soy sauce
1/3 cups flour
1 teaspoon salt
1 large onion, sliced
1 (4 ounce) can mushrooms, drained
1 (10 ounce) package frozen green beans (French style)
Directions:
1. Put steak strips, flour, salt and pepper in crock pot. Stir well to coat steak.
2. Add remaining ingredients. Cover and cook on low 8 hours (high for 4 hours). Serve with rice.
CROCK POT BEEF POOR BOY
Ingredients:
4 to 5 pound roast
1 package dry onion soup mix
1 cup water
1 Tablespoon Italian seasoning
Directions:
1. Put all in crock pot in the morning. Cook on low 8-10 hours.
2. Before making sandwiches, use forks to pull meat apart.
CROCK POT CABBAGE ROLLS
Ingredients:
8 or more large cabbage leaves
1 pound ground beef
1 egg, beaten
1 can tomato soup
1/4 teaspoons pepper
4 Tablespoons onion, chopped
1 cup rice, cooked
Directions:
1. Pour boiling water over cabbage leaves and let stand for 5 minutes.
2. Season meat, add onion, rice and beaten egg. Roll a portion of the filling into each leaf. Fasten ends with toothpicks.
3. Place in crock pot and cook on low for 10 to 12 hours.
CROCK POT CASSEROLE
Ingredients:
2 large-sized potatoes, sliced
2 to 3 medium carrots, sliced
1 (#2) can peas, well drained
3 medium onions, sliced
1 1/2 pounds ground beef, browned
2 stalks of celery, sliced
10 ounce can tomato soup
10 ounce can water
Directions:
1. Place layers of the vegetables in the order given in crock pot. Season each layer with salt and pepper.
2. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over the layers.
3. Cover and set on low for 6 to 8 hours, stirring occasionally.
CROCK POT NO PEEK STEW
Ingredients:
2 pounds chuck or stew meat, cubed
2 cups potatoes, cut up
2 cups carrots, cut up
2 cups celery, cut up
1 large onion
1 cup each frozen green beans, peas, corn
1 can Campbell's tomato soup
1 can water
2 Tablespoons Minute Tapioca
1 1/2 Tablespoons cornstarch
1/4 teaspoons pepper
1 teaspoon parsley flakes
1 teaspoon salt and salt substitute
1 teaspoon Lawry's seasoned salt
Directions:
1. Mix all ingredients together in crockpot.
2. Cover and cook on low for 10 to 12 hours.
CROCK POT SOUPER ROAST
Ingredients:
2-3 pound blade or arm roast
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/2 cups red wine
1/2 cups water
Directions:
1. Mix onion soup (dry) and mushroom soup to make a thick paste. Spread both sides of roast with onion, mushroom mixture.
2. Put in crock pot. Mix wine and water together and gently pour over roast, turn crock pot on high for 2 hours.
3. Turn crock pot to low and cook 3 to 5 hours longer. This makes its own gravy.
CROCK POT GRANDMA'S SUPPER
Ingredients:
1 pound ground chuck
2 large onions, diced
3 or 4 medium potatoes
1 quart milk
Directions:
1. In crock pot, put layer of ground chuck; layer onion, layer potatoes; add milk.
2. Cook on high until potatoes are tender, 3 to 4 hours on High
CROCK POT COMPLETE DINNER
Ingredients:
2 to 3 pounds cube steak, browned
6 medium potatoes, peeled & sliced
2 (12 ounce) jars brown gravy
Directions:
1. Layer meat and potatoes, adding gravy to each layer. Top with gravy.
2. Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Season as desired. Serve with side dish vegetables.
CROCK POT STEAK FOR TWO
Ingredients:
4 thin round steaks (about 2 pounds)
1 small onion
Cream of mushroom soup
Mushrooms
Directions:
1. In crock pot put 1 can cream of mushroom soup, 1/2 can of water. Mix together.
2. Cut one small onion, add to soup. Cut mushrooms in half and add to soup.
3. Brown meat in skillet. Put meat in soup in crock pot for 8 hours on low.
CROCK POT ENCHILADAS
Ingredients:
1 pound hamburger
1 onion, chopped
1 small can chilies
1 small can mild enchilada sauce
1 can golden mushroom soup, undiluted
1 can cheddar cheese soup, undiluted
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
1 large package Dorito chips
Directions:
1. Brown hamburger and chopped onion, pour off grease.
2. Put all ingredients in crock pot except Dorito chips. Mix and cook low 4 to 6 hours.
3. 15 minutes before serving, add Dorito chips and stir.
CROCK POT REUBEN CASSEROLE
Ingredients:
1 (8 ounce) package noodles, cooked
1 can corned beef
3 1/2 cups sauerkraut
6 slices American cheese
16 ounce sour cream
1 (10 1/4 ounce) can cream of chicken soup
6 slices Swiss cheese
Directions:
1. In a buttered quart crock pot, layer half the noodles, half the meat, all the sauerkraut, all the American cheese.
2. Mix the sour cream and the chicken soup together and layer half of the soup mixture. Then layer the rest of the noodles, meat, soup mixture and then lastly the Swiss cheese.
3. Cook on high for 2 hours, so that it bubbles well.
4. Turn down to low for 1 or 2 hours. It helps to stir before serving, to mix the layers together some.
CROCK POT ROAST
Ingredients:
3 to 4 pound boneless pot roast
1 cup diet 7-Up
Celery salt
2 bay leaves
2 garlic sections, chopped or sliced
Directions:
1. Wash roast and pat dry with paper towels, place in crock pot, pierce top of roast with fork and sprinkle top with celery salt.
2. Add bay leaves and garlic, pour diet 7-Up over all and set crock pot on high for 4 hours, then low 2 hours or put on low for 8 hours.
3. Remove roast to platter to cool. Discard liquid. Serve with your favorite vegetables, rolls and salad.
CROCK POT CHINESE BEEF & PEA PODS
Ingredients:
1 to 1 1/2 pound family steak, thinly sliced, small chunks
1 can beef consomme soup
1/4 cups soy sauce
1/4 teaspoons ground ginger
1 bunch green onions (about 8)
2 Tablespoons cornstarch
2 Tablespoons water
1 can sliced water chestnuts, drained
1 small can bamboo shoots, drained
1 small can bean sprouts, drained
1 (7 ounce) package frozen Chinese pea pods, partially thawed
Directions:
1. Combine steak in crock pot with consomme, soy sauce, ginger and onion. Cover and cook on low for 5 to 7 hours.
2. Turn control to high. Stir in cornstarch that has been dissolved in the 2 tablespoons cold water.
3. Cook on high for 15 minutes or until thickened.
4. During last 5 minutes of cooking, add water chestnuts, bamboo shoots, bean sprouts and pea pods. Serve over hot rice.
CROCK POT CUBED STEAK AND GRAVY
Ingredients:
2 to 2 1/2 pounds steak (salted and peppered)
1 package onion gravy mix
1 can cream of mushroom soup
2 cups water
Sm. amount of flour
Directions:
1. Dip steak in flour, fry until brown. Place in crock pot.
2. Add water, soup and gravy mix. Cover and cook on low 6 to 8 hours.
CROCK POT TORTILLA BEEF
Ingredients:
2 pounds ground beef
1 medium onion
1 cup cream of mushroom soup
1 cup golden mushroom soup
1 cup Cheddar cheese soup
1 cup enchilada sauce (mild)
1 cup green chilies, chopped
10 corn tortillas (frozen)
Directions:
1. Brown ground beef and onion in top of stove and pour into crock pot – do not drain.
2. Add canned soups and chilies. Simmer all day on low setting 6 to 8 hours.
3. 30 minutes prior to serving, add 10 corn tortillas. Break into half dollar size pieces and poke each into mixture.
