please, i live in AZ and its really hot here, I hate to turn on the oven for dinner. i would love a recipe for my crock pot. thanks
2 Cans Beef Broth
1-2 Cans Water
1 Packet Dry Onion Soup Mix (Such a versatile ingredient to have in the pantry)
Sliced Carrots (Optional)
Red Potatoes or Small Baking Potatoes, Quartered (Optional)
1 Onion, Quartered (Optional)
Small Ears of Corn (Optional)
Boneless beef chuck roast or shoulder roast (I usually get one about 2 1/2 lbs for my family of husband, myself and daughters, 3 & 9).
Brown Roast on all sides in pan with 2 Tbs Olive Oil
Add Broth, Water, Dry Onion Soup Mix and Roast all together in Crockpot and set to high.
You can add the Veggies the last hour of cooking to make a complete meal.
**I always serve this with cornbread or Pepper-Jack Corn Cakes! Yum!
*** My husband LOVES leftovers! Leftover roast makes great shredded beef & swiss sandwhiches!
CROCKPOT BBQ BEEF STEW
2 lbs. beef stew meat
3 tbsp. oil (olive oil, or your’e choice)
1 c. onion/ sliced
1/2 c. green pepper, chopped
1 lg. clove garlic
1/2 tsp salt
1/8 tsp. pepper
2 c. beef stock
1 can (8 oz.) tomatoes
1 can (4 oz. ) mushrooms
1/3 Cup. BBQ SAUCE ( your’e choice)
3 tbps. cornstarch
1/4 c. cold water
1/2 c. brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
/2 to 1 tsp. red pepper flakes
saute onion, pepper and garlic in oil. add salt, pepper, beef stock, mix bbq sauce w/all ingredients, that’s left above, (excluding corn starch until the last hr. of cooking, then add the 3 tbps. of corn starch, for a thicking agent.) add the above ingred: pour in w/ saute onions, and peppers, and mix well, put your’e 2lbs. of stew meat in crockpot, pour sauce over meat. cook on low 6 to 8hrs.
SERVE WITH:
baked beans, potato salad, and cole slaw.
P.S. WHEN ADDING THE CORN STARCH, AT THE LAST HR. MIX CORN STARCH With 1/4 CUP OF WARM WATER, SO IT WILL BE SMOOTH WHEN ADDING IT TO THE BBQ STEW.
registered user; Thelvin
1 beef roast–3 Lbs
1 package dried brown gravy mix (or 3 Tbsp)
1 package Good Seasons Italian Salad Dressing mix
1 package dried Ranch Dressing Mix
1/2 cup water
Place beef roast in crockpot. Mix together dried mixes, rub over roast.
Pour the water around the roast. Cook on low 7-9 hours :roll:
Here is a crockpot recipe website that has all kinds of good recipes to use in your crockpot.
Hope you find something there.
Not a roast, but easy to do and we love it- makes lots of gravy
1 lb flank steak
1/4 c sauterne wine
1 tbs. soy sauce
1 minced garlic
1 can beef broth
1 tbs. catsup
1 tsp. prepared mustard
1 tbs. instant onion
2 tbs. cornstarch
2 tbs. water
1 can sliced mushrooms
Place meat in crockpot. Combine remaining ingredients except cornstarch, water and mushrooms. Pour mixture over steak. Cover and cook on low 6-8 hours. Dissolve cornstarch in water; stir into pot. Add mushrooms. Turn control to high. Cover and cook 20-30 minutes until gravy thickens.
Enjoy!!!
Slice one onion and place it in the bottom of your crockpot.
Place 3-1/2 lb. roast on top of onions.
Mix one package of dry Au Jus gravy with 1/4 cup water; and pour over roast.
Cook on High for 4 hours; or Low for 8 hours.
Delicious…and the house will smell wonderful!
Marinated Chicken & Pork
3 lbs chicken pieces
1 lb. lean boneless pork cubed
1 c. dry red wine (or water)
1/2 tsp. black pepper
3 c. beef broth
2 cloves garlic, crushed
3 tomatoes, chopped
1/2 tsp. rosemary
1 tsp. salt
Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over
chicken and pork. Allow meat to marinate in sauce for about 2 hours. (You could leave it over night)
Transfer chicken, pork and marinade to crock pot. Cook on low 6-8 hrs, or until chicken and pork are
thoroughly cooked. Serves 6.
B-man 
Crock Pot Pork Chops
6 to 8 lean pork chops
1/2 c. flour
1 tbsp. salt
1 (10 oz.) can chicken and rice soup
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 tbsp. oil
Coat pork chops in mixture of flour, salt, dry mustard, and garlic powder. Brown in oil in skillet. Place
browned pork chops in crock pot. Add can of soup. Cover and cook on low for 6 to 8 hours or on high for
3 1/2 hours.
B-man
Cajun-Style Buffalo Wings
3 lbs chicken wings
1 bottle Kraft spicy BBQ sauce
1 1/2 tsp. red cayenne Pepper
1/4 tsp. salt
2 tsp. black pepper
1/2 tsp. garlic flakes, minced
1 tsp. onion flakes, minced
3 tbsp. Worcestershire Sauce
2 tbsp. jalapeno sauce
1 tbsp. tabasco sauce
1 tbsp. Cajun spice
In a crock pot, add chicken, BBQ sauce, and all spices. Stir and heat on low for 4 hours.
