2 beef top round or
flank steaks, each about
1 to 1 1/4 lbs, cut
1/4 inch thick.
2 tablespoons olive
oil
1 onion, chopped
1/2 green pepper,
chopped
1/2 red pepper, chopped
2 tablespoons minced
fresh cilantro
2 cloves garlic, minced
2 tablespoons lime
juice
1 jalapeno, seeded
and minced
1 can (2 ozs) chopped
green chilies
1 cup salsa or picante
sauce, divided
Method
Rub both sides of meat
with olive oil. Combine remaining ingredients except salsa in mixing bowl
and blend well.
Measure out about
1/2 vegetable mixture and set aside for later use. Spoon remaining vegetable
mixture evenly over steaks. Roll steaks, beginning at narrow end, jelly-roll
fashion. Tie with string. Place beef rolls in Crock Pot. Spoon 1/4 cup
salsa evenly over beef rolls. Cover; cook on low 8 to 10 hrs (High 4 to
5 hrs) Meanwhile, stir 1/2 cup salsa into reserved vegetable mixture. Cover
and refrigerate. Spoon remaining 1/4 cup salsa over beef rolls during last
15 minutes of cooking. Slice meat into serving portions and accompany with
vegetable-salsa mixture.
3 to 4 lbs beef pot
roast
Salt and Pepper
1 small onion, chopped
1(3/4 oz ) package
brown gravy mix
1 cup water
1/4 cup catsup
1/4 cup Dijon-Style
mustard
1 tsp Worcestershire
sauce
1/8 tsp garlic powder
Method
Sprinkle meat with salt and pepper, place in Crockpot. Combine remaining ingredients, pour over meat. Cover and cook on low for 8 to 10 hours. Remove meat and slice. If desired thicken sauce with flour dissolved in a small amount of water, and serve over meat. Makes 6 to 7 servings.
4 lb corned beef
water to cover
2 bay leaves
1 tsp thyme
1 medium onion, peeled
1 tbsp chopped parsley
10 cloves
2/3 cup maple syrup
Method.
Put the beef, water,
bay leaves, thyme, onion and parsley in the crock pot. Cover and cook on
the low setting for 10-12 hours.
Remove the meat from
the crockpot and stick with cloves. Put in a meat rack in a shallow baking
dish and pour the syrup over the meat.Bake in a 350 F oven for about 30
minutes basting frequently with the syrup.
12 large cabbage leaves
1 beaten egg
1/4 cup milk
1/4 cup finely chopped
onion
1 tsp salt
1/4 tsp pepper
1 lb lean ground beef
1 cup cooked rice
1 (8oz) can tomato
sauce
1 tbsp brown sugar
1 tsp lemon juice
1 tsp Worcestershire
sauce
Method
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp, drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in Crockpot. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low setting for 7-9 hours.
1-1/2 to 2 lbs boneless
round steak
1 clove garlic, minced
1/4 tsp pepper
1/2 tsp salt
1 tbsp chilli powder
1 tbsp prepared mustard
1 onion, chopped
1 beef bullion cube,
crushed
1 (16 oz) can tomatoes,
cut up
1 (16oz) can kidney
beans, drained
Method
Spread meat with mixture of garlic, pepper, salt, chilli powder and mustard. Cut into 1/2 inch wide strips. Place in Crockpot. Cover with onion, bullion cube and tomatoes. Cover and cook on low for 6-8 hours. Turn control to high. Add beans and cook, covered, for 30 minutes. Serve on a bed of rice.
1-1/2 lbs boneless
round steak
Salt and pepper
1 onion, chopped
1 cup sliced celery
1 cup seasoned tomato
juice
2 tsp Worcestershire
sauce
1/8 tsp garlic powder
1 medium green pepper,
chopped
1 (10 oz) package
frozen okra or 1-1/2 cups fresh okra
1 (2-1/2 oz ) can
sliced mushrooms, drained
Carrot curls (Optional)
Method
Cut steak into strips about 1/2" wide and 2" long. Sprinkle with salt and pepper. Place in Crockpot with onion, celery, tomato juice, Worcestershire sauce and garlic powder. Cover and cook on low for 6 to 8 hours. Turn control to high. Add green peppers and partially thawed okra and mushrooms. Cover and cook on high for 30 minutes or until okra is done. Garnish with carrot curls if desired. Serve over rice or noodles.
