Slow Cooker Beef Recipes

Beef Recipes for the Slow Cooker and/or Dutch Oven

“I’m getting reacquainted with our crock pot, and have learned that dinner doesn’t have to be a gourmet masterpiece from scratch every night.” – FLYing in L.O. Oregon

Ground Beef
Best Meatloaf
Crockpot Lasagna
Crockpot Pizza
Crockpot Stuffed Cabbage
Meatball Sandwiches
Oriental Meatballs
Sloppy Joes #1
Sloppy Joes #2
Taco Beef
The Bean Thing

Stews, Goulashes, etc.
Beef Curry
Beef and Guinness Pie
Beef Stew
Beef Stroganoff
Burgandy Beef Stew
Dutch Oven Beef Stew
Easiest Swiss Steak
Easy Crockpot Beef Stew
Holiday Crockpot Supper
Old Fashioned Beef Stew
Spicy Mexican Beef or Chicken
Stay in Bed Stew
Sweet and Sour Beef Stew
Tree Decorating Stew
Wine-braised veal with Rosemary

Beef Ribs
Blackberry Beef Shanks

Christine’s Crockpot Concoction
Steak with Mushrooms

BBQ Beef Brisket
Beef Brisket

123 Mexican Beef
A Variation on Roast
Beef Dip Sandwiches
Chuck Roast
Chuck Roast BBQ
Cola Roast
Crockery Cooker Pot Roast
Country Pot Roast/Shredded Beef Burritos
Easiest Beef Roast Ever
Easiest Pot Roast Ever
Easy Pot Roast
Ginger Ale Pot Roast
Gingered Beef
Grandma’s Dutch Oven Pot Roast
Sauerbraten Crock
Sunday Dinner In a Pot

From our members….Ground Beef

Best Meatloaf You’ll Ever Eat

Take 2 pounds of hamburger (ground chuck keeps the fat down), put into a mixing bowl, and add 1/2 to 1 cup of Progresso Italian bread crumbs. Crack 2 eggs into the bowl, and sprinkle with app. 1 tsp. of oregano, 1 tsp. of thyme, and 1 tbsp. of Worcestershire sauce. If desired, add up to 1/4 cup red wine to make the mixture moist enough; otherwise, use water. Now the key ingredient: put in 1/2 pkg. of Pioneer Brown Gravy mix — the kind that makes a 2-cup batch. If Pioneer isn’t available where you live, use another brown gravy mix.  Mash it all together (the part my kids love to do), and pat it into a round, bowl shape — basically the shape of the crockpot, less 1″ on each side. Pat it firmly, so it doesn’t fall apart.

Put into the crockpot. Now: take the other half of the gravy mix, put into another, small mixing bowl, and add 1 cup tap water, along with app. 1/2 tsp. of oregano & thyme each, and 1 tbsp. (plus or minus) of Worcestershire. You can add a splash if red wine to this, if so inclined. Mix it all up well, then pour over the meatloaf in the crockpot.

Cover it, set to High, cook about 4 hours (or 8 hours on low, if you’re going out for the day).

Serve with rice (our choice), mashed potatoes, or whatever starch you guys love. It’s truly the best! (and I made it up myself!) – in Shreveport

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Crock Pot Lasagna

8 uncooked lasagna noodles
1 pound ground beef (or substitute w/ ground turkey)
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
1/3 cup water
4-oz. can sliced mushrooms, optional
15 oz. low-fat ricotta cheese
2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning.

Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.

On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers.

Cover. Cook for 5 hours on low. Enjoy this yummy dish! – York County, Pennsylvania

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Crock pot Pizza

One bag of wide egg noodles
1 lb hamburger
2 cans pizza sauce
16 oz mozzarella cheese
1 can cream of mushroom soup
Pizza ingredients (olives, Mushrooms, pepperoni whatever you like)

Cook the egg noodles according to the package. Brown the hamburger. Then you layer the all then ingredients in the crock pot and top with a little cheese. Cook on low for 3 to 4 hours or until heated through.

To make clean up a little easier I also lightly coat my crock pot with oil. – New Hampshire

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Crock Pot “Stuffed” Cabbage

1 lb. ground beef
1 medium onion, cut in half and sliced
1 medium head green cabbage (sliced or chopped roughly)
1- 15 oz. can diced tomatoes
1- 15 oz. can tomato sauce
1 T. parsley or 1 T. dill, whichever you prefer
1 bay leaf
salt, pepper to taste

Cook beef and onions together until beef is no longer pink, drain grease and place in crock pot. Add all of the other ingredients, stir, and cook 4-6 hours on high, 8-10 on low. I have made this with a can of tomato soup and some water, with just sauce, or with just tomatoes. It comes out good whatever you have on hand. My grandmother would have put some sour cream in the sauce at the end–you can too. Tasted just like the “rolled” kind. – Houston

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Lentils and Beef

1 medium onion, whole and peeled
3 whole cloves
6 cups water
1 pound lentils
2 teaspoon salt
1 bay leaf
1 pound ground beef, browned
1/2 Cup ketchup
1/3 Cup molasses
2 Tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon Worcestershire sauce
1 teaspoon onion powder

Stick cloves into onion, then cut into quarters. Into a large saucepan, put onion with cloves, water, lentils, salt, and bay leaf. Simmer for 30 minutes.

While lentils are simmering, in crockpot, combine rest of ingredients. Stir in simmered ingredients from saucepan. If needed, you can add additional water.

Cover. Cook on low 6-8 hours or until lentils are tender. My hubby likes this over mashed potatoes.

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Meatball Sandwiches

I have a DH and 2DS and one DSS. I make this when my step son comes over to stop the, “we don’t have anything to eat mantra.” There’s always something hot, filling and quick. This is my meatball sandwich recipe.

Just make a big pot of your favorite spaghetti sauce. Here’s mine.

Big can of tomato juice
one 14 oz can of tomato sauce
one small can of tomato paste
one jar of your favorite spaghetti sauce in a jar. (ours is Prego original)
3 cloves garlic pressed
2.5 lbs hamburger (1.5 for sauce 1 for meatballs)
Lawry’s garlic salt
1 shake of oregano and a pinch of dried parsley.
big pack of sub buns.
pkg of shredded mozzarella
Bread (enough for 1 cup of it crumbled)
2 eggs
1/4 cup milk or a little more if needed

Season 1.5 lbs hamburger w/one clove of garlic, and however much garlic salt you like. Brown, then drain. In a big ol’ sauce pan pour in all the tomato stuff and spaghetti sauce. Add rest of garlic and some more garlic salt, oregano and parsley. Then add the hamburger. Allow to simmer on low for about 2hrs.

