Easy Crock Pot Pot Roast

 



Easy, quick pot roast recipe that tastes really yummy!

2-3 lbs chuck roast
1 T Sunflower Oil
1 tsp salt
1/4 tsp pepper
2 T flour
1 packet dry onion soup mix
2 cups water
12 organic baby carrots, sliced
1/2 large yellow onion, sliced
3 medium to large yellow potatoes, peeled and cubed

Heat Sunflower oil in large skillet, Combine salt, pepper and flour, Pat on both sides of roast. Brown roast in hot oil, about 4 minutes each side.

Place roast in crock pot and add onion soup mix, water, potatoes, carrots and onion.

Cover and turn on high until roast starts to simmer. Then turn down to low and cook 6-7 hours.

Serves: 6

SHEPHERD'S PIE

This Shepherd's Pie recipe takes a little time to make but is well worth the trouble. I like to double the recipe, make two, and freeze one for another day.

1 lb ground beef
2 cups mashed potatoes ( I use 6 medium potatoes)
4 oz cream cheese, cubed
1 cup shredded sharp cheddar cheese, divided
2 cloves garlic, minced or 1/4 teaspoon garlic powder
4 cups frozen mixed vegetables, thawed
1 pkg brown gravy mix, I use McCormick
Reserved potato water

Preheat oven to 375 degrees. Peel and boil 6 medium potatoes until soft. Mash and add 1 tsp salt, cream cheese, and 1/2 cup Sharp Cheddar Cheese. Blend well with an electric mixer adding some reserved potato water for desired consistency. Prepare brown gravy mix per packaged instructions. Brown ground beef in skillet. Drain, add vegetables and brown gravy. Heat on low for 5 minutes. Spoon meat into a 9-inch square baking dish. Top with mashed potatoes. Sprinkle remaining Cheddar Cheese on top. Heat in oven until cheese is melted on top.

Serves 6

Cherry Cobbler

1/2 c sugar
1 T cornstarch
1 20 oz can sour red pitted cherries
1 1/2 c sifted all-purpose flour
2 t baking powder
1/2 t salt
1/2 c sugar
1/4 c butter
1/3 c milk
1 egg, slightly beaten


Combine 1/2 c sugar and cornstarch; gradually stir in cherries and juice. Place over moderate heat; bring to a boil, stirring constantly.  Boil for 1 minute. Pour into a shallow 1 1/2 quart casserole.

Heat oven to 375 degrees. Sift flour, baking powder, salt and 1/2 c sugar into a bowl.  Cut in butter coursely. Combine milk and egg; add to dry ingredients. Stir just until flour is dampened. Drop batter by spoonfuls onto cherries. Bake 30 minutes at 375 degrees until top is brown. Serves 4.

Roast Beef and Vegetables

3 lb boneless beef chuck roast
2 T oil
3 T flour
1 c buttermilk
1 c water
4 beef-flavor bouillon cubes
1/2 t thyme
1/4 t pepper
2 medium onions, cut in wedges
4 carrots, cut in 1-inch slices
10-oz pkg frozen broccoli, thawed
10-oz pkg frozen caulifower, thawed

Preheat oven to 350 degrees. Brown roast in oil in a large frying pan, then place in a 3-quart Dutch Oven. Add flour to roast drippings and cook and stir until browned. Add water, buttermilk, bouillon cubes, thyme and pepper. Cook and stir until bouillon is dissolved and mixture thickens; about 10 minutes. Arrange carrots and onions around roast and spoon on sauce. Cover and bake for 1 hour and 45 minutes. Add remaining vegetables and bake for 10 minutes longer or until tender. Makes 6 to 8 servings.

Taco Casserole

1 box macaroni & cheese dinner
1 lb ground beef
1 pkg taco seasoning mix
3/4 c water
3/4 c sour cream
1 1/2 c shredded cheddar cheese
1 c thick 'n chunky salsa
1/2 c coarsely crushed tortilla chips

Preheat oven to 400 degrees. Prepare macaroni as directed on package. Brown meat and drain. Add taco seasoning  mix and water to meat; simmer 5 minutes. Stir sour cream into prepared macaroni & cheese. Spoon half of macaroni mixture into an 8-inch square baking dish; layer on  meat mixture, 1 cup cheddar cheese, and then remaining macaroni mixture. Cover and bake in oven for 15 minutes at 400 degrees. Top with tortilla chips, salsa and remaining 1/2 cup cheese. Bake, uncovered for 5 minutes or until cheese is melted. Makes 6 servings of 1 cup each.

Easy Pot Roast

2 lb boneless beef shoulder pot roast
1/2 t salt
1/4 t black pepper
8-oz bottle Catalina Salad Dressing
2 onions, sliced
2 lb potatoes, peeled and cut in 2 inch cubes
1 lb carrots, peeled and cut in 1-inch slices
2 T fresh parsley, chopped
water

Season roast on both sides with salt and pepper. Pour 1/4 cup of Catalina Dressing in a Dutch Oven; add roast and brown on high turning to brown both sides. Add onions and stir until brown. Add remaining dressing, carrots and potatoes. Add water to cover three-fourths of the roast. Bring to a boil and cover. Simmer on low heat for 2 hours or until meat and vegetables are tender. Remove meat from pan and slice thinly against the grain. Serve with vegetables and pan gravy. Sprinkle on chopped parsley. Makes 8 servings.

