Recipes

Garlic and Onion Pot Roast

Garlic and Onion Pot Roast

Serve this fabulous old fashioned dinner with a fruit salad and some crusty rolls.
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Equipment

  • Crockpot

Ingredients

  • 8 cloves garlic divided
  • ½ teaspoon salt
  • 2 tablespoons mustard
  • 1 tablespoon horseradish
  • teaspoon pepper
  • 1 1¼-pound bottom round beef roast
  • 1 onion chopped
  • 3 carrots sliced
  • ½ cup Beef Stock

Instructions

  • Finely mince 4 cloves of garlic and place on work surface.
  • Sprinkle with salt.
  • With side of knife, work garlic and salt together into a paste.
  • Place in small bowl and mix with mustard, horseradish, and pepper.
  • Rub this mixture over the roast.
  • Place a skillet over medium high heat.
  • Sear roast on both sides until browned, about 5 minutes total.
  • Place remaining garlic, onions, and carrots, in a 4-quart slow cooker.
  • Top with beef. Pour Beef Stock over.
  • Cover and cook on low for 8–9 hours, or until vegetables and beef are very tender.

Notes & Wine Advice

Beef and the Slow Cooker
Your slow cooker is the ideal appliance to cook a pot roast.
Smaller roasts should be cooked in a smaller slow cooker.
Choose a slow cooker that just fits the meat, leaving about aninch
or two around the sides to allow for heat conduction and
circulation. For larger roasts, an oval slow cooker is the better
choice.

Nutrition values

Calories: 407.24 kcal | Protein: 37.58 g | Fat: 22.17 g | Sodium: 402.61 mg
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Course; Beef / Crockpot / Slowcooker / Meat

Slow-Cooked Beef Rouladen

Slow-Cooked Beef Rouladen

Tender, slow-cooked beef rouladen filled with savory vegetables, simmered in a rich tomato and mustard sauce—a perfect dish for entertaining.
Couverts4 servings
Preparation 20 minutes
Preparation time:8 hours
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Equipment

  • Crockpot (4-quart)
  • Large skillet
  • medium bowl
  • Mixing spoon
  • Plate
  • toothpicks
  • wax paper

Ingredients

  • 1 tbsp butter
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 1¼ pounds bottom round steak
  • 3 tbsp flour
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp vegetable oil
  • 1 cup beef stock
  • 1 8-ounce can tomato sauce
  • 1 tbsp mustard
  • 1 tbsp Worcestershire sauce

Instructions

  • In a large skillet, melt the butter over medium heat.
  • Add the chopped onion, minced garlic, and diced carrots.
  • Cook and stir for about 7 minutes until tender.
  • Transfer the mixture to a medium bowl and let cool for 15 minutes.
  • Meanwhile, cut the round steak into 4 equal portions.
  • Trim excess fat and place each piece between sheets of wax paper.
  • Pound until ¼-inch thick.
  • Divide the onion mixture evenly among the beef pieces.
  • Roll up each steak tightly, enclosing the filling, and secure with toothpicks.
  • On a plate, combine the flour, salt, and pepper.
  • Dredge the beef rolls in the flour mixture.
  • Heat the vegetable oil in the same skillet.
  • Brown the beef rolls on all sides.
  • Place the browned beef rolls in a 4-quart slow cooker.
  • Deglaze the skillet by adding the beef stock, tomato sauce, mustard, and Worcestershire sauce.
  • Bring to a simmer, stirring well.
  • Pour the sauce over the beef rolls in the slow cooker.
  • Cover and cook on low for 7–8 hours, until the beef is tender.

Notes & Wine Advice

Serving Tip:
Serve the rouladen with its rich sauce, accompanied by mashed potatoes or buttered spaetzle for an authentic German meal.
Wine Advice:
A bold German Spätburgunder (Pinot Noir) or a dry Riesling pairs beautifully with this slow-cooked dish.

Nutrition values

Calories: 420 kcal | Carbohydrates: 18 g | Protein: 42 g | Fat: 18 g | Sodium: 736.89 mg | Sugar: 7 g
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Course; Beef / Crockpot / Slowcooker / Main Course
Cuisine; Germany

Slow-Cooked Fork-Tender Pot Roast

Slow-Cooked Fork-Tender Pot Roast

This slow-cooked pot roast is fork-tender, rich, and packed with flavor. A comforting one-pot meal with hearty vegetables and a thick, savory gravy.
Couverts6
Preparation 15 minutes
Preparation time:10 hours
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Equipment

  • Crockpot (5–6 quart)
  • large saucepan
  • Mixing bowl
  • Shallow plate
  • spoon