Crockpot
BBQ Beef For Sandwiches
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced
onion
15 ounces Can tomato
sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire
sauce
Method
Roast meat, along
with 1 cup water and bouillon cubes until very tender or cook on low in
the crock pot 8 to 10 hours, until tender. Shred meat with a fork after
cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients
to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours
(or on high 1 1/2 to 2 hrs). Serve over dinner rolls.
3 tbsp butter
3 cups thinly sliced
onion
4 medium potatoes,
quartered
1-1/2 pound chuck
steak, cut into large cubes
2-1/2 tsp salt
1 tbsp paprika
1 cup water
Method
Melt 2 tbsp of the
butter in a large frypan, Saute the onions until golden brown. Remove to
the crock pot.Put the potatoes on top of the onions.Melt the remaining
butter in the frypan and brown the meat on all sides. Sprinkle meat with
salt and paprika and put into the crock pot.Pour the water into the frypan
and scrape the bottom, cook on low heat for 1 minute. Pour over the meat.
Cover and cook on
the low setting for 8-10 hours.
1 4 to 5 lb beef
brisket
1/2 cup liquid smoke
1/2 teaspoon of celery
salt, garlic salt and onion powder
Method
Place the beef brisket
on a large piece of aluminum foil. Sprinkle generously with 1/4 cup liquid
smoke and 1/2 teaspoon each; celery salt, garlic salt and onion powder.Wrap
and seal well and put into Crockpot. Cover; cook on low 8 to 10 hours.(High
setting not recommended on this recipe) Serve warm with juices over each
slice.
(Hint;
Because of the closed aluminum foil using ground spices will be fine putting
on prior to cooking).
6 boneless veal cutlets(4
ozs each)
1 teaspoon salt
1 can (16 ozs) tomatoes
1 package (1 1/2 ozs)
spaghetti sauce mix with mushrooms
1/3 cup sherry
1 can (16 ozs) whole
onions, drained
1 can ( 6 ozs) sliced
mushrooms, drained, reserve 1/4 cup liquid
1 can (16 ozs) peas
and carrots, drained
Method
Pound meat until 1/4
inch thick. Season with salt.Pour tomatoes, spaghetti sauce mix and sherry
in Crockpot.
Lay veal on top of
sauce. Cover and turn on high and bring to boil. About 1 to 1/2 hours.
Add onions, mushrooms, reserved liquid, peas and carrots. Cover, reduce
heat, and cook on low for 1 to 2 hours.
Serve hot over rice
if desired..
5 to 6 green peppers
1/2 lb ground beef
1/4 cup finely chopped
onion
1 tbsp chopped pimiento
1 tsp salt
1 (12oz) can whole
kernel corn, drained
1 tbsp Worcestershire
sauce
1 tbsp prepared mustard
1 ( 11 oz ) can condensed
cream of tomato soup
Method
Cut a slice off the top of each pepper. Remove core, seeds and white membrane. In small bowl, combine beef, onion pimiento, salt and corn. Spoon into peppers. Stand in Crockpot.Add Worcestershire sauce and mustard to the soup. Pour over peppers. Cover Pot and cook on low for 8-10 hours.
1-1/2 lbs lean ground
beef
1 package enchilada
sauce mix
2 (8oz) cans Tomato
sauce
1/2 tsp salt
1 cup water
1 large onion, finely
chopped
1 (2-1/4 oz) can sliced,
ripe olives
Heavy Duty foil (about
15 inches long)
8-10 corn Tortillas
1 cup grated cheddar
cheese
Sauce
1 (8oz) can tomato
sauce
1/2 cup water
1 package spicy cheese
dip (about 1/2 oz)
Method
In skillet or Crockpot
with browning unit, cook beef until crumbly, drain off excess fat. In mixing
bowl, combine dry enchilada sauce mix with tomato sauce, salt, and water
; stir in onion, olives and browned beef. Line Crockpot with foil by making
a nest in the bottom. Spoon 2 tbsp meat sauce mixture on foil in bottom.