Shepherd's Pie

This Shepherd's Pie recipe uses ground beef, mashed potatoes, cream cheese, cheddar cheese, and mixed vegetables.

1 lb ground beef
2 cups hot mashed potatoes
4 oz cream cheese, cubed
1 c shredded cheddar cheese
4 c frozen mixed vegetables, thawed
2 cloves of garlic, minced
1 c beef gravy

Preheat oven to 375 degrees. In a large frying pan, brown ground beef; drain. In a large mixer bowl, beat mashed potatoes, cream cheese, 1/2 cup shredded cheddar cheese and garlic on medium speed on electric mixer until well combined. Stir mixed vegetables and gravy into meat and spoon into a 9-inch square baking dish. Spoon potato mixture over top. Sprinkle on remaining 1/2 cup of shredded cheddar cheese and bake in at 375 degrees for 20 minutes. Makes 6 servings.

Beef 'N Cheese Cresent Pie

Beef 'N Cheese Cresent Pie is a quick and easy. Just add a tossed salad and glass of red wine for an elegant meal.

1 1/4 lb ground beef
1/3 c chopped onion
1/4 c chopped green pepper
1/4 t cumin seed
1/4 t garlic salt
1/4 t salt
8-oz can tomato sauce
8.25-oz can sliced green beans, drained
8-oz can crescent dinner rolls
1 egg, slightly beaten
8 oz (2 cups) shredded Monterey Jack cheese
Paprika

Preheat oven to 375 degrees. Brown beef with onion and green pepper in a large skillet. Add cumin seed, salt, garlic salt, tomato sauce and green beans. Stir well and simmer uncovered while preparing crust. Separate crescent dinner rolls into 8 triangles. Arrange in a 9-inch pie pan, sealing perferations; press firmly over bottom and sides. Combine egg and cheese in a small mixing bowl. Spread over bottom of crust. Spoon meat mixture over cheese. Top with remaining 1 cup of cheese. Sprinkle on Paprika. Bake at 375 degrees for 20 to 25 minutes or until crust is golden brown. Let stand for 5 minutes before serving. Makes 5 to 6 servings.

Best Beef Stew

When the weather turns cool, there is nothing that warms you up like a bowl of hot beef stew. This beef stew recipe is perfect to serve on Halloween to warm your little spooks up either before they go out trick or treating, or after they're done. 

2 T oil

2 lbs sirloin steak, cut in cubes

1 1/2 envelopes Lipton Onion

    Soup Mix

1  large (28 oz) can chopped tomatoes

1 (16 oz) can chopped tomatoes

2 c water

3 t chili powder

4 carrots, thinly sliced

1/2 green pepper, chopped

4 potatoes, diced

Heat oil in large skillet and brown beef. Don't drain. Add onion soup mix, tomatoes, water and chili powder. Stir well and bring to boil. Turn down heat to low, cover and simmer for 30 minutes, stirring occassionally. Prepare vegetables while meat cooks. Add carrots, green pepper and potatoes; cook covered for one hour or until vegetables are tender and gravy slightly thickened. Makes about 10 servings.

Serve hot with corn bread.

Beef - Easy Barbecued Brisket

4 lb beef brisket
1/4 c plus 2 T liquid smoke
1 T salt
1 T onion powder
1 T garlic powder
Barbecue Sauce

Line a 13x9x2 pan with heavy-duty aluminum foil. Leave a 9" overhang at ends. Trim fat from brisket, place in pan, sprinkle on liquid smoke and salt. Fold long ends of foil together and fold down. Fold up short ends. Crimp to seal. Chill brisket for 8 hours.

Unwrap, sprinkle on onion and garlic powder. Rewrap and bake at 300 degrees for 4 hours.

Remove from pan, discard juice and slice brisket thinly and serve with barbecue sauce.

Beef Enchiladas

1 lb ground beef
4 t chili powder
1/8 t garlic powder
1 t salt
1/2 c chopped onion
1 c tomato juice
Corn Tortillas - 24 count

Brown ground beef in large frying pan with chopped onion. Drain. Add chili powder, garlic powder, salt and 1 cup tomato juice. Bring to boil, cover and cook on low for 10 minutes.
Remove from heat and pour into a bowl.

Sauce:

1 1/2 c tomato juice 1/4-1/2 t chili powder
1 c water 1/4 t salt

Combine ingredients in large frying pan. Bring to a boil. Turn down on low and place tortillas 2-3 at a time in sauce until soaked. Place in a rectangular casserole dish and put a spoonfull of meat across center. Roll up. Continue until all tortillas have been rolled.

Sprinkle grated cheese, onion, and remaining meat filling over top. Spoon sauce over top.
Heat in 350 degree oven until cheese is melted - about 10 minutes.