North Carolina Pork BBQ
3 to 4 lb. pork butt, shoulder or blade roast
15 oz. can whole tomatoes
1/2 C. vinegar
1 medium onion, sliced
2 T. Worcestershire sauce
1 T. sugar
2 tsp. crushed red pepper flakes
2 tsp. salt
1 tsp. black pepper
Combine all ingredients in crock. Cover and cook on low for 10 hours
Milwaukee Sweet Tart Bake
3/4 lb. turkey kielbasa cut into 1 inch pieces
1 1/4 lb. red potatoes (sliced about 1/4 inch thick)
1 27 oz. can of sauerkraut (drained & rinsed)
1 medium onion sliced thin in rings
2 granny smith apples, peeled and sliced
1 can fat free chicken broth
1/2 tsp. Caraway seeds
Layer the ingredients in your crockpot and then pour the chicken broth over it. The recipe calls for 1/2 tsp. of caraway seeds to be sprinkled over it. I left it out and I don’t think the recipe suffered. Cook on low for 8 hours. (Mine was on for 11 hours and it didn’t hurt anything).
Marvelous Pork
1.5 lb. pork – cut in chunks
1 onion chopped
1 4 oz. can mushrooms
1/2 tsp. garlic powder or fresh chopped cloves
2 tsp. chicken bouillon granules
1/2 tsp. ground marjoram
1/2 tsp. thyme
Pepper to taste
8 oz. tomato sauce
3 tsp. brown sugar
1 1/2 T. vinegar
2 tsp. Worcestershire sauce
3 T. flour
1/3 c water
Brown pork, onions & spices. Add with remaining ingredients, except flour and water, in crockpot. Cover and cook on low about 8 hrs or high 4 hrs. Blend cold water into flour; stir into pork mixture. Cook on high, uncovered until thickened, 15-20 minutes, stirring occasionally. Serve over rice.
Pork chops with jalapeño-pecan cornbread stuffing
6 boneless loin pork chops, 1-inch thick
3/4 C. onion, chopped
3/4 C. celery, chopped
1/2 C. pecans, coarsely chopped
1/2 medium jalapeño pepper, seeded and chopped
1 tsp. rubbed sage
1/2 tsp. dried rosemary leaves
1/8 tsp. black pepper
4 C. unseasoned cornbread stuffing mix or 1 (6.8 oz.) pkg. Zatarain’s Creole Stuffing Mix
1/4 C. reduced-sodium chicken broth
1 egg, lightly beaten
Spray large skillet with nonstick cooking spray; heat over medium heat. Add pork; cook 10 minutes or until browned on all sides. Remove and set aside. Add onion, celery, pecans, jalapeño pepper, sage, rosemary and black pepper to skillet. Cook 5 minutes or until vegetables are tender; set aside. Combine cornbread stuffing mix, vegetable mixture and broth in medium bowl. Stir in egg. Spoon stuffing into slow cooker. Arrange pork on top. Cover and cook on Low for 6 hours or until pork is tender. *If you prefer a moister dressing, increase the chicken broth to 1 1/2 C.
Liesl’s Crock Pot Pork Chops
Pork Chops
Cream of whatever soup
1/2 C. ketchup
Layer pork chops in crock. mix soup and ketchup together. Cook on low all day [approx. 8 hrs].
Italina Pork Chops
4-6 (1 in. thick) lean pork chops
1 T. oil
1/2 lb. fresh mushrooms, sliced
1 medium onion, chopped
1 clove garlic, minced
2 8-oz. cans tomato sauce
1/4 C. dry sherry
1 T. lemon juice
1/4 tsp. salt
1 T. parsley flakes
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. black pepper
2 medium green peppers, cut into thin rings
Trim excess fat from pork chops. In a medium skillet, heat oil and crown on both sides. Drain pork chops on paper towels. Put mushrooms, onion and garlic in bottom of crock-pot. Arrange pork chops on top of vegetables. In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices. Pour over chops. Cover; cook on Low 7-9 hours (High: 4-5 hours). Before servings, turn to High and place green pepper rings on top of chops. Cover; cook 30 minutes.
