1 pkg.macaroni, cooked and drained
2 tbs. oil
1 1/2 lb. ground beef, -browned and drained
salt and pepper
1 lg. onion, chopped
2 stalks celery, chopped
1 can tomato paste
3/4 c. water
2 tbs. sherry
1 can tomato soup
grated cheddar or parmesan cheese
1 tsp. leaf oregano
Toss cooked noodles in oil. Place in greased crock-pot. Add all
remaining ingredients, except
grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover
and cook on Low 4 to 8 hours. (High: 2 to 3 hours). From Rival
Crock-Pot cookbook, date unknown
Beef Goulash
2 lbs. beef -- cubed
3 tbs. oil
1 c. mushrooms -- sliced
1 small onion -- chopped
1 can tomato soup
1/4 c. water
1 bay leaf
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/4 pint dairy sour cream
Heat oil in skillet and brown meat on all sides. Place meat in
crockpot and sauté mushrooms and onion a few minutes in a
skillet. To
the crockpot, add all remaining ingredients except sour cream and
onions. Pour mixture over meat and stir together. Cook for 7-9
hours. At serving time,spoon on sour cream and serve with noodles or
rice.
Tender Slow Cooker Roast
3-4 lb. boneless rump roast
1 pkg. dry onion soup
1 pkg. Pillsbury Brown Gravy Mix (5/8 oz)
Garlic Powder
1- 1 1/2 c. water
Place roast in slow cooker; season roast with garlic powder;sprinkle
roast with dry gravy mix and put some along side of
roast in bottom of slow cooker. Do the same with the dry onion
soup mix. Pour 1 - 1 1/2 cups water in slow cooker
along side the roast. Cover, place on low and let cook all day.
Makes its own gravy.
Round Steak with Rich Gravy
(6 servings)
2 1/2 lb. round steak
10 1/2 oz. cream of mushroom soup
1 1/2 oz. pkg. onion soup mix
1/4 c. water
Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry
onion soup mix, water, and condensed mushroom soup. Cover and cook on
low for 6 to 8 hours. Excellent when served with mashed potatoes.
Slow Cooked Spanish Rice
from:Rival Crock-Pot Cook Book
2 lbs. ground beef
2 med. onions -- chopped
2 green peppers -- chopped
28 oz. tomatoes
8 oz. tomato sauce
1 c. water
2 1/2 tsp.s chili powder
2 1/2 tsp.s salt
2 tsp. worcestershire sauce
1 c. raw rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in
CROCK-POT.
Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).
All-Day-Long Crockpot Beef
Serving Size : 6
1 1/2 lbs. beef roast -- * see note
1/2 tsp. black pepper
2 garlic cloves -- minced
1/2 pkg. onion soup mix
2 tsp. Worcestershire sauce
1 tsp. steak sauce
3 carrots -- sliced
2 celery stalks -- diced
1 green bell pepper -- chopped
1 yellow onion
1/2 c. water
1/2 c. tomato juice
* Use any cut of beef roast desired.
Cut beef roast into serving-sized portions. Use more beef if you need
more than 6 servings. Brown beef in a bit of vegetable oil, although
you can skip this step if rushed for time.
Slice onion and separate into rings. Dice the peeled carrots, dice the
celery and slice the peppers into thin strips or circles. Place these
into bottom of crockpot. Sprinkle the beef pieces with fresh ground
black
pepper,minced garlic and the onion soup mix. Place on top of the
vegetables.
Mix the steak sauce and Worcestershire sauce in a small bowl with about
1/2 cup water and 1/2 cup tomato juice. Pour this over the meat.
Turn the crockpot to high for 30 minutes, or, if you're in a hurry,
skip this step. Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible throughout cooking time.
Steak with Vegetable Gravy
3/4 c. finely chopped carrots
3/4 c. finely chopped onions
1/2 c. finely chopped celery
1/4 c. finely chopped green pepper
1 2-pound beef round steak cut 3/4" thick
1/2 c. catsup
1 tbs. vinegar
2 tbs. all-purpose flour
In crock pot place carrot, onion, celery and green pepper. Trim excess
fat from meat; cut into 6 equal pieces. Place meat atop vegetables.
Sprinkle with salt and pepper. Combine catsup, vinegar, and 1/3 cup
water; pour over meat. cover and cook on low-heat setting for 8-10
hours.
Remove meat. Skim excess fat from cooking liquid; pour mixture into
saucepan. Return to meat cooker. Blend 1/2 cup cold water slowly into
flour. Stir into vegetable mixture. Cook and stir till thickened and
bubbly.
Place meat on platter.
Spoon some gravy over; pass remaining gravy.