CROCK POT ROUND STEAK AND RICH GRAVY
Ingredients:
2 pounds round steak
1 can cream of chicken soup
1 envelope dry onion soup mix
1/2 cups water
Directions:
1. Cut round steak into serving size pieces. Add rest of ingredients.
2. Cook on low 10-12 hours.
CROCK POT ROAST #1
Ingredients:
1 chuck roast
1 can stewed tomatoes (16 0zs)
1 onion chopped
2 cloves garlic, to taste
3 ribs celery sliced
3 carrots chunked
salt pepper and red pepper to taste
1/2 teaspoon EACH thyme, rosemary, basil, garlic powder
4 potatoes sliced
1 tbsp mustard
a dash of Worcestershire sauce
1/4 cups water
Directions:
1. In the bottom of a crockpot add the juice of the canned tomatoes, mustard,Worcestershire sauce, water, salt pepper, spices, and minced garlicups
2. Next add potatoes, tomatoes, carrots, onion and celery. Rub roast with salt and pepper and place on top of veggies.
3. Cook on low for 8 hours.
CROCK POT ROAST #2
Ingredients:
1 beef roast, 2-3 pounds
1 chopped onion
2 tbsp fresh basil, chopped
1/3 cups sun dried tomatoes
clove of chopped garlic
Directions:
1. Put the beef roast in crockpot. Add chopped onion, fresh basil.
2. Soak 1/3 cups sun dried tomatoes in 1 cup of boiling water. Add a clove of chopped garlicups Soak for 10 minutes, then pour over roast.
3. Cook on low for 8 hours. Slice beef, serve with sauce, and sprinkle toasted pinenuts on top
CROCK POT ROAST #3
Ingredients:
3 lb tri-tip roast
5 large potatoes
1 large onion
1 envelope onion soup mix
1 can beef broth
2 cans water
2 teaspoon Worcestershire sauce
salt, pepper and garlic powder to taste
Directions:
1. Dice the potatoes and slice the onions and put in bottom of crockpot. Add remainder of ingredients after the roast is placed on the top of the potatoes and onions.
2. Cook on low 7 hours.
CROCK POT RIO GRANDE MEATLOAF
Ingredients:
Cooking Spray
1 (15oz) can black beans, rinsed and drained
1/2 cups chopped onion
1/2 cups chopped green pepper
1/3 cups chopped fresh cilantro
2 TBS seeded minced jalapeno
1 teaspoon salt
2 teaspoon ground cumin
2 teaspoon chili powder
1/2 teaspoon pepper
4 taco shells, finely crushed
2 large egg whites
3 large garlic cloves, minced
2 pounds ground round
1/2 cups salsa
Directions:
1. Coat slow cooker with spray.
2. Tear off two sheets of foil long enough to fit inbottom of cooker AND to extend 3 inches over each side of cooker. Fold each foil sheet lengthwise to form a 2 inch wide strip. Arrange strips in a cross fashion in cooker, pressing strips to bottom of cooker and extending ends over sides of cooker.
3. Combine beans, and next 11 ingredients in large bowl and stir well. Crumble beef over vegetable mixture and stir until just blended.
4. Shape into a loaf the shape of your cooker container. Place loaf in slow cooker over foil strips (foil stripsbecome handles to remove meat after cooked).
CROCK POT SAVORY BEEF STEW
Ingredients:
1 cup sun-dried tomatoes (not packed in oil)
1 1/2 pounds beef stew meat
12 small new potatoes (1 1/2 pounds), cut in half
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby-cut carrots (about 30)
2 cups water
1 1/2 teaspoon seasoned salt
1 dried bay leaf
1/4 cups water
2 Tablespoon all-purpose flour
Directions:
1. Rehydrate tomatoes as directed on package; drain and coarsely chop.
2. Mix tomatoes and remaining ingredients except 1/4 cups water and the flour in 31/2- to 4-quart slow cooker.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beefare tender.
4. Mix 1/4 cups water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting 10 to 15 minutes longer or until slightly thickened. Remove bay leaf.
CROCK POT SAVORY SWISS STEAK
Ingredients:
1-1/2 lbs round steak
1/4 cups of flour
2 teaspoonss dry mustard
salt & pepper to taste
1 teaspoon olive oil
1 onion – finely chopped
2 carrots peeled & grated
2 stalks celery – finely chopped
1 – 16 oz can tomatoes – undrained
2 Tablespoonss Worcestershire sauce
2 teaspoonss firmly packed brown sugar
1. Cut steak into 6 serving size pieces. Coat with mixture of flour, mustard, salt &pepper.
2. In a large skillet, brown meat in oil. Transfer to a crock pot. In the same skillet, sauté onion, carrots, and celery until glazed.
3. Add tomatoes, Worcestershire sauce, and brown sugar. Heat, scraping up browned bits, and pour over meat.
4. Cover and cook on Low for 6-8 hours, or until tender. Spoon sauceover meat when serving.
CROCK POT SLOPPY JOES
Ingredients:
2 pounds ground beef
1 medium onion chopped
1 teaspoon salt
1/4 teaspoons pepper
1 can condensed chicken gumbo soup
1/4 cups ketchup
1 Tablespoon prepared mustard
8 hamburger rolls toasted
Directions:
1. In skillet brown ground beef, and drain well. Combine all ingredients except the hamburger rolls in crockpot.
2. Cover and cook on low setting for 6-9 hours oron HIGH for 2-3 hours.
CROCK POT SLOPPY GUISEPPES
Ingredients:
1 Tbsp. olive oil
1 large onion, diced
3/4 of 1 large green pepper, seeded and diced
3/4 pound lean ground beef
3/4 pound hot Italian sausage meat
2 cloves garlic, minced
1 medium carrot, peeled and grated
1 stalk celery, sliced thin
2 teaspoons dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon chili powder, or to taste
1 teaspoon sugar
1/2 salt
1/4 teaspoons pepper
1 jar (26 ounce) Garlic Chunky style spaghetti sauce
Directions:
1. In a large skillet over medium-high heat, heat oil and sauté onion and greenpepper until tender.
2. Stir in both meats and cook until no longer pink. As the meat cooks, break up the large pieces and stir to combine the meats.
3. Drain fat from meat. Return meat to skillet. Add garlic and stir gently until you begin to smell the garlic cooking (about 2 minutes).
4. Place meat in a 3-1/2 quart or larger crackpot.Add remaining ingredients. Stir to blend ingredients.
5. Cook on High for 1 hour then reduce to Low and cook for another 3 to 4 hours.
CROCK POT SMOKY BEEF N BEANS
Ingredients:
1 lb ground beef
1 cup chopped onion
12 bacon strips, cooked and crumbled
2 cans pork and beans
1 can kidney beans rinsed and drained
1 can butter beans, drained
1 cup ketchup
1/4 cups packed brown sugar
3 Tablespoons vinegar
1 teaspoon liquid smoke
1/2 teaspoons salt
1/4 teaspoons pepper
Directions:
1. In a skillet, cook the beet and onion until meat is no longer pink, drain.
2. Transfer to a slow cooker. Stir in the remaining ingredients.
3. Cover and cook on low for 6-7hours or until heated through.
CROCK POT SNOWY DAY BEEF STEW
Ingredients:
1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4″ thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1 in. cubes
1/4 cups all-purpose flour
2 teaspoonss dry thyme
1 can (about 14 1/2 ounce) stewed tomatoes
1/4 cups red wine or beef broth
1 package (about 10 ounce) frozen peas, thawed
salt
Directions:
1. In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes,and mushrooms.
2. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine.
3. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
4. Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes).
CROCK POT SOUR-CREAM GRAVY POT ROAST
Ingredients:
2 bacon slices
1 3-pound beef chuck roast
3/4 cups chopped onion
1 teaspoon salt
1 bay leaf
1/4 teaspoons ground cumin
1/8 teaspoons pepper
1/2 cups dairy sour cream
3 Tablespoons all-purpose flour
2 Tablespoons snipped parsley
Hot cooked noodles
Directions:
1. In skillet cook bacon till crisp; drain, reserving drippings. Crumble bacon; wrap and refrigerate.
2. Trim fat from roast; cut in half to fit into crock pot.
3. In skillet brown meat in bacon drippings; drain. Place in cooker.
4. Stir together onion,salt, bay leaf, cumin, pepper, and 1/4 cups water; pour over meat.
5. Cover; cook on low-heat setting for 8-10 hours. Remove roast; discard bay leaf.
6. Skim fat from liquid; pour liquid into saucepan. Return roast to cooker; cover.
7. Blend sour cream and flour; stir into hot liquid. Cook and stir till thickened; do not boil. Stir in parsley.
8. Season to taste. Serve meat garnished with bacon. Serve gravy over noodles.
CROCK POT SPICY BEEF AND POTATOES
Ingredients:
2 pound stew beef
1 (14 1/2 ounce) can of Italian stewed tomatoes
1/2 cups red wine
1 (2 pound) bag of baby potatoes
3 cloves garlic minced
1 teaspoon each of oregano, cumin and chili powder
1/2 cups BBQ sauce
1/4 cups salsa
2 cups frozen corn
l teaspoons salt
1/8 teaspoon pepper
2 Tablespoons flour or cornstarch
Directions:
1. Mix salt/pepper/flour with beef and brown beef in 1 Tbsp. of oil in skillet.
2. When browned on all sides, remove from pan and set aside.
3. Place baby potatoes in the bottom of the crackpot. Combine all ingredients except corn and cook on low for 7 hours, high for 4 hours.
4. Add corn during the last hour. If it is too thin, thicken with cornstarch and water mixture.
CROCK POT SPICY POT ROAST
Ingredients:
5 pounds blade, chuck or small shoulder roast
2 Tablespoons shortening
1/2 teaspoon thyme
2 Tablespoons sugar
1 Tablespoons vinegar
1 minced clove garlic, or 1/2 teaspoon garlic salt
2 cups tomato juice
1 cup chopped onion
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
1. Brown meat on all sides in shortening. Transfer to crockpot.
2. Combine remaining ingredients and pour over meat.
3. Cover and cook on high setting about 6 hours. Strain gravy and thicken with flour.
CROCK POT STUFFED PEPPERS #1
Ingredients:
6 large Green Bell Peppers
1 pound Ground Beef, extra lean
1 cup Rice, uncooked
1 large Onion, chopped
1 large Carrot, shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoons Salt
1/2 teaspoons Pepper
1 can Condensed Tomato Soup
1 can Water
Directions:
1. Cut the top off and remove seeds from green peppers. Wash and set aside.
2. Combine ground beef, uncooked rice, onion, carrot, bouillon, salt and pepper in a large mixing bowl.
3. Stuff each pepper about 2/3 full (rice will need room to swell up). Stand the peppers side-by-side in the slow cooker
4. In a small mixing bowl, combine tomato soup and water, and pour mixture over the peppers. Cook on low for 6-8 hours.
CROCK POT STUFFED PEPPERS #2
Ingredients:
1 1/2 pounds ground beef or ground turkey
1 (6 ounce) package chicken-flavored rice mix
1 teaspoon salt
1 teaspoon garlic powder
1/2 cups raisin
6 medium size red or green bell peppers
1 (29 ounce) can tomato sauce
Directions:
1. Combine meat, rice mix, seasonings and raisins. Cut stem top of peppers off,hollow out the peppers and fill with the mixture.
2. Place peppers into the crockpot. Pour the tomato sauce over the stuffed peppers.
3. Cover and cook on Low for 8 hours or High for 4 hours.
CROCK POT SWISS BLISS
Ingredients:
2 pounds roast (chuck or bottom round), cut 1-inch thick
1 envelope onion soup mix
1 can (4 ounce) sliced mushrooms, drained
½ medium green pepper, sliced
1 can (20 ounce) tomatoes, drained and chopped, reserving liquid
salt and pepper to taste
1 Tablespoon steak sauce
1 Tablespoon cornstarch
1 Tablespoon dried parsley flakes
Directions:
1. Place meat in slow cooker and sprinkle with soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper.
2. Combine remaining ingredients and add enough water to make 1½ cups of liquid. Pour over meat andvegetables, and sprinkle with parsley flakes.
3. Cover and cook for 8 to 10 hours.
CROCK POT SWISS STEAK #1
Ingredients:
1 1/2 pounds round steak
1 chopped carrot
1 cup chopped celery
1 can tomato sauce
1 onion, sliced
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoons black pepper
Directions:
1. Cut steak into serving pieces. Combine flour, salt & pepper & sprinkle over meat. Mix well & put into crock pot.
2. Add carrot, celery, & onion. Pour tomato sauce on top.
3. Cook on low for 8 to 10 hours.
CROCK POT SWISS STEAK #2
Ingredients:
2 pound Round steak (cut in pieces)
3 Tablespoons flour
2 Tablespoons oil
1 16 ounce can tomatoes, chopped
1 large onion, finely chopped
2 celery stalks, finely chopped
1 Tablespoon Dijon mustard
2 Tablespoons wine vinegar
2 beef bouillon cubes
1 Tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste
Directions:
1. Season meat with salt and pepper. Dredge meat in flour. Heat oil in large skillet. Brown meat in batches so as not to crowd in pan.
2. Add to crockpot with remaining ingredients.
3. Cover pot and cook on low for 6 to 8 hours. Garnish with chopped parsley and serve with boiled, herbed potatoes.
CROCK POT SWISS STEAK #3
Ingredients:
2 pounds round steak
1 medium onion, chopped
flour
2 cups beef bouillon
Directions:
1. Cut round steak into serving-size pieces: Dredge in flour and brown in oil in largeskillet. Place browned meat in crockpot.
2. Sauté onion and add to crock-pot.
3. Pour bouillon over meat and cook for 6 to 8 hours on low (4 to 6 hours on high).
CROCK POT SWISS STEAK STEW
Ingredients:
1/4 cups all-purpose flour
1/2 teaspoons salt
1 1/2 pounds boneless round steak, cut into bite size pieces
1 (14.5 ounce) can Italian-style diced tomatoes
3/4 cups water
3 cups peeled and quartered new red potatoes
1 onion, diced
1 cup sweet corn
Directions:
1. In medium bowl combine flour and salt mix well. Add beef and coat well.
2. Coat a non-stick skillet with cooking spray and heat over medium heat. Add beef and cook until browned.
3. In a slow cooker layer potatoes, beef and onion.
4. Stir tomatoes with juice, water and any remaining flour mixture together. Pour over top.
5. Cover and cook on low setting for 7 to 8 hours or until beef is tender. Add corn, cover and cook an additional 25 minutes.
