Crockpot Recipes

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Tuesday, April 25, 2006

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
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.

Sunday, April 23, 2006

Peppers and Steak

2 lb Lean round steak
2 Green peppers -- chopped
2 tbsp Minced dried onion
1 c Beef bouillon
1/4 c Soy sauce
1/2 tsp Ground ginger
1/2 tsp Garlic powder

Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. Cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours.

Thursday, April 20, 2006

Lazy Man's Beef Sandwiches

3 lb pot roast meat
1 large jar of spaghetti sauce (16 and 24 oz size both work)
8 oz jar picante salsa

Crock this stuff on high for 6 hours or low for 8 hours. Then take the lid off the pot and stir the meat around until it falls apart. Serve it ladled over toasted English muffins.