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Contents:
Bavarian Pot Roast
Beef A La Mode
Beef Roast(S)
Beer Roast
Brisket Of Beef
California Pot Roast
Chalupas
Chuck Roast In A Gingersnap Sauce
Chuck Roast New England Style
Coca-Cola Pot Roast
Coffee Pot Roast
Cola Beef Roast
Cranberry-Glazed Pork Roast
Creamy Crockpot Pot Roast
Creole Style Pot Roast
Crock Pot Carnitas
Crock Pot Glazed Corned Beef
Crock Pot Harvest Dinner
Crock Pot Roast With Sour Cream Gravy
Crock Roast And Veggies
Crockpot Italian Pot Roast
Dilled Swedish Veal Roast
Drunken Pot Roast
Five Spice Pork Roast
Fruit Glazed Pork Roast
Golfers' Crock Pot Roast
Goulash
Laredo Barbecued Pot Roast
Mexican Pork Roast
Oriental Pork Roast
Party Hearty Roast Beef Sandwiches
Portuguese Roast Beef
Pot Roast Mediterranean
Sauerbraten In The Crock Pot
Slow And Easy Beef
Smoked Brisket
Sour Creamed Pot Roast
Spicy Brisket
Sweet And Sour Pot Roast
Tri-Tip Roast
Viennese Style Pot Roast
Waterless Pot Roast
-----------------------------------------------------------
* Exported from MasterCook *
Bavarian Pot Roast
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
beef arm pot roast -- (up to 4)
1 teaspoon
vegetable oil
1 1/2 teaspoons salt
1/8 teaspoon
pepper
1/2 teaspoon
ground ginger
3
whole cloves
4 medium
apples* -- cored and quartered
1 small
onion -- sliced
1/2 cup
apple juice
3 tablespoons
flour -- (up to 4)
3 tablespoons
water -- (up to 4)
* (leave skin on)
Wipe roast well and trim off all excess fat. Lightly rub top of meat
with oil. Dust meat with salt, pepper and ginger. Insert cloves in meat.
Place apples and onions in the bottom of the crock-pot and put the roast
on top of the apples and onions. Pour in the apple juice. Cover and cook
on a low setting for 8 to 12 hours. Remove the roast and apples to a warm
platter when fully cooked. Turn the crock-pot to High setting. Make a smooth
paste with the flour and water and stir the paste into the crock-pot. Cover
and cook until thickened. Pour gravy over roast when serving.
Makes about 6 to 8 good sized servings.
busted by sooz
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* Exported from MasterCook *
Beef A La Mode
Recipe By : Penney Wilfort <penney-w@pe.net>
Serving Size : 10 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
beef rump roast
1 tablespoon
butter
2
beef bouillon cubes
1/4 cup
tomato sauce
***MARINADE***
1 1/2 teaspoons salt
1 teaspoon
dried thyme
pepper
1
carro -- celery stalk and
-- onion, chopped
2 cloves
garlic -- minced
2 cups
dry red wine
Place roast in large bowl or bag with marinade. Cover and chill 1 day. NOTE: Will turn a purpil color.
Remove from marinade. Pat dry with paper towels. Brown on all sides.
Place in crockpot. Strain marinade reserving vegetables. Add marinade to meat. Saute vegetables until glazed and add to meat. Loosen pan drippings with a little water and add to pot along with bouillon and tomato sauce.
Cover and cook on low 8 hours or until tender.
Transfer meat to carving board. Pour juices into saucepan. Boil until reduced to two cups. Penney Wilfort <penney-w@pe.net> to the cp list
busted by sara horton, 9/9/98 http://saraskitchen.faithweb.com by Penney
Wilfort <penney-w@pe.net> on Jul 20, 1998, converted by MC_Buster.
