Crock pot / Slow cooker recipes (3 Viewers)

[Nathan R. Jessep]

Take the meat out of the crock (you can leave a few small pieces, no big deal) then measure approx. 2 cups of the juices from the crock... for me, it was probably 4/5 of the juice that was in there. Maybe 2/3. You could use more or less, and just adjust the amount of flour you add, proportionately. I followed the instructions and mixed the flour and melted butter and ended up with some little lumps of what is basically dough that I couldn't whisk out. Next time, I'll probably melt the butter, then add the 2 cups of broth mixture, then gradually add the flour. It did thicken up the "sauce" portion of the dish and definitely tasted awesome. That being said, I think it would have tasted fine just using the broth from cooking the meat. I just wanted a little thicker "gravy."

 

[Limp Ditka]

Stuffed Peppers were awesome last night

1.5# 80/20

Box of Zatarans Dirty Rice

4 green peppers

Onion

Tomato sauce

Roasted Red Pepper and tomato soup. Pre made box, approx 20oz

Garlic

Parmigiana

Take tops off green peppers

Brown ground beef and drain

Mixed in remaining ingredients as well as diced pepper tops.

Add some extra rice if too liquidy

Fill peppers with meat/rice mixture. Fill bottom of crock with remaining mixture. Cook on low for 6-8 hours.

With this, or any rice dish, I'll check it once or twice through the day and add liquid if it appears to be drying out.

 

[Spike]

Take the meat out of the crock (you can leave a few small pieces, no big deal) then measure approx. 2 cups of the juices from the crock... for me, it was probably 4/5 of the juice that was in there. Maybe 2/3. You could use more or less, and just adjust the amount of flour you add, proportionately. I followed the instructions and mixed the flour and melted butter and ended up with some little lumps of what is basically dough that I couldn't whisk out. Next time, I'll probably melt the butter, then add the 2 cups of broth mixture, then gradually add the flour. It did thicken up the "sauce" portion of the dish and definitely tasted awesome. That being said, I think it would have tasted fine just using the broth from cooking the meat. I just wanted a little thicker "gravy."

Cool, thanks.

In regard to the lumpiness, a tip - mix the flour with an equal amount of tablespoons of water in a small bowl and mix thoroughly and as you put the water into the flour. If you don't do it quickly, you'll get the lumps. Then, as you put this into the boiling sauce, mix it quickly to not get lumps.

 

[Harry Manback]

I'm sure you've seen this plastered all over facebook, but this looks really good and I intend on trying it soon:

http://i.imgur.com/UOcAncI.gifv

INGREDIENTS

• 8 chicken thighs
• 1 pound baby red potatoes
• 1 pound baby carrots
• 1 pound green beans

For the sauce

• 1/2 cup honey
• 1/2 cup reduced sodium soy sauce
• 4 cloves minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. In a large bowl, mix honey, soy sauce, garlic, basil, oregano, red pepper flakes and pepper.
   
2. Place 4 chicken thighs in the bottom of a 6-qt slow cooker. Pour half of the soy mixture over the chicken. Throw in the baby red potatoes, carrots, then the other 4 chicken thighs. Season the top layer of chicken to taste, then pour the rest of the soy mixture over the chicken.
   
3. Cover and cook on low heat for 7-8 hours or high for 3-4 hours. Feel free to baste midway. Add green beans during the last 30 minutes of cooking time.
   
4. Optional: Broil the cooked chicken thighs, skin side up to brown and crisp the skins, about 3-4 minutes.
   
5. Serve immediately and enjoy!
   

 

[coyote5]

Take the meat out of the crock (you can leave a few small pieces, no big deal) then measure approx. 2 cups of the juices from the crock... for me, it was probably 4/5 of the juice that was in there. Maybe 2/3. You could use more or less, and just adjust the amount of flour you add, proportionately. I followed the instructions and mixed the flour and melted butter and ended up with some little lumps of what is basically dough that I couldn't whisk out. Next time, I'll probably melt the butter, then add the 2 cups of broth mixture, then gradually add the flour. It did thicken up the "sauce" portion of the dish and definitely tasted awesome. That being said, I think it would have tasted fine just using the broth from cooking the meat. I just wanted a little thicker "gravy."