While that simmers (preheat oven to 350) mix the rest of the hamburger, eggs, bread and milk (season to taste). Pack it in a square cake pan or 11x 13 the best you can. bake at 350 about40 minutes (until juices run clear). After it’s done cut it into squares (these are square meatballs) just as you would a cake.

Put the spaghetti sauce in the crock pot and throw in the meatballs. Then scoop it in a bun, top w/mozzarella and broil or not that’s up to you (to melt cheese).

This sauce can be adapted so that you’re cooking a lot of things at once. Use it for lasagne, layer mostacolli noddles sauce and pepperoni and cheese and bake, use it in meatloaf, use it in chilli, make a pizza, freeze it for plain old spaghetti later. Use your imagination! Enjoy!

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2 pounds lean ground beef
2 fork-beaten eggs
3 Tablespoons of ketchup, Chili sauce OR salsa
3 Tablespoons Onion soup mix
3 Tablespoons beef/steak seasoning (I like to use LaGrille Steak Spice or Victorian Epicure’s Beef & Steak Seasoning)

3 more Tablespoons of ketchup, Chili sauce OR salsa for topping

Mix it all ingredients together and mush into the bottom of the crock pot.

Spread an additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Cook for 6-8 hours on low or 3-4 hours on high.

Variation: Put half the meatloaf mixture into the bottom of the crockpot. Spread with 1 – 2 cups shredded cheese. Mush the rest of the meatloaf on the top.

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Oriental Meatballs

3/4 cup fine bread crumbs or soda cracker crumbs
2 fork-beaten eggs
3 Tablespoons Onion soup mix
1/2 teaspoons garlic powder
1/2 teaspoons ginger

Mix together & add:

1.5 pound lean ground beef

Mix well. Form into meatballs (about 36) and place in the bottom of crock pot.

In a saucepan, combine:

1-14 oz can crushed pineapple with juice
1 cup brown sugar
3 Tablespoons Soya sauce

Heat to boil. Then add,

1 Tablespoon corn starch &
1 Tablespoon water (well-mixed)

Stir until sauce has thickened slightly. Pour over meatballs in crock pot. Cook on low for 6-8 hours or on high for 3-4 hours. Meatballs may be cooked on cookie sheet in 400F oven for 20 minutes to reduce crockpot time. – in Calgary, AB

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Sloppy Joes #1

3 lbs ground beef
1 cup chopped onion
2 cloves garlic, minced
1 1/2 cup ketchup
1/2 cup water
1/4 cup brown sugar
1/4 cup prepared mustard
4 T vinegar
4 T Worcestershire sauce
3 tsp chili powder
hamburger buns

Cook ground beef, onion, and garlic, drain.

Combine ketchup, water, brown sugar, mustard, vinegar, Worcestershire sauce and chili powder in crock pot, stir in meat.

Cover and cook on high 3-4 hours or low 6-8 hours.

I get it ready the night before and refrigerate in the removable pot then just start it up in morning. I freeze half for another meal, freezes well. My kids love this, if this is in the crock pot they don’t even beg to stop at McDonalds!! – in Michigan

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Sloppy Joes #2

These are almost as good as FlyLady’s Baked Beans!

3 pounds lean ground beef or turkey
1 large onion; chopped
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic; chopped fine or put through a garlic press
2 little cans tomato paste
1 cup dark brown sugar; packed
1/2 cup cider vinegar
1/2 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons regular or seasoned salt
1 teaspoon pepper
1 teaspoon dry mustard
1/2 cup water

Brown beef & onions in a large skillet. Combine with other ingredients in crockpot; stir well. Cook on low for at least 8 hours or on high for 4 hours. Spoon on buns or over noodles.

Makes a ton…leftovers are great…freezes well. – Pittsburgh, PA FlyBaby

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Taco Beef

Just yesterday we did this!

I cut an onion into big pieces and put them into the bottom of the crockpot, set a beef roast in top and poured a packet of taco seasoning in it, turned the crockpot on low and cooked it for about 10 hours. for dinner we shredded it with a fork and served it with tortilla shells and taco toppings! very easy, tastes great! no thinking! – Bellingham, Wa.

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The Bean Thing

1/2 lb. ground beef (cooked/drained)
1/2 lb. bacon cut into 1 in. bits (half cooked – not crispy)
1 or 2 onions (cut how ever you like them)
1 c. ketchup
1/2 c. honey
1/2 c. brown sugar
1 c. crushed pineapple (drained)
2 tbsp. vinegar
1 tsp. garlic powder
1 can garbanzo beans (19 oz.) drained
1 can red kidney (19 oz.) drained
1 can Romano beans (19 oz.) drained
2 cans “beans with pork and molasses”(14 oz.size)

Mix in “crock”. Cover and cook on low for 6 hours. Most people really, really like this! – Oakwood, Ontario

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From our members….Stews, Goulashes, and the Like

Beef Curry

Hi FlyCrew, This is a favourite recipe of ours. I usually make it in the wok, but it tastes better when it’s been cooking in the crockpot. Makes 3-4 servings.

1 lb stewing beef
1/2 bottle of Patak’s curry paste (I use the mild one)
1 medium onion, finely chopped
1 can tomato paste
2 cups water
fresh cilantro, chopped (optional)
1 tablespoon vegetable oil for frying

In a pan, I use a wok, heat the oil and add the onion. Fry until golden brown. Add the beef and fry until the outside is brown, but not thoroughly cooked. Add curry paste and fry for about 2 minutes. Transfer everything to the crockpot, add water and tomato paste. Let it cook for 4-6 hours on high or all day on low. Towards the end, sprinkle the fresh cilantro on top. Serve over white or basmati rice. ~flying in Central Ontario 🙂

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Beef and Guinness Pie for your crock pot or Dutch oven

(made up 2 years ago for St. Paddy’s day by Jennifer B. in Austin TX) Serves 6 or so

1 lb. lean stew meat, cut into cubes
Flour, salt and pepper for dredging meat
2 Tbsp. vegetable oil
1 can Guinness Stout (the alcohol cooks out, leaving just the flavor-yum!)
3-4 large carrots, cut up
1 medium onion, cut up
1 Tbsp. corn starch for thickening stew, pre-mixed into 2 Tbsp. cold water
Pepperidge Farm frozen pastry dough sheets

Dredge stew meat in flour and saute in hot skillet until meat turns brown on all sides. Place browned meat in crock pot or Dutch oven and cover with Guinness. Let cook, the time depending on setting of crock pot or oven…usually at least 4 hours or so (if using an oven, set at 250). An hour before serving, thaw dough and add vegetables to crock pot. Thicken stew with cornstarch mixture. Place 1 layer of dough into a sprayed 9×13 casserole dish and bake at 350 for 10 minutes or until golden, puffy and flaky. Pour (ladle) stew mixture onto baked pastry and cover with second layer of dough. Place in a 350 oven until top layer of dough becomes a puffy flaky pastry. Serve with potatoes (boiled new potatoes are great with this!) Enjoy!!!

