2 lbs. boneless beef roast
1 tsp. vegetable oil
1 onion, quartered
salt and pepper
16 carrots, chopped
1 can cream of mushroom soup
4 cloves garlic, minced
2 TBS. chopped fresh parsley
In a large skillet over medium-high heat, sauté the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper and set aside.
Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on the top of the vegetables and pour the soup over the roast and vegetables.
Cover the slow cooker and cook on low for 8-10 hours, stirring once.
Transfer the roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Showing posts with label crock pot. Show all posts
Showing posts with label crock pot. Show all posts
Slow Cooker Beef Stroganoff
1 ½ lbs. top round steak, cut into strips
salt and pepper to taste
½ onion, chopped
1 can cream of mushroom soup
1-8oz can canned mushrooms
1 TBS. dried chives
1 cube beef bouillon
¼ c. white wine
1 TBS all purpose flower
¼ c. water
1 clove garlic, minced
1 tsp. Worcestershire sauce
14 oz. sour cream
½ c. chopped fresh parsley
Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Then add the onion, soup, mushrooms, chives, and bouillon.
In a separate small bowl, combine the wine with the flour, mix well and add to the slow cooker. Then add the water, garlic, and Worcestershire sauce. Cook on low setting for 7-8 hours. One hour before serving, stir in the sour cream and parsley.
salt and pepper to taste
½ onion, chopped
1 can cream of mushroom soup
1-8oz can canned mushrooms
1 TBS. dried chives
1 cube beef bouillon
¼ c. white wine
1 TBS all purpose flower
¼ c. water
1 clove garlic, minced
1 tsp. Worcestershire sauce
14 oz. sour cream
½ c. chopped fresh parsley
Place the beef in the bottom of a slow cooker and season with salt and pepper to taste. Then add the onion, soup, mushrooms, chives, and bouillon.
In a separate small bowl, combine the wine with the flour, mix well and add to the slow cooker. Then add the water, garlic, and Worcestershire sauce. Cook on low setting for 7-8 hours. One hour before serving, stir in the sour cream and parsley.
Barbecued Beef
4 lbs. Boneless chuck roast
1 ½ c. ketchup
¼ c. packed brown sugar
¼ c. red wine vinegar
2 TBS. Dijon-style mustard
2 TBS Worcestershire sauce
1 tsp. liquid smoke flavoring
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. garlic powder
In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
Place chuck roast in a slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours.
Remove roast from slow cooker, shred with fork, and return to slow cooker. Stir meat to evenly coat with sauce.
1 ½ c. ketchup
¼ c. packed brown sugar
¼ c. red wine vinegar
2 TBS. Dijon-style mustard
2 TBS Worcestershire sauce
1 tsp. liquid smoke flavoring
½ tsp. salt
¼ tsp. ground black pepper
¼ tsp. garlic powder
In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
Place chuck roast in a slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours.
Remove roast from slow cooker, shred with fork, and return to slow cooker. Stir meat to evenly coat with sauce.
Chicken Delicious
10 chicken breast halves
1 tsp. fresh lemon juice
salt and pepper to taste
1/8 tsp. celery salt
1 tsp. paprika
1 can cream of mushroom soup
1 can cream of celery soup
1/3 c. dry sherry
¼ c. grated Parmesan cheese
Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with Parmesan cheese.
Cook on low setting for 8-10 hours, or on high setting for 4-5 hours.
1 tsp. fresh lemon juice
salt and pepper to taste
1/8 tsp. celery salt
1 tsp. paprika
1 can cream of mushroom soup
1 can cream of celery soup
1/3 c. dry sherry
¼ c. grated Parmesan cheese
Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with Parmesan cheese.
Cook on low setting for 8-10 hours, or on high setting for 4-5 hours.
Easy and Delicious Chicken
6 chicken breast halves
8 oz. Italian-style salad dressing
1 can cream of chicken soup
1 c. chicken broth
1 package cream cheese
½ tsp. dried basil
½ tsp. dried thyme
salt and pepper to taste
In a slow cooker, combine the chicken breasts and the Italian style dressing. Cook on low for 6-8 hours. When chicken is tender, drain most of the dressing and discard. Shred the chicken meat and return to slow cooker.
In a medium bowl combine the soup, broth, cheese, basil, thyme, salt and pepper. Mix well and pour mixture over chicken in slow cooker. Cook on low for 1 more hour and serve.
8 oz. Italian-style salad dressing
1 can cream of chicken soup
1 c. chicken broth
1 package cream cheese
½ tsp. dried basil
½ tsp. dried thyme
salt and pepper to taste
In a slow cooker, combine the chicken breasts and the Italian style dressing. Cook on low for 6-8 hours. When chicken is tender, drain most of the dressing and discard. Shred the chicken meat and return to slow cooker.
In a medium bowl combine the soup, broth, cheese, basil, thyme, salt and pepper. Mix well and pour mixture over chicken in slow cooker. Cook on low for 1 more hour and serve.
Hamburger Soup
1 pound lean ground beef
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon seasoned salt
1 envelope dry onion soup mix
1/4 cup grated Parmesan cheese
3 cup boiling water
1 (8 oz.) tomato sauce
1 tablespoon soy sauce
1 cup celery, sliced
1 cup carrots, sliced
1 cup macaroni, cooked & drained
Crumble uncooked ground beef into slow cooker. Add pepper, oregano, basil, seasoned salt, onion soup mix. Stir in water, tomato sauce and soy sauce; then add celery and carrots. Cover and cook in Crock Pot 6-8 hours. Turn control to high and add cooked macaroni and Parmesan cheese. Cover and cook for 10-15 minutes.
Makes about 6 servings.
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon seasoned salt
1 envelope dry onion soup mix
1/4 cup grated Parmesan cheese
3 cup boiling water
1 (8 oz.) tomato sauce
1 tablespoon soy sauce
1 cup celery, sliced
1 cup carrots, sliced
1 cup macaroni, cooked & drained
Crumble uncooked ground beef into slow cooker. Add pepper, oregano, basil, seasoned salt, onion soup mix. Stir in water, tomato sauce and soy sauce; then add celery and carrots. Cover and cook in Crock Pot 6-8 hours. Turn control to high and add cooked macaroni and Parmesan cheese. Cover and cook for 10-15 minutes.
Makes about 6 servings.
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