Beef Main Dishes

1 lg Onion chopped
1 1/2 lbs flank steak
1 lg Carrot chopped
3 tsp Chili powder
1 lg Green pepper chopped
1/2 c Flour
2 lg Tomatoes chopped
1 1/2 tsp Salt
1/4 c Red wine
1/2 tsp Pepper
1 Hot chilli pepper seeded
3 tbsp Vegetable oil
1. Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces.
2. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat.
3. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper; cover.
4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.

Yield: 6 servings
1-1/2 pounds beef roast (Use any cut of beef roast desired.)
3 carrots, sliced
1/2 teaspoon black pepper
2 celery stalks, diced
2 garlic cloves, minced
1 green bell pepper, chopped
1/2 package onion soup mix
1 yellow onion
2 teaspoons Worcestershire sauce
1/2 cup water
1 teaspoon steak sauce
1/2 cup tomato juice
1. 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. 2. 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. 3. Mix the steak sauce and Worcestershire sauce in a small bowl with about ½ cup water and ½ cup tomato juice. Pour this over the meat. 4. 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.

2 cups carrots (sliced)
1 cup onions (chopped)
2 (14 oz.) cans chicken broth
2 (14 oz.) cans Italian-style diced tomatoes (undrained)
1 (19 oz.) can Cannellini beans (drained)
2 teaspoons dried basil
1 (9 oz.) package refrigerated sausage filled ravioli
In large crock pot, combine all ingredients except ravioli; mix well. Cover; cook on low setting for 6 hours or until vegetables are tender. At serving time, increase heat to high setting. Add ravioli; cook an additional 8 minutes or until ravioli is tender.

1-14.5 oz can chicken broth
2 tsp minced fresh ginger
4 garlic cloves, peeled and halved
1/2 cup soy sauce
2.5 -3 lb lean boneless beef pot roast or beef top round steak, trimmed of fat and cut into 3 or 4 chunks
2 large onions, sliced and separated into rings
1/4 cup quick-mixing flour, such as Wondra
In a 3.5 or 4 quart crockpot, mix together the chicken broth, ginger, garlic and soy sauce. Place the beef chunks in the broth mixture. Top with onion slices. Cover and cook on Low 8 to 9 hours, or until the beef is tender. If necessary, skim off any fat from the juices. In a small bowl, whisk together the flour and 3/4 cup liquid from the crockpot until smooth. Stir the flour mixture back into the liquid in the crockpot. Increase to heat to High and cook, uncovered 30 to 40 minutes longer, or until the sauce is thickened slightly. Cut the meat into slices before serving. Serve the meat and sauce over hot steamed rice along with stir-fried vegetables.

1.5 pounds extra-lean ground beef
1 cup dry bread crumbs
1/2 cup egg substitute
1/3 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
1 (16-ounce) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce
Parsley sprigs (optional)
1. Combine first 5 ingredients in a large bowl; shape mixture into 30 (1.5 inch) meatballs. (Note: for me, I ended up with about 50 very small almost bite-size meatballs. It made it fun to eat!) 2. Combine ketchup, sugar, juice, and sauces in an electric slow cooker; gently stir in meatballs. Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with parsley, if desired. Yield: 10 servings (serving size: 3 meatballs and about 2 tablespoons sauce)

1 (4-pound) boneless chuck roast, trimmed
1/2 cup water
1 (14-ounce) bottle ketchup
1 (10-ounce) cola soft drink
1/4 cup Worcestershire sauce
2 tablespoons prepared mustard
2 tablespoons liquid smoke
1/4 teaspoon hot sauce
Cook roast and 1/2 cup water in a 5-quart slow cooker at HIGH 8 hours or until tender. Drain roast, reserving 1 cup drippings in slow cooker. Shred the meat, removing and discarding fat, and return to slow cooker. Stir in ketchup and next 5 ingredients, and cook at HIGH 1 hour. Serve on buns. Yield: 10 cups.

3 pound boneless beef chuck or bottom round roast, cut into 4 chunks
1 medium onion, chopped
3 cloves garlic or 1/2 tsp garlic powder
1 tsp. salt
1/2 tsp pepper
3/4 cup water
2 cups barbecue sauce
8 hamburger buns or Kaiser rolls
In a crock pot, place the onion and garlic on the bottom, top with the beef chunks, and sprinkle the beef with salt and pepper. Add the water an cover and cook on LOW for 9 to 9 1/2 hours or until the beef falls apart with a fork. No stirring is necessary during the cooking. Remove all the liquid from the beef (makes excellent gravy for mashed potatoes). Trim and discard the excess fat from the cooked beef. Shred the meat with two forks until no solid pieces remain. Add the barbecue sauce and mix thoroughly. Serve the barbecue beef on hamburger buns or kaiser rolls that are split in half. This recipe makes approximately 7-8 cups of shredded barbecue beef. Can be covered and refrigerated for up to 4 days for later use.

2-5 pounds country-style ribs
Dash tobassco (opt)
dash pepper
1 tsp salt
1 c ketchup
1 tsp mustard
1 tsp celery seed
3 tblsps soy or worchestershire sauce
2 tblsps brown sugar, packed
4 tblsps lemon juice
2 onions, chopped
2 tblsps vinegar
1 8 oz. can tomato sauce
Put ribs under broiler and brown. Mix sauce ingredients (I tend to double recipe). Put ribs in crockpot, pour sauce over top, cover and run on low all day. Serve with or over cooked egg noodles.

1-1/2 pounds lean ground beef
1 cup crushed Ritz crackers
1 bottle (18 ounces) barbecue sauce, divided
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
Dash of chili powder
Dash of garlic powder
1 small onion, diced
2 tbsp. butter
1. In a large bowl, combine beef, crackers, 1/4 cup barbecue sauce, egg and
seasonings. 2. Melt butter in skillet; saute onion until tender. Add onion to beef mixture
and mix well. 3. Shape beef mixture into 1-1/2-inch meatballs and place on lightly greased
cookie sheet. 4. Bake at 350º for 20 to 25 minutes or until browned. 5. Pour remaining sauce in crock pot. Add meatballs and stir gently to cover in sauce. Cover and cook on high-heat for 2 hours or on low-heat for 4 hours, stirring occasionally. Yield: 6 servings. *Useful Tip: These meatballs make excellent meatball subs, too! To make regular meatballs, simply omit the BBQ sauce.

1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 (4.5-ounce) can chopped green chilies
1 (16-ounce) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups chopped plum tomato
3/4 cup fat-free sour cream
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chilies. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well. 2. Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up. Yield: 12 servings

4 cups water
2 cups chopped onion
1 1/2 cups small red potatoes -- quartered
1 cup dried Great Northern beans or Navy beans
1/2 cup sliced carrot
1/2 cup quartered mushrooms
1/2 cup uncooked pearl barley
1/2 pound lean, boned round steak -- cut in 1/2" pieces
114.5 oz can pasta-style chunky tomatoes -- undrained
14.5 oz can fat-free beef broth
3 cloves garlic -- chopped
1 cup sliced zucchini
1 cup torn spinach -- fresh
1/2 cup uncooked ziti(short tubular pasta)
1 tablespoon dried rosemary -- crushed
1 teaspoon salt
1 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese
Combine first 11 ingredients in a large electric slow-cooker. Cover with lid, and cook on high-heat setting for 6 hours. Add zucchini and next 7 ingredients; cover and cook on high-heat setting an additional 30 minutes or until beans are tender. Ladle into individual soup bowls, and sprinkle with cheese. Yield: 8 servings(serving size: 1 1/2 cups stew and 1 tablespoon cheese).

