Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

Recipe for crock pot/slow cooker?

Does anyone have a great recipe for the crock pot? I tired making a roast and it was dried out. It was on the low setting and the butcher said I got the right cut of meat. Not sure what happened. Thanks!

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  • 1 decade ago
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    Beef Brisket a la Baldwin Park

    Serves 4 to 6

    Why "Baldwin Park"? It's a neighborhood in L.A. where lots of folks from Mexico, including my daughter's in-laws, live. And some very tasty dishes are prepared there, like this one.

    2 medium onions, thinly sliced

    2 celery ribs, thinly sliced

    2 garlic cloves, pressed

    1 beef brisket (2 to 3 lb)

    2 tsp salt

    1 & 1/2 tsp ground chipotle or ancho powder

    1 cup coarsely chopped fresh cilantro

    Flour tortillas

    Toppings: Shredded Mexican cheese blend, sour cream, salsa, chopped fresh cilantro

    Garnish: Lime wedges

    Place first 3 ingredients in a 6-qt. slow cooker.

    Rub brisket pieces evenly with 2 tsp salt and 1 & 1/2 tsp ground peppers. Cut into 3-inch pieces. and place on top of the veggies in the crockpot. Lay the cilantro on top of the meat.

    Cover and cook on HIGH 6 to 8 hours or until brisket pieces shred easily with a fork.

    Remove brisket from slow cooker, and cool a bit. Shred meat into bite-size pieces with 2 forks.

    Serve in a big bowl with flour tortillas, the toppings and lime wedges on separate dishes so everyone can build their own.

    Click Here fore Easy Beef Recipes

    Click Here for More Mexican Food Recipes

    Click Here for More World Recipes

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    Beef Bourguignon

    Serves 4 to 6

    Don’t slice the shrooms too thin as they will soften before the onions or meat. Also try to buy USDA Choice grade beef; it will be worth a little more $$.

    2 lb chuck roast

    1½ Tbsp flour

    4 large yellow onions

    1 cup fresh mushrooms, sliced

    1 tsp salt

    ¼ tsp dried marjoram

    ¼ tsp dried thyme

    ¼ tsp ground black pepper

    1 cup beef broth (from a can)

    1 cup red burgundy wine (cheap stuff is okay)

    Cut the meat into 1-inch cubes, trimming off the fat as you go. Dredge the meat in flour by pressing the chunks firmly into a bowl containing the flour.

    Peel and slice the onions into ¼-inch rings. Wash the mush rooms by wiping with a damp cloth; slice 1/4-inch thick.

    Add all ingredients to the crockpot, cover and cook on low setting for 8 to 10 hours.

    Serve over wide egg noodles or rice for a complete quick & easy meal.

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    French Dip a la Crockpot

    Serves 8

    Why "French" Dip? Why "Dip" - it's a sandwich. Ask Google.

    3 lb beef sirloin roast

    1 - 1 oz packet dry au jus mix

    1 cup water

    8 1 oz slices swiss or provolone cheese

    8 hoagie rolls, split lengthwise

    Place the beef roast into a slow cooker. Mix the instant au jus with the water and pour over the roast. Cover and cook on Low for 8 hours.

    Remove the roast from the slow cooker and shred or slice. (Actually if you try to slice it will likely shred anyway.) Slice the rolls, top with beef, lay on the cheese slice and serve with small bowls of the hot au jus from the pot.

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    Bubbly Beef & Mushrooms

    Serves 4 to 6

    Of course the bubbly-ness will be gone when this so easy dish is finished, but it leaves a pleasant citrus essence.

    2-pound chuck roast

    1 envelope dry onion soup mix

    2 cups fresh mushrooms, sliced

    1 cup lemon-lime carbonated drink(like 7-Up)

    I (10¾-ounce) can cream of mushroom condensed soup

    Cut the meat into 1-inch cubes, trimming off the fat as you go. Clean the shrooms by wiping with a damp cloth then slice about 1/8-inch thick. Add everything to the slow cooker; mix well. Cook on low setting for 8 to 10 hours. Go to work, school or whatever(I hate to use that word but it really works).