Cool, thanks.

In regard to the lumpiness, a tip - mix the flour with an equal amount of tablespoons of water in a small bowl and mix thoroughly and as you put the water into the flour. If you don't do it quickly, you'll get the lumps. Then, as you put this into the boiling sauce, mix it quickly to not get lumps.

https://en.wikipedia.org/wiki/Roux

 

[jamny]

Here it is...

2 cans (28 oz) crushed tomatoes with Italian herbs

1 can (6 oz.) tomato paste

1 large onion, chopped (1 cup)

8 cloves garlic, finely chopped

1 T olive oil

2 t sugar

2 t dried basil

1 t dried oregano

1 t salt

1 t pepper

Mix all ingredients in 6 quart slow cooker. Cover and cook on low heat 8-10 hours (or high 4 to 5).

I have been doing using this for over a decade years so I have some tweaks to the original recipe. I use peeled plum tomatoes from my garden in place of the 1 can of crushed tomatoes. I fill up the 6 quart crock 3/4 of the way with those. I use 1 28 oz can of the crushed tomatoes. I usually forego the tomato paste because if it cook for 10 hours, it will become too thick for my liking. It will thicken up quite nicely without the tomato paste. I also like to put in about a teaspoon of crushed red pepper although my wife usually complains that it bothers her so I don't always use it. Brings out the tomato flavor even more. I also like to brown the onion in olive oil before adding them to the crock. Gives it a deeper flavor.

Added some meatballs and it's on!

 

[Uruk-Hai]

Extremely dumb question: is there a way around - or a substitute for - mincing garlic in these recipes? Prepping garlic just ####s me up.

 

[jamny]

Extremely dumb question: is there a way around - or a substitute for - mincing garlic in these recipes? Prepping garlic just ####s me up.

why?

eta: you can probably substitute with garlic powder. Not sure of the ratio but I use it sometimes.

Just looked it up...1 clove equals 1/8 teaspoon of garlic powder

 

[Uruk-Hai]

It's like garlic has a direct line into my pores. I'd rather cut 1,000 onions that #### around with garlic.

 

[Limp Ditka]

Buy the prediced stuff. Comes in a squatty little glass jar. They usually have it in the produce section

 

[Mr. Ected]

Buy the prediced stuff. Comes in a squatty little glass jar. They usually have it in the produce section

I also use this product (http://www.gourmetgarden.com/en/product/269/garlic-stir-paste).

 

[Uruk-Hai]

Buy the prediced stuff. Comes in a squatty little glass jar. They usually have it in the produce section

I also use this product (http://www.gourmetgarden.com/en/product/269/garlic-stir-paste).

Thank you, guys

 

[Hawks64]

Buy the prediced stuff. Comes in a squatty little glass jar. They usually have it in the produce section

Costco sells a giant ### jar of it as well.

 

[Binky The Doormat]

Buy the prediced stuff. Comes in a squatty little glass jar. They usually have it in the produce section

I also use this product (http://www.gourmetgarden.com/en/product/269/garlic-stir-paste).

Thank you, guys

All that stuff is good though there is nothing like fresh. Get a good easy to clean garlic press.

 

[DallasDMac]

Here it is...

2 cans (28 oz) crushed tomatoes with Italian herbs

1 can (6 oz.) tomato paste

1 large onion, chopped (1 cup)

8 cloves garlic, finely chopped

1 T olive oil

2 t sugar

2 t dried basil

1 t dried oregano

1 t salt

1 t pepper

Mix all ingredients in 6 quart slow cooker. Cover and cook on low heat 8-10 hours (or high 4 to 5).

I have been doing using this for over a decade years so I have some tweaks to the original recipe. I use peeled plum tomatoes from my garden in place of the 1 can of crushed tomatoes. I fill up the 6 quart crock 3/4 of the way with those. I use 1 28 oz can of the crushed tomatoes. I usually forego the tomato paste because if it cook for 10 hours, it will become too thick for my liking. It will thicken up quite nicely without the tomato paste. I also like to put in about a teaspoon of crushed red pepper although my wife usually complains that it bothers her so I don't always use it. Brings out the tomato flavor even more. I also like to brown the onion in olive oil before adding them to the crock. Gives it a deeper flavor.

