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DesertRose 
Posted: 05-Sep-2004, 01:54 AM
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I said I thought we should have a crock pot thread and so I decided to start one of my own. Looking forward to many recipes as I cook mostlly with my crock pot!

Beef and Potatoes With Rosemary
Serves/Makes:
reset servings
Ready in: > 5 hrs
Difficulty: 3
(1=easiest :: hardest=5)

Categories:
Roasts Recipes

1 pound red potatoes -- medium cut in fourths
1 cup baby carrots
3 pounds chuck roast -- boneless (beef)
3 tablespoons Dijon mustard
2 tablespoons fresh rosemary -- chopped
1 teaspoon fresh thyme leaves -- chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup onion -- finely chopped
1 1/2 cup beef broth

Place potatoes and carrots in slow cooker.

Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in cooker. Sprinkle onion over beef. Pour broth evenly over beef and vegetables.

Cover, cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

Remove beef and vegetables from cooker, using slotted spoon; place on serving platter. Skim fat from beef juices in cooker if desired. Seve beef with juices.


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DesertRose 
Posted: 05-Sep-2004, 02:00 AM
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Crock Pot Beef Stew

Ingredients


2 lb. stew meat 1-1/2 cups beef broth
1/4 cup plain flour 4 carrots, cut in 1 inch pieces
2 onions, diced 3 stalks celery, chopped
1 can tomatoes 1 tsp. garlic powder
2 bay leaves 2 tsp. sugar
3 potatoes, cut in 1 inch pieces Salt & Pepper to taste


Preparation

Cut Stew meat into 1 inch pieces. Combine Flour, garlic powder, sugar, salt, & pepper. Sprinkle over meat & mix until well blended. Place in Crock Pot. Add remaining ingredients & stir together. Cook on high for 4 to 5 hours or low for 8 to 10 hours.




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Shadows 
Posted: 05-Sep-2004, 06:59 AM
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Recipe Name: CROCKPOT BEEF DIABLO
Category: BEEF
Serves: 8

4 pounds boneless pot roast trimmed
3 potato peeled and sliced
1 onion sliced
2 tables flour
1 tables prepared mustard
1 tables chili sauce
1 tables Worcestershire Sauce
1 teaspo vinegar
1 teaspo sugar

Place sliced potatoes and onions in bottom
of crockpot. Combine remaining ingredients and
spread on roast. Place roast on top of
potatoes. Cover; cook on low for 10-12 hours
or on high for 5-6 hours.


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Shadows 
Posted: 05-Sep-2004, 07:00 AM
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Recipe Name: CROCKPOT BLACK FOREST POT ROAST
Category: BEEF
Serves: 6

3lbs Top Round Pot Roast
1 small onion
1 pack button mushrooms
3 Tbsp water
1/4 cup ketchup
1/4 cup red wine
2 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1/2 tsp table salt
1/8 tsp black pepper
1 clove garlic
2 Tbsp cornstarch
3 Tbsp water

Trim all visible fat from meat; place in slow cooker. In a small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire Sauce, salt, pepper, and garlic. Pour over meat. Cover and cook on LOW about 8 hours. Remove meat and slice. Keep meat warm and turn control to HIGH. Dissolve cornstarch in water; stir into cooker. Cover and cook on High until thickened. Serve with Sauce.

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Shadows 
Posted: 05-Sep-2004, 07:01 AM
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Recipe Name: CROCKPOT JALAPENO POT ROAST
Category: BEEF
Serves: 6

3 1/2 pounds chuck shoulder or bottom round
1 can jalapeno peppers with liquid about 4 ounces
1 large onion quartered and thickly sliced
2 cloves garlic thinly sliced
1 teaspo Kosher salt
1/2 teaspo black pepper
2 tables cider vinegar

Brown the meat in skillet on the stove top. Place the browned meat in the crockpot. Add remaining ingredients. Cover and cook on low 10 to 12 hours.
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DesertRose 
Posted: 05-Sep-2004, 07:02 AM
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Wow Wonderul recipes!
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Shadows 
Posted: 05-Sep-2004, 07:05 AM
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More to follow tonite, I need to get ready for work.
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Shadows 
Posted: 06-Sep-2004, 08:12 AM
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Recipe Name: SLOW COOKER MEXICAN STYLE MEAT
Category: MEXICAN
Serves: 5

4 pounds chuck roast
1 teaspo salt
1 teaspo ground black pepper
2 tables olive oil
1 onion chopped
2/3 cups diced green chile pepper, jalopena
1 teaspo chili powder
1 teaspo ground cayenne pepper
1/2 cup hot pepper sauce
3 Clove garlic, chopped
1/2 Tsp. cumin
water as needed

This recipe can be used with chicken, beef, pork and even venison. It freezes well and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

1. Trim the roast of any excess fat and season with the salt and pepper. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides.
2. Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast.
3. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.
4. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired.
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Shadows 
Posted: 06-Sep-2004, 08:16 AM
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Recipe Name: CROCKPOT MEATBALLS IN JELLY
Category: CROCKPOT
Serves: 6