    Come home, put together a quick & easy salad or veggie, put your feet up and relax until the gang's all there and ready to eat.

    Pork Roast with Apples

    Serves 8 to 10

    This special dish might require about 8 minutes of preparation – if you move slowly.

    4 lb. pork loin roast

    Sea salt and pepper

    6 apples, cored and quartered

    1/3 cup apple juice

    3 Tbsp. brown sugar

    1 tsp. ground ginger

    Trim roast of excess fat and rub with sea salt and freshly ground black pepper. Place apple quarters in bottom of 4-6 quart crockpot. Place roast on top of apples.

    Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast. Cover slow cooker and cook on Low 10-12 hours, until done. Slice and serve.

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    Easy Sauerbraten

    Serves 8

    I don’t think this is how they made sauerbraten in Old Vienna, but I’ll bet even an old Viennese would love it.

    2 yellow onions

    4-pound beef roast

    ½ teaspoon table salt

    ½ teaspoon ground black pepper

    2 cups beef broth

    1/3 cup brown sugar

    ½ cup cider vinegar

    8 gingersnap cookies

    Peel and slice the onions thinly.

    Sprinkle the beef roast with salt and pepper. Place the roast in the slow cooker.

    Add the onion, broth, brown sugar, and vinegar. Cover and cook on high set ting for 8-10 hours.

    Remove the roast from the slow cooker and crumble gingersnap cookies into the juices in the slow cooker. Stir slowly for about 10 minutes, or until the sauce thickens. Slice the meat and ladle the sauce over slices.

    Serve with thick-sliced pumpernickel bread for an authentic Bavarian meal.

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    Chicken Minestrone with Pesto

    Serves 6

    Here’s a complete slow-cooker meal just waiting for a final touch before sitting down to dinner.

    1 can (28 oz) diced tomatoes In juice, undrained

    4 cups chicken broth

    1 Ib boneless, skinless chicken thighs, cut in 1-in. chunks

    1 medium baking potato, diced

    1/2 cup each chopped onion, carrot and celery

    ¼ tsp pepper

    1 can (16 oz) cannellini beans, rinsed

    1 medium zucchini (about 6 oz), diced

    1 cup frozen cut green beans, thawed in fridge during the cooking time

    1/3 cup prepared refrigerated basil pesto

    Mix all ingredients except the cannellini beans, zucchini, green beans and pesto in a 4-qt or larger slow-cooker. Cover and cook on tow 7 to 9 hours until chicken is cooked through and vegetables are tender.

    Stir in cannellini beans, zucchini and green beans. Cover and cook on high 15 minutes, or until zucchini is tender.

    Spoon into bowls; top servings with pesto.

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    Black Beans and Kielbasa

    Serves 6

    Here’s another example of that imcomparable Polish/Latin school of cooking – you do know kielbasa is Polish sausage, don’t you? Do they know about black beans in Poland? Who cares, this is good stuff, easy, too.

    2 15 oz cans black beans

    1 14 oz can stewed tomatoes

    1 cup frozen yellow corn kernels

    2 tsp bottled minced garlic

    1 tsp chill powder

    1/2 tsp ground cumin

    1 lb turkey kielbasa or the real thing

    Cooked rice

    Shredded Cheddar cheese, optional garnish

    Rinse and drain 1 can of the black beans, and pour the beans into the slow cooker. Add the second can of black beans including their liquid to the cooker. Add the tomatoes with their liquid and the frozen corn.

    Sprinkle the garlic, chili powder and cumin over the mixture and stir gently, so as not to break up the beans.

    Cut the sausage link into 6 pieces, and puncture each piece with a fork. Place the sausage pieces over the bean mixture, but don’t stir. Place the lid on the slow cooker, turn the cooker to low and cook for at least 7 to 10 hours.

    Before serving, cook rice according to the package directions, about 20 minutes.