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* Exported from MasterCook *
Beef Roast(s)
Recipe By : Crockpot Cooking from Barbara Blitz
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Beef Roast(s)
onion
spices
optional: potatoes, carrots, sweedes, turn
Brown the roast(s) on all sides in a little bit of oil. Place
in the
crock pot. Add an onion, cut in about 6-8 pieces. Add spices
(we don't
use salt - we add Mrs. Dash Garlic and Herb, plus some additional
garlic
and pepper). Cover with water. Sometimes I add a dash of beef
boullion
granules. Set on high. I let this simmer away for about
5 - 6 hours. We
usually add potatoes (quartered) the last 60-80 minutes. Other
root
veggies work great too. For the leftovers, I slice the roast somewhat
thin, and breakup up the slices (sort of shred it), put it in a sauce
pan
and add barbecue sauce and a little water. I let this simmer
for about 20
minutes, stirring occasionally. If it gets too dry add more sauce
or
water. Serve on rolls. This is great to take for lunch
and heat in the
microwave at work.
Note:
-----
Be sure to select a roast or two that will fit it the crock pot!
(My
first one didn't!)
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* Exported from MasterCook *
Beer Roast
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
beef roast
1 can
cream of mushroom soup
1 can
cream of onion
1 small jar
sliced mushrooms
1 small can
beer or
1/2 can
beer
Combine all ingredients in a crockpot and let cook on LOW all day.
busted by sooz
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* Exported from MasterCook *
Brisket of Beef
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
beef brisket
1 16 oz can
stewed tomatoes
1 envelope
onion soup mix
2 cups
water
6
ginger snaps
salt and pepper -- to taste
Put the brisket in a crockpot; mix the onion soup with 2 cups of water
and pour it over the meat. Pour the can of stewed tomatoes over the
brisket. Place the cookies in the liquid, not on the meat.
You can break them up to fit. Cover. Cook on low setting for 6 to
8 hours without peeking. Take out the meat, and slice it thinly against
the grain and return it to the pan with the gravy. Cover and cook
on low for 2 more hours. Make sure all the meat slices are covered
by the liquid so the meat does not dry out. This is tender and delicious.
The gravy is great over rice or wide noodles.
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* Exported from MasterCook *
California Pot Roast
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 pounds
pot roast
2 teaspoons
salt
1/4 teaspoon
ground ginger
1/4 teaspoon
pepper
2 tablespoons
butter
2 tablespoons
canola oil
3 cloves
garlic -- minced
3
onions -- chopped
1 cup
dry red wine
1/2 cup
beef stock
1 cup
pitted prunes soaked in
1 cup
water
1/2 pound
zucchini -- cut in 2" pieces
1 cup
small mushrooms
1 cup
ripe olives -- pitted
Rub the roast with salt, pepper and ginger and brown on all sides in
butter and oil in skillet. Combine meat with remaining ingredients, except
zucchini, mushrooms and olives, and place in crock pot. Cover and cook
on low 8 to 10 hours. Add zucchini, mushrooms and olives, cover and cook
on high 20 minutes. Serve with French bread.
busted by sooz
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* Exported from MasterCook *
Chalupas
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican
Main Dishes
Pork & Ham
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
3 lb pork loin roast
1 t
Salt
Pepper -- to taste
3 cl
Garlic -- sliced
1
16 oz pkg dried pinto beans
--- soaked several hrs
1 t
Oregano
1 t
Ground cumin
1 tb
Chili powder
1
7 oz can chopped green chile
-s -- drained
Rub roast with salt and pepper. Cut small slits in roast;
insert
garlic slices. Place on rack in broiler pan. Broil
for 15 minutes.
Place roast in slow cooker. Rinse pinto beans; drain.
Add to slow
cooker. Add oregano, cumin, chili powder, green chiles and enough
water to cover. Cook, covered, on low for 8 or 9 hours, stirring
occasionally. Cook, uncovered, for 1 hour longer. Skim
off fat;
discard bones. Serve on a bed of corn chips with shredded cheese,
chopped green onions, tomatoes, cucumbers, lettuce, avocado,
salsa
and sour cream.
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* Exported from MasterCook *
Chuck Roast In A Gingersnap Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
Chuck roast
Salt And Pepper -- to taste
2
Onions -- sliced
1 10 ounces Ca beef
broth
1/2 cup
Brown sugar
1/2 cup
Cider Vinegar
8
Gingersnaps
Noodles
1. Sprinkle the roast on all sides with salt and pepper;or
brown in a HOT oven (about 500 deg for 15 minutes or so). 2. Place the
roast in crock pot and the onion, broth. Mix the brown sugar and vinegar
together. heat in the microwave until the sugar melts. Then
pour this over the beef in Crockpot. 3. Cover and cook for 5 to 6
hours on HIGH, turning once or twice. 4. Remove roast and set aside.
