Mexican Pot Roast:

1 boneless beef chuck roast (3 - 3 1/2 lb.)
2 T oil
1 can Mexcian-style tomatoes with liquid
1 large can chopped green chiles
1 pkg. dry taco seasoning mix
2 teaspoons beef bouillon granules
1 teaspoon sugar
Brown roast in oil. Put in crockpot. Combine rest of ingredients and pour over roast in pot. Cook throughout the day. To thicken sauce:
1/4 cup watyer
3 tablespoons flour
Combine, stir until smooth. Add to juices; stir until thickened.
I serve this with Spanish rice and warmed flour tortilla's. (Placing some meat and rice inside of a tortilla and eating as a burrito is really good!)

enchillada tort

1. Brown 1 lb. ground beef (or 1/2 lb. beef and 1/4 Cup TVP) and 1 Cup onion. (I also added three cloves garlic with the onion.) Once onions are tender, add one can each of kidney beans or pinto beans and black beans (rinsed and drained), 1/3 Cup water, 1 Tbsp chili powder, 1 can tomatoes with green chilies (El Paso brand). Bring to boil and simmer 10 minutes.
2. In crock pot, layer 3/4 Cup meat mixture, one flour tortilla, 1/3 Cup cheese (cheddar and monteray jack) -- usually about 6 tortilla-layers worth.
3. Heat 4-6 hours on low. Place plate on top of crock pot, and flip over onto plate to serve. Tastes great with sour cream and salsa. TASTES GREAT!

Crockpot Beef & Noodles (or Rice)

Here's a great, really easy recipe for the crock pot.
1 lb. stew beef
1 envelope Lipton onion soup mix (dry)
2 cans (or one family size) cream of mushroom soup

Put all the ingredients in the pot together (You don't really even need to mix them) and cook on high for 6 - 8 hours. Serve over rice or noodles. Very easy and a big hit!

Crockpot French Dip

Use any size Chuck Roast,most are 2 1/2# average (I just did 3 for the roofers)
1 pkg. Au Jus>>for each roast
1 cup water

Put the roast in the crock pot. Mix the Au Jus as directed on package, only use half as much water. (the juice from the meat will be sufficient)
Pour the mixture over the beef and leave in the crock pot up to 24 hours, on low. Take the meat out and put into a 9x13 pan and shred. Place meat back in the crock pot and mix w/ juices. Get some hard rolls and maybe some fresh horseradish and enjoy the best hot beef sandwiches around. This is very easy and tasty, and of course, tastes better the next day.

Crockpot Roast and Sweet Carrots

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From: The Sisters Dish

Crock pot Roast

Ingredients:

5 lb. boneless rump roast (pretty much any cut of meat will work)
1 T garlic powder
1/2 t seasoned salt
1/2 t cayenne pepper
1/2 t oregano
1 onion, chopped
1 envelope dry onion soup mix
2 cups beef broth
Directions: Put everything together in the crock pot. Cook on low for 8-10 hours or high for 4-6 hours.

To make gravy: Melt 2 tablespoons butter in a medium saucepan. Mix in 2 tablespoons flour. Whisk in 2 cups of the liquid from the roast. Cook until it thickens to desired consistency.

This is also great for French dip sandwiches. Shred your meat, place in on bread of your choice and dip in the juice. We like to butter crusty rolls, sprinkle on some parmesan cheese and place under the broiler for a couple of minutes(until the cheese melts) before we put our meat on them and then dip. YUM!!

Sweet Carrots

Ingredients:

1 pound carrots, peeled and sliced
1 cup chicken broth
1 T butter
1 T sugar
salt and pepper to taste
Directions: Place everything together in a small saucepan. Bring to boil and cook until carrots are tender.

Crock Pot Lasagna

INGREDIENTS:

* 1 lb. ground beef
* 1 large onion, finely chopped
* 2 garlic cloves, crushed and minced
* 1 large jar spaghetti
sauce (such as Ragu in the
1 lb. 10 ounce
jar)
* 1 package (8 ounces no-boil
lasagna noodles
* 16 ounces shredded mozzarella cheese
* 1 lb. ricotta cheese
* 1/4 cup milk
* 1 egg
* 1/2 cup shredded Parmesan/Romano cheese
* Salt and pepper to taste

PREPARATION:
Brown the beef, onion, and garlic in a littleoil in a frying pan. Drain offany grease.
Add the spaghetti sauce into the browned meatmixture. Mix well.In a separate bowl, mix thericotta cheese, milk, and egg.
Beat until thoroughly mixed and smooth.
Then mix in the mozzarella cheese and the grated cheese, so that all thecheeses are combined.