Added some meatballs and it's on!

Mine is cooking in the crockpot as we type!

To the person who doesn't like messing with garlic, my grocery stored had it in frozen cubes. A pack of 20, with each cube equaling one clove of garlic.

Edit to add a link to the garlic cubes: http://www.mydorot.com/

 

[Ministry of Pain]

Extremely dumb question: is there a way around - or a substitute for - mincing garlic in these recipes? Prepping garlic just ####s me up.

You can buy garlic unpeeled in most grocery stores, just cut it into a couple smaller pieces and then just smash if with the backside of a chef's knife.

 

[EYLive]

I'm on a mission to make Korean galbi-jjim.

Seems simple enough: http://www.koreanbapsang.com/2013/10/slow-cooker-galbijjim-korean-braised.html

Ingredients:
3 to 4 pounds beef short ribs
1/2 medium onion
1 to 2 carrots
1/2 medium Korean/Asian pear (or 1 bosc pear or apple)
7 to 8 plump garlic cloves

3 to 4 thin ginger slices (about 1-inch round)
6 ounces Korean radish (omit if unavailable)
3 to 4 dried shiitake mushrooms, briefly soaked and quartered (omit if unavailable)

1/2 cup soy sauce
1/4 cup rice wine (or dry white wine)
4 tablespoons honey (or sugar) – adjust to taste
pepper to taste

2 to 3 scallions, roughly chopped
1 tablespoon sesame oil

Now, when it comes to rice wine, what is the wine for? Flavor? Acidity?

 

[Eephus]

I resisted the garlic press for decades, preferring to whack cloves on the chopping with the flat part of a knife Martin Yan styley. But I broke down and bought a press last year and wonder why I didn't get one sooner. If I'm making something with lots of garlic, I still chop the old fashioned way but the press is ideal when you need to add one or two cloves to something. Anthony Bourdain hates garlic presses but he has someone else to do his prep.

The pre-chopped stuff in the jars is vile.

 

[Binky The Doormat]

I resisted the garlic press for decades, preferring to whack cloves on the chopping with the flat part of a knife Martin Yan styley. But I broke down and bought a press last year and wonder why I didn't get one sooner. If I'm making something with lots of garlic, I still chop the old fashioned way but the press is ideal when you need to add one or two cloves to something. Anthony Bourdain hates garlic presses but he has someone else to do his prep.

The pre-chopped stuff in the jars is vile.

Yeah, the press just makes it so much smoother and integrates into your dish better. Easy clean up too (skin out and throw in dishwasher).

 

[Tick]

Extremely dumb question: is there a way around - or a substitute for - mincing garlic in these recipes? Prepping garlic just ####s me up.

Buy the prediced stuff. Comes in a squatty little glass jar. They usually have it in the produce section

Yeah, http://smile.amazon.com/Spice-World-Organic-Minced-Squeeze/dp/B007A4EQIG?sa-no-redirect=1is what we use.

We also have a press and use it for fresh-served recipes, but for crock pots it's usually the squeeze garlic.

 

[Mr. Ected]

Pretty sure someone posted this recipe for swedish meatballs

http://www.thecountrycook.net/2015/05/crock-pot-swedish-meatballs.html

I tried it last week and it is fantastic. big

I subbed greek yogurt for the sour cream to try to be more "healthy"

Made it yesterday. Big hit with whole family. Will definitely do it again.

 

[RBM]

Here it is...

2 cans (28 oz) crushed tomatoes with Italian herbs

1 can (6 oz.) tomato paste

1 large onion, chopped (1 cup)

8 cloves garlic, finely chopped

1 T olive oil

2 t sugar

2 t dried basil

1 t dried oregano

1 t salt

1 t pepper

Mix all ingredients in 6 quart slow cooker. Cover and cook on low heat 8-10 hours (or high 4 to 5).

I have been doing using this for over a decade years so I have some tweaks to the original recipe. I use peeled plum tomatoes from my garden in place of the 1 can of crushed tomatoes. I fill up the 6 quart crock 3/4 of the way with those. I use 1 28 oz can of the crushed tomatoes. I usually forego the tomato paste because if it cook for 10 hours, it will become too thick for my liking. It will thicken up quite nicely without the tomato paste. I also like to put in about a teaspoon of crushed red pepper although my wife usually complains that it bothers her so I don't always use it. Brings out the tomato flavor even more. I also like to brown the onion in olive oil before adding them to the crock. Gives it a deeper flavor.

