Servings: 6

1 (2 pound) round steak, cut 1/2 Inch thick
Garlic salt
Salt
Pepper
1 onion, thinly sliced
3 to 4 potatoes, peeled and quartered (optional)
1 1/2 cups beef broth
1 can green beans, drained
1 can tomato soup
1 can tomatoes

Season round steak lightly with garlic salt, salt, and pepper. Cut into serving pieces and place in crockpot with sliced onion which has been separated into rings. Add potatoes and green beans. Top with tomato soup and tomatoes. Cover and cook on LOW for 8 hours. Remove cover during last half-hour if there is too much liquid.

2 pounds ground beef
2 eggs
2/3 cup quick-cooking oats
1 envelope dry onion soup mix
1/2 cup catsup

Reserve 2 tablespoons catsup. Combine ground beef, eggs, oats, soup mix and remaining catsup. Shape into a loaf. Place in crockpot. Top with remaining catsup. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.

3 pounds beef stew meat
1/4 cup water
Salt and pepper, to taste
2 cans diced Ro-Tel tomatoes with green chiles
3 cloves garlic minced
1 cup chopped onion
1 diced green bell pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons all-purpose flour

Place stew meat, 1/4 cup water, salt and pepper in crockpot. Cook on HIGH for 1 1/2 hours.

Drain juice from tomatoes into measuring cup. Add tomatoes, garlic, onion and bell pepper to crockpot. Stir well. Let simmer on HIGH for 30 minutes.

Add cumin, oregano and chili powder to crockpot and stir.

Blend tomato juice and enough water to equal 1 1/2 cups liquid with flour. Stir into meat/vegetable mixture. Cook on LOW for 3 to 4 hours until sauce is thick.

Serve with warm flour tortillas.

Posted by raindusk at recipegoldmine.com 7/2/02 10:28:46 pm

3 to 4 pound boneless pot roast
1 cup 7-Up (Diet 7 up is O.K.)
Celery salt
2 bay leaves
2 garlic sections, chopped or sliced

Wash roast and pat dry with paper towels, place in crock pot, pierce top of roast with fork and sprinkle top with celery salt. Add bay leaves and garlic, pour 7-Up over all and set crock pot on HIGH for 4 hours, then LOW 2 hours or put on low for 8 hours.

Remove roast to platter to cool. Discard liquid. Potatoes, carrots, celery and onions may also be added as the roast cooks.

1 (1 1/2 pound) pot roast
3 garlic cloves, crushed
1 teaspoon salt
1 tablespoon vinegar
1 onion, cut into small pieces
1 tablespoon olives and capers
2 tablespoons Red Oil (oil with annatto)
3 potatoes, cut into halves

Season the meat with garlic, salt and vinegar. Make small holes in the meat and fill with chopped onions olives and capers. Brown the meat in the Red Oil. Saut? the potatoes. Cover with water. Season to taste. Cook for 45 minutes covered, over low heat.

1 pound boneless beef round steak, cut 1 inch thick
2 medium onions, sliced
2 (4 1/2 ounce) jars whole mushrooms, drained
1 (12 ounce) jar beef gravy
1/4 cup dry red wine or apple juice

Trim fat from meat. Cut meat into 4 serving-size pieces.

Place onion slices into crockpot. Arrange mushrooms over onions. Add beef.

Stir together gravy and wine or apple juice. Pour over beef.

Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

1 1/2 pounds browned ground beef
2 (15 ounce) cans sliced new potatoes. drained
1 can golden mushroom soup
2 tablespoons minced dried onion or 1 small onion, chopped
1 can cream-style corn
1 cup frozen corn
Salt and pepper, to taste

Place 1 can of potatoes in the crockpot; add meat and onion. Next, layer with corn, then the remaining can of potatoes. Spoon mushroom soup over the top. Season with salt and pepper to taste. Cover and cook on LOW for 6 to 8 hours.

Serves 4 to 6.

1 1/2 pounds stewing beef, cut into 2-inch cubes
4 tablespoons flour
Salt and pepper to taste
3 tablespoons vegetable oil
2 onions, diced
2 cups beef bouillon or broth
1 1/2 teaspoons curry powder
2 cloves garlic, mashed
1/2 teaspoon ground ginger

Wash beef and dry well.

Combine flour with salt and pepper. Roll beef in seasoned flour and shake off the excess flour.

Heat oil in large skillet or in slow cooker, if it has a browning unit. Brown meat on all sides. Remove meat with skillet residue to crockpot.

Combine all remaining ingredients in a bowl; mix well and pour over meat in crockpot. Cover pot, turn to LOW and cook 6 to 8 hours, or until meat is tender.

Serve with rice, chutney and an assortment of grated coconut, grated orange peel and salted nuts.

Serves 4 to 5.

Posted by artsycook at recipegoldmine.com April 26, 2001

A little different but definitely worth it! EASY!

1 tablespoon shortening
1 (4 pound) chuck or pot roast
2 onions, sliced
1/4 teaspoon pepper
1/4 teaspoon ground cloves
1/4 cup honey
1/4 cup granulated sugar
Juice of 2 lemons
1 teaspoon salt

In Dutch oven or heavy skillet with a tight lid, add meat and onions and brown, turning to get all sides. Add rest of stuff and cover tightly and simmer slowly over low or bake at 300 degrees F for 3 – 3 1/2 hours, until meat is tender.

1 pound 1/2-inch thick round steak
2 tablespoons vegetable oil
1 medium onion, sliced
1 medium green bell pepper, sliced
1 envelope au jus gravy mix
3/4 cup water
4 tablespoons soy sauce
3 cups cooked rice

Cut the meat in half lengthwise with a sharp knife (meat will slice better if slightly frozen), then crosswise into thin slices. Saute the meat, onions and pepper in hot oil in a skillet until the meat is brown. Stir in the remaining ingredients, except the rice. Cook for five minutes, stirring constantly. Serve over rice.