Beef Stew from Leftover Round Roast

Ingredients

• 1 lb leftover (cooked) beef bottom round roast (or leftover beef), cut into bite sized cubes
• 2 carrots, sliced
• 3 medium potatoes (I used the potatoes left with the roast)
• 1 cup chopped onion
• 4 cloves garlic
• 4 cups beef broth (low sodium)
• 2 cups hot water
• 1 tsp salt, or to taste
• 1 tsp pepper, or to taste
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried parsley, or 1 Tbsp fresh parsley
• Olive oil cooking spray
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Directions

1. In large crockpot set on low, combine beef broth, hot water, carrots, potatoes, beef, salt, pepper, garlic powder, opinion powder and parsley.
2. Spray a medium frying pan with olive oil and heat over med-high heat for 1 minute. Add onions and do sauté until translucent (about 2-3 mins). Add garlic to pan and continue to sauté until onions are brown and garlic is fragrant. Add the garlic and onions to the pot. Cover and let cook on low for 8 hours.

Chicken Ranch Tacos

• 2-3 chicken breasts
• I cup chicken broth (I used a bullion cube dissolved in 1 cup water)
• Packet of ranch dressing mix
• Packet of taco seasoning
• 1 onion, sautéed. If desired.

1. Mix ranch dressing mix and taco seasoning with chicken broth.
2. Place chicken breasts in crock pot and cover with broth mixture.
3. Cook on low for 3 hours.
4. Shred chicken and place back in crockpot for 30 mins.

Best on homemade tortillas (in my opinion) topped with sautéed onions, back beans, whatever you want.

BBQ Pulled Pork Sandwiches

• 4-6 lb Pork Picnic Roast
• 1 bottle BBQ Sauce
• 2 Cups Water
• Hamburger Buns
  

1. Place the Picnic Roast in Crock Pot preferably at night. 
2. Add 2 cups water..
3. Let cook on low for 8-12 hours on low, best over night.
4. Remove bone and fat when done.
5. Discard Liquid.
6. Put meat back in Crock pot add BBQ Sauce.
7. Cover and cook an additional 1 to 2 hours on High or 4 to 5 hours on low, stirring two or three times.
8. Serve on Buns.

Recipe via A Few Short Cuts

Slow COoker BBQ Turkey Meatballs

• 2 Tbsp. vegetable oil
• 1 small onion, grated
• 1 stalk celery, chopped
• 1 clover garlic, minced
• 1 lb ground turkey breast
• 1 large egg, lightly beaten
• 1/2 cup rolled oats
• 2 cups barbecue sauce

1. Warm oil in a small skillet over medium-high heat. Add onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic and saute 1 minute longer. Transfer mixture to small bowl and let cool.
2. Place turker in a large bowl. Add onion mixture, egg and oats. Use your hands to gently but thoroughly blend ingredients. Dampen hands lightly and form mixture into about 20 meatballs, each 1 1/2 inches in diameter.
3. Pour a small amount of sauce over bottom of slow cooker. Add meatballs, top with remaining sauce. Pour in 1/2 cup water. Cover and cook on high until meatballs are cooked through, 3 1/2 to 4 hours.

Recipe via All You Magazine

Mediterranean Brisket

• 1 14.4-oz can diced tomatoes with juice
• 1/2 cup dry red wine
• 5 cloves garlic, chopped
• 1/2 cup kalamata or other black olives, pitted and chopped
• 1/2 tsp. dried rosemary
• 1 2 1/2 lb piece flat cut brisket, fat trimmed off
• salt and pepper
• 1 Tbsp. finely chopped fresh parsley

1. Place tomatoes, wine, garlic olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.
2. Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.