Serves 6-8
Barbecued Beef Ribs
Yield: 4 servings
2 lb. boneless beef ribs
1 c. water
1 can (6 oz) tomato paste
1 c. ketchup
3/4 c. packed brown sugar
1/2 c. vinegar
2 tbs. prepared mustard
1/2 tsp. salt
hot cooked rice; optional
Preparation Time: 8:00 Put all the ingredients, except the cooked rice,
into a crock pot and mix well. Cook on low for 8 hours. Serve over hot
rice, noodles, etc. if desired.
* Use dried onions or finely chop about 1/2 of a fresh onion.
Cut the steak into serving size pieces. If desired you can brown the
meat in a little hot oil before adding to crockpot. Place the thinly
sliced pepper rings in bottom of crockpot, reserving a few to place on
top of meat
if desired. (Vegetables cook better when placed on bottom of pot.)
Arrange the meat on pepper, careful to not stack one piece directly on
top of another. Mix all other ingredients and pour over meat and
peppers.
Cover and cook on low for 8-10 hours or on high for about 4 hours.
Serve with mashed potatoes and simply seasoned vegetables.
Chuck Roast BBQ
Serving Size : 6
2 1/2 lbs. chuck roast -- boneless, trimmed
1 medium onion -- chopped
3/4 c. cola
1/4 c. worcestershire sauce
1 tbs. apple cider vinegar
2 cloves garlic -- minced or crushed
1 tsp. beef bullion granules
1/2 tsp. dry mustard
1/2 tsp. chili powder
1/4 tsp. ground red pepper
1/2 c. ketchup
2 tbs. butter or margarine
6 hamburger buns
Combine roast and chopped onion in a 4 qt. crockpot. Combine cola and
next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining
mixture
over roast and onion.
Cover,cook on high 6 hours or until roast is very tender; drain and
shred roast. Keep warm.
Combine reserved 1/2 cup cola mixture, ketchup and butter in a small
saucepan; cook mixture over medium heat, stirring constantly, just
until thoroughly heated. Pour over shredded roast, stirring gently.
Spoon onto buns and serve with chips and pickle spears.
Beef & Beans
Yield: 8 servings
1 lb. beans, pinto, dried
6 c. water; cold
1/2 lb. salt pork; cut up
1 lb. beef, chuck steak; 1" cubed
1/2 tsp. pepper, red; crushed
1 onions; chopped
2 garlic cloves; minced
6 oz. tomato paste
1 1/2 tbs. chili powder
1 tsp. salt
1 tsp. cumin seed
1/2 tsp. marjoram leaves
Soak beans in water overnight. Brown salt pork in skillet or in the
crockpot if you have that type.
Combine the soaked beans with water into the crockpot along with the
browned salt pork and remaining ingredients. Cover and cook on low for
9-10 hours.
Beef and Mushrooms
Serves:6
2 lbs. boneless beef, cut in 3/4 inch cubes
3 tbs. cooking oil
3 med. carrots, chopped
1/2 c. chopped onion
1 3 oz. can mushrooms, drained
1 tsp. salt
1 18 oz. can tomato juice
2 tbs. prepared mushrooms
In a large skillet brown beef quickly in hot oil. Place carrots, onion
and drained mushrooms in crock pot. Add browned meat; sprinkle with
salt.
Combine tomato juice and mustard. pour over meat and vegetables in
cooker.
Cover and cook on low heat for 8 to 10 hours. Stir the soup well before
serving. Ladle into soup bowls.
Beefburger Stroganoff
1 1/2 lbs. lean ground beef
3 slices bacon -- diced
1 small onion
2 tbs. flour
1/4 tsp.
paprika
1 tsp. salt
10 3/4 ounces cream of mushroom soup, condensed
2 tbs. dry red wine
1 c. dairy sour cream
7 hamburger buns -- toasted and buttered
In large skillet or slow-cooking pot with browning unit, brown beef and
bacon until red color disappears. Drain. In slow-cooking pot, mix
together drained beef, bacon, onion, flour, paprika and salt. Stir in
undiluted sour and wine. Cover pot and cook on low 4 to 5
Corned
Beef And Cabbage
2 med. onions; sliced
2 1/2 lb. corned beef brisket
1 c. apple juice
1/4 c. brown sugar; packed
2 tsp. orange peel; finely shredded
2 tsp. 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.
Begin with layer of sauce on bottom of crock pot. Stir all remaining
ingredients together. Place in crock pot and cook on low for 5 hours.
Porcupine Meatballs
1 1/2 lbs. lean ground beef
1/2 c.raw rice
1/2 c.onion, finely chopped
1/2 c.green pepper, finely chopped
1 egg
1 tsp. salt
1/4 tsp. pepper
1 (10 1/2 oz.) can tomato soup
1 can diced tomatoes and liquid
In mixing bowl combine ground beef, rice, onion, green pepper, egg,
salt and pepper. Mix well to blend. Shape meat mixture into 24
meatballs, about 1 1/2 inches in diameter. Place meatballs in slow
cooking pot. Pour soup over meatballs. Cover and slow cook for 7 to 8
hours or setting #4 for 4 to 5 hours. Makes 4 to 6 servings.