Herb Stuffed Chops
3/4 C. chopped onion
1/4 C. chopped celery
2 T. butter or margarine
2 C. day-old bread crumbs
1/2 C. minced fresh parsley
1/3 C. evaporated milk
1 tsp. fennel seed, crushed
1 1/2 tsp. salt, divided
1/2 tsp. pepper, divided
6 rib or loin pork chops (1 inch thick)
1 T. vegetable oil
3/4 C. white wine or chicken broth
In a skillet, sauté onion and celery in butter until tender. Add bread cubes, parsley, milk, fennel, 1/4 tsp. salt and 1/8 tsp. pepper; toss to coat. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 C. stuffing into each pocket. Combine the remaining salt and pepper; rub over chops. In a skillet, brown the chops in oil; transfer to a slow cooker. Pour wine or broth over the chops. Cover and cook on low for 8-9 hours or until meat juices run clear.
Ham stuffed French rolls
2 C. Finely chopped cooked ham
2 Hard cooked eggs
2 T. Minced green onions
2 T. Chopped ripe olives
1 tsp. Prepared mustard
1 tsp. Sweet pickle relish
1/2 C. small Cubes cheddar cheese
1/3 C. Mayonnaise
Six large or eight small French rolls.
Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cutoff tops or one end of role; scoop out most of soft center. Fill with ham mixture. Replace top or end of role. Place filled roles in slow cooking pot. Cover and heat, low for 2 to 3 hours. Rolls may be kept hot and served from the pot.
Hawaiian Pork Chops
6 lean boneless pork chops or cutlets
1 T. prepared mustard
2 T. white wine vinegar
1 T. hoisin sauce
1/2 tsp. salt
1/8 tsp. pepper
8 oz. can pineapple chunks in juice
2 T. cornstarch
2 T. water
1 papaya, peeled, seeded, and, sliced
Toasted coconut and/or chopped macadamia nuts
Place chops in slow cooker. In a small bowl, combine mustard, vinegar, hoisin sauce, salt, and pepper. Drain juice from pineapple and add juice to mustard mixture; reserve pineapple chunks. Pour sauce over chops in cooker. Cover and cook on Low 5 to 6 hours or until meat is tender. Remove chops and keep warm. Turn control to High. Dissolve cornstarch in water in small bowl; stir cornstarch mixture into juices in cooker. Cover and cook on High 10 to 15 minutes. Stir in pineapple chunks and papaya. Serve chops accompanied by sauce and let each diner add coconut or macadamias as desired.
Ham And Potatoes
6-8 slices ham
8-10 med. potatoes, peeled and thinly sliced
1 med. onion, peeled and thinly sliced
Salt and pepper
1 c. grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and pepper, then grated cheese. Repeat with remaining half. Spoon undiluted soup over top. Sprinkle with paprika. Cover and cook on low 8-10 hours or on high 4 hours.
Ham Hocks & Pinto Beans
1 or 2 c. pinto beans
2 or 3 smoked ham hocks
1 bay leaf
Water
Place beans and ham hocks in crock pot with bay leaf. Cover with water. Cook overnight or 6 to 8 hours on high. No need to season because ham hocks give dish flavor.
Ham and Coke
1 Ham
1 can coke
1/2 C. brown sugar
1 T horseradish (or less if you prefer)
1 tsp. dry mustard
Mix the dry ingredients and add just enough coke to form a paste. Rub all over meat. Add one C. of Coke to the bottom of the crockpot. Cook on low 4 to 6 hours or more.