B-man
Pot Roast with Sour Cream Gravy
3 lbs. chuck or pot roast
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oil
1/4 c. water
1 tbsp. vinegar
1 tsp. dill weed
5 or 6 small potatoes
5 or 6 carrots
1/2 tsp. salt
1 lg. onion
1 tbsp. flour
1 c. sour cream
1 tsp. dill seed
Coat roast with flour, salt, and pepper. Brown in oil in skillet. Put roast in crock pot, add water and
vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion, and 1/2 tsp. salt. Cook on low for
10 to 12 hours or high for 6 hours. To make gravy, pour off 3 tbsp. drippings, add flour and heat. Measure
rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly.
Add 1 cup sour cream and dill seed. Heat to boiling.
B-man
Corned Beef And Cabbage
2 medium Onions, sliced
2 1/2 pounds Corned beef brisket
1 cup Apple juice
1/4 cup Brown sugar, packed
2 teaspoons Orange peel, finely shredded
2 teaspoons Prepared mustard
6 Whole cloves
6 Cabbage wedges
Place onions in crockpot. Trim away any fat that might be present on the
brisket. If needed, cut brisket to fit into crockpot; place on top of
onions. In a bowl, combine apple juice, sugar, orange peel, mustard, and
cloves; pour over brisket. Place cabbage on top of brisket. Cover; cook on
low setting for 10 to 12 hours or high setting for 5 − 6 hours.
B-man
Beef Bourguinon
4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight
in the fridge. In large pan, cook bacon until soft. Add garlic and onion
sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain
beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour reserved
marinade over all. Cook on LOW 8−9 hrs.
B-man
Sweet & Sour Chicken
1 each Carrot, cut in pieces
1 each Green pepper, cut in pieces
1 each Onion, quartered
2 tablespoons Tapioca, quick−cooking
4 each chicken breast, cut
8 ounces pineapple chunks in juice, canned un
1/3 cup Dark brown sugar, firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon, instant g
1/2 teaspoon Garlic powder
2 tablespoons ginger root, minced
1 teaspoon cilantro, dried
Fresh cilantro
Rice, hot cooked
Put vegetables.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken on top of vegetables. Combine all other ingredients except rice
in a small bowl. Pour over chicken. Cover crockpot and turn to low and
cook for 8−10 hours. Before serving make rice. Serve over rice. Leftovers
can be reheated in microwave.
B-man
Super Easy Crockpot Roast
1 beef roast, any kind
1 package dried brown gravy mix
1 package dried Italian salad dressingmix
1 package dried ranch dressing mix
1/2 cup water
Place beef roast in crockpot. Combine the driedmixes together in a
bowl and sprinkle over the roast. Pour the wateraround the roast.
Cook on low for 7−9 hours.
B-man
New England Boiled Dinner
3 pounds Corned beef
6 Carrots, cut in half Lengthwise
6 Potatoes, cut in half Lengthwise
1 medium Size head of cabbage
3 cups Water
6 Turnips, cut in quarters
Place corned beef and water in Crock Pot Cooker.Cover. Set on high. When
steaming vigorously,set to medium and continue cooking 2 1/2 hours. Remove
meat from cooker.Put potatoes, turnips,carrots and cabbage in Cooker. Place
meat on top of vegetables. Cover and when mixture is steaming briskly, set to
medium. Cook for 45 minutes. Ham may be used in place of corned beef, if desired.
B-man
Savory Swiss Steak
1−1/2 pounds Round steak
1/4 cup Flour
2 teaspoons Dry mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Oil
1 Onion, finely chopped
2 Carrots, peeled and grated
2 Stalks celery, finely chopped
1 can (16 oz) tomatoes
2 tablespoons Worcestershire sauce
1 tablespoon Brown sugar
Cut steak into 6 serving−size portions. Coat with a mixture of flour,
mustard, salt and pepper. Using a large frying pan, brown meat in half the
butter and oil. Transfer to crockpot. Heat remaining butter and oil in
frying pan. Saute onions, carrots and celery until glazed. Add tomatoes,
Worcestershire and brown sugar. Heat, scraping up drippings. Pour over meat.
Cover. Cook on low, 6 to 8 hours, or until tender. Serve meat with sauce
spooned over. Sprinkle with parsley.
B-man
Ham And Scalloped Potatoes
8 slices Of ham
10 medium Potatoes, thinly sliced
1 cup Grated Cheddar
2 Onions, thinly sliced
1 can Cream of mushroom soup
Paprika
Salt and pepper to taste
Toss sliced potatoes in 1/2 teaspoon cream of tartar and 1 cup water. Drain.
Put half of ham, potatoes, and onions in crockpot. 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 to 10 hours. (High:
4 hours).
B-man
Slow Cook Jambalaya
1 Bell pepper, chopped
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice
Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except
shrimp & rice. Cover & cook on low 9−10 hours. Turn slow cooker on high,
add cooked shrimp & cooked rice. Cover; cook on high 20−30 minutes.
B-man
Italian Chicken
1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish
Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese,
and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of
Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook
on low for 6 to 8 hours or until tender. Turn control to high, add
mushrooms, cover, and cook on high for another 10−15 minutes. Garnish
with freshly ground black pepper and parsley.
B-man