Ingredients

  • 1¼- pound bottom round or chuck roast
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp paprika
  • ¼ tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion chopped
  • 2 potatoes cubed
  • 2 carrots sliced
  • 1 10-ounce can condensed tomato soup
  • 2 tbsp cornstarch
  • 1 cup water divided

Instructions

  • On a shallow plate, mix the flour, salt, paprika, and pepper.
  • Dredge the roast in the flour mixture, coating all sides.
  • Heat olive oil and butter in a large saucepan over medium heat.
  • Brown the roast on both sides, turning once, for 5–8 minutes.
  • Meanwhile, place the chopped onions, potatoes, and carrots in a 5–6 quart slow cooker.
  • Lay the browned roast on top of the vegetables.
  • Pour ¼ cup water and the condensed tomato soup into the saucepan.
  • Bring to a boil while scraping up any browned bits from the pan.
  • Pour the liquid over the roast in the slow cooker.
  • Cover and cook on low for 8–10 hours, or until the meat and vegetables are very tender.
  • If a thicker gravy is desired, remove the roast from the slow cooker and cover with foil.
  • In a small bowl, mix the cornstarch with the remaining ¾ cup water.
  • Stir the mixture into the slow cooker liquid.
  • Cover and cook on high for 20–30 minutes, or until the gravy thickens.

Notes & Wine Advice

Serving Tip:
Serve with crusty bread and a fresh green salad for a complete meal.
Wine Advice:
Pair with a bold red wine such as Cabernet Sauvignon or Merlot to complement the richness of the beef.

Nutrition values

Calories: 450 kcal | Carbohydrates: 32 g | Protein: 38 g | Fat: 18 g | Sodium: 644.23 mg | Sugar: 8 g
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Course; Beef / Crockpot / Slowcooker / Main Course
Cuisine; American

Swiss Steak from Linda Larsen

Swiss Steak from Linda Larsen

Traditionally, Swiss Steak is made from tougher meat that must be cooked slowly to tenderize. Your slow cooker is the perfect appliance for this homey meal.
Couverts4 servings
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Equipment

  • Crockpot

Ingredients

  • 1 pound round steak
  • ½ teaspoon salt
  • teaspoon pepper
  • 3 tablespoons flour
  • 3 carrots sliced
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 8-ounce can tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried thyme leaves

Instructions

  • Cut steak into serving-size pieces and place on waxed paper.
  • In small bowl, combine salt, pepper, and flour and mix well.
  • Sprinkle half of this mixture over steak pieces and, using meat mallet or rolling pin, pound flour mixture into steak.
  • Turn meat over and repeat process on second side with remaining mixture.
  • Heat olive oil in medium saucepan and brown steaks on both
  • sides, about 4 minutes total; remove from saucepan.
  • Place carrots, onions, and garlic in 3–4-quart slow cooker and top with steak.
  • Pour tomato sauce into saucepan and bring to a boil, stirring to release pan drippings.
  • Remove saucepan from heat and stir in mustard and thyme; pour over steak in slow cooker.
  • Cover and cook on low for 8 to 10 hours, until meat and vegetables are very tender.

Nutrition values

Calories: 411.32 kcal | Protein: 35.42 g | Fat: 22.12 g | Sodium: 724.69 mg
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Course; Beef / Crockpot / Slowcooker / Main Course / Meat
Cuisine; European / Switzerland

Crock-Pot Spaghetti and Meat Sauce

Crock-Pot Spaghetti and Meat Sauce

This rich and well-flavored spaghetti sauce can be made with ground turkey, ground pork sausage, or ground chicken if you’d like.
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Ingredients

  • ¾ pound 80% lean ground beef
  • 1 onion chopped
  • 3 cloves garlic chopped
  • 1 carrot coarsely grated
  • 1 teaspoon dried basil leaves
  • ¼ teaspoon dried red pepper flakes
  • ½ cup Beef Stock
  • 1 26-ounce jar pasta sauce
  • 1 16-ounce package spaghetti pasta
  • cup grated Parmesan cheese

Instructions

  • In large saucepan, brown ground beef with onion and garlic until beef is cooked, stirring to break up meat.
  • Drain well and pour into a 3–4-quart slow cooker.
  • Add carrot, basil, red pepper flakes, Stock, and pasta sauce.
  • Cover and cook on low for 7 to 8 hours, until sauce is bubbling and vegetables are tender.
  • Cook pasta according to package directions; drain, and serve with spaghetti sauce and meatballs.
  • Top with Parmesan cheese.

Notes & Wine Advice

Spaghetti Sauce

Packaged spaghetti sauce varies wildly in price, depending on
your priorities. Canned sauce is cheaper than bottled, and you
can find the sauce with meat, without, in organic forms, with and
without cheese, and full of vegetables. Look for whatever is
important to you.