Garlic Pork Roast
3 1/2 lb. pork boneless loin roast
1 T. vegetable oil
1 tsp. salt
1/2 tsp. pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 C. chicken broth or water
Trim excess fat from pork. Heat oil in 10 inch skillet over medium-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper. Place onion and garlic in 3 1/2 to 6 quart slow-cooker. Place pork on onion and garlic. Pour broth over pork. Cover and cook on low heat setting 8 to 10 hours or until pork is tender.
Crockpot Sausage and Potatoes
1 1/2 lb. smoked sausage–sliced thickly
1 2 lb. pkg. frozen hash brown potatoes
5 green onions, sliced
Pepper to taste
Garlic powder to taste
1 can cheddar cheese soup
1 soup can milk
Combine sausage, potatoes, green onions, pepper and garlic powder in well-greased crockpot. Stir gently to mix. Whisk together soup and milk. Pour over ingredients in crockpot. Cook on low for about 6-8 hours.
Crockpot Corn Stuffed Pork Chops
6 Pork chops
2 T. Minced green pepper
7 oz. Whole kernel corn undrained
1 tsp. Salt
1/2 tsp. Sage
1 C. Soft bread crumbs
1 T. Instant minced onion
Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, breadcrumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli.
Cranberry Pork
2.5 lb. bone-in pork shoulder (sometimes labeled as a “Boston butt” or “pork butt”)
15 oz. can whole berry cranberry sauce (or half of this homemade cranberry sauce recipe)
1/4 C. honey
1/4 C. dried minced onion
Combine all ingredients in your slow cooker and cook on “low” setting for 6-8 hours or until pork shreds easily with a fork. Remove bones and shred meat.
Cranberry Pork Roast
4 medium potatoes, peeled and cut into 1-inch chunks
One 3-lb. boneless center-cut pork loin roast, rolled and tied (see Note)
1 can (16 oz.) whole-berry cranberry sauce
1 can (5.5 oz.) apricot nectar
1 medium onion, coarsely chopped
1/2 C. coarsely chopped dried apricots
1/2 C. sugar
1 tsp. dry mustard
1/4 tsp. crushed red pepper
Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce. NOTE: Ask your butcher to roll and tie your roast for you.
Corny Ham and Potato Scallop
5 baking potatoes, peeled and cut into 1 inch cubes
1 1/2 C. cubed cooked ham
1 15 oz. can whole kernel corn, drained
1/4 C. green pepper, chopped
2 tsp. Instant minced onion
1 can cheddar cheese soup
1/2 C. milk
3 T. flour
In 4 qt crockpot, combine potatoes, ham, corn, pepper and onion, mix well. In small bowl, combine soup, milk and flour, beat with wire whisk until smooth. Pour soup mixture over potato mixture. Stir gently to mix. Cover; cook on low for 7-9 hours. 6 servings.
Chops In A Crock
6 pork chops, browned
1 onion, chopped
3 T.p of catsup
1 10.5 oz. cream of chicken soup
2 tsp. of Worcestershire sauce.
Place all into crockpot and simmer about 4-5 hours. Serve with rice, noodles or potatoes.
Chinese Style Country Ribs
1/4 C. soy sauce
1/4 C. orange marmalade
2 T. ketchup
1 clove garlic, crushed
3 lb. country-style spareribs (3 to 4)
Combine soy sauce, marmalade, ketchup, and garlic. Brush on both sides of
ribs. Place in crockpot. Pour remaining sauce over all. Cover and cook on low
for 8 to 10 hours. Makes 4-6 servings.
Cheesy Italian Tortellini
1/2 lb. ground pork
1/2 lb. Italian sausage
1 container (15 oz.) refrigerated marinara sauce
1 c sliced fresh mushrooms
1 can (14 1/2 oz.) diced tomatoes with Italian seasonings, undrained
1 pkg (9 oz.) refrigerated cheese tortellini
1 c shredded mozzarella or pizza style cheese (4 oz.)