CROCK POT TANGY BARBECUE SANDWICHES
Ingredients:
3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoons pepper
1/2 teaspoons garlic powder
1 3-4 lb boneless chuck roast, trimmed
16 hamburger buns, split
Directions:
1. In a slow cooker, combine the first 12 ingredients; mix well. Add roast.
2. Cover andcook on high for 6-7 hours or until tender.
3. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns.
CROCK POT FLANK STEAK
Ingredients:
1 1/2 to 2 pounds flank steak
6 fresh tomatillos
1 (15 oz) can whole baby corn on the cob, drained
1/2 teaspoons of salt
1/4 teaspoons ground black pepper
1 small red onion, thinly sliced
1/4 chopped fresh cilantro
1/4 cups dry red wine
Directions:
1. Trim all visible fat from steak. Place steak in a 3 1/2 quart slow cooker.
2. Remove and discard husk and stem from tomatillos; chop and add to steak.
3. Top with baby corn, salt, pepper, cilantro, and onion. Pour in wine.
4. Cover and cook on low about6 hours or until steak is tender.
5. Slice steak crosswise into strips; spoon vegetables and sauce over sliced steak.
CROCK POT TIJUANA PIE
Ingredients:
1 1/2 pound ground beef
1 onion, chopped
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoons pepper
3-4 cups grated cheese
1 (10 ounce) can enchilada sauce
1 (8 ounce) tomato sauce
2 (16 ounce) cans chili beans
1 (16 ounce) can corn, drained
1 (6 ounce) can pitted olives, drained
6 corn or flour tortillas (size depends on size of crock pot)
Directions:
1. Brown beef, onion, garlic, and seasonings.
2. Wipe inside crock pot with oil. Place 1 tortilla in bottom. Spoon on meat mix a little sauce and cheese. Top with another tortilla and layer on a bean, cheese and corn section. Drop in a few olives. Continue layers, ending with cheese and olive top.
3. Cover and cook low 5-7 hours. Serve with additional hot tortillas.
CROCK POT TERIYAKI STEAK
Ingredients:
2 1/2 pounds boneless chuck steak
2 Tablespoons oil
1 teaspoon ground ginger
1/2 cupsSoy sauce
1 Tablespoon sugar
1 clove garlic, crushed
Directions:
1. Cut steak into 1/8″ thick slices. Combine remaining ingredients in a small bowl. Place meat in a crock-pot. Pour sauce over.
2. Cover and cook on low for 6 to 8hours. Serve with rice.
CROCK POT TEXAS GOULASH
Ingredients:
2 pounds ground beef
1 onion, chopped
1 can tomatoes
1 can whole kernel corn
2 cups uncooked macaroni
1 can beef broth
1/2 package chili mix
1 Tablespoon sugar
garlic, oregano, salt, and pepper to taste
Velveeta cheese, cubed (optional)
Directions:
1. Brown ground beef and onion. Add remaining ingredients, except cheese, and mix well.
2. Place in crock pot for 3 1/2 hours. Set on low.
3. If desired, add cut-up cubed of Velveeta cheese when goulash is done. Steam until the cheese is melted.
CROCK POT TEXAS HASH
Ingredients:
2 pounds ground beef
2 small onions, chopped
2 green peppers, chopped
2 (16 ounce) cans tomatoes
1 cup rice
2 teaspoons Worcestershire sauce
2 1/2 teaspoons chili powder
2 1/2 teaspoons 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 pounds chuck or pot roast
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoons pepper
1 Tablespoon oil
1/4 cups water
1 Tablespoon vinegar
1 teaspoon dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 teaspoons salt
1 large onion
1 Tablespoon flour
1 cup sour cream
1 teaspoon 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 teaspoons 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-pound 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 teaspoon dried Thyme
1/2 cups Brewed Coffee OR 1 teaspoon Instant Coffee dissolved in 1/2 cups boiling water
2 Tablespoons Balsamic Vinegar
1 Tablespoons Cornstarch
1 Tablespoon 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 pounds stew meat
3 Tablespoons oil
1 cup onion, sliced
1/2 cups green pepper, chopped
1 large clove garlic
1/2 teaspoons salt
1/8 teaspoons pepper
2 cups beef stock
1 can (8 ounce) tomatoes
1 can (4 ounce) mushrooms
1/3 cups barbecue sauce
3 Tablespoons cornstarch
1/4 cups 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 3-5 pound beef brisket
1 can cranberry sauce jellied (10 to 12 ounces)
1 envelope onion soup mix
1 12 ounce bottle beer
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:
1 Beef Brisket (4-5 pounds)
Homemade Barbecue Sauce:
1 Tablespoon liquid smoke
1 Tablespoon crushed garlic
1 large onion chopped
2 Tablespoons cider venegar
1 Tablespoon loose brown sugar (not packed)
3 Tablespoons fresh squeezed lemon juice
1-14 ounce bottle of ketchup
1/2 teaspoon chili powder
4 Tablespoons Worchestershire sauce
1 Tablespoon dry mustard powder
1 cup water or red wine
1 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon honey
Directions:
1. Mix all ingredients except brisket together and heat on range.
2. Prep the brisket by removing all silver skin, place meat 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 the crockpot. Using two forks shred the brisket.
5. Serve on kaiser rolls.
CROCK POT BARBECUED MEATBALLS I
Ingredients:
1 to 2 pounds ground beef
2 teaspoons Worcestershire sauce
2/3 cups evaporated milk
1 envelope dry onion soup mix
Sauce:
2 cups ketchup
1 cup brown sugar, packed
1 Tablespoon Worcestershire sauce
Directions:
1. Mix beef, 2 teaspoonss 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 cups Worcestershire sauce
1/4 cups red wine vinegar
1/2 cups brown sugar
1/2 cups sweet pickle relish
1/2 cups 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 pounds 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 cups apple juice or water
3-4 Tablespoons flour
3-4 Tablespoons water
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 BEER MEATBALLS
Ingredients:
1 can of beer
1 6 oz can spicy V-8 juice
1 teaspoon lemon juice
1 teaspoon hot sauce
1/2 cups Italian bread crumbs
1 cup onions
Salt and pepper to taste
1 large bottle ketchup
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
2 to 3 pounds ground beef
2 to 3 eggs
Directions:
1. Combine ground beef, 1/2 cups 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 pounds lean ground beef
½ teaspoons garlic-pepper blend
1 package pasteurized process cheese spread, (8 ounce) 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:
4ounce can mushrooms
1 1/2 pounds cubed round steak
4 stalks celery
2 medium onions
1 cup hot water with 3 bouillon cubes
3Tablespoons soy sauce
2teaspoons Worcestershire sauce
1pound can Chinese vegetables
2Tablespoons cornstarch and 2 Tablespoons 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 cups chopped, fresh parsley
1/3 cups ketchup
3 Tablespoons minced onions
2 Tablespoons soy sauce
1/4 teaspoons garlic powder
1/4 teaspoons pepper Sauce
16 ounce 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.