5. Add the crumbled gingersnaps to the sauce in the Crockpot. Stir until
the sauce thickens. 6. Slice meat and serve with the gravy spooned
over the slices. It is great with noodles. From: Terrastel/Jamie
<listmoms@usa.net> to the crockpot list
busted by Sara Horton, Sept 9, 1998 http://saraskitchen.faithweb.com
by Terrastel/Jamie <listmoms@usa.net> on Sep 2, 1998.
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* Exported from MasterCook *
Chuck Roast New England Style
Recipe By : NAWK/Internet
Serving Size : 5 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
beef chuck roast
1 teaspoon
salt
1/4 teaspoon
pepper
2 large
onions -- quartered
4
carrots -- quartered
1 stalk
celery -- chopped
1
bay leaf
2 teaspoons
vinegar
5 cups
water
3
beef bouillon cubes
1 small
cabbage -- cut in wedges
1 tablespoon
instant minced onion
2 tablespoons
all-purpose flour
1 1/2 cups
reserved beef broth
2 tablespoons
prepared horseradish
1/2 teaspoon
salt
Sprinkle meat with seasonings. Place onions, carrots, and celery
in crockpot. Top with meat. Add bay leaf, vinegar and water.
Cover pot and cook on low 5-7 hours or until meat is tender. Remove
meat, turn on high. Add cabbage wedges; cover and cook on high
15-20 minutes or until cabbage is done. Meanwhile melt butter
in saucepan. Stir in instant onion and flour. Drain 1-1/2
C broth out of cooking pot. Pour broth horseradish and salt
into saucepan. Cook over low heat, stirring constantly, until
thickened and smooth. Serve sauce over roast with vegetables.
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* Exported from MasterCook *
COCA-COLA POT ROAST
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
3 lb Beef
2 tb Oil
1 cn Tomatoes
1 c Coca-Cola
1 ea Onions, chopped
1 pk Spaghetti sauce mix
1 1/2 ts Salt
1/2 ts Garlic salt
Brown meat in oil for ten minutes on each side; remove
to crockpot. Drain fat. Break up tomatoes in their
juice; add remaining ingredients, stirring until
spaghetti sauce mix is dissolved. Pour over meat.
Cover; simmer until meat is tender. Thicken gravy;
serve over sliced meat.
Posted on GEnie by M.BLANK1 [Maria], Fri Jan 03, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005
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* Exported from MasterCook *
Coffee Pot Roast
Recipe By : "Woman's Day Crockery Cook Book"
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6
carrots -- peeled and diced
2 cups
potatoes -- peeled and diced
2 pounds
beef rump or bottom round roast
salt and pepper -- to taste
1 cup
canned tomatoes
1 cup
black coffee
1 cup
water
Put vegetables in cooker. Add beef, sprinkle with salt and pepper.
Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until
tender. If desired, thicken with flour and water base.
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* Exported from MasterCook *
Cola Beef Roast
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
beef bottom round or rump roast
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 teaspoon
garlic powder
3 tablespoons
vegetable oil
1 1/2 cups
Coca-Cola, Pepsi Cola or other cola
12 ounces
chili sauce
2 tablespoons
Worcestershire sauce
2 dashes
Tabasco sauce
Combine salt, pepper and garlic powder; rub over surface of roast.
If desired, brown roast on all sides in vegetable oil in Dutch oven.
Drain off drippings. Place roast in crockpot. Combine remaining ingredients
and pour over roast. Cover with lid; cook on high for 3 hours or
until tender.
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* Exported from MasterCook *
Cranberry-Glazed Pork Roast
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pork & Ham
Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
16 oz
jellied cranberry sauce
1/2 cup
sugar
1/2 cup
cranberry juice cocktail
1 teaspoon
dry mustard
1/4 teaspoon
cloves
1
sirloin pork roast, extra-lean and boneles
2 tablespoons
cornstarch
2 tablespoons
cold water
salt to taste
In a medium bowl, mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in slow cooker and pour cranberry sauce mixture over it. Cook on low setting for 6 to 8 hours or until meat is tender. Remove roast and keep warm. With a metal spoon, skim the fat from the liquid in the slow cooker. Pour 2 cups of the liquid (add water to fill out the measure, if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with pork Makes 12 servings.