Arrange alternate layers of tortillas and meat sauce, ending with a layer
of sauce on top. Cover and cook on low for 4-6 hours. Sprinkle with cheese
and cook another 5 minutes. Picking up the sides of the foil liner, lift
the tortilla pie out of pot. Slide onto serving dish. Cut into wedges,
serve with sauce.
Sauce:
In small saucepan,
combine tomato sauce, water and dry cheese dip mix. Cover and simmer for
5 minutes. Serve hot.
2 lbs round or swiss
steak,cut 3/4 inch thick
salt and pepper to
taste
1 large onion, thinly
sliced
1 can(10 3/4 oz) cream
of mushroom soup
1/2 cup water
1/2 cup each, carrots
and celery, sliced 1/2 inch pieces
Method
Cut round or swiss steak into serving pieces; season with salt and pepper and place in Crockpot with sliced onions. in a bowl mix water and soup.It will be lumpy but this is fine. Spread mixture over onions and steak. Cover and cook on low 8 to 10 hours.Not recommended for high cook setting.
2 lbs ground beef
2 1/2 cups water
2 ( 8oz cans) tomato
sauce
1 green pepper, chopped
2 garlic cloves, minced
1 onion, chopped
2 1/2 teaspoons salt
1/4 teaspoon pepper
2/3 cups ripe olives,
sliced
1 cup raw rice, (converted)
Method
Brown ground beef in skillet; drain off fat.Place ground beef and all remaining ingredients in Crockpot. Stir well. Cover and cook on low 6 to 9 hours. ( on high, 3 hours).
2 lbs ground chuck
1/2 cup green pepper,
chopped
1/2 cup onion, chopped
1 1/2 teaspoon salt
1 cup cracker crumbs
1 egg
1 packet ( 7/8 oz
) brown gravy mix
1 cup milk
6 to 8 potatoes, cut
up
Method
Mix all ingredients,
except potatoes, in a large bowl. Shape into a loaf. Place in Crockpot.
Place potatoes at the sides of loaf. Cover and cook on low 10 hours.
High: 3 1/2 to 5 hours.
Hint:
If potatoes are peeled wrap in tin foil so they wont turn brown during
cooking
2-3 lbs. boneless chuck,
cut into 1 inch cubes
1/2 c. flour
1/4 c. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 c. beer
1/4 c. flour
Method
Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad
1 egg
1/2 teaspoon salt
1/2 teaspoon Italian
seasoning
1/4 teaspoon crushed
red pepper flakes
2 cloves garlic --
minced
1/4 cup chopped onion
1 pound ground beef
1 pound ground turkey
1/2 cup bread crumbs
1/3 cup grated Parmesan
cheese
1 16 oz can tomato
sauce
2 tablespoons red
wine vinegar
6 hoagie type sandwich
rolls -- split and warmed
Condiment Choices***shredded
mozzarella cheese, red and yellow pepper strips, sliced onions, olives
Method
In a large bowl, beat
egg with salt, Italian seasoning, red pepper flakes, and garlic. Add chopped
onion, beef, turkey, bread crumbs, and Parmesan cheese; mix well. Shpae
mixture into 1 inch balls and brown in a large skillet. Drain meatballs
and transfer to a 5 quart Crock-Pot. In the same bowl, mixt tomato sauce
and wine; pour over meatballs. Cover and cook on Low for 5 1/2 to 6 hours.
To serve: Place 3 to 4 meatballs in each split roll; top with sauce from
Crock-Pot. If desired add
condiments and serve.
1 oz Jim Beam Liquor
(Bourbon)
Wild Turkey 101 works
Great!! hehehe
2 to 3 teaspoons brown
sugar
1 teaspoon Worcestershire
1/2 med onion, chopped
1 1/2 teaspoon of
your favorite Dijon Mustard
1 fresh squeezed lemon
For an added surprise
take it up a notch and add
1/2 teaspoon cinnamon
.
Method.
Combine all ingredients
Stir together and pour over meat to marinate.Leave in marinate 8 hrs or
overnite turning every so often.Take out and cook to your perfection in
crock pot..
Hint: U can use some
or all of marinate to cook meat in if preferred.