2 lbs. Ground Beef
1 C. Dry Bread Crumbs
2/3 C. Dry Onion
1/2 C. Milk
2 eggs slightly beaten
2 T. Parsley
2 t. Salt
1 C. Worcestershire sauce
Sauce:
24 1/4 oz. Chili Sauce
20 3/16 oz. Grape Jelly or Jam

In a medium size saucepan, simmer meat balls slowly in sauce for 1- 2 hours or let it simmer in the Crock Pot for at least 4 hours so the sauce gets into the meatballs. I prefer longer, but each person's taste is different. smile.gif

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Shadows 
Posted: 06-Sep-2004, 08:17 AM
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Recipe Name: ITALIAN BEEF IN A BUCKET
Category: CROCKPOT
Serves: 6

3 1/2 pounds beef roast sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera drained
12 ounces (jar) pepperoncini peppers
1 envelo Italian salad dressing -zesty Italian
10 ounce can beef broth

Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera - mine was water packed. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW.

Meat will be very tender - can use a fork to pull apart.

I add liquid smoke to this on occasion to give a nice smokey taste. Use about 1- 2 Tbls.

This recipe can be doubled for larger crockpots.



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Shadows 
Posted: 06-Sep-2004, 08:18 AM
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Recipe Name: SAUSAGE KRAUT (CROCKPOT)
Category: CROCKPOT
Serves: 4

1 (32 oz) bag sauerkraut (from deli or meat section)
1/2 cup dark brown sugar packed
1 large onion chopped coarsely
1 pound Polish sausage fat-free
1 teaspo caraway seeds optiona

1. Place sauerkraut in colander, and rinse well with cold water. Squeeze dry. Put into a large bowl.

2. Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a delicate caramel color.

3. Place kraut mixture in a greased crock pot. Slice the sausage into large chunks, and place on top of the kraut.

4. Cook on low heat for about 6 hours. If feasible, stir about half way through cooking time.

5. Serve hot with mashed potatoes....
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DesertRose 
Posted: 06-Sep-2004, 05:34 PM
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Holy cow, Shadows! I am loving you! I said that I cook everything I can by using a crock pot as it is so hot here and you gave me all these glorious recipes! Got any for chicken as well or are you getting that later and I just need to be patient? wink.gif smile.gif I am also having to print all these you have given already! Yummy! I can't wait to make them all! Many thanks! thumbs_up.gif
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Shadows 
Posted: 06-Sep-2004, 09:10 PM
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Here is an easy one for chicken to start:

Recipe Name: CROCKPOT CHICKEN AND DUMPLINGS
Category: CROCKPOT
Serves: 6

4 Tables butter
1 Tables vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tables minced parsley
2 carrot -- peeled sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice ta
1 can refrigerated biscuits
1/2 cup heavy cream
2 tables flour

In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot.

Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.

When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.
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Shadows 
Posted: 06-Sep-2004, 09:13 PM
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Here is another , then let us hear from some other folks. I have over 75 crockpot recipes that I will eventualy share LOL! :

Recipe Name: CROCKPOT LEMON GARLIC CHICKEN
Category: CROCKPOT
Serves: 4

2 pounds chicken breast halves
1 tsp. dried oregano leaves crushed
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 Tbsp. butter or margarine
1/4 cup water
3 Tbsp. lemon juice
2 cloves garlic (more or less to taste) minced
1 tsp. chicken bouillon granules
1 tsp. minced fresh parsley

Remove skin and excess fat from chicken; rinse and pat dry.

In small bowl, mix oregano, seasoned salt and pepper; rub into chicken, using all of the mixture. In a large skillet over medium heat, brown chicken in butter. Transfer chicken to a slow cooker.

Place water, lemon juice, garlic and bouillon granules in skillet. Stirring over medium heat, bring to a boil, loosening browned bits from bottom of skillet. Pour over chicken.

Cover and cook on high for 2-1/2 to 3 hours or on low for 5 to 6 hours or until chicken is almost tender.

Add parsley and baste chicken. Cover and cook on high for 15 to 30 minutes or until chicken is tender and juices from chicken run clear when cut along bone in thickest portion.

Serve with rice pilaf.
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Shadows 
Posted: 06-Sep-2004, 09:15 PM
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Ah OK so I lied about that being the last one for tonite... you should enjoy this one:

Recipe Name: WHOLE BAKED CHICKEN IN A CROCK
Category: CROCKPOT
Serves: 6

1 (3 to 3 1/2 lb.) whole chicken
1 teaspo salt
1 teaspo paprika
1/2 teaspo pepper
1 teaspo olive oil
1 large onion sliced
1 medium bulb garlic (about 20 cloves)

Remove giblets from chicken; remove as much fat as possible. Rinse and drain chicken; pat dry inside and out with paper towels.

In a small bowl, combine salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken. Place onion in Crock-Pot. Place chicken, breast side up, over onion. Separate garlic into cloves; do not peel cloves. Place garlic cloves in and around chicken. Cover; cook on low setting for at least 7 hours or until chicken is tender and juices run clear.
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