CROCK POT APPLE AND BROWN SUGAR CORNED BEEF
Ingredients:
1 corned beef brisket 1 quart apple juice 1 cup brown sugar
1 Tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks
Directions:
1. Place all ingredients in large crock pot (cut meat in half if necessary). Stir to mix.
2. Cook on high for 4 to 5 hours on high or 8 to 10 hours on low.
3. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain.
4. Serve with the vegetables and some of the liquid.
CROCK POT BARBECUED SHORT RIBS
Ingredients:
2 cups water
3 or 4 pounds boneless short ribs
18 ounce bottle barbecue sauce
1 Tablespoon Worcestershire sauce
3 ounce Heinz 57 hickory smoke sauce
1/4 Tablespoon lemon pepper seasoning
Directions:
1. Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce, lemon pepper and short ribs in crock pot.
2. Cook on low heat for 12 hours.
CROCK POT CARNE GISADA
Ingredients:
3 lbs beef stew meat
2 cans diced ROTEL tomatoes with green chilies
salt and pepper to taste
3 cloves garlic minced
1 cup chopped onion
3 TBSP flour
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
1/4 cups water
1 diced bell pepper
Directions:
1. place stew meat, 1/4 cups water, salt and pepper in crock pot. Turn heat to high and let simmer for 1 1/2 hours.
2. Drain juice from tomatoes into measuring cups. Add tomatoes garlic and onions to crock pot STIR let simmer on high for 30 minutes
3. Add cumin, oregano, and chili powder to crock pot and stir.
4. Blend juice and enough water to equal 1 1/2 cups liquid and flour stir into meat/veggie mixture.
5. Let cook on LOW for 3-4 hours until sauce is nice and thick. Serve with warm flour tortillas.
CROCK POT BARBECUED POT ROAST #1
Ingredients:
1 teaspoon salt
2lb lean pot roast
1/2 cups tomato paste
24 peppercorns
1 small onion, chopped
1 teaspoon Worcestershire sauce
Directions:
1. Sprinkle salt over the roast and place in slow-cooker.
2. Spread tomato paste over meat; embed peppercorns into paste; top with onions and Worcestershire sauce.
3. Cover and cook on LOW 8-10 hrs. Serve meat with the gravy.
CROCK POT BEEF AND BEANS
Ingredients:
1 1/2 pounds stewing beef
1 Tablespoon prepared mustard
1 Tablespoon taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, minced
1 can (16 ounce) diced tomatoes, undrained
1 medium onion chopped
1 can kidney beans rinsed and drained
1 can chili beans
Directions:
1. Combine mustard, taco seasonings, salt , pepper and garlic in a large bowl. Add beef and toss to coat.
2. Put the beef in your crock pot and add the rest of the ingredients. Cover and cook for 6 -8 hours on LOW.
3.Serve over hot rice.
CROCK POT BEEF AND BEAN BAKE
Ingredients:
3 bacon slices
1/2 pound ground round
1 cup finely chopped onion
1 (15.5 oz) can lima beans, drained
1 (15 oz) can pork and beans, undrained
1 (15 oz) can light red kidney beans, drained
1/2 cup ketchup
1/2 cup barbecue sauce
1/4 cup firmly packed brown sugar
1 teaspoon dry mustard
Directions:
1. Cook bacon until crisp, crumble and set aside.
2. Cook beef and onion in skillet and crumble.
3. Place bacon, beef mixture and other ingredients in slow cooker. Stir well.
4. Cover and cook on high 1 hour. Reduce to low and cook 3-4 hours.
CROCK POT BEEF AND GRAVY
Ingredients:
2-3 pounds roast cut into bite sized pieces
1 packet Lipton's Onion soup mix
2 cans Cream of mushroom soup
Directions:
1. Place pieces of roast in crock pot. Sprinkle packet of onion soup on meat. Cover with cream of mushroom soup.
2. Let cook up to 9 hours. Stir about 1/2 way through cooking. Serve over mashed potatoes or pasta.
CROCK POT BEEF BOURGUIGNON 1
Ingredients:
1 Cup Dry red wine
2 Tablespoons Olive oil
1 Large Onion, sliced
1/2 Teaspoon Thyme
2 Tablespoons Parsley, chopped
1 Bay leaf
1/4 Teaspoon Pepper
2 Pounds stewing beef, cut into 1 1/2-inch cubes
3 Slices Bacon, diced
12 Small White onions
1/2 Pound Sliced mushrooms
2 Cloves Garlic, minced
1 Teaspoon Salt
Directions:
1. Combine first seven ingredients, mix well, add beef. Marinate at least 3 hours (overnight if refrigerated).
2. Drain meat, reserving marinade. In skillet, saute bacon and remove. Brown meat in bacon fat.
3. Combine beef, bacon, vegetables and seasonings in slow cooker. Pour over enough marinade to cover.
4. Cook on low 8-10 hours.
CROCK POT BEEF BOURGUIGNON 2
Ingredients:
1 pound bacon, cooked, reserve grease
3 pounds beef, cubed
1 bottle red wine
1 pound onion, chopped
1 pound celery
1 pound carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Directions:
1. Slowly cook bacon in large baking pan; remove.
2. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to heated platter.
3. Saute vegetable and garlic in bacon fat; remove. Drain fat from pan.
4. Gently combine beef, vegetables, bacon and half the wine. Add bay leaf and salt and pepper to taste.
5. Cook on low 8 – 10 hours.
CROCK POT BEEF BURGER STROGANOFF
Ingredients:
1 1/2 pounds lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 Tablespoons flour
1/4 teaspoon paprika
1 teaspoon salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 Tablespoons dry red wine
1 cup dairy sour cream
Directions:
1. In large skillet, brown beef and bacon until red color disappears. Drain.
2. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine.
3. Cover pot and cook on low 4 to 5 hours. Stir in sour cream.
4. Spoon mixture over toasted buns or egg noodles
CROCK POT BEEF BURGUNDY 1
Ingredients:
2 slices bacon, chopped
2 pounds sirloin tip or round steak, cut in 1 inch cubes
1/4 cups flour
1 teaspoon salt
1/2 teaspoons seasoned salt
1/4 teaspoons marjoram
1/4 teaspoons thyme
1/4 teaspoons pepper
1 clove garlic, minced
1 cube beef bouillon, crushed
1 cup Burgundy wine
2 tablespoons cornstarch
Directions:
1. In large skillet cook bacon several minutes. Remove bacon and set aside.
2. Coat beef with flour and brown on all sides in bacon mixture.
3. Combine steak, bacon drippings, cooked bacon, seasonings, bouillon and Burgundy in crock pot.
4. Cover and cook on low for 6 to 8 hours or until meat is tender.
5. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes.
CROCK POT BEEF BURGUNDY 2
Ingredients:
3 pounds stew beef, cut in large cubes-
1 can Minestrone Soup
1 can Tomato Bisque Soup
1 can Cream of Mushroom soup
1 envelope dry onion soup mix
1 soup can Burgundy wine
Directions:
1. Flour and brown meat. Place in crockpot.
2. Mix remaining ingredients and pour over meat.
3. Cook on low 6-8 hours. Serve over noodles or rice.
CROCK POT BEEF BURGUNDY #3
Ingredients:
1 10 punce package fresh pearl onions
1 2 pound top round steak
2 1/2 cups sliced onions
1 minced garlic clove
Cooking Spray
1/3 cups all purpose flour
1 (10.5 ounce) can condensed beef broth, undiluted
1/2 cups dry red wine
2 Tablespoons tomato paste
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1 (8 ounce) package fresh mushrooms
3 cups hot cooked egg noodles (6 ounces uncooked)
Directions:
1. Drop pearl onions in boiling water 1 minute. Drain and peel.
2. Trim fat from steak and cut until 1 1/2″ cubes. Place large nonstick skillet on medium high heat and sauté steak 5 minutes or until browned. Place steak in slow cooker.
