Crock Pot Tangy Pot Roast



1 (3 to 4 lb.) boneless beef chuck roast

2 tsp. Hungarian paprika

Salt and ground black pepper, or to taste

2 TB olive oil

1/2 cup beef broth

1/2 cup red wine, such as cabernet or pinot noir, or more beef broth

3 TB balsamic vinegar

1 TB honey or brown sugar

1 can (8 oz.) tomato sauce

1 large onion, quartered, sliced

1 large carrot, peeled and cut into 1/2" slices

3 cloves garlic, thinly sliced



Heat the olive oil in a skillet over medium high heat.



Generously sprinkle the roast all over with salt and pepper, then rub the

paprika into all sides.

Brown the roast for about 5 minutes on each side.



Combine the broth, wine, tomato sauce, vinegar, and honey; set aside.



Put the sliced onions, carrots, and garlic in the bottom of a 5 to 7 quart

crock pot.



Remove the roast from the heat and place it on the vegetables in the crock

pot.



Pour the broth and wine mixture into the hot skillet and use a spatula to

scrape up any browned

bits; pour over the roast in the crock pot.



Cover and cook on HIGH heat setting for 1 hour.



Reduce to LOW heat setting and cook for 7 to 9 hours longer, or leave on HIGH

heat setting and

cook for 3-1/2 to 4-1/2 hours longer.



Serve with hot mashed potatoes and green beans or corn.

Crock Pot Beef Dinner

This one pot meal is too thick to be a stew; the chunks of beef and

vegetables

combine in your crock pot for a hearty dish everyone will love. Try more

exotic

types of mushrooms in this simple recipe. Cremini or sliced portobellas would

be

wonderful. Serve it with some crusty French bread and some fresh fruit.



6 slices bacon, chopped, saut�?nbsp;¦éed and crumbled

2 onions, chopped

5 cloves garlic, minced

3 lb. beef chuck roast, trimmed and cut into 2-1/2" cubes

1/2 cup apple juice

1/2 cup beef broth

1 can (8 oz.) tomato sauce

1/2 tsp. salt

1/4 tsp. ground black pepper

1 tsp. dried thyme leaves

2 bay leaves

6 red potatoes, cut in half

1 pkg. baby carrots

8 oz. pkg. button mushrooms, sliced

1/4 cup chopped fresh parsley



Saut�?nbsp;¦é bacon in heavy skillet until crisp; remove bacon, crumble, and set

aside.



Saut�?nbsp;¦é onion and garlic in bacon drippings until crisp tender, stirring

frequently;

remove from pan and set aside. Add beef cubes in bacon drippings and brown,

about 8 to 10 minutes.



Add cooked onions and garlic, apple juice, beef broth, tomato sauce, salt,

pepper,

thyme, and bay leaves to beef and stir well.



Place potatoes, carrots, and mushrooms in the bottom of a 4 to 5 quart crock

pot.



Pour meat mixture over vegetables in crock pot.



Cover and cook on HIGH heat setting for 4 to 5 hours until beef is fork

tender.



Stir well; remove bay leaves and sprinkle with parsley before serving.



Makes: 8 servings.

Texan Crock-Pot Roast



3 lbs brisket, shoulder, or chuck roast

1 teaspoon salt

3/4 lb carrots, peeled, trimmed and chopped

1 large onion, peeled and chopped

1 cup ketchup

1/2 teaspoon coarse ground black pepper

1/4 cup Worcestershire sauce

1 teaspoon dry mustard

3 cloves garlic, pressed

1/4 cup lemon juice (fresh or reconstituted)



Cut brisket into medium size chunks. Sprinkle with

salt. Place in carrots and onions in bottom of slow

cooker. Place brisket on top. Mix together remaining

ingredients and pour on top of brisket. Cover and cook

on low for 8 to 10 hours.

Crock Pot Skirt Steak with Onions

Recipe courtesy Lora Brody.



1/3 cup all purpose flour

3 lb. skirt steak, each piece cut into thirds

3 to 4 TB olive oil

2 cups low sodium beef broth

1 cup dry red wine

1/4 cup balsamic vinegar

1 TB soy sauce

2 TB tomato paste

1-1/3 lb. cipollinis onions, trimmed, peeled, and left whole*

2 TB peppercorns; if packed in brine, rinse well

3/4 cup firm spicy green olives, pitted and coarsely chopped



Serving suggestions:

Fusilli tossed with butter and parsley

Steamed broccoli



Place the flour in a shallow bowl and coat the meat on all sides, knocking

off any excess flour.

Set aside.



Heat 3 tablespoons of the oil in a large saute pan set over high heat. Brown

the meat a few pieces

at a time. Be careful not to crowd the pan or the meat will steam, not brown.

Add more oil to

the pan as necessary. Transfer the browned meat to the insert of the crock

pot/slow cooker.



Add the broth and red wine to the saute pan and bring to a boil over high

heat, using a

wooden spoon to scrape any browned bits of meat clinging to the pan. Cook

until the liquids

have reduced by half. Pour the broth and wine mixture over the meat into the

insert, and

then add the vinegar, soy sauce, tomato paste, onions, and peppercorns.