NOTES : Nutrition (per serving) 316 calories
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* Exported from MasterCook *
Creamy Crockpot Pot Roast
Recipe By : Terrastel/Jamie <listmoms@usa.net>
Serving Size : 1 Preparation Time :0:00
Categories : Roasts
Beef
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
roast
1 package
Lipton Onion Soup Mix
1
cam Cream of Mushroom Soup
Potatoes - diced
Carrots - sliced
Mix the soup mix and can of soup. DO NOT add water. Place the roast on top of the mixture. Cook on low 7-8 hrs. One hour before done, place potatoes and carrots around roast.
This makes a nice thick gravy. Terrastel/Jamie <listmoms@usa.net> to the crockpot list
busted by Sara Horton 9/9/98 http://saraskitchen.faithweb.com by Terrastel/Jamie
<listmoms@usa.net> on Aug 26, 1998, converted by MC_Buster.
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* Exported from MasterCook *
Creole Style Pot Roast
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 slices
bacon -- diced
1 teaspoon
pepper
1 4 lb
rump roast -- or sirloin
1
or more green chile peppers -- seeded and minced
1
bay leaf
1/2 teaspoon
dried thyme
2 cups
diced tomatoes
1/2 teaspoon
sugar
1
celery rib -- chopped
1
onion -- chopped
2 cloves
garlic -- minced
2 tablespoons
chopped parsley or coriander
Cook the bacon long enough to release fat. Remove bacon with slotted spoon and set aside. Pepper the meat and brown on all sides in bacon drippings. Add remaining ingredients, cover and cook on low 8 to 10 hours. Add reserved bacon pieces, cover, turn on high and cook 15 minutes. Slice meat and serve with pan juices, rice, and French bread.
busted by sooz
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* Exported from MasterCook *
Crock Pot Carnitas
Recipe By : sylvia britton, frozen assets
Serving Size : 1 Preparation Time :0:00
Categories : Pork & Ham
Mexican
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
pork butt roast -- up to 4
4
garlic cloves
1
fresh jalapeno pepper
1 bunch
fresh cilantro
1 large can
lite beer
Insert garlic cloves in roast, or jsut crush the cloves and drop in
the pot
with the meat; place in crock pot with whole pepper and half bunch
of
cilantro which has been chopped. Season to taste with black pepper
and
salt. Pour in beer. Cook on high 4 to 6 hours until fork tender.
Remove meat; shred.
Package, label, date and freeze. I use the rigid plastic freezer containers
for this.
To serve, defrost in microwave or refrigerator. Pile the hot meat on
a
plate. Serve steamed corn or flour tortillas, and choose you favorites
from;
chopped tomatoes, diced onion, shredded cheese, yogurt or sour cream,
lettuce and cilantro.
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* Exported from MasterCook *
Crock Pot Glazed Corned Beef
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
corned beef brisket
1 1/2 teaspoons prepared
horseradish
water
2 tablespoons
red wine vinegar
2 tablespoons
prepared mustard
1/4 cup
molasses
In crock-pot cover corned beef with water. Cover and cook on low for
10 to 12 hours. Drain cooked corned beef; place on broiler pan or ovenproof
platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush
on all sides of meat. Brown in 400° F oven for 20 minutes or until
it begins to brown; brush with sauce several times while browning. Makes
6 to 8 servings.
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* Exported from MasterCook *
Crock Pot Harvest Dinner
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
boneless beef chuck pot roast -- (up to 2)
2 tablespoons
cooking oil
1 medium
onion -- sliced thin
3 medium
sweet potatoes -- peeled & quartered
2/3 cup
beef broth
3/4 teaspoon
celery salt
1/4 teaspoon
cinnamon
1/4 teaspoon
pepper
1 tablespoon
cornstarch
2 tablespoons
cold water
Trim fat from roast; brown in skillet on all sides in hot oil. Drain
well. In 3 1/2 to 4 quart crock pot place first onion, then sweet potatoes.