    To serve, ladle the bean mixture over a bed of rice or into soup bowls if you decided not to make rice. Top each serving of the bean mixture with a piece of sausage & sprinkle on some shredded cheese. Serve at once. Easy, delicious & ethnically diverse.

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    Slow Spaghetti and Meatballs

    Serves 6

    Surprise! It's the meatballs - frozen - that go into the pot, the pasta is cooked just before serving.

    1 26 oz (or so) jar spaghetti sauce

    1 14 oz diced tomatoes

    1 large onion (for about 1 cup chopped)

    1 Tbsp bottled minced garlic

    1 1/2 tsp dried Italian seasoning blend

    24 frozen meatballs, about 3/» pound

    12 ounces spaghetti or pasta of choice

    Parmesan cheese, for serving

    Pour the spaghetti sauce and tomatoes with their juices into a slow cooker. Peel and chop the onion, and add it to the sauce. Add the garlic and Italian seasoning, and stir well. Add the still-frozen meatballs. Stir to mix well.

    Cover the slow cooker and turn it on low heat. Cook about 8-9 hours.

    Just before serving, cook the spaghetti according to the package directions, usually 8-10 minutes. Serve the sauce and meatballs over the spaghetti. Pass Parmesan cheese at the table for those who know what’s good. Easy, no?

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    Hungarian Goulash a la Crockpot

    Serves 4

    When you serve this marvelous easy beef and sauce over noodles you'll have a true Hungarian rhapsody.

    2 lbs round steak

    ½ tsp onion powder

    ½ tsp garlic powder

    ½ tsp table salt

    ½ tsp ground black pepper

    1½ tsp paprika

    2 Tbsp flour

    1 10 oz can condensed tomato soup

    ½ cup water

    1 cup sour cream

    Cut the steak into 1-inch cubes. Mix the meat, onion powder, garlic powder, salt, pepper, paprika, and flour together until meat is well coated. Place in the slow cooker. Pour soup and water over the top. Cover and cook on low setting for 8 to 10 hours.

    About a half-hour before serving, stir in the sour cream. Cover and cook on low setting.

    While you're waiting boil some salted water add noodles and cook until al dente

    Serve the beef and sauce over the noodles - now you have a Hungarian rhapsody.

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    Roast Leg of Lamb with Herbs

    Serves 8-10

    At our house we serve mint jelly with any form of lamb dish.

    And, oh yes, as with any of our crockpot recipes, be sure your pot is big enough or reduce the size of the roast (or buy a bigger pot if your kitchen has enough storage space for two of these handy-but-bulky contraptions).

    4 1/2 to 5 1/2-lb. leg of lamb

    1 tsp minced garlic

    1 Tbsp dry mustard

    1 tsp salt

    1/8 tsp. pepper

    1/2 tsp thyme leaves

    1/4 tsp crushed rosemary

    1 Tbsp lemon juice

    1/4 cup flour

    Rub all surfaces of lamb with garlic. Mix mustard with salt, pepper, thyme, rosemary & lemon juice.

    Spread and pat herb mixture onto surface of roast. Place roast on metal rack in the pot. Cover and cook on low for 10 to 12 hours or until tender.

    Remove meat to a platter. Skim off excess fat from juices. Turn control to high.

    Dissolve flour in small amount of cold water and stir it into juices in pot. Cook on high for 15 to 20 minutes. Serve the wonderful herbed sauce with the roast.

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    Cuban Black Bean Soup

    Serves 4

    This one is almost too easy.

    1 1/3 cups chopped onions

    1 Tbsp minced garlic

    1 jalapeho pepper, seeded and minced

    1 tsp ground cumin

    1/2 tsp each dried oregano and thyme

    1/4 tsp pepper

    2 ham hocks (1 1/2 Ib total)

    4 15 oz cans black beans, rinsed

    2 14 oz cans chicken broth

    1 Tbsp fresh lemon juice

    Garnish: chopped hard-cooked egg

    Mix onions, garlic, jalapeno pepper, cumin, oregano, thyme and pepper in a 41/2-qt or larger slow-cooker. Top with ham hocks and beans; add the chicken broth.