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Beef Burgandy

2 cans Bunker Hill Beef w/ Stock
1 lb. round steak (cut into bite size pieces)
1 tbsp of butter or olive oil
1 med. – lg. onion (sliced)
1 1/4 cups beef bouillon (may use canned beef broth)
1 can cream of mushroom soup
1 envelope of dry onion soup (can use beefy onion)
1 lg. can of mushroom slices (can use fresh mushrooms)
1/2 cup Burgandy cooking wine (may use table quality) Do not substitute white or red wine.
1 -2 tbsp flour or corn starch mixed well w/ 2/3 cup water (for thickening)

1 16 oz pkg. egg noodles

Directions: In Dutch Oven melt butter over med. heat. brown onion slices while cutting up the round steak. When onions begin to become transparent, add the round steak until brown.

Add both cans of Beef w/ Stock and the bouillon. stir well, continue to cook on med. heat. when all meat is heated through, add both the dry and canned soups.

Cover loosely and simmer for 3 hours.

After the 3 hours of simmering add mushrooms and wine then stir in the flour and water mixture to thicken, keep simmering cook your Egg Noodles and toss in a tbsp of butter to prevent sticking.

Serve the beef mixture over the egg noodles. It’s yummy! Adding a salad and some dinner rolls goes very well.

Useful secret: If you substitute sour cream for the Burgandy wine and follow the same instructions you will have Beef Stroganoff !!! – From Southern VA

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Beef Stew ala Kat

Here’s my favorite Dutch Oven recipe! Keep in mind, I measure nothing!!! I just do everything by eye…a 7 quart oven should be about half full by the time everything is added.

Couple of pounds of stewing beef
10-12 small shallots, or 4-6 large ones…can use pearl onions
Couple cloves of garlic, minced
A whole lot of mushrooms, button or crimini, quartered
Beef stock, one BIG can should do it
Good red wine. If you would drink it with dinner, use it to make
dinner. I really like Zinfindel. If you don’t use alcoholic products, just use more beef stock.
Some carrots
Couple sprigs of fresh thyme
Couple bay leaves
Seasoned flour to coat the beef
Olive oil

Preheat oven to 250 degrees.

Dredge the beef in the flour. Coat the bottom of the pan with olive oil. Brown the beef in batches, remove from pan.

Saute mushrooms and garlic until the mushrooms start to get soft. Add small shallots whole, or large shallots halved. Deglaze the pan with the wine. This just means pour the wine in, and then scrape all the bits off the bottom. I use a little less than half a bottle. Pour yourself a glass of wine 🙂 Add the carrots, stock, and herbs (leave them whole and just remove the stems later), cover, and let cook for at least 2 hours. Check on it every so often to stir. Once all the meat and veggies are tender, remove and serve. Don’t forget to fish out the thyme stems and bay leaves. Serve with mashed potatoes or polenta and a salad. Enjoy! – Flybaby near Purdue University

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Beef Stroganoff

One of our favorite crock recipes is Beef Stroganoff.

2lbs of steak cut to 1/2 cubes
1 sm onion
2 T flour
1/2 t salt
1/2 t pepper
1 1/2 t paprika
1 14 1/2 can of diced tomatoes
1 cup of sour cream

Place steak and onion in crock pot. Stir in flour and coat steak and onion. Add the remaining ingredients, minus the sour cream. Stir well. Cover and cook. Add sour cream 30 mins before you are ready to serve, stir in thoroughly. Serve over egg noodles. Flybaby in Las Vegas

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Burgundy Beef Stew

(adapted from The Healthy Heart Cookbook, Oxmoor House copyright 1992)

1 lb- 1.5 lbs lean cheap steak or beef for stewing, cut in cubes
olive or vegetable oil
1/2 tsp dried thyme
2 cloves garlic, minced
3 cups dry red wine – Burgundy (Merlot is too strong!)
1/4 cup tomato paste (about 2 oz)
2 bay leaves
2 cans beef broth
1.5 lbs red potatoes, small or quartered
6 carrots, cleaned and cut in 1 inch pieces
1/2 lb fresh mushrooms, quartered (I leave these out, don’t like mushrooms)
2 small onions, quartered
3 T cornstarch
chopped fresh parsley for garnish (optional)
salt and fresh cracked pepper

Warm dutch oven on the stove. Add a tablespoon or so of oil and meat. Sear meat until brown, stirring to prevent burning. Drain off excess fat and water, return meat to pot. Add thyme and garlic, cook a minute or two over med heat. Add wine, tomato paste, bay leaves. Bring to a boil and simmer 1.5 – 2 hours until meat is tender.

Add beef broth, 1/2 cup water, and vegetables. Bring back to a boil and simmer 40-60 mins until vegetables are cooked. Remove bay leaves.

To thicken, mix 3 TBSP cornstarch with 3 TBSP water, stir well to remove lumps, and stir into stew. Boil over med heat until broth is thickened to desired consistency. Stir in salt and pepper to taste, garnish with parsley. Yields 2 1/2 quarts. – Flybaby in Greensboro NC

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Dutch Oven Beef Stew

My mom used to make a delicious pot roast. I’ve adapted it to suit myself, I’m happy to share my version with my fellow Fly-Babies! I really love this family recipe, so I make enough to freeze in quantity. Adjust amounts downward to suit your needs. I use organic ingredients as much as possible.

2 large or 3 medium onions (sweet, if available)
4 or 5 large cloves of garlic
4 cups chopped celery
4 cups sliced carrots
4 cups 1-inch cubes potatoes
4 to 8 cups water
1-3 bay leaves
Crushed basil to taste
1 large can Muir Glen organic fire roasted crushed tomatoes
1 large pot roast (chuck, shoulder, whatever)
Extra-virgin olive oil
Tamari soy sauce, to taste

Cover bottom of a large Dutch oven with olive oil and heat to medium. Chop garlic cloves and put through a garlic press to crush, add to olive oil. Chop onions, and add to garlic, cook until they begin to brown. Turn heat to medium-high and add meat to sear and brown both sides. Add water, vegetables, bay leaves, basil, and fire-roasted tomatoes, bring to simmer and turn heat to medium-low. Simmer until tender, about 2 hours.