Break beef and sausage into large pieces in a 10 inch skillet. Cook over med heat about 10 min, stirring occasionally, or until brown. (This can be done the night before so that you can just mix the ingredients together in the morning) Spray crockpot with Pam. Mix beef mixture, marinara sauce, mushrooms and tomatoes in the crockpot. Cover and cook on low for 7-8 hrs. Stir in tortellini. Sprinkle with cheese. Cover and cook on low for 15 min longer, or until tortellini is tender. Makes 4-6 servings.
Au Gratin Potatoes and Ham
6 C. Potatoes, sliced and peeled
1 medium Onion, coarsely chopped
1-1/2 C. Cubed cooked Ham
4 oz. (1 C.) shredded American Cheese
1 (10-3/4 oz.) Can condensed Cream of Mushroom Soup
1/2 C. Milk
1/4 to 1/2 tsp. Thyme
In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender.
Apple-Glazed Roast Pork- Crockpot
4 lb. Pork loin roast — trimmed
1/4 C Apple juice
Salt to taste
3 T. Brown sugar
Pepper to taste
1 tsp. Ground ginger
6 Apples – quartered
Rub roast with salt and pepper. Brown port roast under broiler to remove excess fat; drain well. Place apple quarters in bottom of crockpot. Place roast on top of Apples. 3. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. 4.Cover and cook on Low setting for 10 to 12 hours or until done. NOTES : Use natural, non-sweetened apple juice in this.
Veggie Pepper Steak
1 1/2-2 lb. round steak
1/3 C. flour
1 tsp. salt
1 tsp. pepper
1 lg. onion, diced
2 green peppers, diced
1 (14 oz.) can stewed tomatoes
4 oz. can mushrooms, drained
3 T. soy sauce
1 (14 oz.) can green beans, French style, drained
Cut steak into 1/2 x 4 inch strips. Coat with flour, salt and pepper. Place in bottom of crockpot, sprinkle with remaining flour. Add all remaining ingredients in any sequence. Do not stir. Cover and cook on low, approximately 8 hours. Stir after just 2 hours. (High, cook four hours in place of 8 hours). Serve over rice. Enjoy!
Tenderloin in Beer
2 lb. pork tenderloin cut into 1″ pieces
1 shallot, finely chopped
salt and pepper
4 garlic cloves, minced
1/2 C. all purpose flour
1 (12 oz.) dark stout beer
extra virgin olive oil for sautéing
1/4 tsp. thyme
1 large red onion, sliced
1 bay leaf
1 leek, white part only, chopped
Cut the pork tenderloin into 1″ tips, season with salt and pepper; shake in bag containing the flour. Pour a thin film of oil in skillet and sauté the onion, leek, shallot and garlic until tender. Remove sauté mixture with slotted spoon and place in a casserole dish. In the same pan, brown meat on all sides, adding more oil as needed. You may have to do this in 2 or 3 batches. Add browned meat to casserole. Pour half of the beer into the pan in which the meat was browned. Mix with the pan juices, scraping sides and bottom of pan. Pour this over meat in casserole. Add remaining beer, thyme and bay leaf. Remove to a small crockpot and simmer on low for about 4-6 hours. Serve this with hot butter and garlic noodles and a side dish of candied carrots
Teriyaki Slow-Cook Sandwiches
1 2- to 2 1/2-lb. boneless beef chuck steak
1/4 C. soy sauce
1 T. brown sugar
1 tsp. ground ginger
1 clove garlic, minced
8 individual hard French loaves, split
8 T. sweet-and-sour sauce
Optional toppings: shredded Chinese cabbage, pineapple rings, sliced green onion
Trim away excess fat from steak and slice into thin strips. In a 3 1/2- to 4-quart slow cooker, mix soy sauce, brown sugar, ginger and garlic. Stir in meat to coat. Cover cooker and set on low; cook 7 to 9 hours. Or, set on high and cook 3 to 4 hours. Remove meat with slotted spoon and divide among bottoms of hard rolls. Spoon sweet-and-sour sauce over and add tops of rolls.