Recipe via All You Magazine

Lemon-Rosemary Chicken

• 1 lemon
• 1 4-lb whole chicken, rinsed and patted dry
• 3 sprigs fresh rosemary
• 2 cloves garlic
• 3 Tbsp. unsalted butter
• salt and pepper

1. Halve lemon and place inside chicken cavity along with rosemary and garlic. Fold wings under and tie legs together. Rub chicken all over with 2 Tbsp. butter and sprinkle inside and out with salt and pepper. 
2. Place chicken, breast side up, on a small rack inside slow cooker. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180 degrees F, 4 to 4 1/2 hours.
3. Preheat broiler to high. Melt remaining 1 Tbsp. Transfer chicken, breast side up to a foil-lined baking sheet. Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes. Let chicken rest for 10 minutes on a cutting board before carving and serving.

Recipe via All You Magazine

Slow Cooker BBQ Pork Chops

• pork chops
• 1 bottle bbq sauce
• 1/2-1 onion, chopped

1. Place pork chops in bottom of slow cooker.

2. Cover with onions and bbq sauce.

3. Cook on low for 4 hours.

Beef Tips and Rice

• 1 package beef tips
• 2 cups of water
• 3 beef bullion cubes
• 1/2 cup flour
• 1 cup rice
  

1. Place beef tips in bottom of crockpot.
2. Pour in water and add bullion cubes.
3. Add flour and stir contents of crockpot.
4. Set crockpot on low for four hours, stirring occasionaly.
4. Cook rice on stove according to directions.
5. Pour beef tips over rice.

Hearty Chili

Makes 8 servings

• 1 onion, chopped
• 2 ribs celery, chopped
• 1 lb ground beef
• 2 14 oz cans kidney beans, undrained
• 14 oz can pinto beans
• 14 oz can diced tomatoes
• 2 14 oz cans tomato sauce
• 1 green pepper, chopped
• 1 Tbsp. sugar
• 1 tsp. salt
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 Tbsp. chili powder, or to taste

1. Brown onion, celery and beef in skillet. Pour into slow cooker.
2. Add remaining ingredients. Mix well.
3. Cover. Cook on low 8 hours.

recipe via Fix-It and Forget-It Recipes for Entertaining --Phyllis Pellman Good & Dawn J. Ranck

Crockpot BBQ Chicken

Ingredients:

• 3 to 4 pounds chicken pieces
• 1 large onion, coarsely chopped
• 1 bottle barbecue sauce

Preparation:

Put chicken in bottom of slow cooker or crockpot and add onions and barbecue sauce. Cook on LOW for about 6 to 8 hours, or until chicken is tender but not falling apart.
Serves 4 to 6.



Recipe via here

Slow Cooker Lasagna

• 4 lb. ground chuck
• 4 (28 z.) jars spaghetti sauce
• 32 lasagna noodles
• 3 (15 oz. ) cottage cheese
• 4 tsp. dried Italian seasoning
• 1 1/3 cups water
  
• 4 (4 oz.) cans of mushrooms
• 6 cups shredded part-skim mozzarella cheese

Cook beef and Italian seasoning in a large skillet over medium-high heat, stirring until beef crumbles; drain. Combine spaghetti sauce, mushrooms, seasoned meant and water in bowl. Layer thinly in bottom of lightly greased 5 quart electric slow-cooker: 4 uncooked lasagna noodles, sauce mixture, cottage cheese and mozzarella cheese. Repeat for each layer (approx 8 total layers). Cover and cook on high setting for 1 hour; reduce heat and cook on low setting for 5 hours. Can do ahead and store in fridge. Yields 16 servings.

Creamy Chicken and Tortillas

• 4 cups cooked chicken, diced
• 1 dozen corn tortillas, each cut into 6-8 triangles
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 8 oz. jar salsa
• 1 cup sour cream
• 1/2 cup chedder cheese

Combine the soups, salsa and sour cream in a bowl and blend well. Grease the crockpot and make 2-3 layers of chicken, tortillas and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 minutes before eating. Serve with salad and warm tortillas. Enjoy!