    Cover and cook on low 7 to 9 hours until meat on ham hocks is tender.

    Lift out ham hocks. When cool enough to handle, remove and discard skin and fat. Remove meat from bones, chop coarsely and return to soup. Stir in lemon juice. Garnish with egg and serve this easy meat & veggie delight to your lucky eaters.

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    Good Old Fashioned Pot Roast

    Series 6

    They don't get much easier than this. It's still a snap if you finish up with a tasty sour-cream & dill sauce.

    3-pound chuck roast

    2 tsp dried dill weed

    1 tsp table salt

    1/4 cup water

    1/2 tsp ground black pepper

    1 Tbsp vinegar

    Sprinkle both sides of the meat with salt, pepper, and dill weed. Place the roast in the slow cooker. Pour water and vinegar over the top. Cover and cook on low setting for 8 to 10 hours.

    Adding a great sauce made of 1 cup of sour cream and 2 tsp of dill weed might add 2 minutes to your project.

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    Sweet-and-Sour Beef

    Serves 4 to 6

    Using round steak makes this a very, very cheap but sensational crockpot dish. Its origin is Vietnam.

    2 lb round steak

    2 cups carrots, sliced

    2 cups pearl onions

    I medium-sized green bell pepper

    2 large ripe tomatoes

    2 Tbsp oil

    2 8 oz cans tomato sauce

    1/3 cup vinegar

    1/2 cup light molasses

    I tsp paprika

    1/4 cup sugar

    1 tsp table salt

    Cut the beef into 1-inch pieces. Peel the carrots and cut into 1/4-inch-thick rounds. Remove the peels from the onions. Remove the stem and seeds from the green pepper and cut lengthwise into 1/4-inch strips. Cut the tomatoes into 1-inch pieces.

    Place the oil and steak in a skillet. Cook on medium-high heat until the meat is brown, about 5 minutes, stirring occasionally.

    Place this and all other ingredients in the slow cooker; stir so that ingredients are mingled. Cover and cook on low setting 8 to 9 hours. Serve with sliced cabbage in a vinegar and oil dressing.

    Click for More Easy Beef Rrecipes

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    Steak Diane

    Serves 4 to 6

    The last minute touch (actually the last 20 minute touch) is a very important part of this delicious crockpot recipe - don't skip it.

    4 beef tenderloins, cut into 1/4 inch slices

    2 Tbs butter

    1 cup mushrooms, sliced

    1 tsp fresh chives, chopped

    1 tsp fresh parsely, minced

    1/2 cup beef broth

    1 tsp salt

    1/4 tsp pepper

    2 tsp brandy

    Heat the butter in a skillet and sear the steaks for 1 minute. Place the steaks in the stoneware.

    Add the mushrooms, chives, parsley and beef stock to the slow cooker. Cook on Low for about 8 hours.

    During the last 20 minutes of cooking, add the brandy to the stoneware.

    Like so many classics this crockpot recipe is really simple.

    Click for More Easy Beef Recipes

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    Pork and Mushrooms with Shallots

    Serves 4 to 6

    Tasty and hasty when it comes to the preparation.

    1 Tbs olive oil

    2 lbs boneless pork shoulder, trimmed of fat and sliced into strips

    1 cup shallots, coarsely chopped

    2 cups mushrooms, sliced

    1 Tbs fresh rosemary

    1 tsp salt

    1 tsp black pepper

    1 14 1/2-oz. can diced tomatoes

    Heat the oil in a skillet. Add the pork and cook until browned. Remove and drain excess oil.

    Place the pork in the stoneware. Add the remaining ingredients and stir slightly to combine.

    Cover cook on Low about 9 hours. Serve over rice. There! That must have required almost 10 minutes work.

    Click for More Pork Recipes

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    Roast Chicken with Herbs & Lemon

    Serves 4

    What a great crockpot recipe! Entree, spuds and veggies all ready for the table as soon as you're home.