Added some meatballs and it's on!

Mine is cooking in the crockpot as we type!

To the person who doesn't like messing with garlic, my grocery stored had it in frozen cubes. A pack of 20, with each cube equaling one clove of garlic.

Edit to add a link to the garlic cubes: http://www.mydorot.com/

Trader Joes has that and basil. It's not bad at all.

 

[heckmanm]

22 Supermarket Items You Should Leave on the Shelf

#20: JARRED GARLICWhat's Wrong With It: The chemicals that give garlic (and other alliums) their characteristic aroma and pungency are created and released as soon as plant cells are ruptured through cutting or crushing. The thing is, the sweet, aromatic compounds (i.e., the desirable ones) tend to disappear faster than the sulfurous, overly pungent compounds (i.e., the ones you want to limit). Pre-chopped or pre-crushed garlic has all of the bad qualities of garlic, and none of the good.

 

[DallasDMac]

Here it is...

2 cans (28 oz) crushed tomatoes with Italian herbs

1 can (6 oz.) tomato paste

1 large onion, chopped (1 cup)

8 cloves garlic, finely chopped

1 T olive oil

2 t sugar

2 t dried basil

1 t dried oregano

1 t salt

1 t pepper

Mix all ingredients in 6 quart slow cooker. Cover and cook on low heat 8-10 hours (or high 4 to 5).

I have been doing using this for over a decade years so I have some tweaks to the original recipe. I use peeled plum tomatoes from my garden in place of the 1 can of crushed tomatoes. I fill up the 6 quart crock 3/4 of the way with those. I use 1 28 oz can of the crushed tomatoes. I usually forego the tomato paste because if it cook for 10 hours, it will become too thick for my liking. It will thicken up quite nicely without the tomato paste. I also like to put in about a teaspoon of crushed red pepper although my wife usually complains that it bothers her so I don't always use it. Brings out the tomato flavor even more. I also like to brown the onion in olive oil before adding them to the crock. Gives it a deeper flavor.

Added some meatballs and it's on!

Mine is cooking in the crockpot as we type!

To the person who doesn't like messing with garlic, my grocery stored had it in frozen cubes. A pack of 20, with each cube equaling one clove of garlic.

Edit to add a link to the garlic cubes: http://www.mydorot.com/

Enjoyed the sauce. I hate the sweetness of all the jarred sauces, so it was nice to get away from that. Since it is just me eating it, I got four servings out of the crock. So had one, and froze three. That's what I was hoping for!

 

[Uruk-Hai]

22 Supermarket Items You Should Leave on the Shelf

#20: JARRED GARLIC

What's Wrong With It: The chemicals that give garlic (and other alliums) their characteristic aroma and pungency are created and released as soon as plant cells are ruptured through cutting or crushing. The thing is, the sweet, aromatic compounds (i.e., the desirable ones) tend to disappear faster than the sulfurous, overly pungent compounds (i.e., the ones you want to limit). Pre-chopped or pre-crushed garlic has all of the bad qualities of garlic, and none of the good.

####

 

[heckmanm]

22 Supermarket Items You Should Leave on the Shelf

#20: JARRED GARLIC

What's Wrong With It: The chemicals that give garlic (and other alliums) their characteristic aroma and pungency are created and released as soon as plant cells are ruptured through cutting or crushing. The thing is, the sweet, aromatic compounds (i.e., the desirable ones) tend to disappear faster than the sulfurous, overly pungent compounds (i.e., the ones you want to limit). Pre-chopped or pre-crushed garlic has all of the bad qualities of garlic, and none of the good.

####

Sorry, GB. In Kenji we Trust, though.

 

[jamny]

Here it is...

2 cans (28 oz) crushed tomatoes with Italian herbs

1 can (6 oz.) tomato paste

1 large onion, chopped (1 cup)

8 cloves garlic, finely chopped

1 T olive oil

2 t sugar

2 t dried basil

1 t dried oregano

1 t salt

1 t pepper

Mix all ingredients in 6 quart slow cooker. Cover and cook on low heat 8-10 hours (or high 4 to 5).