1 2 1/2- to 3-pound boneless beef chuck pot roast, cut into 1-inch cubes
1 large onion, chopped
1/4 cup Worcestershire sauce
1 tablespoon instant beef bouillon granules
1 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
2 cloves garlic, minced
1/2 cup chopped pepperoncini (Italian pickled peppers) or other pickled peppers
8 hoagie buns or Kaiser rolls, split and toasted
6 ounces sliced Swiss cheese
In a 3 1/2- or 4-quart crockery cooker combine meat, onion, Worcestershire sauce, bouillon granules, oregano, basil, thyme, and garlic. Cover; cook on low-heat setting for 10 hours or on high-heat setting for 5 to 6 hours. Stir to break up meat cubes. Stir in chopped pepperoncini. Cook, uncovered, on high-heat setting for 30 minutes more, stirring often to break up meat. Using a slotted spoon, place meat mixture on the bottom half of buns. Top each sandwich with cheese. Broil sandwiches 4 inches from heat about 1 minute or until cheese melts. Add top half of buns.

1 to 2 pound round stead (left whole or if necessary, cut into 2 pieces.)
Granulated garlic - about 2 t.
Mix together:
1 can cream of mushroom soup
1 can mushroom soup with garlic
1 sm. can of mushrooms
1/4 t. marjoram
1/2 t. thyme
3 T. dried minced onion
1 cup of burgundy
Pour this over the stead and cook on low 8-10 hours. About 20 min. before it is done, mix in 3/4 cup of sour cream (or more if you like) Serve over noodles.

1 1/2 lbs. lean ground beef
3 slices bacon, diced
1 small onion, chopped
2 tbs. flour
1/4 tsp. paprika
1 tsp. salt
1 can (10 3/4oz) condensed cream of mushroom soup
2 tbs. dry red wine
1 cup dairy sour cream
6 to 8 hamburger buns, toasted and buttered
In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream. Spoon mixture over toasted buns. Serves 6 to 8.

1/4 Dijon mustard
8 slices top round steak, 1/4 inch thick (about 2 pounds)
8 slices bacon
Salt and pepper to taste
1 large onion, chopped
3 tablespoons cooking oil
3 cups beef broth
1/3 cup flour
1/2 cup water
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper. Place 1 bacon strip and some onion on each slice; roll up and secure with wooden tooth picks. Brown in a skillet in oil; drain. Place in crock pot. Add broth and cook on high for about 6 hours. Once meat is cooked, remove from the cp. and thicken broth with flour/water. Serve gravy over the meat rolls.

3 1/2 pounds boneless beef chuck or round bone roast
1 onion -- chopped
1/4 cup water
4 dried shiitake mushrooms -- stems removed crumbled and rinsed
1/4 cup ketchup
1/4 cup dry red wine
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic -- crushed
2 tablespoons cornstarch
3 tablespoons 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.

1 pkg (10 oz) frozen broccoli
1 med onion chopped
1 tsp basil
1 tsp oregano
1 tsp crushed red pepper flakes
1 tsp thyme
1 can italian style tomatoes, undrained
1 cup beef broth
1 pound ground beef
2 cloves minced garlic
2 Tbsp tomato paste
2 cups cooked rotini pasta
3 oz shredded cheddar cheese
2 oz grated parmesan
Layer broccoli, onion, basil, oregano, red pepper, thyme, tomatoes and beef broth in slow cooker. Combine beef and garlic in skillet and cook until no longer pink. Drain. Add to crock pot. Stir in tomato paste, pasta and cheese. Cover and cook 6 hours. Stir well.

1 pound ground beef
1 16 oz. can barbecue beans
1 can condensed bean with bacon soup
1/8 teaspoon black pepper
1/4 teaspoon chili powder
1/2 teaspoon garlic salt
1 tablespoon instant minced onion
1/2 cup shredded American cheese
In skillet, brown ground beef; drain well. Thoroughly combine all ingredients except cheese in crockpot. Cover and cook on low for 6 to 9 hours. Just before serving, sprinkle with shredded cheese. Serve over hot cornbread, if desired.

1-1lb. pkg. (about 6 cups) shredded cabbage and carrots
3/4 lb. lean ground beef (do not brown)
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion finely chopped
1 cup long grain rice
1 28oz. jar chunky spaghetti sauce
1/2 cup water
1/4 tsp. dried basil leaves, crushed
1/4 tsp. seasoned salt
Place 1/2 of cabbage in 5 qt. crockpot. Crumble ground beef over top. Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Evenly distribute chopped onion, then rice over all. Top with remaining cabbage, salt and pepper. Combine spaghetti sauce, water, basil and seasoned salt; pour over cabbage. Cover and cook on low 5-6 hours or until rice is tender. Makes 6 servings

1 kg chuck steak, cubed
2 medium onions, thinly sliced
4 Tbs flour
2 cloves garlic, crushed
1/2 tsp ground nutmeg
2 Tbs tomato paste
1 Tbs dark soy sauce
1 Tbs brown sugar
2 tsp powdered beef stock
2 cups beer
Toss the meat and onions in flour and place in crockpot. In a small bowl mix together the remaining ingredients and pour over the meat and onions. Stir well to combine. Cover with lid and cook on LOW 8 - 10 hours. Thirty minutes before serving, turn crockpot to HIGH. (The stew will come to the boil and this helps to thicken the gravy.)

1 pound flank steak
10 1/2 ounces beef consommé - can
1/4 cup soy sauce
1/4 teaspoon ground ginger
1 bunch green onion -- sliced
2 tablespoons cornstarch
2 tablespoons cold water
7 ounces frozen Chinese pea pods - partially -- thawed
Thinly slice flank steak diagonally across the grain. Combine strips in slow-cooking pot with consommé, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in the cold water. Cook on high for 10 to 15 minutes or until thickened. Drop in pea pods the last 5 minutes. Serve over hot rice.

1/4 cup soy sauce
¼ cup orange marmalade
2 tablespoons ketchup
1 clove garlic, crushed
3 pounds country-style spareribs (3 to 4)
Combine soy sauce, marmalade, ketchup, and garlic. Brush on both sides of ribs. Place in crockpot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours. Makes 4-6 servings.

1 3-4 lb chuck roast
Salt, pepper and garlic
1 pkg dry spaghetti mix
1 tomato diced.
Season chuck roast with salt, pepper and garlic salt. Place in crock pot, sprinkle spaghetti mix over top, add diced tomato. Cook for 7-9 hours. Serve with angel food pasta, and serve sauce from roast over pasta.

small beef roast
1 12-oz. can cola (not diet)
1 pkg. onion soup mix
Place roast in crockpot. Toss in soup mix. Cover with cola. Cook on low all day. Sounds crazy, but that's all there is to it! The cola supposedly breaks down the fibers and tenderizes the meat, so you can use a cheap cut of beef.