3. Add sliced onion and garlic to skillet. Coat with spray and sauté 5 minutes or until tender. Sprinkle flour over onion mixture and cook 1 minute stirring constantly.
4. Gradually add broth, wine and tomato paste stirring constantly. Cook 1 minute or until thick. Add pearl onions, thyme, salt, pepper, bay leaf and mushrooms.
3. Pour wine mixture over beef in slow cooker. Cover with lid, cook on high 1 hour and low 4-5 hours. Discard bay leaf. Serve over noodles.
CROCK POT BEEF BURGUNDY #4
Ingredients:
2pounds beef cubed into 1″ pieces
1 envelope dry onion soup mix
1 can cream of mushroom soup
1 (4 oz) can whole mushrooms
1/2 cups red wine
Directions:
1. Combine all of the above in a crock pot. Stir together well then cover.
2. Cook on low for 8 hours. Makes its own gravy. Serve over noodles.
CROCK POT BEEF FAJITAS
Ingredients:
1 1/2 pounds beef flank steak
1 cup chopped onion
1 green sweet pepper, cut into 1/2 inch pieces
1 jalapeno pepper, chopped
1 Tablespoon cilantro
2 garlic cloves, minced (or 1/4 teaspoons garlic powder)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoons salt
1 can (8 ounce) chopped tomatoes
12 8-inch flour tortillas
Toppings: sour cream, guacamole, shredded cheddar cheese and salsa
Directions:
1. Cut flank steak into 6 portions.
2. In any size crock pot combine meat, onion, green pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin, coriander and salt. Add tomatoes.
3. Cover and cook on low 8-10 hours or high 4-5 hours.
4. Remove meat from crockpot and shred. Return meat to crockpot and stir.
5. To serve, spread meat mixture into flour tortillas and top with toppings. Roll up.
CROCK POT FAJITAS #1
Ingredients:
2 lbs flank steak cut crosswise into 6 pieces
1/4 cups flour
2 red or green peppers sliced
1 onion, thinly sliced
2 Tablespoons packed brown sugar
3 cloves garlic, chopped
2 teaspoon cumin
2 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
juice of 1 lime
2 Tablespoons Worcestershire sauce
1 pint cherry tomatoes
8 flour tortillas
2 Tablespoons chopped fresh coriander
Prepared salsa and cilantro, optional
Directions:
1. Coat meat with the flour and place in the bottom of the crock pot.
2. Mix first10 ingredients and layer on top of meat in 4 qt crock pot.
3. On low, cook for 8-10 hoursstirring in tomatoes during last 30 mins.
4. Warm tortillas. Remove meat from crockpot and shred. Mix with pepper mixture and sprinkle with cilantro.
5. Serve in tortillas and garnish with salsa.
CROCK POT FAJITAS #2
Ingredients:
1 to 1 1/2 pound stew meat, well browned
1 16-24 ounce jar Pace picante sauce
1 green pepper cut into julienne strips
1 medium to large onion cut into rings
Directions:
1. Layer meat, pepper, onion, salsa until all ingredients are used.
2. Cook on low heat until done. Serve on flour tortillas with lettuce, cheese, etcups
CROCK POT BEEF POT ROAST #2
Ingredients:
Beef bottom round rump roast, about 2 pound
4 – 6 carrots, peeled and cut into 1-2″ chunks
1 – 2 onions cut into wedges
1/4 – 1/2 cups canned beef broth
1 can Campbell's Cream of Chicken & Mushroom Soup
Mashed potatoes
Directions:
1. Put carrot chunks and onion wedges in bottom of greased 3-1/2 quart crockpot.
2. Brown rump roast on all sides in frying pan and put in crock pot on top of thevegetables.
3. Pour beef broth over meat (more liquid will accumulate as the roast cooks); put lid on and cook on Low for 8 hours.
4. About 45 minutes before it's done, boil the potatoes.
5. Just before you're ready to mash them, take roast out of crock pot and slice it up. Open canned soup and putit in small batter bowl; add just enough juices from the crock pot to stir it and getthe lumps out.
6. After you've done so, pour it back into the crock pot and stir to mix. Add the beef slices and stir to cover with gravy. Put the lid back on.
7. Mash the potatoes, then add some margarine and stir until it's melted.
8. Heat 1/4 cups milk in the microwave (in a glass measuring cups), then stir it into the potatoes along with salt, pepper, and about 1/2 teaspoons of horseradish.
9. Serve with the potatoes.
CROCK POT BEEF STEW 1
Ingredients:
2 pounds stew beef
1/4 cups flour
1 teaspoon paprika
4 large carrots
3 large potatoes
1 cup condensed beef broth
1 1/2 teaspoons salt
1/2 teaspoons pepper
1/3 cups soy sauce
1 large onion
1 can tomato sauce (8 ounce)
Directions:
1. Layer potatoes, then carrots. Top with meat; sprinkle meat with soy sauce, salt, paprika, pepper and flour.
2. Spread with chopped onions. Combine beef broth and tomato sauce, pour over all.
3. Cover and cook on low 7 – 8 hrs. or high 4 – 5 hrs.
CROCK POT BEEF STEW 2
Ingredients:
4 pounds stew beef, cut into small pieces
2 envelopes dry onion soup mix
2 cans cream of mushroom soup
4 ounce jar sliced mushrooms, drained
2 cups ginger ale
1 pound carrots, sliced
Directions:
1. Mix all ingredients in Crock pot.
2. Cover and cook on low 8-10 hours. Serve with noodles or rice.
CROCK POT BEEF STROGANOFF 1
Ingredients:
2 pounds top round steak, sliced thin across the grain
1 pound fresh mushrooms, sliced
1 medium onion, sliced
1/4 teaspoon thyme
3/4 cups dry sherry
3/4 cups beef broth (
3/4 teaspoon dry mustard
1/4 teaspoon garlic salt
Directions:
1. Put everything in the crockpot, stir well and cook on low for 8 hours.
2. Turn heat to high and mix in 1-1/2 cups sour cream and 1/2 cups cake flour.
3. Heat on high for 40 minutes. Serve over rice or noodles.
CROCK POT BEEF STROGANOFF 2
Ingredients:
1 1/2 pound lean ground beef
1 medium onion, chopped
1 clove garlic, minced
3 Tablespoons tomato paste
1/2 cups beef broth
3 Tablespoons sherry
1 teaspoon salt
Dash pepper
1 can mushrooms, drained
1 cup sour cream
Directions:
1. Brown ground beef with onion and garlic; drain. Add to crock pot with remaining ingredients except for sour cream.
2. Cover and cook on low for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg noodles.
CROCK POT BEEF STROGANOFF 3
Ingredients:
3 pound beef round steak, 1/2 inch thick
1/2 cups flour
2 teaspoons salt
1/8 teaspoons pepper
1/2 teaspoons dry mustard
2 medium onions, thinly sliced and separated into rings
2 (4 ounce each) cans sliced mushrooms, drained or 1/2 pound mushrooms, sliced
1 (10 1/2 ounce) can condensed beef broth
1/4 cups dry white wine (optional)
1 1/2 cups sour cream
1/4 cups flour
Directions:
1. Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.
