CROCK POT RECIPE FILE

(compiled by Janice Trevail)

Here are a couple of my own personal all-time favorite crock pot recipes:


SLOPPY JOES

1 1/2 lbs. ground beef

1 onion, minced

2 stalks celery, minced

1 12 oz bottle chili sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon salt (I usually omit this)

2 tablespoons sweet pickle relish

1/8 teaspoon freshly ground black pepper

Brown beef with onion and celery until the meat loses its pink color. Drain off fat. Combine meat with remaining ingredients in crock pot. Cover and cook on low for 3-4 hours (or you can simmer this in a pot on the stove). Spoon over toasted buns. Hints: You can do the "browning" ahead of time and refrigerate that mixture until you're ready to throw it in the crock pot! You can make several batches of sloppy joes and freeze them for future use!!

BBQ Beef/Pork Sandwiches

Place roast beef or pork roast in crock pot and cook on high for 3-4 hours or until "fallin' apart done". Drain well, then pull into shreds with two forks. Return meat to crock pot and stir in the bbq sauce. Heat this mixture on low until it's heated through. Serve on fresh hard rolls!

Sauce for BBQ Beef/Pork (make it while the meat is cooking):

In a saucepan stir together 1/2 cup brown sugar, 1/2 cup ketchup, 2 tbsp. prepared mustard, 1 tbsp. cider vinegar, and 2 squirts worcestershire sauce. Cook over medium heat until thoroughly heated; let sit until meat is done


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The following is the original crock pot file I received, with some extra recipes added as I received them:

Some basic hints: take recipes that call for cooking in pot on the stove and just the put them in the crockpot and let them cook all day. You can use it to make quick beef stroganoff. Put stew beef and onions in, add a packet of french onion soup mix and a can of cream of mushroom soup. Let it cook all day on low. Just before serving time, cook noodles and steam a vegetable and your ready for supper. You can use it to simmer homemade spaghetti sauce all day, cook pork chops in or cook and entire beef roast with potatoes and vegetables. Just be sure and put the potatoes and vegetables (I usually use carrots) in the bottom, then put the meat on top. Depending on the type of meat, some need lots of liquid added, others don't need as much. Enjoy!

I've got a great chili recipe for the crockpot. Brown 1 lb. of lean ground beef, add to crockpot.

Add one can of red kidney beans, can of tomato soup, can of diced tomatoes, 1 tsp. chili powder,

1 tsp. of sugar, 1 tsp. of prepared mustard. Cut up an onion and a green pepper and throw it in the pot. Mix real well and set on low for about 6 hours Tastes real good! If you like it hot add more chili powder.

I've got a great recipe for barbecue beef sandwiches - cut up a round steak or small roast,

depending on how many you are feeding. Add that to the crock pot with a 16 oz. jar of your

favorite barbecue sauce, and that's it! At the end of the day the meat is shredded, and it's great to

put on deli rolls. I do this a lot when we have a house full of company, but are too busy too cook all day.

Here's a Beef In Beer recipe that is so easy to make and tastes so good. Buy yourself a 4 or 5 lbs. roast of beef. Doesn't have to be a really tender cut because once it's cook it will fall apart for you. In a bowl mix together 1 bottle of beer (Labatt's Blue or Molson's tastes best) 1 1/4 cup of ketchup and 1/2 cup of brown sugar. Stir well. Put your beef in the crock pot and pour mixture over it. Cook for about 4-5 hours on high heat, 6-7 hours on low heat. Turn meat over once while cooking. This can be served with egg noodles, a Caesar salad and fresh

crusty bread. It tastes wonderful and there is no beer taste. Enjoy!!

Most recipes can be made low fat by draining the meats (red) before adding the balance of the ingredient. Also try using extra lean cuts of beef and substitute skinned chicken and turkey when ever possible. Avoid adding any extra fat such as cheeses, butter, egg yolks, etc. I am currently watching my cholesterol level and adding the good and leaving out the bad. Here is one low fat recipe I use. Place a turkey breast(skinned) in the crockpot and use water to simmer for 3 hours on low, drain fat and water then add 1 can of campbell's low salt cream of mushroom soup, with 4 peeled and cut up carrots, use 1 can water to simmer until carrots are near done add more mushrooms, quick rice or use your imagination and after the rice is done serve's four.