Crusty bread and a salad round out this meal, but it is good enough to stand alone. Enjoy!

Vegetarian variation: omit beef and add chopped yams and/or chunks of firm tofu.

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Easiest Swiss Steak (crock pot recipe)

Cut up round steak into pieces about the size of a deck of cards and place in the crock pot. Then add a couple of cans of stewed tomatoes. Put on the lid, set on high and let it cook all day. The round steak is very tender and practically falls apart on your fork. If you wish, you can add some potatoes and let them cook all day as well. Great comfort food for a cold evening. – from Janesville, WI

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Easy Crock Pot Beef Stew

Here is one of my family’s favorite Crock Pot Recipes!

1 Package beef stew meat
1 bag baby cut carrots
1 large can of potatoes (drained) (or cut your own)
1 can corn (drained)
1 can green beans (drained)
2 jars beef gravy
1 small can of V8

Brown your stew meat in skillet. While browning, get out your crock pot and put all other ingredients in it. You can also add onions, peas (or any other type of vegetable you like). This recipe can be made with many variations. When the meat is browned, add it to the crock pot. This can all be done in the morning in about 15 minutes. That is what I love the most about it! Then, when you get home from work, it’s ready! Just fix some biscuits and you’re ready to eat!! FlyBaby from Shelbyville, KY

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Holiday Crock Pot Supper

Into your large crock pot put:

3-4lbs beef stew meat
1 C barbeque sauce
1 C salsa
1 pkg Taco dry taco seasoning
2-3 Cans corn drained

Cook all day on low or less on high.

Last 30 minutes add:

1 Can black beans, drained and rinsed
1 Can garbanzo beans, drained
Fresh Cilantro (I use a whole bunch) chopped

Serve over white rice. This keeps well in icebox and you can freeze it. Serve with green salad and hot bread. Serves 8-10 – in Decatur, Georgia

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Old Fashioned Crock Pot Beef Stew

Thanks for all you do. I never used my crock-pot before finding FlyLady but now……I love it!!. There is nothing better than coming home to the smell of a cooked meal and being able to spend time with my DD (2) and rest since I am expecting another (D?)next year. 🙂 I am eagerly anticipating getting some new ideas from all your members.

2 Tbl. all-purpose flour
12 oz. beef stew meat
2 Tbl. cooking oil

Coat meat in flour in a large zip-locking baggy. It is best to add a few at a time to insure they are thoroughly covered. Brown meat in oil in skillet and drain off the fat.

Layer in your crock pot (3-1/2 to 4 quart):

1 medium onion (chopped)
browned meat from above
3 C cubed potatoes
1 1/2 C frozen cut green beans
1 C frozen corn
1 C sliced carrots (about 2 medium)

In a separate bowl combine the following ingredients:

1 can stewed tomatoes (cut up)
1 C water
1 Tbl. Worcestershire sauce
1-1/2 tsp. instant beef bouillon granules
1 t dried oregano
1/2 tsp. dried marjoram
1/4 tsp. black pepper
1 bay leaf

Pour liquid ingredients over layered meat & veggies, cover & cook on low-heat for 10-12 hours and for 5-6 hours on high heat setting. Remove bay leaf & serve with a nice crusty bread. Enjoy!

Note….this recipe can be put together the night before (if your crock-pot bowl can separate from the electric portion) & set in fridge so in the morning you just need to set it in the electric bowl. It’s quite yummy and great during a cold weather snap. – Flybaby in Irving TX

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Spicy Mexican Beef or Chicken

This is one my family’s favorite recipes. This recipe can be made with either chicken or beef and used to make wonderful tacos, enchiladas, burritos, quesadillas, or Spanish-style soups. I usually cook a large batch of meat by quadrupling the recipe so there’s enough meat to make 3 or 4 different recipes for my family of six. – Flybaby in CA

2 pounds boneless beef chuck or chicken (boneless or bone in)
1/4 cup green salsa
2 garlic cloves, minced
2 green onions, chopped
1-2 jalapeno pepper, seeded and chopped (for spicier version, leave in the seeds)
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
(If desired, add cilantro with the chopped vegetables)

**Reserve the broth for Spicy Mexican Beef/Chicken soup recipe (place broth in the refrigerator or freezer for a few minutes so the fat will rise to the top and can be skimmed off. Refrigerate/freeze broth for later use)

Trim the fat/skin from the meat and place in the crock pot. If you don’t want to chop your onions and peppers by hand, simply chop the onions, peppers, and garlic in a food processor or blender. Mix the chili powder, cumin and salt with the chopped vegetables. Pour the mixture over the meat and toss until well coated. Cook on low 6-8 hours or high for 4 hours.

Remove the meat from the crock pot, remove bones if necessary and shred the meat. Add 1/2 cup of the cooking juices to the meat. Reserve the rest of the juices for soup.

Tip**the meat is much easier to shred when it is warm from the crock pot.

Recipes using the Spicy Mexican Beef/Chicken

Spicy Mexican Beef or Chicken Tacos

leftover spicy Mexican beef/chicken
taco – corn shells or flour tortillas
chopped green onion
shredded cheese
sour cream

Heat the meat and place 1-2 tablespoons in taco shell or tortilla and top with your favorite taco toppings. Complete the meal with a salad and refried beans.

Spicy Mexican Beef or Chicken Enchiladas

leftover Spicy Mexican Beef/Chicken
corn tortillas
2-3 14 oz. cans enchilada sauce
8 oz. shredded cheddar or cheddar/jack cheese (reserve some of the cheese for topping)
green onions chopped
sour cream

Preheat oven to 350 degrees. Pour a small amount of enchilada sauce into the bottom of a 9″x13″ baking dish to keep the enchiladas from sticking.

Prepare tortillas as usual for enchiladas (I place mine in a ziploc bag with a moist paper towel to steam them until they are soft and pliable). Mix spicy meat, shredded cheese, and a small amount enchilada sauce together until mixture is moist and sticks together.