I have been doing using this for over a decade years so I have some tweaks to the original recipe. I use peeled plum tomatoes from my garden in place of the 1 can of crushed tomatoes. I fill up the 6 quart crock 3/4 of the way with those. I use 1 28 oz can of the crushed tomatoes. I usually forego the tomato paste because if it cook for 10 hours, it will become too thick for my liking. It will thicken up quite nicely without the tomato paste. I also like to put in about a teaspoon of crushed red pepper although my wife usually complains that it bothers her so I don't always use it. Brings out the tomato flavor even more. I also like to brown the onion in olive oil before adding them to the crock. Gives it a deeper flavor.

Added some meatballs and it's on!

Mine is cooking in the crockpot as we type!

To the person who doesn't like messing with garlic, my grocery stored had it in frozen cubes. A pack of 20, with each cube equaling one clove of garlic.

Edit to add a link to the garlic cubes: http://www.mydorot.com/

Enjoyed the sauce. I hate the sweetness of all the jarred sauces, so it was nice to get away from that. Since it is just me eating it, I got four servings out of the crock. So had one, and froze three. That's what I was hoping for!

Yep...sauce was really good and something I'll enjoy tweaking here and there.

Just what I was looking for. Thanks again Franksnbeans!

 

[General Malaise]

I resisted the garlic press for decades, preferring to whack cloves on the chopping with the flat part of a knife Martin Yan styley. But I broke down and bought a press last year and wonder why I didn't get one sooner. If I'm making something with lots of garlic, I still chop the old fashioned way but the press is ideal when you need to add one or two cloves to something. Anthony Bourdain hates garlic presses but he has someone else to do his prep.

The pre-chopped stuff in the jars is vile.

I've had one for 8 years and never use it. I feel like mine wastes a ton of of the garlic and it sucks to clean. I love mincing it and enjoy the lingering stench on my fingers.

 

[jamny]

What's the difference, when cooking, in using minced garlic compared to finely chopped or sliced?

 

[RBM]

What's the difference, when cooking, in using minced garlic compared to finely chopped or sliced?

Pretty sure the more it's cut, the more potent it gets.

 

[RBM]

I resisted the garlic press for decades, preferring to whack cloves on the chopping with the flat part of a knife Martin Yan styley. But I broke down and bought a press last year and wonder why I didn't get one sooner. If I'm making something with lots of garlic, I still chop the old fashioned way but the press is ideal when you need to add one or two cloves to something. Anthony Bourdain hates garlic presses but he has someone else to do his prep.

The pre-chopped stuff in the jars is vile.

I've had one for 8 years and never use it. I feel like mine wastes a ton of of the garlic and it sucks to clean. I love mincing it and enjoy the lingering stench on my fingers.

That stench will stick for awhile.

Same about the press. Some comes out but a lot gets left in the press all mashed.

 

[jamny]

What's the difference, when cooking, in using minced garlic compared to finely chopped or sliced?

Pretty sure the more it's cut, the more potent it gets.

That's what I figured. So mincing probably bring out the most. Some restaurants put in probably a half dozen sliced cloves in a meal. I usually have a little pile on the side of the plate when I'm done. I like it but not that much!

 

[heckmanm]

Serious Eats to the rescue (again)

I love that site.

 

[General Malaise]

I resisted the garlic press for decades, preferring to whack cloves on the chopping with the flat part of a knife Martin Yan styley. But I broke down and bought a press last year and wonder why I didn't get one sooner. If I'm making something with lots of garlic, I still chop the old fashioned way but the press is ideal when you need to add one or two cloves to something. Anthony Bourdain hates garlic presses but he has someone else to do his prep.

The pre-chopped stuff in the jars is vile.

I've had one for 8 years and never use it. I feel like mine wastes a ton of of the garlic and it sucks to clean. I love mincing it and enjoy the lingering stench on my fingers.

That stench will stick for awhile.

Same about the press. Some comes out but a lot gets left in the press all mashed.

Yeah, it almost always requires me to use my pinkie to scrape out some of the good mash. And I bought a decent press at William Sonoma (least, I paid enough for it; should probably look at Amazon for a better one).