1 onion, chopped
1 1/2 lbs ground chuck, browned and drained
6 medium potatoes. sliced
1 can red beans
1 can tomatoes mixed with 2 tbsp. flour or 1 can tomato soup
Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes, and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on low for 7 to 9 hours. Serves 4 to 6

1+ lbs round steak chopped
seasoning salt
garlic powder
1 can cream of mushroom soup
1 can golden mushroom soup
1 sm can mushrooms
1/4 c catsup
4 green onions
1 tsp Worcestershire sauce
2 tsp A1 steak sauce
1/2 c sour cream
Coat steak with flour, salt, pepper & garlic powder. Place in bottom of crockpot. Combine remaining ingredients except sour cream. Pour over steak. Cook on low all day. Add sour cream & stir thoroughly before serving. Serve over noodles.

2 lbs ground beef - browned with salt & pepper & drained
6-8 med potatoes - sliced & quartered
1 onion sliced & quartered
1 can condensed cream of celery soup
1 can cheese soup
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp pepper
Mix soups & spices. In cp, layer potatoes, onions & meat. Pour soup mixture over all. Cook on low 6-8 hrs.

1 pound of ground beef (either browned or not, if you brown the beef, do the onion and garlic also.)
1 onion, chopped
1 clove garlic, minced
16 oz. canned tomatoes, cut up
1 Tbsp. chili powder
2 tsp beef bouillon (I used beef base)
1/4 tsp. black pepper
1- 3 1/2 mushrooms, sliced
2 1/2 cups Rotelle pasta
Mix all ingredients into the crock and mix well. Cook on low for as long as you would like to around 4 to 6 hours at least. During the last 10 minutes of cooking boil noodles on the stove and serve over them very hot! Serve with garlic toast.

1 pound ground beef
2 T dry minced onion
1 t salt
1/2 t garlic powder
2 8-ounce cans tomato sauce
1 to 1 1/2 t Italian seasoning
1 4-ounce can sliced mushrooms, drained
3 cups tomato juice
4 ounces dry spaghetti (1 1/2 cups) broken in 4" to 5" pieces
Brown ground beef in skillet and place in CROCK-POT. Add all remaining ingredients except dry spaghetti; stir well. Cover and cook on Low 6 to 8 hours. (High: 3 to 5 hours). Turn to High last hour and stir in dry spaghetti. Serves 4

1 beef tips or stew beef
1 dried onion soup mix
1 cream of celery soup
1 cream of mushroom soup
Combine all ingredients in crock pot. Cook on low for 6 to 8 hours until meat is done. If possible, stir occasionally. Serve over noodles.

1 lb ground beef
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 c. chopped onion
1/2 gr. pepper
1 can rotel tomatoes w/chilies, drained
1/3 c water
1/2 tsp. cumin
1 tsp. chili powder
1/2 t salt
1/4 t pepper
2 c. Mexican cheese or 1 cup cheddar/1 cup Monterrey jack
6 corn or flour tortillas
Brown gr. beef and onion and gr. pepper. Mix beef, onion, pepper, both cans beans, tomatoes and spices. Place 3/4 c meat and bean mixture in crockpot, then tortilla then 1/2 c cheeses. Continue to layer meat/tortilla/cheese mixture until crockpot is full. Heat on low 5-7 hrs until thoroughly heated and cheese fully melted.

2 pounds beef round steak -- cut into 1" cubes
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 medium carrots -- pared and sliced
3 medium potatoes -- peeled and sliced
1 large onion -- thinly sliced
1 16 oz. can whole tomatoes
Biscuit Topping -- * recipe below
Place steak cubes in Crock-Pot. Combine flour, salt, and pepper; toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW setting for 8 to 10 hours. One hour before serving, remove meat and vegetables from Crock-Pot and pour into shallow 2 1/2-quart baking dish. Preheat oven to 425 degrees. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes.
Biscuit Topping
2 cups flour
1/4 cup shortening
1 teaspoon salt
3/4 cup milk
3 teaspoons baking powder
Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.

1-1/2 pounds boneless sirloin steak, cut into thin strips
2 T cooking oil
2 T lemon juice
1 garlic clove, minced
1-1/2 t ground cumin
1 t seasoned salt
1/2 t chili powder
1/4 to 1/2 t crushed red pepper flakes
1 large green pepper, julienne
1 large onion, julienne
6-8 flour tortillas (7 inches)
Shredded cheddar cheese, salsa, sour cream, lettuce and tomatoes, optional
In a skillet over med. heat, brown the steak in oil. Place steak and drippings in a slow cooker. Add lemon juice, garlic, cumin, seasoned salt, chili powder and red pepper flakes; mix well. Cover and cook on high for 2-1/2 to 3 hours or until meat is tender. Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Fold in sides of tortillas and serve immediately. 6-8 servings

8 Servings
1- 3-4 lb. top chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
4 whole peppercorns
1 tsp. dried crushed rosemary
1 tsp. dried thyme
1 tsp. garlic powder
2 cups water
Hard rolls or French bread
Remove and discard any visible fat from roast. Place in crock pot. Combine soy sauce, bouillon and spices; pour over roast. Add water. Cover and cook on low heat 10-12 hours or until meat is very tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls or French bread slices.

5 pounds Boneless rump roast
1 tablespoon Garlic powder
1/2 teaspoon Seasoned salt
1/4 teaspoon Cayenne
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
2 Beef bouillon cubes
1 Onion; chop fine
2 cans onion soup or beef broth
Put all in slow cooker. Cook SLOW 8 to 10 hours or HIGH 4 to 6 hours. If gravy is too thin mix cornstarch with some of gravy. Heat until thickened. Slice thin and serve on French bread or French rolls.

1 1/4 lb. Boneless beef round steak
1 pkg. (8 oz) fresh slice mushrooms
1 lg. Onion sliced into rings
1 can French onion soup condensed
1 pkg. 15 minute herb stuffing mix
1/4 c Margarine or butter, melted
4 oz Shredded mozzarella cheese
Cut beef into 6 serving-size pieces. Layer half of the beef, mushrooms and onion in 3 1/2 to 4-quart slow cooker; repeat layers. Pour soup over ingredients in slow cooker. Cover; cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot. Place stuffing on top of contents in slow cooker; cover. Increase heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle with cheese; cover. Cook until cheese is melted.

2 large onions -- finely chopped
3 Tbsp fresh ginger root -- grated
8 cloves garlic pressed
1 cinnamon stick -- about 2" long
1 tsp paprika
1 tsp turmeric (I didn't have any when I made this, so I subbed with some curry powder)
3 lbs beef chuck roast -- boneless, trimmed of fat and cut into 1/2 x 2" strips
1/4 cup all-purpose flour
½ Tbsp ground cumin
½ Tbsp ground coriander
½ tsp ground cardamom
½ tsp ground cloves
½ tsp ground red pepper
¼ tsp nutmeg
1/3 cup tomato paste
2/3 cup water
1/3 cup cilantro leaves -- lightly packed
In a 4-qt. or larger electric slow cooker, combine onions, ginger, garlic, cinnamon stick, paprika. Coat beef strips with flour, then add to cooker and sprinkle with cumin, coriander, cardamom, cloves, red pepper, and nutmeg. In a small bowl, mix tomato paste and water; pour into cooker. Cover and cook at low heat until beef is very tender when pierced (8-9 hours). Skim and discard fat from beef mixture, if necessary. Season to taste with salt. Stir in all but about 1 Tbsp. of the cilantro; sprinkle reserved cilantro over beef. NOTES : You can add 2 cups frozen peas to this approximately 20 minutes before serving. Very good served over egg noodles.