Place about 2 tablespoons of meat mixture in the middle of the tortilla and roll up the tortilla, placing seam side down in the baking dish. After the enchiladas are in the dish, pour remaining enchilada sauce over the enchiladas. Top with remaining cheese and bake until bubbly and cheese has melted (approx. 20 minutes).

Serve enchiladas topped with chopped green onions and a dollop of sour cream.

Spicy Mexican Beef or Chicken Burritos

leftover spicy Mexican beef/chicken
burritos-size tortillas
refried beans
shredded cheese (cheddar or cheddar/jack)
sour cream
chopped green onion

Mix meat and beans together and heat thoroughly in microwave or on stove top. Warm tortilla in microwave or in a large pan on the stove. Place 1/2 cup of meat mixture and favorite burrito toppings. Roll up burrito and enjoy.

Spicy Mexican Beef or Chicken Quesadilla

leftover spicy Mexican beef/chicken
burrito-size tortillas
shredded cheese
favorite toppings (tomatoes, onion, etc.)
sour cream

Spread meat over half of the tortilla. Sprinkle shredded cheese over the meat and top with favorite toppings. Fold tortilla in half to cover. Heat in microwave for approximately 1-2 minutes or heat in a pan on the stove top until tortilla is golden brown on both sides. Cut the quesadilla into fourths and serve with salsa and sour cream.

Spicy Mexican Beef or Chicken Soup

leftover spicy Mexican beef/chicken
leftover broth from original crock pot recipe
1 bottle of V-8 Spicy Hot Vegetable juice
1 14 oz. can of pinto or white beans
1 14 oz. can of black beans
1 12 oz. bag of frozen corn
1 14 oz. can of diced tomatoes (or 2 cups of chopped fresh tomatoes)
2 cups cooked white long grain rice
(optional: chicken broth or water)

Pour all of the ingredients into a large pot and heat on high until it begins to boil, lower the temperature and simmer for 10-15 minutes. The rice sometimes absorb liquid from the soup, if this happens chicken broth or water can be added to the soup. Complete the meal with salad and a crusty loaf of bread.

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Stay In Bed Stew

My family loves this recipe. When my girls were in college, this was the dinner they asked for when they would come home for a visit. – from the Chicago suburbs

Serves 6

2-2 1/2 lbs stew meat (I buy a boneless chuck roast & cut it myself-much cheaper)
Medium onion, chopped
5 potatoes, peeled and cut into small chunks
1 pkg of carrots, peeled and sliced
Can of tomato soup
15 oz. can of green beans with juice
Salt & pepper to taste

Place all ingredient into dutch oven.
Bake @ 300 for 3 hours.
or @ 250 for 4 hours.

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Sweet and Sour Beef Stew

2 lbs. stew beef cut in 1 inch cubes / fat removed
5 carrots cut in 1 inch pieces
1 large onion chopped or cut into chunks / your choice
3 stalks celery sliced
1 can ( 8 ozs.) tomato sauce / or small can diced tomatoes
1/4 cup each packed brown sugar / vinegar / water
1 Tbs. Worcestershire sauce
1/2 cup quick cooking tapioca or 3 Tbs flour

Thoroughly mix all ingredients in Crock Pot. Cook on Low for 12 hours or on High for 5 to 6 hours. Serve over cooked rice or noodles. -FlyBaby in Sarasota, FL

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Tree Decorating Stew

My grandmother called this Wash Day Stew. I call it Tree Decorating Stew, since I serve it to my friends that come and decorate my tree. The twisting and turning to decorate a tree triggers my inner ear problem that causes vertigo.

In return for their decorating my tree, I have their children over for an afternoon of games, jig saw puzzles and popcorn when they need to shop.

2 lbs beef chunks (1 inch cubes)
1 large onion diced
1 large onion cut into wedges
6 carrots–1 to 1 1/2 inch lengths
4 to 6 celery ribs chopped
4 to 6 potatoes (depends on size) cut into large bite size
2 1/2 cups canned tomatoes
4 tablespoons Minute Tapioca
Salt and Pepper to taste.

Spray a large oven proof dutch oven, with lid. Place all ingredients in dutch oven, stir and cover.

Using more meat and vegetables won’t hurt the outcome. Grandmother used what ever veggies she had in the garden. Never used chopped celery.

Bake in oven at 250° for 5 hours. No peeking until time is up. I serve with hot bread from a bread machine and coleslaw. Left over stew is very good.

Have tried this in crock pot but is much better in the oven.

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Wine-Braised Veal with Rosemary

This is an elegant, simple, delicious meal. The flavours are wonderfully subtle. What could be better?

1 Tbsp Olive Oil (15mL)
3 oz. Pancetta diced to 1/4″ (90g)
2 lbs Stewing Veal, cut into 1″ cubes (1Kg)
3 Leeks, white part only, coarsely chopped (3)
30 Baby carrots cut in half (30)
2 Celery stalks, diced (2)
1.5 Tbsp Fresh Rosemary Leaves, chopped (1.5T)
1 tsp Salt (5mL)
1/2 tsp Freshly ground pepper (2mL)
2 Tbsp All Purpose Flour (25mL)
1/2 C Dry Red Wine (125mL)
1/2 C Condensed Chicken Broth, undiluted (125mL)

In a skillet, heat oil over medium heat. Add pancetta and cook, stirring until browned. Use slotted spoon to transfer to slow cooker stoneware.

Add veal to pan in batches. Cook, stirring until batch begins to brown. Use slotted spoon to transfer to slow cooker. Continue cooking in batches until all veal is browned.

Add leaks, carrots and celery to pan and cook, stir until softened. Add rosemary, garlic, salt, pepper and cook for 1 minute. Sprinkle flour over mixture and cook for 1 more minute. Add wine and chicken broth and stir until mixture thickens.

Pour thickened mixture over meat in slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Serve with Polenta or mashed potatoes. Yummy!! – Oakville, Ontario, Canada

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From our members….Ribs

Beef Ribs

Brown enough beef ribs (boneless) to fill the pot about half way (2-3 pounds).

Put them in the crock pot and pour 1 bottle of prepared BBQ sauce over the top.