Serves: 8

Slow Cooker Chicken Continental

• 2 (8 oz.) jars dried beef
• 6 skinless, boneless chicken breast halves
• 1 cup sour cream
• 1 (10.75 oz.) can condensed cream of mushroom soup
• 1/4 cup all-purpose flour

Lightly grease slow cooker and line with dried beef. Place 2 to 3 chicken breasts in slow cooker. Combine sour cream, soup and four in medium bowl and mix together; pore 1/2 of mixture over chicken. Top with some dried beef, add the remaining chicken breasts and pour in the remaining mixture. Top with the rest of the dried beef. Cook in slow cooker on low for 8 hours, or on high for 4 hours.

Slow Cooker Pizza

• 1 1/2 lb. ground beef
• 1 (8 oz.) package rigatoni pasta
• 1 (16 oz.) package shredded mozzarella cheese
• 1 (10.75 oz.) can condensed cream of tomato soup
• 2 (14 oz) jars pizza sauce
• 1 (8 oz.) package sliced pepperoni sausage

Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dante; drain and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni. Cook on low setting for 4 hours.

Slow Cooker Macaroni and Cheese

• 2 cups evaporated milk
• 1/2 tsp. paprika
• 1 tsp. salt
• 1 egg, beaten
• 2 Tbsp. butter
• 3 cups cubed Cheddar cheese
• 1 cup Velveeta, cubed or shredded
• 1 (8 oz.) package macaroni

Combine in slow cooker: evaporated milk, paprika, salt, egg, butter and cheese; stir. Cook on high for 1 hour. Brink a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3 to 5 hours.

Garlic Pork Roast

• 1 Tbsp. vegetable oil
• 1 (2 lb.) boneless pork roast
• salt and pepper to taste
• 4 sweet potatoes, quartered
• 1 onion, quartered
• 6 cloves garlic
• 1 (14.5 oz.) can chicken broth

Heat oil in large skillet. Season meat with salt and pepper and brown in oil.

In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth. Cover and cook on low setting for 6 hours.

Simple Slow Cooker Meatloaf

• 1 lb. Bob Evans rigional Recipe Sausage Roll
• 1 lb. ground beef
• 1 cup ketchup, divided
• 1 (1.25 oz.) envelope dry onion soup mix
• 1/2 cup dry bread crumbs
• 2 eggs

In a large bowl, combine sausage, beef, 1/2 cup ketchup, soup mix, bread crumbs and eggs. When well combined, shape into loaf to fit your slow cooker (round or oval). Place into slow cooker.

Cover and cook on low heat 4-6 hours. Spread remaining 1/2 cup ketchup on top of meatloaf 30 minutes before serving. Cover and continue cooking on low heat for 30 minutes.

Slow Cooker Chicken and Dumplings

• 4 skinless, boneless chicken breast halves
• 2 Tbsp. butter
• 2 (10.75 oz.) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 oz) packages refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup and onion in a slwo cooker and fill with enough water to cover. Cover, and cook for 5 to 6 hours on high. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Crock Pot Roast

• 3 or 4 lb. chuck roast
• 4 ounces baby carrots
• 6 medium or 10 small red potatoes, scrubbed, cut in half if needed
• 2 can cream of mushroom soup
• 1 packet dry onion soup mix

Place vegetables in bottom of crock pot. Lay roast on top of vegetables. Mix together mushroom soup and onion soup mix. Pour soup mixture over roast. Cook on low for 6 to 8 hours.

Crockpot Pineapple Chicken

• 3-4 boneless skinless Chicken Breasts (about 2 lbs)
• 1 can pineapple in juice (tidbits, rings, chucks…it doesn’t matter)
• 1 medium onion
• 2 Tbsp Soy Sauce
• 1/2 cup chicken broth

Cut up onion and place it in the bottom of the crockpot.

Place chicken on top of the onions.

Then dump the pineapple (juice and all) on top of the chicken.

Then add the soy sauce and the chicken broth.

Put the lid on and cook on High for 4 hours or low for 6-8 hours.

There will be plenty of sauce in the crockpot to serve with the chicken!

Recipe via afewshortcuts.com