Taco Casserole
1 lb. ground beef
1 med. onion, chopped
1 clove garlic, minced
1/2 C green pepper, chopped
2 drops Tabasco sauce (4)
15 oz. can tomato sauce
1 t chili powder
1 C frozen corn (11 oz. can)
2 16 oz. cans chili w/ beans (w/out beans)
3/4 lb. grated cheese (Taco pre-shredded blend)
Nacho cheese tortilla chips (2/3 of 14 oz. bag)
Brown ground meat and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder. Grease crock pot and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese. Cover and cook 6-8 hours on low.
Swiss Steak with Baby Onions
3 (1.1 oz.) package Hunter sauce mix, such as Knorr
1 (11-1/2 oz.) can vegetable juice cocktail, such as V-8
1 T. tomato paste
1 T. Worcestershire sauce
1 (16 oz.) package frozen baby onions (do not thaw)
1 celery rib, thinly sliced
1/2 lb. fresh white mushrooms, sliced
3 lb. beef top round steak, cut 1″ thick, trimmed of fat, and cut into 4″ squares
In a medium bowl, mix together the dry sauce mix, vegetable juice, tomato paste, and Worcestershire sauce until well blended. Set aside. In a 3-1/2 or 4 qt. electric slow cooker, place 1/3 each of the baby onions, celery and mushrooms. Top with half of the meat pieces and 1/3 of the sauce mixture. Repeat the layers, then top with the remaining 1/3 each of the vegetables and sauce mixture. Cover and cook on the low heat setting 9 to 10 hours, or until the meat is tender. Makes 6 to 8 servings.
Swiss Bliss
2 lb. roast (chuck or bottom round), cut 1-inch thick
1 envelope onion soup mix
1 can (4 oz.) sliced mushrooms, drained
1/2 medium green pepper, sliced
1 can (20-oz.) tomatoes, drained and chopped, reserving liquid
salt and pepper to taste
1 T. steak sauce
1 T. cornstarch
1 T. dried parsley flakes
Place meat in slow cooker and sprinkle with soup mix. Add mushrooms, green pepper slices, and tomatoes. Sprinkle with salt and pepper. Combine remaining ingredients and add enough water to make 1 1/2 C. of liquid. Pour over meat and vegetables, and sprinkle with parsley flakes. Cover and cook for 8 to 10
hours.
Stuffed Shells
18 Jumbo pasta shells
1 lb. Lean ground beef
1 Onion, chopped
1 Clove garlic, minced
2 C. Shredded Mozzarella cheese
1/2 C. Seasoned bread crumbs
1 T. Parsley flakes
1 Egg, beaten
2 Jars (15 1/2 oz.) meatless spaghetti sauce
1/2 c. grated Parmesan cheese
Cook pasta shells according to directions, just until tender and drain. Meanwhile, brown beef, onion and garlic in skillet; drain. Add Mozzarella, bread crumbs, parsley and egg. Stuff shells, set aside. Pour 1 jar of sauce into crockpot. Arrange stuffed shells in sauce. Top with other jar of sauce and Parmesan cheese. Cover and cook on low 5-7 hours.
Swedish Meat Balls
2 lb. ground beef
1 medium onion, minced
2 eggs
1/2 C. oatmeal
2/3 C. milk
2 1/2 T. chopped parsley
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. nutmeg
1/2 C. beef stock
yogurt
Mix together the beef, onion, eggs, oatmeal, milk, parsley, salt, pepper and nutmeg. Shape into small balls. Place on a baking try and bake in a 450 degrees oven for about 15 minutes. Put into the crockery pot. Pour the beef stock over the meat balls. Cover and cook on the low setting for 1 1/2 hours. Serve yogurt spooned on top…Serves 6.