Set it at low in the morning before I take the kids to school and it’s ready for dinner. I serve it with a green salad and potatoes or bow tie pasta. CA

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Blackberry Beef Shanks

1 chopped onion
3-5 peeled cloves of garlic
2-3 beef shank sections (depending on meatiness)
juice & zest of 1 lemon
1 cup blackberries
1/4 tsp crushed red pepper (optional)
Salt, pepper

Put chopped onion and garlic in a crockpot. Salt & pepper the beef shanks and sprinkle with the crushed red pepper, then put them into the crockpot. Add the blackberries, lemon juice, and lemon zest. Cover and cook on “low” (200 degrees) for 8-10 hours. Serve over cooked barley, rice, couscous, noodles, etc. – Monterey CA: 2 days a flybaby and already I see positive results!! (in the apt and in my attitude)

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From our members….Steaks

Christine’s Crockpot Concoction

4-6 Boneless steaks (your favorite)
4-6 Medium sized potatoes, chopped in chunks
1 medium yellow onion
3 Bell peppers (i use one orange, one red and one green), you only want to use 1/2 of each one.
1 can green beans, do not drain
1 can tomatoes, do not drain
1 can chicken or beef broth (whichever you prefer)
1 can Cream soup (cream of mushroom, celery or chicken)
warm water
Season salt
Garlic powder
Flour, if needed

Season steaks with salt and pepper. Melt butter (enough to cook steaks in) in large skillet. add seasoned steaks and cook on one side for 2-4 minutes, until light brown. While steaks cook, peel potatoes. Turn steaks over and cook for 1-2 minutes longer or until light brown. Chop potatoes while steaks are still cooking. Transfer steaks to crock pot. Lay steaks in one layer on bottom of crock pot. Add chopped potatoes as second layer. Chop or slice onion (however you like them) and layer them on top of potatoes. Season with garlic powder and season salt. Cut up bell peppers into strips. Remember to only use 1/2 of each pepper unless you are using the same kind, then use 1 to 1 1/2 peppers. You don’t want to over do it with the peppers. open can of green beans and add as another layer, juice and everything. Add tomatoes the same as green beans. Add broth. add cream soup and spread out with spoon across top of mixture. using cream soup can, add water until all ingredients are covered with liquid. Set crock pot on low setting and let sit for 8-10 hours. Do not stir until just before serving. add flour to mixture after you stir it, just to thicken it up if you need to. I rarely need to add any. Also add more spice depending on how you like it. It turns out like stew. I make this a lot because my children love it! and when we come home the house smells so good!!! You can substitute just about anything with this recipe. Sometimes I use boneless pork chops! really yummy!

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Steak with Mushrooms

1 lb round steak cut into serving sizes
1 large onion, sliced
1 large can sliced mushrooms
4-5 medium potatoes, peeled and cubed
1 15 oz. jar beef gravy
1/4 cup apple juice or red wine

Brown meat lightly on each side (not necessary but I like it this way). Combine beef gravy and apple juice (or wine) in small bowl. Place onion slices, mushrooms, and potatoes in crock pot. Add meat to crock pot. Pour gravy over meat. Cook on low approximately 7 hours or on high approximately 4 hours.

My oldest daughter is not a big fan of potatoes but she went back for seconds because she said the gravy was SO good! Instead of potatoes I’m sure this would be good served over rice or noodles. Thanks for all you do. – New Lenox, IL

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From our members….Brisket

Barbecued Beef Brisket (Crock Pot Version)

Here is our favorite slow cooker recipe!

1 3 lb Brisket, trimmed
1 cup Water (experiment with 1/2 cup red wine, beer or black coffee and 1/2 cup water)
1/2 cup Chopped Onion
2 tbsp Worcestershire Sauce
2 tbsp Cider Vinegar
1 tbsp Chile Powder
1 tsp Instant Beef Bouillon Granules
1/8 tsp Cayenne Pepper
2 Garlic Cloves, minced

Create a foil packet large enough to hold brisket and liquid. Line the inside of the crock pot. Place brisket fat side up in the foil. Whisk ingredients together in a separate bowl and pour over meat. Seal foil packet being careful not to let the liquid spill out.

Set crock pot on low and let cook for 8 hours. Check one during the latter half of cooking to ensure that the liquid has not evaporated. If necessary, add more water.

To serve, carve the brisket “against the grain.” Take a look at the meat and you will see strings running one direction. Slice the meat perpendicular to that direction. Trust me.

Serve with your favorite BBQ sauce from the store.

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Beef Brisket

This is my absolute favorite crock pot recipe!

1 large beef brisket, spicy mustard and 1-2 envelopes onion soup mix. That is all the ingredients!!!

Place your beef in the crockpot fat side down– coat the beef with the mustard– sprinkle the onion soup over the mustard and put the lid on high for 6-8 hours! (use two envelopes of the soup mix is the brisket is very large!) The soup and the mustard and the juices from the beef make the best gravy! Thicken with water and cornstarch! This recipe is a delight! Serve with mashed potatoes and steamed carrots! – from Burke, Va.

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From our members….Roasts

Easiest Beef Roast Ever!

FlyCrew: This is about the easiest Crock Pot recipe ever. I used to have a much more complicated one – and one day was out of some of the ingredients and just did this:

One 2 lb. Beef Roast
One regular size bottle Italian Dressing

Put the Roast in your crock pot – set crock pot to low; pour bottle of Italian Dressing over roast, and cook up to 10 hours. That’s it. It is delicious.

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Sauerbraten Crock

1 cup white or apple cider vinegar
2 T of pickling spices (wrapped in cheese cloth or a piece of clean pantyhose)
1 14.5 oz. can of whole or diced tomatoes
3 lbs bottom beef roast or any cut you prefer.
6-10 ginger snaps (depending on size)

Place everything except the ginger snaps in the crock pot, set on low for 8 hours. Remove the bag of spices and discard. remove the beef and let sit for 10 minutes. drop in the ginger snaps let them soak for the 10 minutes then blend together with a hand held blender. Be careful not to burn yourself. Slice the beef and serve with mash potatoes or noodles. – from Pitman NJ

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Grandma’s Dutch Oven Pot Roast

This is for the 6 qt dutch oven–pot roast. My grandma and mom made it in the same dutch oven I am now using.

Spray pan with Pam.

Brown a shoulder cut pot roast–any one works. I prefer boneless about 4lbs. I brown each side and shake Lawry’s seasoned salt and lemon pepper on each side while the other is browning. (Do not burn.)

Peel and quarter a large onion. Set aside.
Peel 4 to 5 five garlic cloves. Set aside.
Peel 12-14 small russet potatoes.
Peel and cut in half 15 large carrots.
When meat is browned add 1 quart water and all the veggies.
Put the lid on and make sure it is on tight.
Place in a 325 degree oven and cook 6-7hours.

