Three Beef Recipes For the Crockpot

!±8± Three Beef Recipes For the Crockpot

I am a meat lover. I love steaks, roasts, burgers and even hot dogs. I also really enjoy cooking with my crockpot. You can put in the meat, in the morning and by dinner time it's ready. I'd like to share three recipes for cooking roast in the crockpot.

Roast in Beef Broth

3-5 pound brisket
2 cans beef broth
1 cup red wine
Cut up onions and celery

Cook on low about 8 hours.

This is one of the simplest recipes, yet is very tasty. We have substituted a tri tip roast for the brisket and it also came out quite well.

Roast with Mushroom Gravy

2-3 pound roast
1 packet Lipton's Onion Soup mix
2 cans cream of mushroom soup

Cook for 8 hours on low.

Both of these recipes are so simple to make with only the few ingredients, yet full on flavor.

Roast in Beer Sauce

2-3 pound roast
1 package of Good Seasons Garlic Dressing
1 package of Italian (or Zesty Italian) Dressing
1 can of beer (do not use dark beer)
Cut up vegetables
Water

Pour one envelope of the salad dressing in the bottom of the crockpot. Place the roast on top. Pour the other package of salad dressing over the meat. Add your cut up vegetables. Then pour the beer over the top. Add enough water so that your crockpot has enough liquid in it, (I fill my crockpot about 3/4 full) Cook on low for 8-10 hours.

When you cook a roast all day in the crockpot it becomes very soft, so the cut of meat you buy is not important. If there is fat on the roast, I trim it off before putting the roast into the crockpot. Watch for sales at the store on roasts.

When we cook roasts in the crockpot, we add onions, celery, carrots and sometimes baby potatoes or red potatoes. The potatoes can be pierced before cooking. They then absorb in the liquid. If you like bell peppers, consider adding red or green bell peppers to your recipe.

Enjoy these very simple yet delicious recipes.

Three Beef Recipes For the Crockpot

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How to Make Pork Stew in the Crockpot

!±8± How to Make Pork Stew in the Crockpot

Beef might be the most commonly used stew meat in crockpot cooking but pork also comes out great. The reason why beef is used so often in crockpot recipes is that the slow cooking process can convert a cheap, tough piece of beef into a really succulent piece of steak, which is tender enough to fall apart. Chicken features in a lot of crockpot dishes too but what about pork?

The following recipe shows you how to make a wonderfully creamy, rich and satisfying stew recipe using your slow cooker. Pork and apples go together beautifully and these ingredients are combined in many different recipes so crockpot pork recipes are no exception. The garlic, nutmeg, and sage also complement the flavor of the meat and elevate the overall flavor of this dish to gourmet proportions.

You can serve this for a family dinner or even if you have guests coming over. The taste of this dish is impressive and it also looks tempting. You can leave it to cook all day and then just add the final ingredients when you get home.

Adapting the Recipe

If you prefer a thinner consistency you can leave out the cornstarch but if you are going to serve this over mashed potatoes or rice you might want to make the recipe exactly as it is, so the juices soak into the rice or potatoes well.

You can add some red pepper flakes, carrots, or celery if you want to. These would add both color and crunch to the finished dish and if you are making this for the family it is always nice to give them extra vegetables. Pork is not an expensive meat to buy and this tasty stew recipe is a wonderful way to make the most out of the meat.

What you will need:

2 or 3 lbs boneless pork loin 2 teaspoons sugar 1/2 cup chopped onion 1/8 teaspoon black pepper 3 minced cloves garlic 2 peeled, cored, sliced green apples 1/3 cup heavy cream 1/2 cup dry white wine 1/4 teaspoon ground nutmeg 1/2 teaspoon crumbled dried sage 1 tablespoon plus 2 teaspoons cornstarch 1/4 cup all purpose flour Salt

How to make it:

Trim the fat off the meat and cut the meat into one inch cubes. Combine the garlic, apples, onion, sage, pepper, and sugar in the crockpot. Coat the pork cubes with the flour and add these to the apple mixture.

Pour in the wine. If you want to add some chopped fresh vegetables, such as carrot or celery, add them now. Cover the crockpot and cook the pork stew for about eight hours on low.

Whisk the cornstarch into the cream. Turn the crockpot up to high and pour the cream mixture into the stew. Cook for 20 minutes. Season the stew and serve with cornbread or cornmeal biscuits.

Rice or mashed potatoes would also be a nice side dish and, if you are not adding some chopped vegetables to this, you can serve broccoli, green beans, or carrots on the side as well.

How to Make Pork Stew in the Crockpot

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Barbecue Beef Brisket - Crockpot Method

!±8± Barbecue Beef Brisket - Crockpot Method

This is an easy and quick version of Texas Barbecue Beef Brisket. All the preparation is done in a Crockpot. The brisket is marinated and refrigerated for several hours or overnight in the liner of the Crockpot. It will cook on either Auto, high or low settings and needs no watching. Great to fix in the morning and serve that evening. You can find the full recipe here: maryahearn.com

Barbecue Beef Brisket - Crockpot Method

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Slow Cooker Layered Beef Enchiladas

!±8± Slow Cooker Layered Beef Enchiladas

These may not look like your typical rolled-up enchiladas, but they are delicious and simple to make in your slow cooker. You will need to brown the meat, vegetables and spices ahead of time which can be done the night before. For those of you who like things on the spicy side, you can add a bit of cayenne pepper (about an 1/8 of a teaspoon) or you might want to try to add a tablespoon of diced jalapeno peppers while cooking up the vegetables.

Slow Cooker Layered Beef Enchiladas

Ingredients:

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (15 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 (14.5 ounce) can Hunts fire-roasted tomatoes, undrained (if you can't find fire-roasted, use regular diced tomatoes)
1 can (4 ounces) of diced green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded sharp cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
6 flour tortillas ( 6 or 7 inches diameter)

Directions:

In a skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a separate bowl, combine the two cheeses.

In a 5-qt slow cooker starting with the beef mixture, place about a 3/4 cup of the beef mixture on the bottom of the pot followed by one tortilla and 1/3 cup of cheese. Repeat layers ending with the cheese layer on the very top. Cover and cook on low for 5 to 7 hours or until heated through. Slice like like you would a pie and serve warm.

Makes 4 servings.

Note: To make chicken enchiladas, substitute the beef with 1 pound of cooked, shredded chicken. Add the vegetables and onion to the cooked chicken and cook until vegetables are tender. Proceed with the rest of the recipe instructions.

Slow Cooker Layered Beef Enchiladas

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