    1 whole chicken (about 3 lbs)

    1 lemon, cut into wedges

    2 tbs fresh rosemary

    10 cloves garlic

    1/4 cup white wine or chicken broth

    1 small pat butter or margarine, melted

    Small, red potatoes (qty as desired), cubed

    1/2 lb fresh green beans

    Salt and pepper to taste

    Rinse the bird. Add chicken to the stoneware. Drizzle the chicken with butter and then rub with garlic and sprinkle with salt and pepper as desired.

    Add the garlic, wine, and red potatoes to the stoneware. Add the green beans on top of the potatoes and sprinkle the rosemary on top of the chicken and green beans. Garnish the top of the chicken with lemon wedges as desired.

    Cook on low for about 8 hours.

    Come home and serve.

    Click for More Chicken Recipes

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    Spicy Brisket

    Serves 5 or 6

    Minimal ingredients. Minimal work. Maximum tasty.

    3 lbs. lean beef brisket

    I tsp. salt

    1/4 tsp. pepper

    I sliced onion

    I stalk celery, chopped

    1/2 cup bottled chili sauce

    I can beer

    Brown the brisket in a little oil for a minute or two. Place beef in the crockpot.

    Add salt, pepper, onion, celery, and chili sauce. Pour beer over it all.

    Cover and cook on low for about 9 hours.

    Remove beef from pot and slice. Skim off juices to serve with the meat.

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  • 4 years ago

    1

    Source(s): Perfect Paleo Recipe Cookbook - http://PaleoCookbook.raiwi.com/?PjtA
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  • Anonymous
    1 decade ago

    Your Roast was dried out? How long did you have it in the slow cooker for? did you put water in the bottom?? When i make a roast in the crock pot i first put the roast in the frying pan and let the outside brown a little bit then i put it in the crock pot on low at 6:30 in the morning and put about a half - 2/3 of a cup of water in the bottom and sprinkle a little Onion soup mix in the water and baste it with the onion soup then i let it cook on Medium all day while im at work and when i get home at 5:30 its ready but if im not ready for it i keep it on warm and keep baisting it with the liquor from the onion soup and the roast and i use it to make gravy later.

    Theres also millions of other recipes for crock pots. Try these links!

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  • 1 decade ago

    I have run into this same problem on occasion and have not come up with the answer as to why but have come up with the solution!

    Tried Rival's Crock Pot liners to cut down on clean up and found whatever we put in the pot comes out much moister. I assumed this was due to the fact that you fill the pot with water BEFORE you put the liner in and then put the food in the liner - in fact, had to adjust recipes liquid content!

    Ran out of Rival liners (which I had to order on line from Rival) and found Reynolds Slow Cooker Liners in the foil and plastic wrap section at the grocery store so thought I would try them while waiting for Rival order's arrival. Turns out Reynolds liner is actually better - not only do you not have to fill the pot with water first but the liners are bigger and thicker than Rival's on top of which you don't have to wait for them to come in the mail!

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  • 1 decade ago

    For roast beef, just top with a can of cream of mushroom soup and a teaspoon of bouillion granuals. I usually put carrots underneath the roast. Cook on high all day (10-12hrs). same recipe for swiss steak which happens to be in my crock pot today! Note: usually the high setting (4-5 hrs cooking time) causes much drier meat.

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  • Anonymous
    1 decade ago

    You did not put enough liquid over the roast.

    Put about a tablespoon of olive oil on the bottom of the crock pot.

    Salt and pepper the roast

    Pour 2 cups red or white wine (red is better) or 2 cups beef or chicken stock and 1/2 cup water. You can as well add a can of cream of mushroom soup and instead of half a cup of water add half a cup of heavy cream.

    Pour content of one package of Lip tons Onion soup on top and around the sides of the meat.

    Add some whole peeled potatoes and carrots on top.