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The Easiest Pot Roast Ever

In your crock pot, place a 3-4 pound beef roast (the cut is not important). Sprinkle an envelope of onion soup mix over the beef. Pour over a can of regular cola (not diet!). Seal up the crock pot and cook on low 6-8 hours (while you’re at work). When done, scoop out 1-2 cups of the beef broth into a small saucepan. Mix or shake 2 tbs. flour with 1/2 c. water (no lumps) and then stir this into the beef broth to make gravy. Of course, serve over mashed potatoes! LOL

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Cola Roast

I make this every other week and have my husband boil some carrots and potatoes when he gets home from work (before I do).

1 small frozen roast (1.5 -3 pound beef round tip is what I normally use)
1 packet of onion soup mix (any variety you like)
1 small jar of sliced mushrooms, undrained
1 can cola (diet or regular, name brand or generic)

Place frozen roast in crockpot. Sprinkle with salt and pepper. Mix cola and onion soup mix until dissolved. Pour over roast, add mushrooms. Cook on low for 6-8 hours.

Be careful when you remove the roast – it is so tender it will fall apart! I mix the “juice” with a jar beef gravy and mash the boiled potatoes. – in Florida

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Easy Ginger Ale Pot Roast

Here is a recipe for a fantastic pot roast! My mother has made it for years — I have no idea where she got it!!! It works really well for Sunday dinner! Just cook the roast overnight, and add the veggies before church. When you get home from church, your house will smell yummy!!! This has never failed for me, or anyone to whom I have given the recipe. – from a flybaby in Scappoose, Oregon

1 pot roast (whatever kind you like — I usually get about 3 pounds)
1/4 cup flour
4+ cups Ginger Ale
1 pkg. brown gravy mix
1 pkg. onion soup mix
Raw Potatoes and Carrots

Note: if you use a bigger pot roast, increase the ginger ale (just cover the roast with it) and use 2 pkgs. each of gravy and soup mix.

1. Coat Roast with flour and place in crock pot. (Reserve remaining flour.)

2. Mix remaining flour with ginger ale, gravy mix and soup mix.

3. Pour mixture over opt roast.

4. Cook roast on Low for at least 8 hours.

5. Cut up potatoes and carrots and add to roast in the last 3 to 4 hours of cooking time.

6. Put roast and veggies on a pretty platter, and put the gravy (this recipe makes its own gravy!) in a gravy boat or bowl.

7. Say “thank you!” to all the compliments you will get!

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Crockery Cooker Pot Roast

1 1-1/2-pound boneless beef chuck eye roast, eye of round roast, or round rump roast
4 medium potatoes, quartered
1 package of mushrooms, I like baby bella the best
2 cups peeled carrots (fresh not frozen)
1 large onion, cut in half and sliced
1/2 teaspoon dried tarragon or basil, crushed
1/4 teaspoon salt
1 10-3/4-ounce can condensed mushroom soup
1/2 c. red wine (if you want)
Nonstick cooking spray

1. Trim fat from meat. Brown meat on all sides in a skillet over medium – high heat.

2. Place unpeeled potatoes, mushrooms, carrots, and tarragon or basil in a crock pot. Place meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low-heat setting for 10 to 12 hours. When done, if the sauce is too thin pour in a sauce pan with a bit of roue and reduce to thicken.

Makes 5 servings. – From FlyBaby in North Kingstown, RI

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Chuck Roast Barbecue

The best I’ve ever found!

2 1/2 lb boneless chuck roast
2 small onions, chopped
12 oz. Coke
1/3 c. Worcestershire sauce
1 1/2 T apple cider vinegar
1 1/2 tsp. beef bouillon
3/4 tsp. dry mustard
3/4 tsp. chilli powder
1/4-1/2 tsp. ground red pepper
3 cloves garlic
1 c. ketchup
1 T. margarine
hamburger buns

Place roast in slow cooker; add onion. Combine Coke and next 7 ingredients (Worcestershire thru garlic). Cover and chill 1 cup of sauce. Pour remaining sauce over roast. Cover and cook on High for 6 hours or on Low for 9 hours. Remove roast and shred w/2 forks.

Combine reserved sauce, ketchup and margarine in a saucepan. Cook over medium heat, stirring constantly until heated. Pour sauce over shredded meat. Serve on hamburger buns. Southern Living – Flying in Columbia, SC

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Easy Pot Roast

Large enough roast to feed your family (and to have some leftovers!)
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope onion soup mix
1 onion, cut in chunks
1-2 cloves minced garlic
I bag frozen stew vegetables (or fresh if you would like…I also have used canned carrots…whatever you have on hand)

After you have finished your morning routine, dump everything in the crock pot except the bag of veggies. (You can even pot the roast in frozen if you forget to thaw it the night before!) Cook on high until the kids get home from school. (6-8 hours) Then put the bag of veggies in with the roast and let cook for another 2 hours. That’s it! It will be falling apart so there is no need to even slice it! It will make it’s own gravy so have a big pot of rice ready! Delicious and easy! – Flychick in McComb, Mississippi

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Country Pot Roast/Shredded Beef Burritos

First night:

1 nice size pot roast (big enough for leftovers for your family)
3 lg. russet potatoes: sliced 1/4″ thick
1-2 handfuls of baby carrots or peel and slice 2-3 carrots
2 ribs of celery: sliced into 2″ sticks
1 onion: quartered
salt & pepper
dash of thyme
1-2 cloves garlic; minced

Place potato slices on the bottom of the crock pot. Top with roast and place carrots, celery and onion around the edges. sprinkle roast with salt, pepper, thyme and garlic. Add about 2 1/2-3 cups water and you are all set. I typically put this on around 7:30 in the morning and then cook it on low all day. The meat becomes extra tender and falls apart easily with a fork. When I serve the meal I turn the crock pot off to let the liquid cool a bit. When we finish the meal I take the left over veggies and place them in a zip lock freezer bag and pop them in the freezer for later use in potato soup. I also freeze the beef broth to use later for making gravy or as a soup stock. I place the left over roast back in the crock pot and refrigerate over night for meal number two.

Second night:

left over roast
1/2 tsp. ground cumin
2-3 tsp. chili powder
1-2 garlic cloves; minced
roughly 1/2 to 3/4 of a jar of your favorite salsa

Place all ingredients over roast and add 1 1/2 cups water. Turn Crockpot on low and allow to cook all day as before. To serve, remove roast from liquid with a slotted spoon and place on a cutting board. Shred beef with two forks. Place beef along the center of warm flour or corn tortillas along with grated cheese (Cheddar and Monterey Jack), refried beans, and shredded lettuce and tomato if you would like. Save the left over broth because it adds wonderful flavor to plain rice.