1 3.5-4 lb. corned beef brisket, lean cut
2 tablespoons prepared mustard
1.5 teaspoons cream-style horseradish
2 tablespoons red wine vinegar
1/4 cup molasses
In a slow cooker, cover corned beef with water. Cover and cook on low 10-12 hours or until tender. Drain corned beef; place on a broiler pan or ovenproof platter. Preheat over to 400F. In a small bowl, combine mustard, horseradish, vinegar and molasses. Brush on all sides of meat. Bake, brushing with sauce several times, about 20 minutes or until meat begins to brown. Cut into thin slices.

1 pound ground beef
1 medium onion -- chopped
1 package {5 1/4 oz.} cheddar and bacon potatoes
1 can {15 1/4 oz.}whole kernel corn -- drained
1 can {10 3/4 oz.}condensed cream of potato
soup or cream of mushroom soup
1 cup water
3 tablespoons dry sherry
1/2 cup roasted red peppers
1 4 oz. can diced green chilies -- drained
In a large skillet, cook the beef and onion over medium-high heat, stirring often, until the beef is browned and crumbly, 6 to 8 minutes. Drain off excess fat. 2. Scatter the dried potatoes over the bottom of slow cooker. Sprinkle on the corn. In a medium bowl, whisk together the soup with the sauce mix packet from the potatoes, the water, and sherry until thoroughly blended. Stir in the roasted red peppers and green chilies. Drizzle about 1/3 of soup mixture over the corn and potatoes. DO NOT MIX. Top with the cooked beef and onion. Pour the remaining soup mixture evenly over the top. DO NOT MIX. 3. Cover and cook on the LOW setting 4 to 4 1/2 hours, or until the potatoes are tender. Serve at once.

2 lb. ground beef
2 medium onions, chopped
2 cloves garlic, minced
small can sliced mushrooms, drained
2-1/2 tsp. salt
1/4 tsp. pepper
1 cup beef bouillon
3 Tbsp. tomato paste
1-1/2 cup sour cream mixed with 4 Tbsp. flour
Brown ground beef in large skillet; add onions, garlic and mushrooms; saute until onion is golden brown; place in crockpot; stir in remaining ingredients. Cover and cook on LOW for 6-8 hours. Serve over hot buttered noodles or rice.

2 large potatoes, sliced
2 or 3 medium carrots, sliced
1 can peas
2 medium onion, sliced
salt & pepper to taste
2 stalks celery, sliced
1 1/2 lb. ground beef, browned & drained
1 can tomato soup
1/2 can water
Cook on High for 3 hours, stirring occasionally.

1 lb. lean beef, cut into cubes
3 Tbsp. flour
salt and pepper
1/4 tsp. sage
1/2 lb. link sausage, sliced
4 potatoes, diced
1 apple, pared and sliced
1 onion, diced
2 c. tomato juice
3 tsp. instant beef bouillon
Coat beef with flour, salt, pepper and sage. Place in a crock-pot. Add remaining ingredients and cook on low until beef is tender. Can also be done in casserole for 1 1/2 hours at 350 degrees.

3 to 4 lbs. lean beef short ribs
1 tbs. prepared mustard
4 potatoes, peeled and quartered
2 tbs. catsup
4 carrots, peeled and quartered
1 cup beef bouillon
1 onion, sliced
1 tsp. salt
2 tbs. vinegar
1/4 tsp. pepper
2 tsp. sugar
1/4 cup flour
1 tbs. horseradish
In a large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat. Place potatoes, carrots and onion in slow cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over meat. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove short ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened. Serve with meat and vegetables. Makes 4 to 6 servings.

2lbs lean spare ribs
1 can condensed beef bouillon
1/2 c water
2 T maple syrup
2 T honey
3 T soy sauce
2 T BBQ sauce
1/2 tsp. dry mustard
Bake ribs at 350 degrees (1/2 hour on each side.) Cut into single servings. Combine all other ingredients in crockpot and add ribs. Cover and cook on low for 8 hours. Serve over rice.

6 potatoes, pared and quarted
3 medium onions, quarted
1 small cabbage,cut in wedges
1 cup thinly sliced carrots
1 3-4 lb corned beef brisket
1 cup of beer
Place vegetables in bottom of crock pot. Trim fat from corned beef; place meat on top of vegetables. Pour beer over all. Cover and cook on low-heat setting for 9 to 11 hours, or till done. Serves 6

2 pounds beef top round steak -- trimmed of fat
2 large onions -- cut into 12 thin-- Wedges each
1 can unsweetened pineapple chunks -- (20-ounce) juice -- reserved
1/2 Cup homemade or canned beef broth
5 tablespoons red wine vinegar
3/4 teaspoon garlic powder
3/4 teaspoon seasoned salt
3/4 teaspoon imported sweet paprika
1/4 teaspoon freshly ground black pepper
1 green bell pepper -- cut into l-inch squares
1 red bell pepper -- cut into l-inch squares
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 large tomatoes -- cut into wedges
Cut the beef into thin strips diagonally across the grain. Add to a 31/2- or 4-quart electric slow cooker. Add the onions, pineapple juice, broth, 3 tablespoons of the vinegar, the garlic powder, seasoned salt, paprika, and black pepper. Mix well. Cover and cook on the low heat setting 6 to 61/2 hours, or until the beef is just tender. Increase the heat setting to high. Stir in the green and red pepper squares and the brown sugar. Mix together the cornstarch, soy sauce, and remaining 2 tablespoons vinegar. Stir into the cooker, blending well. Cook, covered, on high 45 to 60 minutes, stirring occasionally, until the sauce thickens slightly. Just before serving, stir in the tomato wedges and pineapple chunks. MAKES 6 SERVINGS

1 3-5 lb. roast (I used whatever was on sale)
1 pkg. Good Seasons Zesty Italian or Garlic
1 jar hot California blend (hot pickled cauliflower, carrots, etc. approx 10 oz)
1 jar pepperoncini
1 c. beef broth
Dump everything into the cp. and cook on LOW for 18 hours (that's not a misprint...I'll be starting tomorrow's dinner at 10 pm tonight!) Remove beef from cp. It will fall apart. Fill hard, crusty buns (French bread works well) with meat and spoon juices over sandwiches.

3 lbs. ground chuck, browned
2 1/2 cups chopped onion
2 cloves garlic, minced
2 14 1/2 oz canned tomatoes
4 6 oz tomato paste
2 tsp. salt
3 tsp. dried oregano
1/2 tsp. dried thyme
1 bay leaf
Put all ingredients in crockpot. Stir thoroughly. Cover and cook on low 8-10 hours. This makes a very thick meat sauce. I like to freeze it in small amounts. When heating it up I add water to get the right consistency. Use more water or liquid for using on spaghetti, add less for lasagna sauce. Use as is for great French bread pizzas. Etc.