Cabbage Rolls
Yield: 6 servings
1 lg. cabbage head
2 lb. beef; ground
1 tsp. salt
1/4 ts pepper
1 can tomatoes; whole in puree,-1 lb. 12 oz..
1 c. rice; cooked
1/3 c. brown sugar
2 beef bouillon cubes
1/4 tsp. pepper
2 tbs. mixed pickling spice
To soften cabbage, remove core and steam 20 to 30 minutes; cool;
separate leaves from head. Season meat with salt and pepper and 1/2 cup
tomato liquid; add rice and mix well.
Place tomatoes and remaining tomato liquid into removable liner; add
sugar, then bouillon cubes, pepper and the pickling spices tied in a
square of cheesecloth. Place 2 to 3 tbs. meat mixture into
center of each
cabbage leaf; fold leaf, envelope style, over
meat mixture. Place cabbage rolls in tomato sauce in liner.
Place liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to
11 hours or on high 5 to 6 hours. Remove pickling spices.
Magic Meat Loaf
2 lbs. ground beef
2 eggs
2/3 cup quick cooking oats
1 pkg. dry onion soup mix
1/2 c. catsup
Reserve 2 tbs. catsup. Combine ground beef, eggs, oats, soup mix
and remaining catsup. Shape into a loaf. Place in CROCK-POT. Top with
remaining catsup. Cover and cook on Low 8 to to hours (High: 4 to 6).
Budget Beef Stroganoff
Yield: 5 servings
2 lb. round steak
1 1/2 c. beef bouillon
1 tsp. salt
1 tb catsup
1/8 tsp. pepper
2 tbs. dry white wine
1 onion sliced
1/4 lb fresh mushrooms
1/4 tsp. garlic salt
1 tbs. worcestershire sauce
1 c. sour cream
1/ 3 c. flour cut steak into 1/4 inch strips
Coat with salt and pepper. Drop into the bottom of a crock pot with
onion.
Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over
the meat.
Cover and cook on low for 6 to 8 hours or until tender. Turn control to
high. Add wine and mushrooms. Dissolve flour in small amount of water.
Add to meat mixture, stirring until blended. Cook on high
for 15 minutes or until slightly thickened. Stir in sour cream; turn
off heat. Serve with rice or noodles.
Swiss Steak
6 cube steaks
2 cans cream of mushroom soup
1 envelope onion soup mix
1/2 c. water
Place all ingredients in crock pot; simmer on low all day; serve sauce
over rice or mashed potatoes.
While not gourmet fare, this is the type of home cooking that is very
tasty, economical, and easy to do for the person that is very busy
& wants to put a good dinner on the table for the family.
Enjoy!!
Slow Cooking Pot Roast
Yields 8
1 4 lb. boneless pot roast
8 med. carrots, left whole
1 can cream of mushroom soup
3 tbs. dry white wine
1 pkg. dry onion soup mix
salt
1 tsp. dried thyme leaves
black pepper,ground
8 small potatoes, peeled
Put the roast in the slow cooker.
Mix the dry soup mix and the thyme with the soup.
Spread over the beef.
Layer the vegetables over.
Sprinkle with the wine.
Lightly salt and pepper the vegetables.
Cover.
Cook on low for 7 to 8 hours.
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.
Rinse rump roast and pat dry.Sprinkle onion soup mix in bottom of
crockpot.
Place rump roast in next; spoon cranberry sauce around and over roast.
Cover and cook on low 10-12 hours. Remove roast from crockpot and allow
to rest while you thicken gravy. Turn crockpot up on High. Blend
softened butter and flour into a paste. Whisk it into the gravy.
Cover and cook on high for about 10 minutes, until thick. Slice
roast into 1/4 inch thick slices and serve with gravy.
Black Forest Pot Roast
Serving Size : 6
3 1/2 lbs. boneless beef chuck or round bone roast
1 onion -- chopped
1/4 c. water
4 dried shiitake mushrooms (stems removed,crumbled and rinsed)
1/4 c. ketchup
1/4 c. dry red wine
2 tbs. Dijon mustard
1 tbs. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1 clove garlic -- crushed
2 tbs. cornstarch
3 tbs. water
Trim all visible fat from meat; place in a slow cooker. In a small
bowl, combine onion, water, mushrooms, ketchup, wine,
mustard,Worcestershire sauce, salt, pepper, and garlic. Pour mixture
over meat. Cover and cook on Low about 8 hours. Remove meat and slice.
