1 (3 to 4 pound) boneless chuck roast Chili powder to taste 1 onion, chopped 2 1/2 cups uncooked red beans 2 (10 3/4 ounce) cans condensed cream of mushroom soup 1 (4 1/2 ounce) can chopped green chilies 1/2 teaspoon dried oregano 1 teaspoon salt 1 cup water Hot cooked rice or warm flour tortillas Fajita fixings: chopped tomato, bell pepper, onion, avocado, pico de gallo to taste
Trim excess fat from roast and coat all sides with chili powder. Place in ceramic crock. Layer ingredients over roast in the following order: onion, beans, condensed soup, chilies, oregano, salt and water. Cook on high 13 hours. Do not stir or lift lid until time is up. Break up roast and stir well before serving. Serve over rice or spoon into soft flour tortillas. Serve fajita fixings on the side.
In a bowl, combine beef, onion, garlic, rice, egg, salt and pepper to taste. Form into 1 1/2" meatballs. Place chilies and shredded carrots in bottom of slow cooker. Spoon tomatoes evenly on top. Place meatballs on top of tomatoes. Pour in water, broth, oregano and parsley or cilantro. Cover and cook on LOW 5 1/2 to 6 hours. Garnish this popular Mexican soup with sprigs of fresh cilantro or mint, and serve with flour tortillas.
Per serving: 121 Calories (kcal); 7g Total Fat; 7g Protein; 9g Carbohydrate; 45mg Cholesterol;
Notes: This is a tasty dish that you can make in a crockpot. Perfect for a day when you go shopping.
Ingredients: 1 lb. ground beef 3 C. corn chips 1 medium onion, chopped 1 (10 oz.) cream of mushroom soup 1 (10 oz.) can tomatoes and green chilies 2 C. grated cheese
Preparation: Brown ground beef and drain off fat. Mix well with undiluted mushroom soup and tomatoes and chilies. Line bottom of slow cooker with 1 cup of corn chips. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat layers, cover and cook on low 6-8 hours or on high 3 hours. This may also be baked in a casserole in 325 degree oven.
2 to 3 pound boneless chuck roast, cut into cube 1/2 cup flour 1/4 cup butter 1 onion, sliced 1 tsp. salt 1/8 tsp. pepper 1 clove garlic, minced 2 cups beer 1/4 cup added flour
Coat beef cubes with 1/2-cup flour. Brown in melted butter, drain off excess fat. In slow-cooker combine all ingredients except for the additional flour. Cover and cook on low 5 to 7 hours until meat is tender. Turn control to high. Dissolve 1/4-cup flour in a small amount of water, stir into meat mixture. Cook on high for 30 to 40 minutes.
4 medium potatoes, quartered 2 cups fresh OR frozen baby carrots 1 stalk celery, cut into 1" pieces 2 1/2-lb. boneless beef chuck roast 1/2 tsp. pepper 1 can Tomato with Roasted Garlic & Herbs Soup 1/2 cup water
Directions: PLACE potatoes, carrots and celery in 3 1/2-qt. slow cooker. Season roast with pepper and place on top. MIX soup and water. Pour over all. COVER and cook on LOW 10 to 12 hr.* Serves 4 to 6. For a thicker gravy, mix 1/4 cup all-purpose flour with 1/2 cup water. Remove beef and keep warm. Add flour mixture to slow cooker. Turn heat to HIGH. Cook until mixture boils and thickens, about 10 min. TIP: You can substitute 1 can (10 3/4 oz.) Tomato Soup and 3 cloves garlic (minced) for Tomato with Roasted Garlic & Herbs Soup. *Or on HIGH 5 to 6 hr. Serve with crusty hot Italian bread, mixed green salad. For dessert pick up prepared cake from the bakery.
1 Tbsp. flour 1/2 tsp. salt 1/8 tsp. pepper 1 lb. boneless beef top round steak, cut into 4 pieces 1 Tbsp. olive oil 4 potatoes, peeled, cut into chunks 1 package baby cut carrots 1 onion, chopped 1 14-oz. can ready to serve beef broth 1 tsp. Worcestershire sauce 2 Tbsp. cornstarch
Combine flour, salt and pepper in small bowl and coat beef with this mixture. Cook beef pieces in a nonstick skillet in oil for 2-3 minutes on each side to brown. Set aside.
Combine potatoes, carrots and onion in 3-4 quart slow cooker. Place meat on vegetables. Pour beef broth and Worcestershire sauce over meat. Cover crockpot and cook on low for 8-10 hours until beef is tender.
Remove meat and vegetables from crockpot and place on serving platter. Cover with foil to keep warm and place in slow oven. Combine rest of broth and the cornstarch in a small bowl and mix well with wire whisk. Add to liquid in crockpot, turn to high and cook for 10-15 minutes until gravy is thickened. Serve with beef and vegetables. 4 servings
1½ pounds beef stew meat 1 medium onion, chopped 4 carrots, cut into bite-size pieces 2 ribs celery, cut into bite-size pieces 4 medium potatoes, peeled and cut into bite-size pieces 1 2unce can whole tomatoes, undrained 1 10½-ounce can beef broth 1 tablespoon Worcestershire sauce 2 tablespoons dried parsley flakes 1 bay leaf 1 teaspoon salt ¼ teaspoon pepper 2 tablespoons quick cooking tapioca
Brown beef cubes in slow cooking pot on range unit over medium heat. Transfer cooking pot to heating base using hot pads.
Add remaining ingredients, stirring to blend. Cover and slow cook at setting #3 for 8 hours or at setting #4 for 4 to 5 hours. Reduce heat to setting #2 for serving.
mustard 1/4 cup cola (Coca Cola®, Pepsi, etc) 3 to 4 pound pre-cooked ham
Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola. Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture. Place ham in crock-pot and add remaining cola. Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.
4-6 chicken breasts (pounded out thin) 4-6 pieces of ham 4-6 slices of Swiss cheese (can use mozzarella) 1 can cream of mushroom soup(can use any cream soup) 1/4 c. milk
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in c.p. so it looks like a triangle /_\ Layer the rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
Pork chops (crockpot recipe)
unce can whole tomatoes, undrained 