Ingredients
6 potatoes, pared and
quartered
3 medium onions, quartered
1 cup thinly sliced
carrots
1-3 to 4 lb corned
beef brisket
1 cup beer
Method
Place vegetables in bottom of Crockpot.Trim fat from corned beef; place meat atop vegetables.Pour beer over all. Cover and cook on low heat setting for 9 to 11 hrs or until done. Serve meat with vegetables. Reserve broth for a vegetable soup later.
2 lbs veal cubes(shoulder
or shank)
3/4 cup flour mixed
with
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil
1-4oz can sliced mushrooms,
drained
2 small onions, thinly
sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon leaf
oregano
1 small glove garlic,
minced
1 - 14 1/2 oz can
tomatoes
Method
Roll veal cubes in seasoned flour and fry in hot oil til well browned. Drain and place in Crockpot. Add all remaining ingredients. Stir together well. Cover and cook on low 6 to 8 hrs. Serve over rice or fettucini or pasta of your choice.
1 lb ground beef
1 lb bulk pork
sausage
1 large onion,
chopped
1 cup chopped
green pepper
1 cup sliced
celery
2 cans (15-1/2
oz each) red kidney beans
1 can(1lb 12
oz ) tomatoes, cut up
1 can (6oz)
tomato paste
2 cloves garlic,
minced
2 teaspoons
chili powder
2 teaspoons
salt
Method
In skillet, cook ground beef and pork sausage till browned.Drain off excess fat. Transfer meat mixture to your Crockpot.Add onion, green pepper and celery. Stir in undrained kidney beans, undrained tomatoes, tomato paste, garlic, chli powder and salt.Cover and cook on low heat setting for 8 to 10 hours.
1 pound Hamburger
1 1/2 pounds Velveeta
1 can Ro-Tel tomatoes
and chiles
1/2 Onion, diced
1 8 - 12 oz fresh
mushrooms, sliced
Method
Brown hamburger, mushrooms & onion; drain. Melt Velveeta in slow cooker. Add remaining ingredients and simmer (high) for about 30 minutes. Serve with corn chips or crackers. Turn pot to low while serving.
2 (15 1/2 oz.) cans
red kidney beans, drained
1 (28 oz.) can tomatoes,
cut up
1 c. chopped celery
1 c. chopped onion
1 (6 oz.) can tomato
paste
1/2 c. chopped green
pepper
1 (4 oz.) can green
chilli peppers, drained and chopped
2 tbsp. sugar
1 bay leaf
1/2 tsp. garlic powder
1 tsp. salt
1 tsp. dried, crushed
marjoram
Dash of pepper
1 lb. ground beef
Method
In skillet brown ground beef and drain. In crockery Crock Pot combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Approximately 10 servings and great with corn bread!
3 bacon rashers or
a whole piece cut into cubes.
4 lb beef (shin, rump
or chuck) cut into good sized pieces.
1 large carrot, peeled
and sliced.
1 medium onion, sliced.
3 tbsp flour.
1 cup beef stock.
1 1/2 cups red wine.
2 tbsp tomato paste.
2 cloves garlic, minced.
pinch dried thyme.
1 bay leaf.
8-10 small onions,
peeled.
1 lb mushrooms, sliced.
ground pepper.
Method.
Cook bacon in a large
frypan until crisp. Remove and drain. Add the beef and brown well. Place
browned beef in Crock-pot. Brown carrot and onion. Season with salt and
pepper. Stir in flour. Add stock, mix well and add to Crock-pot. Add cooked
bacon, wine, tomato paste, garlic and bay leaf. Cover and cook on low for
8-10 hours. Saute onions in 2 tbsp butter or 1 tbsp oil, cook gently for
5-10 minutes, add mushrooms and toss in oil over heat for a few minutes.
Add to Crock-pot about 1 hour before serving. To thicken gravy turn Crock-pot
to high. Cream 2 tbsp butter with 1/4 cup flour.. Roll into small balls
the size of a pea and drop into Crock-pot. Bring to the boil and allow
to thicken.
To
Serve:
With fluffy boiled
rice or buttered noodles. Crusty French bread for mopping up the delicious
gravy and a tossed green salad. Serves 8.