5 pounds chuck roast
3 cups water
1 tsp. salt, pepper, oregano, basil, onion powder, garlic powder
1 package Good Seasonings Italian Salad Dressing Mix
Trim excess fat off roast. Place in cp. Mix water with all seasonings. Pour over roast. Cover, cook on low for 8-10 hours. Remove meat, allow to cool slightly and then shred meat discarding fat. Return to cp. Cook on high until heated through 15 minutes to ½ hour. Use slotted spoon to serve on large buns or rolls. May be frozen.

1 pound ground chuck
1/2 pound smoked sausage, diced
1 pkg. lasagna noodles
1 chopped onion
1 tsp. garlic powder
12 oz. cottage cheese
12 oz. tomato paste
12 oz. shredded mozzarella cheese
3/4 cup water
1 T. parsley
1 T. sugar
Break noodles into 1 inch pieces. Cook until slightly tender. Drain. Brown meat in frying pan. Drain. Spray cp. with non-stick spray. Pour all ingredients into cp. Mix. Cook low 6-8 hours

1 (4-lb.) beef brisket
3/4 cup Worcestershire sauce
3 large sweet onions, peeled, sliced
1 (12-oz.) pkg. baby carrots
3 bay leaves
Marinate brisket in Worcestershire sauce overnight. Place onions, carrots and bay leaves in crock and add brisket with sauce. Cook on low for 8 to 10 hours. Slice in diagonal slices and serve. Serves 6-8.

one sirloin roast (1 to 3 pounds)
1 regular can of rotel (or 1 14 oz can of tomatoes & 1 4 oz can of diced green chilies)
1 package of taco seasoning
2 beef bouillon cubes
1 can water
Put in crock and turn on low for 8 hours or more. This can be shredded (it practically falls apart) for sandwiches or you can add potatoes and other vegetables to taste and serve as a meal. As sandwiches, it will serve two for about six meals. As a roast, it usually lasts three meals.

1 cup dry breadcrumbs
1/2 cup egg substitute
1/3 cup chopped fresh parsley
2 tablespoons minced fresh onion
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon lemon juice
1 (16-ounce) can jellied cranberry sauce
1 (12-ounce) bottle chili sauce
Parsley sprigs (optional)
Combine first 5 ingredients in a large bowl; shape mixture into 30 (1.5 inch) meatballs. Combine ketchup, sugar, juice, and sauces in an electric slow cooker; gently stir in meatballs. Cover with lid; cook on low-heat setting for 8 to 10 hours. Garnish with parsley, ifdesired. Yield: 10 servings

1/2 cup milk
2 slices white bread
1-1/2 lb. ground beef
2 eggs
1 small onion, peeled and grated
1-1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
12 oz. can whole tomatoes, drained
In large mixing bowl, combine milk and bread; let stand until bread has absorbed all the milk. With two forks, break bread into crumbs; beat ground beef into crumbs until well mixed; make a hollow in center of meat and break eggs into it; lightly beat eggs; add onions; add salt, pepper and mustard; mix well. Shape into a round "cake"; put in crockpot and cover with tomatoes. Cover and cook on LOW for 5-7 hours. Before serving, uncover crockpot and turn to HIGH to bubble away some of the sauce (it should be thick, not thin).

2 lbs. very lean ground beef
3/4 c. quick-cooking oats (more may be needed)
2 eggs
1/2 c. ketchup
3 T. dehydrated onion, softened in water
Reserve 2 T. ketchup; mix all other ingredients together to form a thick consistency. Spray crockpot with Pam. Shape into loaf and place in crockpot. Cook on high 4-6 hours, or low 8-10 hours. Mine was done at about 4 1/2 hours on high

2 beaten eggs
¾ c. milk
2/3 . fine dry bread crumbs
2 T. grated onion
1 t. salt
½ t. sage
1 ½ lb ground beef
¼ c. catsup
2 T. brown sugar
1 t. dry mustard
¼ t. nutmeg
Mix well. Shape. Place in crock pot. Cook for 5-6 hours. Mix sauce. Pour over meat loaf. Cook for another 15 minutes. Serve.

½ cup light cream
2 slices italian bread
1 lb ground chuck
1 lb country sausage ( I like the mild )
2 country brown eggs
1 small shallot, grated
1 small green pepper finely diced
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp dry mustard
1 can (12 oz.) stewed tomatoes
Place the cream and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the cream. With two forks, break the bread into crumbs. Mix the ground chuck and sausage into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard, and green peppers. Mix the eggs into the meat. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin.

1 pound extra-lean ground beef
2 packages taco seasoning mix -- (1 1/4-ounce)
1/2 Cup chopped fresh cilantro or parsley
1/2 Cup plain bread crumbs
1/3 Cup finely chopped carrots
3 1/2 Cups water
1 can sliced ripe olives -- (2 1/4 ounce) drained
1 can diced green chiles -- (7-ounce)
6 garlic cloves -- minced
1 red bell pepper -- diced
2 cups converted white rice
1 can kidney beans -- (15-ounce) rinsed and drained
To make the meatballs, in a medium bowl, combine the ground beef, 1/2 package taco seasoning mix, cilantro, bread crumbs, carrots, and 1/2 Cup of the water. Mix to blend well. Roll into 24 balls about 1 1/2 inches in diameter. Set aside. For the beans and rice, in a 4- or 5-quart electric slow cooker, mix together the remaining 3 Cups water with the remaining taco seasoning mix, olives, green chiles, garlic, bell pepper, and rice. Gently push the meatballs down into the rice mixture. Cover and cook on the low heat setting 4 hours, or until the rice is just tender and the meatballs are cooked through. Gently stir in the beans. Cover and cook 30 minutes longer.

1 bag white corn tortilla chips
1 pound lean ground beef
1 can ranch style beans
3 cups cheddar cheese -- grated
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Mild rotel tomatoes and chilies
2 teaspoons chili powder
1/2 cup onion -- chopped
Spray crockpot with non-stick spray and cover the bottom with slightly crushed chips. Combine soups, rotel, chili powder, and onion in a separate bowl and blend well with a whisk. Brown ground beef in a skillet, drain fat, and add ranch style beans to it and mix together. (Do not drain the beans). Layer half of the beef mixture over the chips, then half of the soup mixture over the beef, ending with half the cheese over the beef. Repeat these layers once more beginning with chips and ending with cheese. Cook on high in crock-pot for three hours.

1pkg.(10oz) lasagna noodles
1lb. ground beef
1 chopped onion
12oz. Mozzarella cheese
12oz cottage cheese
11/2 tbsp. parsley
1 jar spaghetti sauce
2 tbsp. grated Parmesan cheese
1/2 lb. Italian sausage
break noodles into bite-size pieces, cook and drain. brown meat and drain. grease crock pot. combine all ingredients in crock pot and stir lightly., top with grated parmesan cheese and cook 7-9 hours on low or 3-5 hours on high.