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Mexican Style Short Ribs - Yield: 6 servings

4 lb Beef short ribs

10 1/2 oz Beef consomme

1 1/4 oz Taco seasoning mix

1/4 c Green pepper, chopped

In large skillet brown ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock pot, pour sauce over ribs. Cover and cook on low for 6 - 8 hours.

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"All-Day Crockpot Stew" -- Start with about a pound of stew beef, chopped up into bite-sized pieces. Add 3 potatoes, chopped into bite-sized pieces, about 6 carrots, cleaned and chopped into chunks, two large onions, diced (but not too small), a T of worchestershire sauce, a sprinkling of garlic powder and an envelope of brown gravy mix (Durkee). I added 4 cups of water, put this sucker on high, and left. 10 hours later, it was done, nice brown sauce, but a little thin. I added my usual thickener of two T of cornstarch dissolved in

1/8 cup water, and let it stand for a little still on high. Voila! Perfect beef stew. I was going to add some green beans, but well, stuff happens. It was served with fresh bread, and enjoyed by all, including the cats, who got to lick the bowls clean."

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World's Best Pot Roast:

Buy a big roast. Rub all over w/salt and pepper. Cut up and peel a few potatoes, carrots, onions, whatever, and put them in the bottom of the crockpot. Add 1 cup water or beef broth and put the roast in. That's it. Turn it on low and cook about 8 hrs. If you do this before work, you come home to a wonderful meal. Then, use the leftover beef shredded with barbecue sauce for shredded beef sandwiches, or in tacos, or enchiladas, or

stir-fry.

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Flank Steak Creole - Yield: 4 servings

2 lb Flank steak

1 Salt & pepper

2 T Green pepper; chopped

2 T Onion; chopped

1 T Tomato paste

1/2 ts Prepared horseradish

1/4 ts Sugar

1/2 c Water

2 c Stuffing mix, herb-seasoned

1/4 c Water, cold

2 ts Cornstarch

1 T Tomato paste

Score one side of meat. Sprinkle with salt and pepper. Combine green pepper, onion, 1 T tomato paste, horseradish, sugar, 1/2 cup water, and stuffing. Spoon stuffing mixture down middle of unscored side of flank steak. Fold ends over and overlap long sides; skewer together. Place on metal rack or

trivet in crockpot. Cover and cook on low for 8 to 10 hours. Remove meat. Turn control to high. Dissolve cornstarch in 1/4 c cold water; stir in 1 T tomato paste. Add to juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Slice steak across the grain. Pass sauce with the steak.

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Crockpot Beef Stew

2 lb Beef chuck or stew meat, cut in 1" cubes

1/4 c Flour

1 1/2 ts Salt

1/2 ts Pepper

1 1/2 c Beef broth

1 ts Worcestershire sauce

1 Garlic clove

1 Bay leaf

1 ts Paprika

4 Carrots; sliced

3 Potatoes; diced

2 Onions; chopped

1 Celery stalk; sliced

2 ts Kitchen Bouquet; (opt)

Place meat in crockpot. Mix flour, salt, and pepper, and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on Low 10-12 hours. (High: 4 to 6 hours). Stir stew thoroughly before serving. I usually don't put in the onions and last time I made stew, I tripled the amount of potatoes, celery and carrots. It stretches the stew and makes it last longer.

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Beef Stew

Steak, 1-2 lbs, cut into cubes -- we get the least-expensive cuts

Carrots, 3-4, large chunks, peeled or not

Celery, 2-3 stalks, 1" pieces

Potatoes, 3-4, large chunks, new red or white

Onions, 2-3, small/whole/peeled, yellow or white

Mushrooms, 1/2 lb, sliced

Bay Leaf

Salt/pepper, to taste

Spices, to taste, eg. garlic, paprika

Heat small amount of oil (or cooking spray) in large skillet. Brown beef chunks, seasoning with salt/pepper/etc. Place beef in bottom of Crockpot and top with vegetable (except mushrooms) and a bay leaf or two. Add water to barely cover. Cook all day on low. Stir in mushrooms 15 minutes before serving. Serve with bread or rolls.

