Amazing Pork Tenderloin in the Slow Cooker
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as sauce.
Autumn Beef Stew
15 small red potatoes, halved
1-1/4 pounds carrots, cut into 1-inch pieces
1-1/4 large onion, cut into wedges
2-1/2 pounds lean beef stew meat, cut into 1-inch cubes
1/3 cup and 1 tablespoon and 1 teaspoon butter or stick margarine
1 tablespoon and 3/4 teaspoon all-purpose flour
1-1/4 cups water
1-1/4 teaspoons salt
1-1/4 teaspoons dried parsley flakes
1/2 teaspoon celery seed
1/2 teaspoon dried thyme
1/8 teaspoon pepper
Place potatoes, carrots and onion in a 5-qt. slow cooker. In a large skillet, brown beef in butter. Transfer beef to slow cooker with a slotted spoon.
Stir flour into the pan drippings until blended; cook and stir until browned. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add salt, parsley, celery seed, thyme and pepper; pour over beef. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Barbecue Pork On Buns
1 (2 pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart slow-cooker; cook, covered, on high for 5-6 hours, until very tender.
Drain and slice or shred pork; serve on buns with additional barbecue sauce, if desired.
3-1/4 pounds pork steak, cut into strips
3 tablespoons and 1/2 teaspoon vegetable oil
1-5/8 onion, thinly sliced
1-5/8 (4.5 ounce) cans mushrooms, drained
1-5/8 (8 ounce) cans tomato sauce
1/4 cup and 2 teaspoons brown sugar
2-1/2 teaspoons distilled white vinegar
2-1/2 teaspoons salt
3 tablespoons and 1/2 teaspoon Worcestershire sauce
In a large heavy skillet, heat oil over medium-high heat. Brown pork in oil. Drain off excess fat.
Place pork, onion, mushrooms, tomato sauce, brown sugar, vinegar, salt and Worcestershire sauce in a slow cooker. Cook on High for 4 hours, or on Low for 6 to 8 hours.
Slow Cooker Beef Stroganoff
1 1/2 pounds top round steak, cut into strips
salt and pepper to taste
1/2 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can canned mushrooms
1/4 cup water
1 tablespoon dried chives
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 cube beef bouillon
1/4 cup white wine
1 tablespoon all-purpose flour
1 (16 ounce) container sour cream
1/2 cup chopped fresh parsley
Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add mushroom soup, mushrooms, and water. Season with chives, garlic, Worcestershire sauce, and bouillon.
In a small bowl, mix together the wine with the flour. Pour over the beef.
Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
Have a day were you have left overs.