1/3 c flour
salt and pepper
½ t paprika
2 lbs beef round steak, cut into strips
1 ½ c chopped onion
¼ t garlic powder
14 oz can tomatoes w/ juice
¼ c ketchup
2 t beef bouillon powder
2 T sherry
2c sliced fresh mushrooms
1c light sour cream
Combine flour, salt, pepper and paprika in plastic bag. Place a few strips of steak in at a time. Shake to coat. Place in 3 ½ qrt slow cooker. Mix next 7 ingredients in bowl. Pour over steak. Cover. Cook on Low for 7-9 hours or on High 3 ½ - 4 ½ hours. Stir in sour cream last 30 minutes of cooking time. Can serve over noodles or rice.
That’s the recipe verbatim but I’ve never used the sherry and use regular sour cream. This time I’m trying canned mushrooms since the local store didn’t have the fresh ones (bastards!)
I’m also new to the slow cooker, so I’m very grateful for this thread!
1 lb boneless steak cut in strips
1 red bell pepper cut in strips
1 large onion sliced thin
1 pkg dry fajita mix
1/4 cup water
Stir fajita mix into water. Put everything in crockpot. Cook on low 5-6 hours. Barbecue Beans & Pork
1 - 1 1/2 lb boneless center cut porkchops cut in cubes
1 onion chopped
1 bell pepper chopped
2 (15-oz.) cans pinto or kidney beans drained
1/4 tsp. salt
1 cup hickory smoke BBQ sauce
Combine all ingredients. Cook on low 7 - 8 hours. Barbecue Chuck Roast
2 - 2 1/2 lb boneless chuck roast
1 large onion chopped
3/4 cup coke (Dr Pepper works best)
1/4 cup worchestershire sauce
1 TBsp cider vinegar
2 cloves garlic minced
1 tsp Beef boullion granules (not a cube)
1/2 tsp. dry mustard
1/2 tsp chili powder
1/4 tsp ground red pepper
1/2 cup ketchup
2 tsp butter
Place roast and onion in crockpot. Mix next 8 ingredients. Reserve 1/2 cup in refridgerator.
Pour remaiming mixture over roast. Cook on High 6 hours. Drain and shred roast with 2 forks.
Combine reserved mixture with ketchup and butter. In saucepan, cook over medium heat, stirring constantly,
just until heated. Pour over shredded beef. Put on buns.
Not a recipe but a tip I’ve been using: put an oven bag in the crock pot then put all the ingredients into the bag according to the recipe. It makes clean-up a gajillion times easier (no black crust around the edge of the crock pot).
I was a little dubious myself, especially when combining Coke and ketchup, but it came out pretty good. I wound up using 2 cans of coke, cause my slow cooker is very deep and the roast was pretty tall.
You can also use this trick to make two smaller meals in a large pot. We are a family of only two, so sometimes I’ll split a jumbo-sized package of chicken breasts into two bags, and season one mexican style (to serve with, say, rice and tortillias) and the other italian style (to serve with, say, pasta). It works surprisingly well – I was worried the flavors would somehow mingle but they didn’t. You essentially have two days worth of cooking done in one shot.
Re: Using a lot of liquid…You don’t need enough to cover what you’re cooking because the cooker works on a steaming, rather than boiling principle; that and the meat itself usually releases a ton of juices while it cooks.
Mix up about 1 lb. ground beef, 1 cup dry rice, 1 egg, 1 med. onion chopped, 1/2 large can tomato sauce, 1 chopped tomato (no juice), a pinch of garlic (either powdered or fresh) and salt and pepper to taste.
Now–you can do two things with this. Either core out some green peppers and stuff them full, or steam some cabbage leaves and wrap up a portion of filling burrito style, poking the loose ends inside the roll. Place in cooker and cover with the rest of the tomato sauce. Cook on low for about 8-9 hours or until the rice is soft. Serve with the tomato sauce as a “gravy” (or ketchup for the kids). Perfect for cold days, and very filling.
Get yourself a chuck roast or simialr inexpensive roast. Empty a packet of Good Seasons or similar dry salad dressing mix over it. Cook on low all day until it falls to shreds. Make sandwiches on hard rolls. Note: do NOT add any liquid to the pot at any point in the cooking.
jsgoddess, when I’m cooking shredded beef sorts of things, I like to use chuck roast. It’s not the leanest, but I pick over the fat and get rid of it after I cook it. It keeps things juicy. I tried a bigger, leaner roast the other day (I think it was round), and the end result was pretty dry and stringy.
The chuck roast is cut like a giant slab of steak, so the meat fibers separate into pretty short strands. That’s nice in shredded beef. The longer fibered ones, like that round roast, make longer shreds, and are kind of a pain to deal with in a taco or sandwich. Also, chuck’s pretty cheap.
Oh, and also try it with chicken - for really easy working day things, I’ll throw in some of those frozen, boneless, skinless chicken thighs (still frozen) with a tomato-ey sauce (like a couple of cans of seasoned diced tomatoes and some olive oil) and let them cook down to shreds. Then when I get home, I add things like olives, spinach, and cheese, and eat it over noodles. Not bad for a work night! Hmm, getting hungry…
Now chicken, I know what to do with. My favorite, and the best for my husband (diabetic with heart disease), is shredded chicken. Just throw the chicken breasts in with enough chicken broth to cover them. Bone them (if they still have bones) once they are tender. Then just shred the chicken with a fork or two forks. Salt and/or pepper can be added to taste. For creamier filling, you can add some (sorry) canned cream soup. You can also add other seasonings, like chili powder, taco seasoning, bbq, italian seasoning, curry, or any Chinese seasoning. Just don’t add all of these at the same time!
Thanks, Other Julie. I often cook things, then set them overnight in the fridge so that I can skim them. It sounds like that might be a good way to use a chuck roast.
1 kilogram = 2.2 pounds. The amount really isn’t critical. You can use a pound and a half, two pounds, or more if you have a cauldron. (Personally, I’d love to cook stuff in a cauldron. It would make the neighbours talk. )
Being a guy, my simplest recipe is Salmon + Fire = Food. Pretty self-explanatory, actually. An outdoor grill is best, but you can use the broiler. I also like poached salmon with tarragon, but I like the fire method better. But here’s my new favourite recipe:
Fresh wild salmon from the Pacific Northwest is preferred, but frozen Atlantic salmon will work. Place the fillet skin-side down on a sheet of aluminum foil. Score it with a sharp knife just down to the skin; one longitudinal score along the middle and then crosswise scores about 25-30mm apart (an inch or so ) across the fillet. Pour on some Very Very Teriyaki and spread it around. The cuts allow the sauce to get into the fish, and the skin holds the fish together. Fold up the aluminum foil. I’ve found that it’s better if you leave the top open. Toss it on the BBQ grill and cook it until it’s done. Or cook it in the oven at about 350°F to 400°F. (I like higher heat because I like the top of the fish overdone. Others will say this is sacgeligious and I should be stoned to death.) Get a good piece of fish, and your mouth will have an orgasm. Excellent when served with asparagus.
There’s a local Mexican restaurant that has Chipotle Salmon. I’d love to get their recipe. The salmon is “browned” on top, but I don’t know if they fry it first or not. I think they do, since the salmon is cooked in foil and I don’t see how it would “brown” otherwise. It looks like they put the fish in aluminum foil and add chipotle sauce and sliced mushrooms. Then they seal the foil and bake it in the oven. Mmmmm!
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