1 10 oz. pkg. broad lasagna noodles broken into bite-size pieces
1 pound ground beef
1/2 pound Italian sausage
1 onion chopped
1 clove garlic minced
12 ounces Mozzarella cheese, shredded
1 (12 ounce) carton cottage cheese
2 (6 ounce) cans tomato paste
1/2 C water
1/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons dried parsley
1 teaspoon basil
Cook noodles to package directions until tender; drain. Brown ground beef and sausage; drain. Put in lightly greased Crock-Pot. Add all remaining ingredients. Stir to mix thoroughly. Cover; cook on Low 7 to 9 hours (High:3 to 5 hours). 6 servings.

Pork Chops 4-6
1 can Cream of Mushroom Soup or Cream of Chicken Soup
Rinse pork chops and lay in slow-cooker. Cover with soup. Cook on high 2-3 hours or low 5-6 hours. Makes its own gravy. Pork steaks or country-style ribs also work.

3/4 pound lean beef stew meat -- cut into 3/4 " cubes
1 large onion -- chopped
2 cloves garlic -- minced
1 can {14 1/2 oz.} ready-cut tomatoes with juice
1 7 oz. can diced green chilies -- drained
1 8.5 oz. can whole-kernel corn -- undrained
1 1/2 teaspoons dried oregano leaves -- crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal
Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on LOW 7 to 8 hours or until meat is tender. Turn control to HIGH. Stir in cornmeal. Cover and cook on HIGH 20 to 25 minutes.

2 lbs. round steak, cut in strips
3 bell peppers, sliced lengthwise
2 sliced onions
Salt & pepper to taste
2 TBS Worcestershire sauce
1 tsp. garlic powder
3 TBS cornstarch
1 tsp. canola oil
1 can fat free beef broth
1/2 cup skim evaporated milk
Trim all fat from steak & cut into strips. Place 1 tsp. oil in a nonstick skillet & add steak strips. Brown lightly & put in bottom of crock pot. Combine beef broth, milk, garlic powder, salt, pepper, cornstarch & Worcestershire sauce & add to crock pot. Place sliced peppers & onions on top of steak. If you prefer well done vegetables, place in bottom of crock pot. Cook on low for 8-10 hours or on high for about 4 hours. Good served with cooked rice or mashed potatoes.

2 lbs. beef round steak
2 TB cooking oil
1/4 c soy sauce
1 c chopped onion
1 garlic clove, minced
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
1 can (16 oz) tomatoes with liquid, cut up
I ALSO added 1 14 1/2 oz can Hunt's Choice-Cut Diced Tomatoes with Italian Style Herbs
2 lg. green peppers, cut into strips
1/2 c cold water
1 tbs. cornstarch
Cooked noodles
Cut beef into strips; brown in oil in a skillet. Transfer to a slow cooker. Combine next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green pepper; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles.

1-1/2 # round steak
2 TBS. Onion soup mix
Cut the steak into 1-1/2 2" strips. Place a slice of bacon on top of each strip of steak. Roll up the steak with the bacon in the center. (Pigs in a blanket). Brown the steak as you would any other beef to get some caramelizing. Remove and place into crockpot. Take a cup of water and place into the fry pan you used to brown the steak and get all of the flavor and color you can get and put it into the CP. Add 2 TBS. soup mix, pepper and paprika. Cook on high 3-4 hours and 2-3 hours on low. Thicken prior to serving over mashed potatoes

1 1/2 lb Ground meat
1 cn Pizza sauce (14 oz)
1 pk Noodles (12 oz)
4 oz Cheese, mozzarella
1 x Mushrooms
1 x Onion
1 cn Spaghetti sauce (14 oz)
4 oz Cheese, cheddar
1 pk Pepperoni; sliced
1 x Green peppers
Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles until tender; drain. In crock pot, put a layer of noodles, meat mixture, cheeses and pepperoni. Repeat layer one more time. Cook on high for 30 minutes, then on low for 1 hour or until cheese melts.

1 pound ground beef
1 can (14oz) pizza sauce
1 package noodles (12oz)
4 oz cheese (mozzarella)
1 can mushrooms (or fresh ones)
1 onion, chopped
1 can spaghetti sauce (14oz)
4 oz cheese (cheddar)
1 package pepperoni
1 green pepper, chopped
Brown meat and onion; drain. Add sauces. Simmer 10 minutes. Boil noodles until tender. Drain. In greased crockpot, layer noodles, meat, cheese, pepperoni, Repeat. Cook: High 30 min. Low 1 hour

1 1/2 lb. lean ground beef
1/2 cup raw rice
1/2 cup onion; finely chopped
1/2 cup green pepper; finely chopped
1 egg
1 tsp. salt
1/4 tsp. pepper
1 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.

1 lbs. of hamburger
at least 10--lots of potatoes!
I just throw it all in the cp. together. Add salt and pepper to taste. The potatoes suck up most of the liquid. I did suck some of the liquid out. Be sure to put plenty of potatoes in! Cook on low for several hours (4-6).
Serve, I like to put ketchup on top. My grandmother has made this for years and I love it. It may be an acquired taste.

1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. boneless beef top round steaks (1/2 inch thick), cut into serving-sized pieces
4 medium potatoes, peeled, each cut into 6 pieces
4 large carrots, cut into 1-inch pieces
1 onion, thinly sliced
1 bay leaf
1 (14 ½ oz.) can read-to-serve beef broth
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch
In shallow bowl, combine flour, salt and pepper: mix well. Add round steak pieces to flour mixture; turn to coat both sides. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef; cook 2 to 3 minutes on each side or until browned. Remove from skillet; cover to keep warm. In 3 1/2 or 4-quart Crock- Pot slow cooker, combine potatoes, carrots and onion; mix well. Add bay leaf. Place browned beef over vegetables. In small bowl, combine 1 ½ cups of the broth and Worcestershire sauce. Pour over beef. Cover; cook at low setting for 8 to 10 hours or until beef is tender. With slotted spoon, remove beef and vegetables form slow cooker; place on serving platter. Cover to keep warm. Pour liquid into medium saucepan; discard bay leaf. In small bowl, combine remaining broth and cornstarch; blend until smooth. Add to liquid in sauce. Bring to boil over medium-high heat, string constantly. boil 1 minute. Serve sauce with beef and vegetables.

1 lb. ground beef
1 envelope green onion dip mix
2 16-oz cans pork and beans in tomato sauce
1 16-oz can kidney beans, drained
1 c. catsup
2 Tbsp. prepared mustard
2 tsp. vinegar
Brown ground beef; drain. In crockpot, combine ground beef, dry dip mix, undrained pork and beans, drained kidney beans, catsup, mustard, and vinegar. Cover and cook on low for 3-4 hours.

1 LB lean ground beef
1 small onion, chopped
1 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 cup flour
1 1/4 cup hot water
2 tsp. beef bouillon
2 tbs. red wine
6 oz shell macaroni
1 can (2oz) sliced mushrooms, drained
1 cup dairy sour cream
In skillet cook ground beef and onion until red color disappears. Drain meat and place in slow-cooker. Stir in salt, garlic powder, Worcestershire sauce, and flour. Add water bouillon, and wine; mix well. Cover and cook on low for 2 to 3 hours. In the meantime, cook macaroni according to package directions. Add cooked macaroni, mushrooms, and sour cream to slow-cooker; stir to mix ingredients. Cover and cook on high for 10 to 15 minutes. Serves 4.