Stuffed Round Steak
1 round steak
1 pkg. instant stuffing
1 can cream of mushroom soup
Lay half of round steak in bottom of crock-pot. Mix stuffing according to package directions and put on top of steak. Lay rest of steak over top. Cover with cream of mushroom soup. Simmer all day.
Stuffed Peppers
1 lb. ground chuck
2 large green peppers, halved
1 handful rice
1/2 tsp. salt & pepper to taste
1 can tomato soup
potatoes
Place the potatoes in the bottom of the pot. Combine rice and ground chuck with salt. Stuff mixture into the peppers and make meatballs out of any left over meat mixture. Place peppers and meatballs into crockpot. Pour over the top 1 can of tomato soup. Add water if desired and cook on high for 2-4 hours and reduce to low for another 4 hours or until patties are done.
Steak Roll Parmesan
2 to 3 lb. flank or round steak, pounded, thin
1 sm. can mushroom pieces
1 sm. onion, diced
4 T. Parmesan cheese
Salt to taste
Pepper to taste
1 T. vegetable oil
1 1/2 C. beef bouillon
1/4 C. flour
1/4 C. water
1 T. parsley flakes
Place mushrooms, onions, cheese, salt, pepper and parsley along center of steak. Beginning with the short side, roll as tightly as possible into one large roll. Fasten with string. Brown meat in oil. Place in slow cooker and add bouillon. Cover and cook on low for 7 to 10 hours (3 to 4 hours on high). Thicken cooking liquid with mixture of 1/4 C. flour mixed with 1/4 C. water. Place roll on serving platter and pour gravy over it.
Spanish Cocido
2 lb. top round of beef, cut into 1- by 1/2-inch squares
3 T. olive oil
1/2 lb. andouille sausage
1 medium onion, finely chopped
2 large cloves garlic, minced
1 small bay leaf
1/4 tsp. Marjoram
1/8 tsp. Thyme
1 (8-oz.) can Ro-tel tomatoes
2 C. beef stock
2 (1-lb.) cans chickpeas
Salt and pepper to taste
1/4 C. dry sherry
Sauté beef in oil in heavy pan until lightly browned; add andouille, onion,garlic, bay leaf, marjoram and thyme. When onion is limp and golden, remove all to slow cooker. Add tomatoes and stock. Puree one can of chickpeas and add to mixture. Cover pot and cook on low heat for 5 hours. Drain second can of chickpeas and add to stew; cook 30 minutes more. Season with salt and pepper and add sherry just before serving.
Spaghetti Sauce
4 T. cooking oil
1 sm. onion, finely chopped
1 (15 1/2 oz.) can tomato sauce
1 1/2 C. water
1/2 tsp. Pepper
1/2 tsp. red pepper, optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. oregano
2 lb. sausage (Italian links or country style)
Brown ground beef in 2 T. hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lb. sausage into pieces and brown in remaining 2 T. oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 C. sugar to this.)
Smoky Brisket
3 to 4 lb. Lean beef brisket
1 T. smoke flavored salt
2 medium onions, sliced
1 tsp. celery seed
1 T. mustard seed
1/2 tsp. pepper
1 (12 oz.) bottle chili sauce (1 C.)
Sprinkle both side of meat with smoke flavored salt. Arrange onion slices in bottom of slow cooking pot. Top with meat. Combine celery seed, mustard seed, pepper and chili sauce. Pour over meat. Cover and cook on low for 10 to 12 hours or until tender. Serves 8 to 10.
Smoky Beef ‘N’ Beans
1 lb. ground beef
1 C. chopped onion
12 bacon strips, cooked and crumbled
2 cans (16 oz. each) pork and beans
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz.) butter beans, drained
1 C. ketchup
1/4 C. packed brown sugar
3 T. Vinegar
1 tsp. liquid smoke, optional
1/2 tsp. Salt
1/4 tsp. pepper
In a skillet, cook the beef and onion until meat is no longer pink, drain. Transfer to a slow cooker. stir in the remaining ingredients. Cover and cook on low for 6-7 hours or until heated through.