Nutrition values

Calories: 539.73 kcal | Protein: 24.03 g | Fat: 15.53 g | Sodium: 809.32 mg
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Course; Beef / Crockpot / Slowcooker / Meat / Sauce

Crock-Pot Beef Stroganoff

Crock-Pot Beef Stroganoff

This elegant dish is a variation on traditional Beef Stroganoff. It’s an excellent dish for company. You can double it if you’d like; use a 4- quart slow cooker.
Couverts4
estimated costs pp $ 5,46
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Equipment

  • Crockpot

Ingredients

  • ¾ pound beef top round steak
  • 2 tablespoons flour
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 2 carrots sliced
  • 1 tablespoon mustard
  • 1 cup Beef Stock
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dried marjoram
  • ½ cup sour cream
  • 1 tablespoon cornstarch

Instructions

  • Cut steak into 1-inch pieces and toss with flour, salt, and pepper.
  • Place onion, garlic, and carrots in 3½-quart slow cooker and top with beef.
  • In small bowl, combine mustard, Beef Stock, Worcestershire sauce, and marjoram; mix well and pour into slow cooker.
  • Cover and cook on low for 8–9 hours or until beef and vegetables are tender.
  • In medium bowl, combine sour cream and cornstarch with 1 cup of the hot liquid from the Crock-Pot and mix well with wire whisk.
  • Stir into Crock-Pot until blended; cook on high for 25 to 30 minutes, until mixture is thickened.

Notes & Wine Advice

Serve over hot cooked noodles or rice.

Nutrition values

Calories: 326.14 kcal | Protein: 31.88 g | Fat: 13.88 g | Sodium: 513.23 mg
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Course; Beef / Crockpot / Slowcooker / Meat

Shredded Beef Soft Tacos

Shredded Beef Soft Tacos

The meat for these delicious tacos cooks in the Crock-Pot, so when you come home from work or school, all you have to do is assemble the tacos and eat them!
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Equipment

  • Crockpot

Ingredients

  • ¾ pound beef top round steak
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ cup water
  • ¾ cup salsa
  • 2 cups torn lettuce
  • 1 to mato seeded and chopped
  • ½ cup shredded Cheddar cheese
  • ½ cup sour cream
  • 4 10-inch flour tortillas

Instructions

  • Place beef, onion, and garlic in 4-quart Crock-Pot and pour water over all.
  • Cover and cook on low for 8–10 hours until beef is very tender.
  • Remove meat and vegetables from Crock-Pot. Using 2 forks, shred meat, mixing with onion and garlic.
  • Combine meat mixture and salsa in a large bowl.
  • In another large bowl, combine cheese and sour cream.
  • Soften tortillas by wrapping in microwave-safe paper towels and heating on medium for 2–3 minutes .
  • Place ¼ cup beef filling on a flour tortilla and top with lettuce, tomatoes, and sour cream mixture.
  • Serve immediately.

Notes & Wine Advice

Another Method

You can also make these tacos in the usual
way: heat purchased crisp taco shells and serve with meat
mixture, lettuce mixture, sour cream mixture, and any other
condiments you’d like. The combination of hot crisp taco shell,
tender, hot meat filling, and cold vegetables and sour cream is
fabulous.

Nutrition values

Calories: 472.21 kcal | Protein: 39.91 g | Fat: 19.9 g | Sodium: 665.93 mg
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Course; Beef / Crockpot / Slowcooker / Meat / Taco’s

Beef with Broccoli

Beef with Broccoli

This classic Asian dish is usually stir-fried in a wok. The slow cooker method is easier, and the dish is just as delicious.
Couverts4
estimated costs pp $ 6.77
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Equipment

  • Crockpot

Ingredients

  • ¾ pound beef bottom round steak
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • teaspoon cayenne pepper
  • 2 cloves garlic minced
  • 1 onion minced
  • 3 tablespoons low-sodium soy sauce
  • ½ 8-ounce can water chestnuts, drained
  • 2 cups Beef Stock , divided
  • 1 16-ounce package frozen broccoli florets
  • 3 tablespoons cornstarch
  • 1 cup rice

Instructions

  • Cut beef into 1-inch cubes.
  • In shallow bowl, combine ginger, salt, pepper, garlic, onion, and soy sauce and blend.
  • Add beef cubes and stir to coat.
  • Cover and refrigerate for 1–2 hours.
  • Pour beef mixture into 3 to 4-quart slow cooker along with drained water chestnuts, ½ cup water, and half of the Stock. Cover and
  • Cook on low for 7 to 8 hours until beef is tender, adding thawed broccoli during last hour of cooking time.
  • During last 30 minutes of cooking time, combine cornstarch with ½ cup water and add to slow cooker; stir well, cover, and cook until thickened.
  • Combine remaining stock with enough water to make 2 cups.
  • Cook rice in this mixture, covered, over medium heat for 15 to 20 minutes, until tender.
  • Serve Beef with Broccoli over rice.