2. Combine 1/2 cups flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly.
3. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well.
4. Cover and cook on low setting for 8- 10 hours.
5. Before serving, combine sour cream with 1/4 cups flour; stir into crock pot. Serve stroganoff over rice or noodles.
CROCK POT BEEF BARBEQUE
Ingredients:
2 1/2 pounds lean chuck roast
1 large onion, chopped
1/2 cups chopped celery
2 Tablespoons vinegar
4 Tablespoons lemon juice
3 Tablespoons Worcestershire sauce
1 cup 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 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 teaspoons 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 teaspoons 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 pound ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16 ounce) can tomatoes
1 (10 1/2 ounce can) beef broth
Garlic salt, thyme, red pepper and a bit of oregano
Directions:
1. Brown ground beef and drain. Shred cabbage and chop onion. Pour in broth 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 teaspoons salt
1/4 teaspoons ground black pepper
1 medium onion, finely chopped
1 cup long-grain rice
1 26 ounce can chunky spaghetti sauce
1/2 cups water
1/4 teaspoons dried basil leaves, crushed
1/4 teaspoons seasoned salt
Directions:
1. Place 1/2 of the cabbage and carrots in a slow cooker. Crumble ground beef over top. Sprinkle 1/4 teaspoons of the salt and 1/8 teaspoons 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 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 teaspoonss chili powder
1/2 cups 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 CHILI COKE ROAST
Ingredients:
3-5 pound roast (beef or pork)
1 jar chili sauce or Manwich sauce
1 package onion soup mix
1 can coke
Directions:
1. Place roast in crock pot and pour remaining ingredients over it.
2. Cook on low for 6-7hours
CROCK POT CHINESE PEPPER STEAK
Ingredients:
1-1 1/2 lbs boneless beef round steak
1 clove garlic minced
1/2 teaspoons salt 1/4 teaspoons pepper
1/4 cups soy sauce
1 Tablespoon hoisin sauce
1 teaspoon sugar
1 tomato, seeded, peeled & diced
2 red or green bell peppers, cut into strips
3 Tablespoons cornstarch
3 Tablespoon 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 cups diced bell pepper
3/4 cups 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.
CORNED BEEF AND CABBAGE
Ingredients:
4 1/2 pound corned beef brisket
2 md onions, quartered
1 cabbage head, cut in small wedges
1/2 teaspoons 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 of cooked corned beef)
1 med onion shredded
2 medium celery sticks chopped
5 fair sized potatoes chopped
2 Tablespoons butter
1 diced green pepper
2 teaspoons minced garlic
1 cup mushrooms
1 Tablespoon Worcestshire sauce
1 teaspoon italian seasoning
salt and pepper to taste
2 (10 ounce) 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 cloves of garlic
salt and pepper to taste
dash of basil
2 cans (10 ounces each) chicken broth
Directions:
1. Saute garlic, celery, onion, and salt and pepper in a Tablespoon of oil until veggies are tender.
2. Pour all ingredients into the crock pot and cook on low for 5 to 6 hours.
CROCK POT GROUND BEEF & POTATO DINNER
Ingredients:
1 1/2 pound ground beef
1 large clove garlic
1/4 teaspoons pepper
1/2 teaspoons thyme
6 medium potatoes
2 large onions
1 can cream of mushroom soup (10 3/4 ounce)
1/2 cups 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 pounds 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 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 cups 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 pounds ground chuck
3/4 cups seasoned bread crumbs
1 small onion, diced
1 egg
1 1/2 teaspoons salt
3/4 teaspoons pepper
1 package dry 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 pound mild pork sausage (or use all beef)
2 cups soft bread crumbs or 1 1/2 cups oatmeal
2 eggs
1/2 cups chopped onion
2 Tablespoons parsley
2 teaspoons salt
1/2 teaspoons garlic salt Sauce:
1 (12 oz) jar apricot preserves
1/2 cups 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 teaspoons Black pepper
1/4 teaspoons Garlic salt
1/2 teaspoons Dry mustard
2 large Eggs, beaten
1 1/2 cups Bottled Barbecue Sauce
3/4 cups Tomato paste
1 teaspoon Liquid smoke
1/3 cups Catsup
1/3 cups Brown sugar
1/2 cups 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 POTATOES
Ingredients:
1 pound ground beef
1 can tomato sauce
1 can corn, drained
1/4 cups minced onion
1 teaspoon salt
Dash of pepper
1 1/2 cups dried mashed potato flakes
1 1/2 cups sour cream
1/3 cups 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 large potatoes, large cubed
6 large carrots, large diced
3 pounds beef cubes
3 Tablespoons flour, sprinkled
3 diced onions
3 large celery ribs, diced
Heat together and pour over above Ingredients:
1/3 cups soy sauce
1 teaspoon salt
1/2 teaspoons pepper
1 Tablespoon paprika
3 beef bouillon cubes or 3 teaspoons instant beef bouillon
1 (8 ounce) can tomato sauce
1 cup 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 teaspoons ground red pepper
1/2 teaspoons salt
1 (6 ounce) can tomato paste
1 pound ground beef, browned
2 cups 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 cups bread crumbs
1 teaspoon Worcestershire sauce
1/2 teaspoons salt
1/4 teaspoons pepper
1 small onion, minced
1/2 teaspoons chili powder
1/4 teaspoons garlic powder
3 eggs
Sauce:
2 cups ketchup
1/4 cups 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 BEER BRAISED BEEF IN CROCK POT
Ingredients:
3 pound lean beef stew meat cut into 1 1/2-inch pieces
1 teaspoon salt
1/2 teaspoons pepper
2 medium onions, thinly sliced
1 can mushrooms (or pieces) undrained (8-ounce)
1 can beer (12 ounce) dark or light
1 Tablespoon vinegar
2 beef bouillon cubes
2 teaspoons sugar
2 cloves garlic, minced
1 teaspoon 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 BURRITOS
Ingredients:
2 pound beef roast
1 chopped onion
1 can chopped peppers (10 ounce)
2 cans tomato sauce (4 ounce each)
1 Tablespoon 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 YANKEE POT ROAST AND VEGETABLES
Ingredients:
1 beef chuck pot roast (2 ½ pounds)
3 medium baking potatoes unpeeled and cut into quarters (about 1 pound)
2 large carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 medium onion, sliced
2 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoons dried thyme leaves
½ cups 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
CROCK POT MEAT LOAF
Ingredients:
3 pounds ground turkey or chicken
1 pound ground hamburger
1 cup instant rice
1/4 cups A-1
2 whole eggs
1/4 cups 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 #2
Ingredients:
1 egg
1/4 cup milk
1/2 cup bread crumbs
1/4 cup finely chopped onion
2 Tablespoons finely chopped green pepper
salt
pepper
1 1/2 pounds 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 pound) beef brisket
1 large onion sliced and separated into rings
3/4 teaspoon pepper
3 Tablespoons all-purpose flour
3 Tablespoon brown sugar
2 garlic cloves, minced
3/4 cups beer
1/2 cups 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 pound 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 cups 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 tbsp vegetable oil
1/2 cups 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 FRENCH DIP ROAST
Ingredients:
1 large onion, quartered and sliced
1 beef bottom round roast (about 3 pounds)
1/2 cups dry white wine or water
1 package (3/4 oz) au jus gravy mix
1/8 teaspoons 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 #2
Ingredients:
3-4 lb rump roast
1 package au jus mix (dry)
1 package 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 cups of juice for dipping.
