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Crock Pot Italian Beef
1 rump roast, 3-5 lbs
1 pkg Good Seasons Italian Dressing Mix
1 c water
1 pkg au jus gravy packet
2 tsps Italian seasoning
6 pepperocini peppers
Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast in crock-pot. Add peppers, if desired. Cook on LOW about 2 hours. Break up roast and cook 1 hour more.
NOTES: Can also be made with 4 lb chuck roast, 1 pkg dressing
mix and 1/2 cup water.
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Daube of Beef
5 shallots -- sliced thin
2 cloves garlic -- minced
2 med carrot -- sliced 1/4" thick
1/3 c baked ham -- chopped
1 slice orange peel
1 bay leaf
3 lbs beef chuck roast -- cubed
1/4 c flour
1/4 tsp peppercorns, black -- whole
1/4 tsp thyme
1/8 tsp cloves, ground
1/2 tsp sage
2 tbsps balsamic vinegar
3/4 c white wine OR beef broth
1/4 c brandy
2 tbsps flour
2 tbsps butter
salt
parsley -- chopped
In slow cooker, combine shallots, garlic, carrots, ham, orange peel, and bay leaf. Coat beef cubes with flour; add to cooker. Sprinkle with peppercorns, thyme, cloves and sage. Drizzle with vinegar; pour in wine and brandy. Cover; cook LOW until beef is very tender. Remove and discard bay leaf and orange peel then blend in flour and butter (blend together). Increase cooker heat to HIGH, cover and cook, stirring 2-3 times, until sauce is thickened (about 20 min). Season to taste and sprinkle with parsley.
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Tortilla Stack
1 lb ground beef, lean
5 1/3 corn tortillas -- cut into 6 wedges
2/3 can cheddar cheese soup, undiluted
2/3 pkg taco seasoning mix
2 med tomatoes -- chopped
1/4 c sour cream
1 1/3 c lettuce -- shredded
any other desired toppings
Crumble 1/4 of ground beef into bottom of slow cooker. Top with 1/4 of tortilla wedges. In a small bowl mix soup and taco mix. Spread 1/4 of soup over tortillas. Sprinkle with 1/4 of tomatoes. Repeat layering until all ingredients are used. Cover and cook on LOW 4-5 hrs. Spoon onto individual plates. Top each serving with sour cream, lettuce, etc. NOTES : Could be used for dip if tortilla wedges were left out. Use chips to dip after cooking.
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Disgustingly Easy, Incredibly Good Pot Roast
I admit it. I'm a snob. So I don't normally try recipes that start out "open a can of mushroom soup..." But this recipe I got from my sister is SO good that I even posted it to rec.food.cooking. Open a can of Campbell's condensed mushroom soup and put it in the crockpot (NO water!). Add 1 envelope of Lipton's Onion-Mushroom dried soup mix and stir it with the other soup. Plop on top a chuck roast (I usually use a 5-pounder or so, and trim off as much fat as possible). Crock for around 10 hours on low setting. (Actually, I use my automatic setting that starts at high for an hour, THEN automatically sets itself to low.) The roast is very tender, and the resulting "sauce" is so good that my husband actually used his fingers to lick the plate!
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QUICK ONION POT ROAST
This roast needs no prior browning. The meat browns in the crockpot and forms a nice gravy.
1 pkt onion soup mix 1 1/2 kg topside beef roast
3 Tbs flour and 3 Tbs water, mixed to a paste
Sprinkle onion soup over the bottom of the crockpot. Add roast. Cover and cook on LOW for 10 hrs, or 5 hrs. on HIGH. Pour accumulated juices into a saucepan; skim off fat. Add flour-water paste and bring to the boil, stirring constantly until thickened. Serve over sliced meat.
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"My favorite crockpot recipe is for roasted chicken. Mix together olive oil, lemon juice, pepper and crushed garlic. Pour over outside of chicken and pour inside, as well. Put in crockpot on low for 8-10 hours for a 3-4 pound chicken. It's great. I don't give any measures because I just make it up as I go. There will be a lot of drippings, and you can use those for a gravy. Sometimes I cut up potatoes and put in the bottom. They come out quite tasty.
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