    Cover and simmer on low = delish

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  • 4 years ago

    These are more for family on budgets. They are so good and makes great pot luck ideas. CROCK POT ENCHILADAS 1 lb. hamburger 1 onion, chopped 1 sm. can chilies 1 sm. can mild enchilada sauce 1 can golden mushroom soup, undiluted 1 can cheddar cheese soup, undiluted 1 can cream of mushroom soup, undiluted 1 can cream of celery soup, undiluted 1 lg. pkg. Dorito chips Brown hamburger and chopped onion, pour off grease. Put all ingredients in crock pot except Dorito chips. Mix and cook low 4 to 6 hours. Last 15 minutes before you are ready to eat, add Dorito chips and stir. KING RANCH CHICKEN IN A CROCKPOT 3-4 c. cooked, diced chicken 1 pkg. (10-12) flour tortillas 1 med. onion, chopped 2 (10 oz.) cans cream of chicken soup 1 can (1 c.) tomatoes & chilies 4 tbsp. quick cooking tapioca 4 c. grated Cheddar cheese In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover; cook on low for 6-8 hours or on high for 3 hours. For a smaller 3 quart crockpot makes 1/2 recipe. This is a good take-in dish or potluck. HAM IN CROCK POT 2 1/2 c. diced ham 8 med. sliced potatoes Salt and pepper 2 sm. onions, sliced 1 green pepper, sliced Place in layers in crock pot. Add 1 can cheddar cheese soup, 2 tablespoons water, and squirt of prepared mustard. Cook on low setting all day.

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  • 1 decade ago

    I make a crock pot lasagna - it turns out awesome every time and it tastes just like a lasagna you'd make in the oven! I don't have the recipe here at work, but you can email me if you want it later!

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  • 1 decade ago

    I like to make pulled chicken sandwiches. Really easy.

    Just put a few chicken breasts in the crock pot w/ your favorite bbq sauce. Let it cook all day and it will fall apart. Put it on a bun with cheddar cheese and coleslaw (optional.)

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  • MB
    Lv 7
    1 decade ago

    Bavarian Pot Roast

    Serving Size : 6

    3 lb Pot roast

    1 tb Oil

    1 1/2 ts Salt

    1/8 ts Black pepper

    1/2 ts Ginger, ground

    3 Cloves

    4 md Apples

    1 md Onions, sliced

    1/2 c Apple juice

    4 tb Flour

    Rub top of meat with oil. Dust with salt, pepper, and ginger. Insert cloves into meat. Core and quarter apples. Put apples and onions in bottom of crockpot. Cut roast into 2-3 pieces.

    Put on top of apples and onions. Add apple juice. Cook on low while at work. Come home, remove roast and apples. Make paste of flour and water. Add paste to liquid in crockpot and stir. Replace roast, cook on high until thickened.

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    Beef Stew with Chestnuts

    3 lb. boneless stewing beef, cut into 1-inch cubes

    1/3 cup all-purpose flour

    Salt and freshly ground pepper, to taste

    3 Tbs. olive oil

    1 large yellow onion, peeled and finely chopped

    2 garlic cloves, crushed

    2 carrots, peeled and finely chopped

    2 celery stalks, finely chopped

    8 oz. new potatoes, cut into 1/2-inch pieces

    1 cup steamed chestnuts

    1 Tbs. tomato paste

    1 1/2 cups beef stock

    1 1/2 cups red wine

    In a large bowl, toss the beef with the flour, salt and pepper to coat evenly.

    In a large sauté pan over medium-high heat, warm half the olive oil until just smoking. Add half the beef and brown on all sides, 3 to 4 minutes total. Transfer to a slow cooker. Repeat with the remaining oil and beef. Add the onion, garlic, carrots, celery, potatoes, chestnuts, tomato paste and stock to the slow cooker and stir to combine.

    Off the heat, pour the wine into the sauté pan and set over medium-high heat. Bring to a simmer, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Add the wine to the slow cooker, cover and cook on high for 6 hours according to the manufacturer’s instructions. Ladle the stew into bowls and serve immediately. Serves 6.

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  • 1 decade ago

    chili, soups, meats, con queso dips...

    You can mae anything in a slowcooker, Put in some Cream of mushroom soup, greenbeans and some dethawed chops...or some chicken in cream of chicken soup or spaghetti sauce, the ideas are endless!

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