CROCK POT ENCHILADA CASSEROLE
Ingredients:
2 pounds lean ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (15 ounce) can tomato sauce
2 to 3 Tablespoons chili powder
Salt & pepper
8 flour tortillas
1 can cream of chicken soup
3/4 cups milk
2 cups Cheddar cheese, shredded
Directions:
1. Brown beef, onion and garlicups Add tomato sauce and chili powder; salt and pepper. Heat thoroughly.
2. Spray crock pot with cooking spray. Line with 2 tortillas.Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning withtortillas, meat mixture and cheese. Top with 2 more tortillas.
3. Combine soup and milk. Pour over top tortillas. Sprinkle with remaining cheese.
4. Cook on low for 4 to 5 hours.
CROCK POT WALDORF ASTORIA STEW
Ingredients:
2 pounds beef – Sirloin, cut up (raw)
2 cups potatoes, cut in large pieces
2 cups carrots, cut in large pieces
2 cups celery, cut in large pieces
1 bag frozen onions (small)
1 slice white bread, cut up
1 (16 ounce) can whole tomatoes (andjuice)
2 Tablespoons dry minced onion
3 Tablespoons quick cooking tapioca
1 Tablespoon sugar
1 can tomato soup
Salt to taste
Pepper to taste
Directions:
1. Place all in large crock pot.
2. Cover and cook at low setting for 5 hours. Do not stir.
CROCK POT HAMBURGER CHOW MEIN
Ingredients:
2 lbs crumbled and cooked ground beef, drained
1/2 cups sliced or diced onion
1 cup sliced celery
1 can sliced water chestnuts
1 can mushrooms
1/2 cups rice
2-4 cups water
1/2 cups soy sauce
1/4 cups beef stock or broth
1 tbls brown sugar
Salt/Pepper to taste
1 Tablespoon corn starch mixed with 1 Tablespoon water
chow mein noodles
Directions:
1. In crockpot put all ingredients from beef to brown sugar and stir until blended. Do not put all the water in, just enough to barely cover theingredients (rice will absorb water as it cooks).
2. Cook on low. After 4-6 hrs mix in 1-2 cups more water until mixture is somewhat runny.
3. Add the cornstarch/water mix and turn on high for about 20 minutes. Serve over chow mien noodles.
CROCK POT HERBED ROAST BEEF
Ingredients:
3 pound boneless beef tip roast
1 teaspoon salt
1 Tablespoon mixed dried Italian seasoning
1/2 teaspoon pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar
Directions:
1. Spray 12″ skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides.
2. Sprinkle with salt, herbs and pepper.
3. Place garlic in a 4-5 quart slow cooker. Place beef on garlicups Pour vinegar over beef.
4. Cover and cook on low heat setting 6-8 hours or until beef is tender.
CROCK POT HOT AND SPICY SLOPPY JOES
Ingredients:
1 1/2 pounds ground beef
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 can hot-style tomato juice or vegetable juice cocktail (6 ounce)
1/2 cups catsup
1/2 cups water
2 Tablespoons brown sugar
2 Tablespoons chopped canned jalapeño peppers (optional)
1 Tablespoon prepared mustard
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
8 hamburger buns
shredded Cheddar cheese
Directions:
1. In a large skillet cook ground beef, onion, and garlic till meat is brown and onion istender. Drain off fat.
2. In a 3 1/2- or 4-quart crock pot combine tomato juice; catsup;water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and Worcestershire sauce. Stir in meat mixture.
3. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours.
4. Toast buns. Spoon meat mixture over buns and sprinkle with cheese.
CROCK POT COUNTRY STEAK WITH GRAVY
Ingredients:
2 pounds boneless top round steak (1/2″ thick)
1 (12 ounce) jar beef gravy
3 Tablespoons tomato paste
1/2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon dried thyme
Cooking Spray
Directions:
1. Trim fat from steak and cut into 6 equal portions. Combine gravy and next 5 ingredients in a small bowl and stir well.
2. Layer gravy mixture and steak in slowcooker coated with cooking spray, beginning and ending with gravy mixture.
3. Cover with lid and cook on high 1 hour then low 6 to 7 or until meat is tender.
CROCK POT HUNGARIAN CABBAGE ROLLS
Ingredients:
1 large head of cabbage
3/4 pound ground pork
3/4 pound ground beef
1 small onion, chopped
1 cup rice
1 egg, beaten
1 tablespoon salt
1/2 teaspoons pepper
1 tablespoon paprika
2 cups sauerkraut, rinsed and drained
1 1/2 cups tomato juice
1 1/2 cups water
1 cup sour cream
Directions:
1. Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes.
2. Drain and removethe leaves, leaving them whole. Trim off the heavy stem and flatten leaves.
3. Combine meats, onion, rice, egg, salt, pepper, and paprika.
4. Put about 2 tablespoons of this mixture on each leaf, fold sides in and roll up. Place rolls seam side down in pot. Spread the sauerkraut on top of the rolls and add tomato juice and water.
5. Cook on low, covered, for 6 to 8 hours.
6. Remove cabbage rolls to a warm platter.
7. Blend 1/2 cups of the broth with the sour cream and pour over cabbage rolls.
CROCK POT CABBAGE AND BEEF CASSEROLE
Ingredients:
2 pound ground beef
1 head cabbage, shredded
1 small onion, chopped
1 (16oz) can tomatoes or tomato juice to cover bottom of pot
Garlic salt, thyme, red pepper, oregano (1/4 teaspoon each)
Directions:
1. Brown ground beef and drain. Shred cabbage and chop onion. Put in broth orother liquid to cover bottom of pot.
2. Layer cabbage, onion, spices, meat, and garlic salt. Repeat layers ending with beef.
3. Top with tomatoes, undrained and a dusting of oregano. Cook on high for 1 hour. Stir all together.
4. Cook on low heat until ready to eat, 8-10 hours.
CROCK POT HASH BROWN DINNER
Ingredients:
1 to 1 1/2 pounds ground chuck, browned and drained
1 medium onion, chopped
1 envelope brown gravy
1 can (16 oz) cream corn
1 1/2 cups shredded cheddar cheese
1 package (16 oz) frozen hash browns, slightly thawed
1 can cream of celery, mushroom, or chicken soup
1/2 cups evaporated milk
salt and pepper to taste
Directions:
1. Place ground beef and onion in crockpot; toss with gravy mix.
2. Pour cream corn over ground beef mixture, then add half the cheese. Top with hash browns, and remaining cheese.
3. Mix the soup with evaporated milk and pour evenly over the hash browns.
4. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.
CROCK POT ITALIAN STEAK
Ingredients:
1 1/2 pounds round steak
1 (15 1/2 ounce) can spaghetti sauce w/mushrooms
1 teaspoon salt
1/2 teaspoons oregano
1/4 teaspoons pepper
1 (16 ounce) can whole small onions
Directions:
1. Cut steak into 6 serving-size pieces. Coat with salt, oregano, and pepper.
2. In crock pot, pour spaghetti sauce over the meat.
3. Cover and cook on low for 7 to 9 hours or until meat is tender.
4. Turn control to high; add onions. Cook on high for 10 to 15 minutes.