1 lb Sausage; browned
2 Tomatoes
3 Onions, chopped
1 tsp. Basil
1 tsp. Oregano
1 tsp. Sugar
1 tsp. Salt
1 tsp. Red pepper
1 lb Mushrooms; chopped
1 pk Noodles
1 can Parmesan cheese
1 can Tomato paste
Method
Brown meat and drain.
Run tomatoes through blender. Add rest of
ingredients. Let simmer
in crock pot for at least 6 hours. Cook noodles according to directions.
Serve with Parmesan Cheese.
6 pounds chuck roast,
cut into 1" cubes
12 cloves garlic,
peeled and halved
1 large onion, diced
small
1 x16 oz can stewed
tomatoes
3 cups beef broth
1 envelope brown gravy
mix
4 tablespoons Cajun
seasoning
1 tablespoon oregano
or Italian seasoning
1 teaspoon black pepper
1 tablespoon paprika
1 can favorite beer
1 tablespoon brown
sugar
1 x 7 oz can diced
green chilies
1 teaspoon dry mustard
6 yellow chili peppers,
stemmed, seeded, diced
1 tablespoon vinegar
1 tablespoon lime
juice
Method.
In a large skillet, brown meat, onion and garlic in a little oil. Drain fat. Mix meat mixture and the rest of the ingredients and place in a large crockpot. Cover and cook on low for10 to 12 hours, or longer. If too juicy, make a paste of equal parts flour and water and stir in. If too thick, add water or beer.
4 lb Beef short ribs
1/4 c Chopped green
pepper
10 1/2 oz Can beef
consomme
1 1/4 oz Pkg. Taco
seasoning mix
Method
In a large skillet or CrockPot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper.In CrockPot pour sauce over the ribs. Cover and cook on low for 6 to 8 hours.
1 lb package
Medium noodles,cooked to al dente
1 pound Ground beef,
browned
1 pound Italian sausage
(mild),browned
1 Jar pizza sauce
1 Jar spaghetti sauce,
or your own fresh sauce
1/2 pound Thinly sliced
peperoni
3/4 cup Shredded mozzarella
1/2 cup Grated sharp
cheddar cheese
Garlic powder
Method
Place noodles in a CrockPot. Mix in the hamburger and sausage. Mix in pizza sauce and spaghetti sauce. Top with peperoni, mozzarella cheese, and sharp cheddar cheese. On top of that sprinkle lightly with garlic powder. Cook on High till hot and cheeses have melted..
2 pounds beef
sirloin, cut into 2 inch strips, garlic powder to taste
3 tablespoons vegetable
oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell
peppers, roughly chopped
1 (14.5 ounce) can
stewed tomatoes, with liquid
3 tablespoons soy
sauce
1 teaspoon white sugar
1 teaspoon salt
Method
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a CrockPot. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the CrockPot with meat. Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
1 onion, chopped
1 1/2 lbs ground chuck,
browned and drained
6 medium potatoes.
sliced
1 can red beans
1 can tomatoes mixed
with 2 tbsp. flour or 1 can tomato soup
Salt
Pepper
Garlic
Method
Put chopped onion in the bottom of the CrockPot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours.
3 1/2 to 4 lb pot roast
(lean chuck, bottom round, etc.)
1/2 cup flour, seasoned
with salt and pepper
1/2 large red onion,
chopped
1 package Melissa's
dried exotic mushrooms (shiitake, porcini, woodear, etc)
8 ounces fresh button
mushrooms
3/4 cup good red wine
1 bay leaf
salt and pepper to
taste
Method
In a small bowl or
cup, cover the dried mushrooms with very hot water.Meanwhile, dredge the
roast in the seasoned flour. In a large skillet, heat the olive oil over
medium heat; add onions and dredged roast; cook until the roast is nicely
browned on both sides. Transfer meat and onions to the CrockPot. Add red
wine to the skillet and stir to loosen browned bits; pour over roast. Add
mushrooms with soaking liquid and the remaining ingredients. Cover and
cook on low for 8 to 10 hours. Thicken the juices (reduce on the stove
top if very watery) with a mixture of water and cornstarch or flour..You
could use all button mushrooms or a different mixture of dried.
Dried mushrooms with
liquid add quite a bit of flavour.