Note: we typically get 3-4 nights of meals from one roast. Often on the third night we will use the Mexican style roast for taco salads and night four I will serve it more as a side dish over rice…it is not as fattening as gravy. Fly Baby in Taylors, SC

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A Variation on a Roast

Hi FlyCrew, This is out of my head and not a cookbook. It is a recipe taught to me by my Portuguese family-in-law. I have adapted it because Portuguese pepper sauce may not be available everywhere. The thing that is nice about this is that you really can use any meat and it still tastes great. Then instead of making gravy at the end – you just scoop the juice surrounding the meat and put it in your gravy bowl – it is wonderful. You can strain it or not. I don’t because we eat the veggie chunks still floating in the broth. This same recipe can make fish believe it or not. A white fish, not breaded, and the same surrounding ingredients makes a wonderful dinner. However, that one you would not make in the crockpot because the meat would completely fall apart, I just make it in the pyrex in the oven. I have made this recipe with plain frozen chicken wings one night because I didn’t have a whole chicken – delicious. I have made it with pork tenderloin as well. Try it – you will never make plain roast again!

In the crockpot goes…

…a beef roast or pork roast or some tenderloin or a chicken
…a chopped green pepper
…a chopped onion – your favourite kind
…3 small to medium tomatoes chopped
…as much garlic as your family likes to eat
…5 tablespoons of a tomato or spaghetti sauce (any kind except the ones with cheese in them)
…a bottle of beer or 1.5 cups of wine (red wine for red meat, white wine for white meat) If you don’t use alcohol in your cooking – a stock or broth will do.
…some oregano or Italian seasoning
…Optional (not optional in my house – we love it) A little bit of hot sauce if your family like things a little spicy. I use “Frank’s Red Hot”. There is a special pepper called “Hot Pimenta Paste” which you can find in Portuguese stores/bakeries which I also use but the Red Hot works just as well.

Cook on low all day or at least all afternoon.

For a fantastic and easy side dish – if you will be home, add potatoes 45-60 minutes before you eat. I use the canned whole white potatoes for this. They cook in the juice and taste amazing! I hope you try it – Enjoy in Kitchener Ontario Canada

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Beef Dip Sandwiches

FlyCrew: I created this recipe after having a great beef dip sandwich at a local coffee shop. The meat was so flavorful and without fat or gristle. The waitress revealed that it was beef brisket. – from Hemet, CA

1 whole beef brisket (unseasoned)
2 cups boiling water
4 beef bullion cubes
Long rolls such as Hoagie Rolls or French Rolls

Trim all fat off of the brisket (there is a lot). If you’re using a whole brisket, cut the it in half vertically because the entire brisket won’t fit in a crock pot. Freeze the unused portion for another meal.

Brown the meat in some olive oil in a skillet. Turn on the crockpot. Place the meat inside the crock. Dissolve the bullion cubes in the boiling water. Pour the liquid broth over the meat. Let cook for at least 6 hours, until meat is pulling apart.

To create beef dip sandwiches, slice each roll lengthwise. Remove the brisket from the crock and cut into thin slices about 1/4″ wide. Lay desired quantity of meat onto the rolls and cut sandwich in half. Ladle the broth liquid into small bowls or custard cups for dipping.

I like to serve these sandwiches with some type of fruit salad, ambrosia, or jello, and baked french fries.

** Note: you may have trouble finding the unseasoned beef brisket at your market. Order it from the meat manager. The whole brisket is much cheaper than buying the prepackaged and trimmed version.

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Sunday Dinner in a Pot

Hi Girls! I use this all the time, whether it’s holiday time, pot luck time or just need to have something ready when I get home from work time! It’s yummy, quick and I never get any complaints!

1 beef rump roast (size depends on how many you are feeding)
1-3 cans of Cream of Something Soup (Experiment with different flavors…Mushroom’s my favorite. I use 2 cans for a 6 pound roast)
1 pkg. peeled baby carrots
2 large onions, quartered
6 peeled potatoes, halved
Any other root veggies you like

Place contents of 1 can of soup in the bottom of your crock pot. Place roast on top of soup and surround with veggies. Place contents of remaining cans of soup on top of meat and veggies. Season to taste with salt and pepper. Set crock pot to low to cook all day (7-8 hours) or med/high for a shorter cooking time. The beautiful thing about this dish is it makes its own gravy! Enjoy! – Hilliard, Ohio (Suburb of Columbus)

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1-2-3 Crock-Pot Mexican Beef

2-3 lbs. any kind of beef roast
1 16-ounce jar of your favorite salsa

Step 1 – Place roast in crock-pot.
Step 2 – Pour salsa on top of roast.
Step 3 – Set crock-pot to desired setting and time (manufacturers vary).

When done this can be served “as is” with your favorite sides or shred for tacos, burritos or enchilada filling. Everyone I have shared it with loves it and I mean EVERYONE! I have doubled the recipe with no trouble (cook a little longer) and it is even better reheated the next day. Enjoy! From a Teeny-Tiny Flybaby in SW Minnesota

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Chuck Roast

Put one chuck roast in the crock pot. Then put sweet potatoes (or regular) on top (cut up or not), one onion (cut in half or not), and one can of cream of mushroom soup over it. Cook until done. I sometimes add some Worcestershire sauce and/or garlic, but you don’t have to. I’m from Jacksonville, FL

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Crock Pot Gingered Beef

Serves 6

2 pounds round roast, trimmed
2 tablespoons vegetable oil
2 each onions — sliced
1 cup dry red wine
1/2 cup ketchup
6 tablespoons light brown sugar
3 tablespoons vinegar
1/2 teaspoon powdered ginger
4 cloves garlic — pressed
1/2 cup beef broth
salt and pepper — to taste

In a large skillet, heat oil over medium high heat and brown roast on all sides.

In the bottom of your crockpot, place the sliced onions first, then the browned roast.

Mix remaining ingredients in a bowl and pour over roast; cover and cook on low 6 to 8 hours or until meat is fork tender and can be shredded with a fork.

Pour cooking juices into a sauce pan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the beef.

Per Serving: 325 Calories; 12g Fat (33.6% calories from fat); 34g Protein; 20g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 564mg Sodium. Exchanges: 4 1/2 Lean Meat; 1 Fat; 1 1/2 Other Carbohydrates.

Serving Suggestions: Serve with brown rice, sautéed green beans, steamed sweet potato and a spinach salad.

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