Slow-Cooked Pot Roast and Vegetables
1 T. flour
1/2 tsp. salt
1/8 tsp. pepper
1 lb. boneless beef top round steaks (1/2 inch thick), cut into
serving-sized pieces
4 medium potatoes, peeled, each cut into 6 pieces
4 large carrots, cut into 1-inch pieces
1 onion, thinly sliced
1 bay leaf
1 (14 1/2 oz.) can read-to-serve beef broth
1 tsp. Worcestershire sauce
2 T. cornstarch
In shallow bowl, combine flour, salt and pepper: mix well. Add round steak pieces to flour mixture; turn to coat both sides. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm. In 3 1/2 or 4-quart Crock- Pot slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables. In small bowl, combine, 1 1/2 C. of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender. With slotted spoon, remove beef and vegetables form slow cooker; place on serving platter. Cover to keep warm. Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in sauce. Bring to boil over medium-high heat, string constantly. boil 1 minute. Serve sauce with beef and vegetables.
Sherried Beef Tips
3 lb. Beef stew or sirloin tip roast cut into small pieces
2 Cans cream of mushroom soup
1/2 C. cooking sherry
1 pkg. Dry onion soup mix
3/4 c. Water
Place beef in bottom of crock pot. Mix remaining ingredients well, and pour over beef. Cook on low for 8 hours or high for 4 hours. Stir occasionally. Serve over rice or noodles.
Sesame Beef
1 lb. round steak, cut into chunks
2 T sugar
2 T oil
2 T soy sauce
1/4 t pepper
3 each green onions, chopped
2 cloves garlic
2 T sesame seeds
1 T oil
3 C. rice, cooked
In a bowl, combine the sugar, oil, soy sauce, pepper, green onions and garlic. Slice the round steak into thin slices and add to the above mixture. Cover and place in refrigerator for 1 day. Toast the sesame seeds in the 1T oil, remove from pan and set aside. Put steak and sauce in the crock pot for 4 – 5 hours on low. Sprinkle sesame seeds over the beef when done. Serve over rice.
Roast Beef with Horseradish Sauce
1 (3-lb.) eye-of-round roast
1/2 tsp. dried marjoram
1/4 tsp. dried thyme
1/4 tsp. pepper
1/8 garlic powder
Horseradish Sauce
Trim fat from roast. Combine seasonings in a small bowl, rub mixture over entire surface of roast, and place in a slow cooker. Cover and cook on HIGH 4 to 5 hours or on LOW 8 to 10 hours. Let stand 15 minutes; cut diagonally across grain into thin slices. Serve with
Horseradish Sauce.
Horseradish Sauce
1 (8-oz.) carton reduced-fat sour cream
1/2 C. fat-free mayonnaise
1 T. prepared horseradish
1 tsp. beef bouillon granules
1 clove garlic, pressed
Combine all ingredients; cover and chill. makes 1 1/2 C.
Ranch Style Brisket and Beans
16 oz. dried pinto beans, rinsed and drained
2 C. hot water
1 large onion, chopped
1 1/2 C. ketchup
3 T. Worcestershire sauce
1 T. prepared yellow mustard
1/4 C. red wine vinegar
1/4 C. packed brown sugar
1/2 tsp. seasoned salt
1 tsp. liquid smoke hickory flavoring
3 lb. boneless beef brisket, trimmed of fat
In a 4- or 5-quart electric slow cooker, combine the pinto beans, water, and onion. In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir half of the ketchup mixture into the beans in the slow cooker. Place the brisket on top of the beans; cut to fit into the pot if necessary Spread the remaining ketchup mixture over the top of the brisket. Cover and cook on the low heat setting 9 to 10 hours, stirring once or twice, if possible, until the beans and beef are tender. Skim off any excess fat from the top. To serve, slice the meat across the grain and serve with the beans.