1 lb. ground beef
1 can green beans
1 can tomato soup
3 cups instant mashed potatoes
Make instant potatoes. set aside. Brown ground beef. Put in cp. with soup and beans. Mix. add potatoes in top. Do not stir. Cook low for 2 hours or until hot.

cooked hamburger (a pound or 1 1/2 lbs.)
1 can cream of mushroom soup
1 can whole kernel corn
enough mashed potatoes to cover thickly
Mix soup with meat. Put in bottom of crock-pot. Layer corn next, then mashed potatoes. Cook on low 4 to 6 hours.

Yield: 9 servings
1 (3-1/4-pound) lean, boneless chuck roast
1/3 cup white vinegar
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/8 teaspoon garlic powder
1 large onion, cut into 8 wedges
3 bay leaves
9 (1-1/2-ounce) hamburger buns, split
9 lettuce leaves
1 This recipe produces its own "au jus"--a delicious, hot dip for the sandwiches. Cooked in a slow cooker, it's perfect for a busy day. 2 Trim fat from roast. Place roast and next 6 ingredients in a slow cooker. Cover and cook over low heat for 11 hours or until roast is tender. Remove roast from slow cooker; let stand 10 minutes. Separate roast into bite-size pieces, and shred meat with 2 forks; set aside. 3 Strain cooking liquid; discard solids. Cover and freeze at least 1 hour. Skim fat from surface of cooking liquid; discard. Place cooking liquid in a saucepan, and bring to a boil; remove from heat. 4 Line bottom halves of buns with a lettuce leaf; top each with shredded beef and top half of bun. Serve hot cooking liquid as a dipping sauce.

1 lb. Ground Beef
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 small can tomato sauce
1/2 cup ketchup
2 Tbs. Brown sugar
1 Tbs. dry mustard
1 Tbs. vinegar
salt & pepper to taste
Brown meat - add other ingredients. Cook until thick and flavors are blended (4-6 hours). Serve on toasted hamburger buns or deli rolls.

1 teaspoon of salt
2 pounds of Lean ground Beef (85% or leaner)
1/3 cup onion
1/3 cup chopped celery with leaves
1/3 cup chopped pepper (optional)
1 teaspoon grated lemon rind or 1/2 teaspoon lemon juice
3/4 cup cream of tomato soup
1/4 cup catsup
3/4 cup of beef broth (bullion can be substituted but cut the salt in half)
1/2 teaspoon plain mustard
2 teaspoons Worcestershire sauce
Brown hamburger and celery and peppers and drain of all fats.. (If you like put in a fine colander and wash the meat to remove excess fat.) Dump meat mixture into crockpot and add reconstituted onions and the rest of the ingredients. You should stir at this point and then cover cooking for no less than 2 hours on high or no less than 5 hours on low.. You can leave this cook continually through the day and as your family comes in serve them up from it. The longer it cooks the better the meats texture.

3 lbs. Beef Stew Meat
6 TBSP. Butter
3 TBSP. Brown Sugar
6 Tsp. Worcestershire Sauce
1 Tsp. Black Pepper
3 Tsp. Minced Onion
1 Tsp. Garlic Powder
1 Tsp. Beau Monde Seasoning (Found by the spices)
In crockpot. brown meat and butter.(on high) Add remaining ingredients and continue cooking. Mixture should be boiling. Cover and boil for 2-3 hours, stirring occasionally.(on high) Mixture will be very juicy as it's cooking. After the first hour, be sure there is plenty of juice. If necessary, add water. Meat will begin to "shred" as you stir after the second hour. At this point, you should reduce heat to low and keep it simmering. Use a potato masher to completely shred the meat. Be sure to keep plenty of juice in mixture so as not to scorch it. When meat is shredded, it's ready to serve. Cook no more than 3 hours! Serve on sub buns or hard rolls. I added a slice of mozzarella cheese and some sautéed much, pepper and onions on a sub bun. Was wonderful! Can dip in juice! Try this!

1 lb. ground beef
1 cup chopped onion
12 bacon strips, cooked and crumbled
2 cans (16 oz. each) pork and beans
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz) butter beans, drained
1 cup ketchup
1/4 cup packed brown sugar
3 tbsp. vinegar
1 tsp. liquid smoke, optional
1/2 tsp. salt
1/4 tsp. pepper
In a skillet, cook the beef and onion until meat is no longer pink, drain. Transfer to a slow cooker. stir in the remaining ingredients. Cover and cook on low for 6-7 hours or until heated through. Yields- 8 servings

3 to 4 lbs. Lean beef brisket
1 Tbs. smoke flavored salt
2 medium onions, sliced
1 tsp. celery seed
1 Tbs. mustard seed
1/2 tsp. pepper
1 (12 oz.) bottle chili sauce (1 cup)
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.

2 1/2 pounds round steak
Salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
2 medium onions -- thinly sliced
2 4 oz. cans sliced mushrooms -- drained
Chopped parsley
With sharp knife, score meat about 1/8 inch deep in diamond pattern on top side. Season with salt and pepper. Rub in Worcestershire sauce and oil. Sprinkle top with paprika. Place sliced onions and mushrooms in Crock-Pot. Place steak on top of onions, cutting, if necessary, to fit easily. Cover and cook on LOW setting for 8 to 10 hours. Remove steak to warm carving platter and cut across the grain in thin diagonal slices. Serve with onions and mushrooms, pouring un-thickened gravy over all. Sprinkle with parsley.

1 pound ground beef
1 pound round steak or stewing beef -- cut into 1" cubes
2 medium onions -- chopped
1 large green bell pepper -- chopped
2 cloves garlic -- minced
2 tablespoons sugar
1 tablespoon salt
2 teaspoons dried basil leaves
1/8 teaspoon crushed red pepper -- optional
2 16 oz. cans Italian-style tomatoes -- broken up
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
In skillet, brown ground beef and cubed meat; drain. Add to Crock-Pot with remaining ingredients; stir well. Cover and cook on Low for 8 to 16 hours or on High for 4 to 6 hours. For thicker sauce, cook on High for last 2 hours, removing cover for last hour.

1 lb. lean ground beef
1 large onion, chopped
1 clove garlic, minced
2 (1 lb.) cans tomatoes, chopped
1 (12 oz) can tomato paste
1 cup beef broth
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
Cooked spaghetti, noodles, or other pasta
Break up piece of meat with a fork. Combine meat in a slow cooker with remaining ingredients. Cover and cook on low 6-8 hours. Serve over hot spaghetti, noodles, or other pasta. 6-8 servings

Brown ahead:
1 lb. hamburger meat
1 lb. spicy Italian sausage (Reser's is the best flavor)
Put in crockpot:
meat that you've browned
1 jar (I use the large jar) Prego Spaghetti sauce (we use the one with mushrooms)
garlic powder and Italian seasoning to taste (we like lots of both)
1cup red wine (we use burgundy)
Stir, cover, set crockpot on low and cook all day. It's wonderful!!