Keep meat warm. Turn control to High. Dissolve cornstarch in water;
stir into cooker. Cover and cook on High 15 to 20 minutes or
until thickened. Serve sauce with meat.
BBQ Brisket for a Crockpot
3-4 lb. brisket
2 tbs. Liquid Smoke
1 tsp. garlic salt
1 tsp. onion salt
2 tsp. Worcestershire
2 tsp. celery seed
1 c. BBQ sauce
2 tsp. ground pepper
Cover both sides of brisket with Liquid Smoke,garlic, onion, celery
seed and Worcestershire sauce.
Place in crock pot in foil. Put on low for 8-10 hours.
Take out slice across grain. Put in pot with BBQ sauce for 1 hour.
Cube Steak And Gravy
2 to 2 1/2 lbs. steak (salted and peppered)
flour
1
pkg. onion gravy mix
1
can cream of mushroom soup
2
c. water
Dip steak in flour, fry until brown. Place in crock pot. Add water,
soup and gravy mix.Cover and cook on low 6 to 8 hours.
Excellent when served with mashed potatoes or rice.
Rump Roast
One of my favorites.If you've never used coffee in the sauce before,you
will be surprised.
1 beef rump roast, about 3 to 4 pounds (or use a similar
lean cut)
1/3 c. flour
1 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. salt
1 tbs. olive oil
3/4 c. strong black coffee
2 tbs. red wine vinegar
1 can 98% fat free cream of mushroom soup
1 medium onion, chopped
Dredge roast in flour, garlic powder, salt and pepper, then brown on
all sides in large skillet in hot olive oil. (You can skip browning,
but I think it adds flavor and helps thicken)
Combine remaining ingredients in crock pot. Add browned roast, turning
to coat with liquids. Cover and cook on low for 8 to 10 hours.
Serves 6 to 8.
Corned Beef And Cabbage
3 carrots -- cut 3" pcs
4 lbs. corned beef brisket
3 med. onions -- quartered
1 c. water
1/2 small head of cabbage -- cut wedges
Put all ingredients in order listed except cabbage in crockpot. Cover
and cook on low 8 to 10 hours. Add cabbage wedges to liquid pushing
down to moisten turn to high and cook 2 to 3 hours more.
Cola Beef Roast
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 (4-5 lb.)bottom round roast
3 tbs. vegetable oil
1-1/2 c. cola flavored soda
12 oz. can chili sauce
2 tbs. Worcestershire sauce
2 tbs. hot sauce
Combine salt, pepper and garlic powder; rub over surface of roast.
Brown roast on all sides in vegetable oil in heavy pan or dutch oven.
Drain off drippings. Combine remaining ingredients and pour over roast.
(Can be done in crock pot at this point, about 8-10 hours on low or 4-5
on high)
Cover and bake in 325 degree oven for 3 hours or until tender.
Crock Pot Smothered Steak
1 1/2 lb. round steak, cut in strips
1/4 tsp. pepper
1 green pepper, sliced
1 (1 lb.) can tomatoes
3 tbs. soy sauce
1/3 c. flour
1 tsp. salt
1 lg. onion, sliced
1 (4 oz.) can mushrooms, drained
1 (10 oz.) pkg. frozen green beans (French style)
Put steak strips, flour, salt and pepper in crock pot.Stir well to coat
steak. Add remaining ingredients. Cover and cook on low 8 hours (high
for 4 hours). Serve with rice.
Beef Stroganoff
1 1/2 lb. beef for stew
2 tbs. butter or margarine
1 1/2 c.beef bouillon
2 tbs. ketchup
1 sm. garlic clove, crushed
1 tsp. salt
8 oz. sliced mushrooms
1 med. onion, chopped
3 tbs. flour
1 c. sour cream
3-4 c.hot cooked noodles
Dredge beef in flour and salt. Melt butter or margarine in large
skillet and add beef and onion. Cook over medium heat until browned.
Place beef bouillon, ketchup, garlic and mushrooms in crock pot and
mix. Add cooked beef and onions. Cover and cook on low for 3-4 hours.
Add sour cream,
cover and cook for 30-45 minutes (do not let mixture boil).
Beef
Tips In The Crock Pot
Stew meat (any amount)
1 env. Lipton onion soup
1 can golden mushroom soup
1/2 c. red wine
1 can mushrooms, drained
Mix all together in crock pot and cook "all day" on low. Serve over
rice or noodles.
Beef Hash
2 to 3 cups cut-up cooked beef (cubed stew beef works well)
2 pkg. (10 oz each) frozen hash brown potatoes, thawed
1 onion, finely chopped
1/4 c. butter or margarine, melted
1 c. gravy or beef broth
Salt and pepper
Place all ingredients in crock-pot. Cover and cook on Low setting for 6
to 8 hours (on High setting for 2 to 3 hours).
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