Grease the slow cooker/Crock Pot with some vegetable shortening on thebottom and sides.

Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of
noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on
top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce.
Cookon low for 4-6 hours or until noodles are tender.

*I use regular lasagna noodles (not the no boil kind). Also,my crock pot cooks this in 3 1/2 hrs on
low so you have to watch it to be sure it doesn't burn.

Crockpot Stew

My family is making a cookbook for Christmas and so we are typing up some of our favorite recipes. I thought I would pass along this great stew. (I make it with pork and use turkey gravy instead and I love it that way.) The coating and the precooking of the meat makes it super tender.

1 ½ lb. beef stew meat
2 TBS flour
1 tsp. salt
½ tsp. pepper
1 TBS oil
1 lb. small red potatoes quartered
16-oz. pkg. frozen pearl onions
1 lb. baby carrots
12-oz. jar beef gravy
14.5-oz. can diced tomatoes
3 TBS flour
¼ cup cold water

Cut meat into 3/4 inch cubes. Coat beef with 2 TBS flour, salt, and pepper. Heat oil in large skillet over medium-high heat until hot. Add coated beef; cook and stir 4-6 minutes or until browned, stirring occasionally. In crockpot layer potatoes, onions, and carrots. Add browned beef; sprinkle with remaining flour mixture. Drain diced tomatoes. Top with gravy and tomatoes. Cover and cook on LOW setting for 8-10 hours. Before serving blend 3 TBS flour with 1/4 cup cold water. Stir into stew. Cook on HIGH, covered, 10 minutes or until thickened.

Two medium onions, peeled and cut, can be used in place of frozen pearl onions. Russet potatoes and large carrots can also be used. Browning the meat develops the flavor, but this step can be omitted to save time. Simply coat the meat with flour mixture before layering it with the other ingredients as directed. This recipe works great with pork or chicken as well. Just buy turkey gravy instead of beef.

ITALIAN BEEF

#3 roast, cut into peices
1 env. of good seasons zesty italian dry salad dressing mix
1 cup water OR 1 can of beer, whatever u have on hand of these 2 is fine
1 onion, chopped
6-7 peppercinis, cut into small peices

brown roast on stove.Cut roast into 4 peices and place roast in crockpot. Mix the salad dressing in with the liquid and pour over the roast. Add the onion and peppercinis and cook for 5-6hrs on high and shred with fork when tender. Serve on sandwich buns or hoagie buns.

Crunchy Taco Casserole

1 lb ground beef or turkey cooked with taco seasoning packet.
6-8 cups crunched tortilla chips
! can black beans drained
1 can kidney beans drained
1 can corn drained
1 can diced tomatoes
1 can enchilada sauce. use your favorite
2 cups shredded cheese

You can do this for 2 hours on low in the crockpot

Creamy Pot Roast

Put the pot roast in the crockpot, cover with Cream of Mushroom (I use the Healthy Request) and top with Lipton Beefy Onion (it has to be this soup mix). Cook all day on low. The juices, soup and onion mix make a great gravy

Chili Verde

Mix together in your crock pot
1 med. onion - chopped
2 lbs. cubed pork, chicken or beef (we do pork)
2 12 oz. bottles of green taco salsa
1 14 oz. can black beans - drained
2 14 oz. can great northern beans - drained
1 14 oz. can kidney beans - drained
1 4oz. can chopped green chilies
Cook on low for 6-8 hours or on high for 3-4 hours
Serve in flour tortillas with sour cream & cheese etc...

Another Recipe we like that doesn't use tortillas is

shredded beef:

One roast (cheapest cut - but I like sirloin tip)
1 4 oz. can green chilies
1 packet onion soup mix
water

Put roast in crockpot and sprinkle soup mix on top. Cover roast with water until crockpot is 3/4 full. Cook overnight on low. Break up meat and remove fat from pot. Add chilies and cook another 20-30 minutes. Remove from crockpot with a slotted spoon and discard liquid.

Enjoy in sandwiches, over rice on in enchiladas