2 lbs. top round of beef, cut into 1- by 1/2-inch squares
3 tbls. olive oil
1/2 lb. andouille sausage
1 medium onion, finely chopped
2 large cloves garlic, minced
1 small bay leaf
1/4 tsp. marjoram
1/8 tsp. thyme
1 (8-oz.) can Ro-tel tomatoes
2 cups beef stock
2 (1-lb.) cans chickpeas
Salt and pepper to taste
1/4 cup dry sherry
Sauté beef in oil in heavy pan until lightly browned; add andouille, onion, garlic, bay leaf, marjoram and thyme. When onion is limp and golden, remove all to slow cooker. Add tomatoes and stock. Puree one can of chickpeas and add to mixture. Cover pot and cook on low heat for 5 hours. Drain second can of chickpeas and add to stew; cook 30 minutes more. Season with salt and pepper and add sherry just before serving. Makes 6-8 servings.

3/4 c. spicy ketchup (if you can't find this, stir 1 tsp hot pepper sauce into ketchup;
1 1/2 lbs. lean ground beef
3/4 c. packaged seasoned breadcrumbs
1/4 c. grated Parmesan cheese
1/2 c. finely chopped onion
1 large egg
1 1/2 Tbsp. Worcestershire sauce
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. ground pepper
To ease removal of the meat loaf from the cooker, fold two 24"-in-long pieces of aluminum foil in half lengthwise, then in half lengthwise again. Place strips across each other, forming a "+" in bottom of 3-qt. or larger slowcooker. Press strips against inside of cooker, letting ends hang over the outside. In a large bowl, mix 1/2 cup ketchup with remaining ingredients until well blended. Form into a 7x 4 1/2 x 2-in. loaf. Place in cooker; spread top and sides of loaf with remaining 1/4 cup ketchup. Cover and cook on high 4 hours or on low 8 to 10 hours, or until a meat thermometer inserted in center of meat loaf registers 160 degrees F.

6 or 7 servings
3 or 4 lbs. beef pot roast
salt & pepper
1 small onion, chopped
3/4 oz. pkg. brown gravy mix
1 1/4 cups water
1/4 cup ketchup
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
Sprinkle meat with salt and pepper; place in crockpot. Combine remaining ingredients; pour over meat. Cover and cook on Low for 8 to 10 hrs. Remove meat and slice. If desired, thicken sauce with flour dissolved in small amount of water, and serve over meat.

3/4 cup carrot -- finely chopped
3/4 cup onion -- finely chopped
1/2 cup celery -- finely chopped
1/4 cup green pepper -- finely chopped
2 lb beef round steak -- cut 3/4' THICK
1/2 CUP catsup
1 tbl vinegar
2 tbl flour
In crock pot, place carrot, onion, celery, and green pepper. Trim excess fat from steak; cut into 6 equal pieces. Place meat on top of veg. Sprinkle with salt and pepper. Combine catsup, vinegar, and 1/3 cup water; pour over meat. Cover and cook on low setting for 8-10 hrs. Remove meat. Skim excess fat from cooking liquid; pour mixture into a saucepan. Return meat to cooker. Blend 1/2 cup cold water slowly into the flour. Stir into veg. mixture. Cook and stir till thickened and bubbly. Place meat on platter. Spoon some gravy over; pass remaining gravy.

1 round steak
1 pkg. instant stuffing
1 can cream of mushroom soup
Lay half of round steak in bottom of crock-pot, mix stuffing according to package directions and put on top of steak. Lay rest of steak over top. Cover with cream of mushroom soup. Simmer all day.

12 lg. Cabbage leaves
1 Beaten egg
1/4 c Milk
1/4 c Finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 lb. Lean ground beef
1 c Cooked rice
8 oz Can tomato sauce
1 tbs. Brown sugar
1 tbs. Lemon juice
1 tsp. Worcestershire sauce
Choose leaves that are unbroken. Immerse leaves in large kettle of boiling water for about 3 minutes (until limp). Drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in center of each cabbage leaf. Fold in sides and roll ends over meat. Place in crockpot. Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pout over rolls. Cover and cook on low for 7 to 9 hours.

Round Steak - enough for your family, plus leftovers.
l lg can of stewed tomatoes
2 or 3 stalks of celery
2 or 3 large carrots
2 med onions
l lg pepper
Fresh mushrooms
In crock pot, I place enough juice from tomatoes to cover bottom. Ithen cut the round steak in large portions and layer, placing a small amount of juice between so that meat will not stick cook together. Cut up all veggies in large chunks and place on top of meat. Pour remaining stewed tomatoes over everything. Cook on low for 7 or 8 hours. When ready to eat, I use a slotted spoon and remove all the vegetables, about a third at a time and place in my blender! Once all is blended, I place "juice" back in crock pot (remove meat first). This thick "juice", along with the juice from the tomatoes, makes a wonderful "gravy" for over mashed potatoes - and it's nothing but all vegetables. If you have enough leftover meat and juice, I boil some thick noodles, drain off about half the water and add the leftover meat and juice and make a great beef/noodle soup for the next day! I sometimes add a can of beef bouillon.

1 lb ground beef or turkey (I used beef)
1 med. onion, chopped
1 clove garlic, minced
1/2 C green peper, chopped
2 drops Tabasco sauce (4)
15 oz can tomato sauce
1 t chili powder
1 C frozen corn (11 oz can)
2 16 oz cans chili w/ beans (w/out beans)
3/4 lb grated cheese (Taco preshredded blend)
Nacho cheese tortilla chips (2/3 of 14oz bag)
Brown ground meat and drain. Add onion, garlic and pepper and cook until transparent. Add remaining Tabasco, tomato sauce, and chili powder. Grease crock pot and layer in 5 layers, beginning with meat mixture and nacho cheese tortilla chips, then the corn, chili, and grated cheese. Cover and cook 6-8 hours on low.

 1 lb. ground beef
3/4 cup yellow corn meal
1-1/2 cups milk
1 egg; beaten
1 pkg. chili seasoning mix
1 tsp. seasoned salt
16 oz. can cut tomatoes, drained
16 oz. frozen whole kernel corn; thawed and drained
2-1/4 oz. can sliced olives, drained
1 cup cheddar cheese; shredded
In skillet, brown ground beef in skillet until crumbly; drain. In large bowl, mix corn meal, milk, and egg; add ground beef, chili seasoning mix, seasoned salt, tomatoes, corn, and olives; put mixture in crockpot. Cover and cook on HIGH for 3-4 hours; top with cheese; cook an additional 5 minutes.

1 3-5 Lb. rump roast, trimmed
1 pkg. onion soup mix
1 can cranberry sauce-jellied
2 Tbs. butter-softened
2 Tbs. flour
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.

1 lb. ground beef
1 can (1#) stewed tomatoes
1 1/2 cups water
3/4 cup uncooked, processed rice
1 can cooked or frozen peas
1 package onion soup mix
1 cup shredded cheddar cheese
In a skillet brown meat stirring often. Place all ingredients except cheese into crockpot and cook on low rice is tender. Top with cheddar cheese. To avoid a messy cleanup empty crockpot into a serving dish and top with cheddar cheese. 4-6 servings IDEAS FOR MODIFICATIONS To give this an Italian flavor use Italian sausage, and mozzarella cheese.