Nutrition values

Calories: 378.92 kcal | Protein: 35.99 g | Fat: 8.12 g | Sodium: 849.32 mg
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Course; Beef / Crockpot / Slowcooker / Meat / Vegetables

Crispy Beef Chimichangas

Crispy Beef Chimichangas

These crispy beef chimichangas are slow-cooked for maximum flavor, then deep-fried to perfection. Serve with salsa, sour cream, and guacamole for a delicious Mexican-inspired meal!
Couverts6
Preparation 20 minutes
Preparation time:9 hours
frying 10 minutes
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Equipment

  • Crockpot (3-quart)
  • Large bowl
  • Large skillet
  • Mixing spoon
  • Paper towels
  • slotted spoon
  • toothpicks
  • Tongs

Ingredients

  • ¾ pound beef top round steak
  • 1 onion chopped
  • 3 cloves garlic minced
  • ½ cup beef stock
  • 1 tbsp chili powder
  • ½ tsp salt
  • ¾ cup salsa
  • ½ 16-ounce can refried beans
  • 1 cup shredded cheddar cheese
  • 6 8-inch flour tortillas
  • Vegetable oil for frying

Instructions

  • Cut the beef into 2-inch cubes and place in a 3-quart slow cooker along with the chopped onion, minced garlic, and beef stock.
  • Cover and cook on low for 7–9 hours, until the beef is very tender.
  • Using a slotted spoon, remove the beef and vegetables from the stock.
  • Shred the meat using two forks.
  • In a large bowl, mix the shredded beef, cooked vegetables, chili powder, salt, and salsa until well combined.
  • Mash the refried beans slightly in a separate bowl.
  • Spread a layer of refried beans onto each tortilla.
  • Top with about ¼ cup of the beef mixture and 1 tablespoon of shredded cheese.
  • Fold the tortillas around the filling, tucking in the sides.
  • Secure with toothpicks if necessary.
  • Heat 1 inch of vegetable oil in a deep, heavy skillet to 375°F (190°C).
  • Fry the chimichangas two at a time for 2–4 minutes on each side, until golden brown and crispy.
  • Remove from the oil and drain on paper towels.
  • Keep warm in a 250°F oven if necessary until all chimichangas are cooked.

Notes & Wine Advice

Serving Tip:
Serve hot with sour cream, fresh guacamole, tomatillo salsa, and red salsa for dipping.
Wine Advice:
A fruity Zinfandel or a light-bodied Malbec pairs well with the bold spices and crispy texture of these chimichangas.

Nutrition values

Calories: 450 kcal | Carbohydrates: 42 g | Protein: 28 g | Fat: 18 g | Sodium: 884.23 mg | Sugar: 4 g
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Course; Beef / Crockpot / Slowcooker
Cuisine; Mexican

Slow-Cooked Beef Fajitas

Slow-Cooked Beef Fajitas

Tender, slow-cooked beef fajitas packed with bold flavors and vibrant vegetables. Perfect for a simple, delicious Mexican-inspired meal!
Couverts4
Preparation 15 minutes
Preparation time:9 hours
for the vegetables 40 minutes
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Equipment

  • Crockpot (4-quart)
  • Mixing bowl
  • Sharp knife
  • spoon

Ingredients

  • 1 onion chopped
  • 4 cloves garlic minced
  • ¾ pound bottom round steak
  • 1 tbsp chili powder
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup salsa
  • 1 green bell pepper sliced
  • 1 yellow summer squash sliced
  • 4 flour tortillas
  • ½ cup sour cream

Instructions

  • Place the chopped onions and minced garlic in a 4-quart slow cooker.
  • Cut the steak into 2-inch pieces, then toss with chili powder, salt, and pepper.
  • Add the seasoned meat to the slow cooker.
  • Top with salsa, cover, and cook on low for 8–9 hours, or until the steak is tender.
  • Remove the meat from the slow cooker and shred using two forks.
  • Return the shredded beef to the slow cooker along with the sliced bell pepper and summer squash.
  • Cook on high for 30–40 minutes, until the vegetables are tender but still slightly crisp.

Notes & Wine Advice

Serving Tip:
Serve warm with flour tortillas, sour cream, and your favorite garnishes such as guacamole, shredded cheese, or lime wedges.
Wine Advice:
Pair with a light-bodied red wine like Grenache or a refreshing white like Sauvignon Blanc.

Nutrition values

Calories: 380 kcal | Carbohydrates: 42 g | Protein: 28 g | Fat: 12 g | Sodium: 806.08 mg | Sugar: 6 g
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Course; Beef / Crockpot / Slowcooker
Cuisine; Mexican