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Simple Roast Beast - Yield: 6 servings

1 Beef roast (big enough for your crock pot)

8 oz mushrooms

2 potatoes

4 carrots (if you like)

parsley

1 can French onion soup

Mix all the ingredients together in the morning, cook all day, and you've got one tender roast with gravy too.

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Crockpot Beef Brisket with BBQ Sauce - Yield: 8 servings

3/4 c Water

1/4 c Worcestershire sauce

1 T Vinegar

1 ts Beef bouillon granules

1/2 ts Dry mustard

1/2 ts Chili powder

1/4 ts Ground red pepper

2 Garlic clove; minced

2 1/2 lb Fresh beef brisket

1/2 c Ketchup

2 T Brown sugar

2 T Butter or margarine

For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar bouillon granules, mustard, chili powder, red pepper, and garlic; reserve 1/2 cup liquid for sauce. Trim fat from brisket. If necessary, cut brisket to fit into cooker; place in a 3 1/2 or 4-quart crockery cooker. Pour remaining liquid over brisket. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. For sauce, in a small saucepan combine 1/2 cup reserved liquid, catsup, brown sugar, and margarine. Heat through. Pass sauce with meat.

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Crockpot Spanish Rice - Yield: 6 servings

1 1/2 lb Ground beef; browned &

-drained

1 md Onion; chopped

1 Green pepper; chopped

14 1/2 oz Tomato, whole; OR

2 lg Tomato; sliced & quartered

16 oz Tomato sauce

3/4 c Water

2 ts Chili powder

2 ts Worcestershire sauce

1 1/2 ts salt

3/4 c Rice, converted; raw

Stir all ingredients together. Cover and cook on low 7 to 9 hours (High 3 hours). We like a spicier (hotter) flavor and a moister casserole, so I replace the tomato sauce with 2 tbsp Hot Thick & Chunky Salsa,

1/4 c sherry and 1 15 oz can tomato sauce.

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New England Boiled Dinner - 6 servings

3 lb Corned beef

6 Carrots; halved lengthwise

6 Potato; halved lengthwise

1 md Cabbage

3 c Water

6 Turnip; quartered

Place corned beef and water in crockpot. 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 crockpot. 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.

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Crockpot Hungarian Goulash

Keywords: crockpot, stews, beef

2 lb Round steaks, cut in 1/2" cubes

1 c Onion; chopped

1 Garlic clove; minced

2 T Flour

1 ts Salt

1/2 ts Pepper

1 1/2 ts Paprika

1/4 ts Thyme, dried; crushed

14 1/2 oz Tomatoes

1 c Sour cream

Noodles

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8-10 hours Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles.

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Burgundy Meat Loaf - Yield: 6 servings

2 lb Ground beef; or mixture of

-beef/pork/veal

1 sm Onion; chopped

2 Eggs

1 c Soft white bread crumbs

1/2 c Parsley; chopped

1/2 c Dry red Burgundy

1 T Basil, fresh

1 1/2 ts Salt

1/4 ts Pepper

5 sl Bacon

1 Bay leaf

8 oz Tomato sauce with mushrooms;

-heated

Combine ground meat, onion, eggs, bread crumbs, parsley, wine, basil, salt and pepper in a large bowl; mix. Crisscross 3 bacon slices on a 12-inch square of aluminum foil; shape meat loaf mixture into a 6-inch round on top of bacon. Top with remaining bacon slices, halved, and bay leaf. Lift foil with loaf into slow cooker; cover. Cook on high ****************************************************************

Crockpot Swiss Steak- Yield: 4 servings

1 Round steak; cut serv. size

1 ts Oregano

1/4 ts Red pepper flakes

1/4 ts Pepper

15 oz Tomato sauce

1 Onion; sliced