 

[jamny]

This is the one I have. Solid and cleans easy.

 

[General Malaise]

Serious Eats to the rescue (again)

I love that site.

Great, now I'm stuck on a recipe vortex.

 

[heckmanm]

Serious Eats to the rescue (again)

I love that site.

Great, now I'm stuck on a recipe vortex.

I've made a number of great dishes from there. Kenji is

 

[General Malaise]

Serious Eats to the rescue (again)

I love that site.

Great, now I'm stuck on a recipe vortex.

I've made a number of great dishes from there. Kenji is

Ha! Just bookmarked:

Smoky and Spicy Chicken Tinga Is the Ultimate One-Pot Taco Filling

 

[VolBoy]

Chili receipt we use alot. Can be eaten straight out of the crock pot or mix it with white rice. From my lovely wife:

2lbs ground beef (browned and drained)

1 small onion (chopped) (or dried chopped onion)

16 oz kidney beans (mostly drained)

16 oz black beans (mostly drained)

16 oz pinto beans (mostly drained)

14.5 oz diced tomatoes, undrained (italian style works best since it has green peppers & spices already in it)

6 oz tomato paste

2 envelopes chili seasoning (your choice)

1 cup of water

Add all beans, diced tomatoes and tomato paste to the crock pot and mix well. Mix the chili seasoning packets with the 1 cup of water and add to the crock pot and mix everything well. Add the cooked and drained ground beef to the crock pot and mix well.

Cook on low for 6-8 hours, stirring occassionally if desired.

(Cook on high for 1 1/2 - 2 hours if in a hurry.)

Instead of water add 12 oz can of beer.

 

[Tick]

Serious Eats to the rescue (again)

I love that site.

I can't even look at that microplane picture. Those things scare the crap out of me (grated my knuckles once).

 

[GilbertGrape]

I hate to be a negative Nancy, but: I've tried several of the most popular recipes in this thread and: I have the same problem with them that I have everything else done in slow cooker: It just feels like everything is boiled. No matter what the recipe, tastes bland and boiled. Maybe some people like that, I don't know. I don't. I actually know how to cook, maybe that's the difference.

 

[Eephus]

I hate to be a negative Nancy, but: I've tried several of the most popular recipes in this thread and: I have the same problem with them that I have everything else done in slow cooker: It just feels like everything is boiled. No matter what the recipe, tastes bland and boiled. Maybe some people like that, I don't know. I don't. I actually know how to cook, maybe that's the difference.

Searing the meat helps develop the flavor as does finishing it under a broiler or in a hot skillet. I also usually cut the liquid down by a third to a half.

 

[Sebowski]

I came up with a trick to keep garlic off my fingers. Just coat your garlic handling fingers with oil. Then when you wash the oil off the garlic goes with it. I just make sure to only use one hand for the garlic and keep the knife or microwhatever hand dry.

 

[DallasDMac]

I hate to be a negative Nancy, but: I've tried several of the most popular recipes in this thread and: I have the same problem with them that I have everything else done in slow cooker: It just feels like everything is boiled. No matter what the recipe, tastes bland and boiled. Maybe some people like that, I don't know. I don't. I actually know how to cook, maybe that's the difference.

Are you perhaps leaning towards the longer cooking times? For instance, if it says "6 to 8 hours on low," do you automatically go for the 8? Just asking if perhaps you are over-cooking the food, leading to the blandness.

 

[Polish Hammer]

Buy the prediced stuff. Comes in a squatty little glass jar. They usually have it in the produce section

I also use this product (http://www.gourmetgarden.com/en/product/269/garlic-stir-paste).

Thank you, guys

All that stuff is good though there is nothing like fresh. Get a good easy to clean garlic press.

We use this one with great success. Even recommended it to my mom who hates presses and she really likes it now. It was the Cook's Illustrated runner up when we bought it. Easy to clean as long as you at least rinse it right away. You don't even need to peel the cloves before pressing with this one.

 

[Polish Hammer]

I hate to be a negative Nancy, but: I've tried several of the most popular recipes in this thread and: I have the same problem with them that I have everything else done in slow cooker: It just feels like everything is boiled. No matter what the recipe, tastes bland and boiled. Maybe some people like that, I don't know. I don't. I actually know how to cook, maybe that's the difference.