Cover and cook on LOW heat setting for 7 hours or on HIGH heat setting for

3-1/2 hours,

until the meat is extremely tender when pierced with a fork. Add the olives,

and

cook for another 20 minutes. Serve with fusilli tossed with butter and

parsley and steamed

broccoli.



*Note:

To peel small onions easily, plunge them into boiling water for 10 to 15

seconds. Transfer

them with a slotted spoon to a bowl of cold water. The skins will slip right

off when loosened

with a small, sharp knife.



Yield: 6 servings.

1 can golden mushroom soup

4 minute steaks

1 envelope Lipton onion soup mix (dry)

 

Place in crockpot, cover and cook on low for 6-8 hours.

 

No browning, no flour, as simple as can be.

Italian Meatloaf



1 1/2 Pounds ground beef (1/4 pound may be ground

pork)

1 Whole egg

3 Slices stale bread moistened with warm water -- (up

to 4 )

1/4 Teaspoon oregano

1/4 Teaspoon sweet basil

1 Dash garlic powder

salt and pepper to taste

1 Tablespoon chopped parsley

1 Dash soy sauce

1 Dash worcestershire sauce

1 chopped onion



Combine all ingredients thoroughly. Brush top of

meatloaf with soy sauce.

Place in crock pot after shaping loaf well, on a rack

or ring of aluminum foil to keep it out of the

drippings. (For easier removal afterwards, line the

pot with aluminum foil. ) Cook 4-5 hours on high, 8-10

hours on low.

Mushroom-Sauced Pot RoastMakes: 5 or 6 servings
Prep: 20 minutes
Cook: 10 to 12 hours (low) or 5 to 6 hours (high)


Ingredients
1 1-1/2-pound boneless beef chuck eye roast, chuck pot roast, eye
round roast, or round rump roast
4 medium potatoes (about 1-1/2 pounds), quartered
1 16-ounce package frozen tiny whole carrots
1 4-ounce can (drained weight) mushroom stems and pieces, drained
1/2 teaspoon dried tarragon or basil, crushed
1/4 teaspoon salt
1 10-3/4-ounce can condensed golden mushroom soup
Directions
1. Trim fat from roast. If necessary, cut roast to fit into a 3-1/2-
to 4-1/2-quart slow cooker. Set aside.

2. In the slow cooker combine potatoes, frozen carrots, mushrooms,
tarragon or basil, and salt. Add roast. Pour mushroom soup over
mixture in slow cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-
heat setting for 5 to 6 hours. Makes 5 or 6 servings.

Spicy Wine Pot Roast



3-4 lb roast (your choice)

1 onion (chopped)

1 pkt brown gravy mix

1 cup water

1/4 cup tomato sauce (ketchup)

1/4 cup red wine

2 tsp made mustard

1 tsp worcestershire sauce

1/8 tsp garlic powder

1/2 tsp dried mixed herbs

chopped parsley to garnish

salt and pepper



Sprinkle meat with salt and pepper. Place in

crockpot. Combine the remaining ingredients, except

parsley, and pour over meat. Cover and cook on LOW

7-8 hrs. Remove the meat and slice. Thicken sauce

with flour mixed in a small amount of water and serve

over meat sprinkled with chopped parsley.

Dilled Pot Roast



1 2- to 2-1/2-pound boneless beef chuck pot roast

2 tablespoons cooking oil

1/2 cup water

1 teaspoon dried dillweed

1 teaspoon coarse salt (kosher) or 3/4 teaspoon regular salt

1/2 teaspoon pepper

1/2 cup plain yogurt

2 tablespoons all-purpose flour

3 cups hot cooked noodles



If necessary, cut roast to fit into a 3-1/2- to 4-quart crockery

cooker. In a large skillet brown roast on all sides in hot oil.

Transfer to cooker. Add the water to cooker. Sprinkle roast with 2

teaspoons of the fresh dillweed or 3/4 teaspoon of the dried

dillweed, salt, and pepper.



Cover and cook on high heat setting for 5 to 6 hours or on low heat

setting for 10 to 12 hours, until meat is tender. Transfer roast to a

serving platter, reserving juices; cover roast and keep warm. Pour

cooking juices into a glass measuring cup; skim off fat. Measure 1

cup of the reserved juices.



For sauce, in a small saucepan stir together yogurt and flour until

well combined. Stir in the 1 cup reserved cooking juices and

remaining dillweed. Cook and stir until thickened and bubbly. Cook

and stir 1 minute more. Serve meat with sauce and noodles.



Makes 6 to 8 servings.



From Better Homes and Gardens

Teriyaki Steak
2 1/2 pounds Boneless round steak
1 teaspoon Ground ginger
1 tablespoon Sugar
2 tablespoons Oil
1/2 cup Soy sauce
1 Clove garlic -- crushed

Cut the steak into 1/8 inch thick slices. Combine the remaining ingredients in a small bowl. Place the meat in the crockpot and pour sauce over it all. cover and cook on low for 6 to 8 hours. Serve with rice