Are you perhaps leaning towards the longer cooking times? For instance, if it says "6 to 8 hours on low," do you automatically go for the 8? Just asking if perhaps you are over-cooking the food, leading to the blandness.

I would think that maybe the person is using the shorter time on high rather then the longer on low. That would lean towards more of a boiled effect. But agree with the previous post of less liquid for these recipes in general (not all the ones in this thread, but slow cooker ones in general).

 

[Frank Drebin]

printable version here

Crock Pot Beef Tips & GravyIngredients:

1 1/2 lbs. beef chuck roast --can also use pre-cut "stew meat"

1 1/2 tbsp. lemon pepper seasoning (optional)

1 package of dry onion soup mix

1 can of cream of mushroom soup (lower sodium)

1 (14 oz.) can of beef broth (low sodium)

Directions:

In your 5 quart slow cooker, combine dry onion soup mix, cream of mushroom soup and beef broth. Whisk to combine (don't worry if there are lumps, they will come out as it cooks).

Cut beef into about 1 1/2-inch cubes. Sprinkle lemon pepper seasoning on beef.

Add meat to crock pot and give it all a good stir.

Cover and cook on low for 8 hours.

Once it's ready, you can work on the gravy. Now, you can serve this up just as it is when it is ready or you can easily thicken up the gravy part.

In a medium pot, melt two tablespoons of butter. Once it is melted, add in about 3 heaping tablespoons of flour. Whisk it together until smooth.

Then pour in 2 cups of the beef broth mixture into the butter/flour mixture. What I like to do is scoop all the beef tips out of the crock pot and put them in a bowl or on a plate. Then pour 2 cups of the beef broth mixture into a measuring cup. Whisk it again until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thicken. Once it gets to your desired thickness, take it off the heat and pour it back into your crock pot. Then add the beef tips back in and stir well.

Then serve over rice, mashed potatoes or egg noodles!

Cook’s note: If you don’t have cream of mushroom soup, you can substitute cream of chicken.

This is in the crock pot now. Can't wait!

 

[Nathan R. Jessep]

Nice, enjoy! I've bought the stuff to do it again this weekend. Looking forward to it. My kids loved it.

 

[ydoc]

printable version here

Crock Pot Beef Tips & GravyIngredients:

1 1/2 lbs. beef chuck roast --can also use pre-cut "stew meat"

1 1/2 tbsp. lemon pepper seasoning (optional)

1 package of dry onion soup mix

1 can of cream of mushroom soup (lower sodium)

1 (14 oz.) can of beef broth (low sodium)

Directions:

In your 5 quart slow cooker, combine dry onion soup mix, cream of mushroom soup and beef broth. Whisk to combine (don't worry if there are lumps, they will come out as it cooks).

Cut beef into about 1 1/2-inch cubes. Sprinkle lemon pepper seasoning on beef.

Add meat to crock pot and give it all a good stir.

Cover and cook on low for 8 hours.

Once it's ready, you can work on the gravy. Now, you can serve this up just as it is when it is ready or you can easily thicken up the gravy part.

In a medium pot, melt two tablespoons of butter. Once it is melted, add in about 3 heaping tablespoons of flour. Whisk it together until smooth.

Then pour in 2 cups of the beef broth mixture into the butter/flour mixture. What I like to do is scoop all the beef tips out of the crock pot and put them in a bowl or on a plate. Then pour 2 cups of the beef broth mixture into a measuring cup. Whisk it again until smooth, then bring the heat up to high (while whisking briskly the whole time.) It should quickly begin to thicken. Once it gets to your desired thickness, take it off the heat and pour it back into your crock pot. Then add the beef tips back in and stir well.

Then serve over rice, mashed potatoes or egg noodles!

Cook’s note: If you don’t have cream of mushroom soup, you can substitute cream of chicken.

This is in the crock pot now. Can't wait!

i made this last week....awesome stuff

 

[Angry Beavers]

http://www.familyfreshmeals.com/2014/04/crockpot-thai-peanut-chicken-recipe.html

making this one today for leftovers for the week........