Place roast in top of vegetables, cut if necessary to fit. Combine beef
broth, celery salt, salt, and cinnamon. Pour over all. Cover. Cook on low
10-12 hours or high 4-5 hours. To serve, transfer roast and vegetables
to platter. Reserve juices. Measure 1 cup; make gravy by stirring cornstarch
in cold water; add juices. Cook and stir for 2 minutes, until thickened
and bubbly. 6 servings.
busted by sooz
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* Exported from MasterCook *
Crock Pot Roast With Sour Cream Gravy
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
chuck or pot roast
2 tablespoons
flour
1 teaspoon
salt
1/4 teaspoon
pepper
1 tablespoon
oil
1/4 cup
water
1 tablespoon
vinegar
1 teaspoon
dill weed
5 sm.
potatoes -- (5 to 6)
5
carrots -- (5 to 6)
1/2 teaspoon
salt
1 large
onion
1 tablespoon
flour
1 cup
sour cream
1 teaspoon
dill seed
Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or high for 6 hours. To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.
busted by sooz
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* Exported from MasterCook *
Crock Roast And Veggies
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
boneless roast
5
potatoes -- (peeled and
-- quartered)
6
carrots -- (peeled and sliced)
(6 to 7)
1 small
onion
2 tablespoons
worcestershire sauce
1 tablespoon
season-all
2 cans
golden mushroom soup
1 cup
water
Put all ingredients in Crock Pot and cook on low for 8 hours.
busted by sooz
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* Exported from MasterCook *
CROCKPOT ITALIAN POT ROAST
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 lb
Beef chuck roast
1 1/2 oz
Pkg. spaghetti sauce mix
Salt and pepper
2
Tomatoes, chopped
Sprinkle meat with salt and pepper and then dry
spaghetti seasoning mix. Place in crock-pot. Top with
chopped tomatoes. Cover and cook on low for 7 to 9
hours or until meat is tender. Slice and Serve on hot
spaghetti; spoon sauce over all. Makes 6 to 7
servings....
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* Exported from MasterCook *
Dilled Swedish Veal Roast
Recipe By : Sunset Crockpot Cookbook.
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 tablespoon
butter or margarine
1 3 pound
boned, rolled, tied veal roast
8 ounces
mushrooms -- quartered
1 small
carrots
2 tablespoons
chopped fresh dill
1/8 teaspoon
ground white pepper
1/4 cup
lemon juice
1/2 cup
dry white wine
3 tablespoons
cornstarch
1/3 cup
whipping cream
salt
1 twist
lemon peel
dill sprigs
Melt butter in a wide nonstick frying pan over medium high heat.
Add veal and brown well on all sides, then place in a 4 quart or larger
electric slow cooker. Surround veal with mushrooms and carrots (if
using medium size carrots, first cut each in half crosswise, then cut lengthwise
into quarters.) Sprinkle with chopped dill and white pepper. Pour
in lemon juice and wine. Cover and cook at low setting until veal
is very tender when pierced. (7 1/2-9 hrs). Carefully lift veal to
a warm deep platter. Using a slotted spoon, lift carrots and mushrooms
from cooker and arrange around veal; keep warm. In a small
bowl, mix cornstarch and cream; blend into liquid in cooker.
Increase cooker heat setting to high; cover and cook, stirring 2
or 3 times until sauce is thickened. (15-20 more minutes). Season
with salt. To serve, remove and discard strings from
veal. Slice across the grain. Spoon some of the sauce
over veal and vegetables; if desired, garnish with lemon peel and
dill sprigs. Serve remaining sauce in a bowl or pitcher to add taste.
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* Exported from MasterCook *
Drunken Pot Roast
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 pounds
chuck roast
2 10.5 oz cans french
onion soup
16 oz
beer
2 oz
whiskey
2
beef bouillon cubes
Braise roast in 400°F oven for one hour. Add all other ingredients
together with roast in crock pot. Stir a bit and simmer on high 4-5
hours.
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NOTES : Note: Roast can be cut up in chunks to fit in crockpot;
after simmering total time it will be very tender and broken in pieces.
May be served on buns with Au Jus or with potatoes and vegetables.
* Exported from MasterCook *
&Out of memory! p; Five Spice Pork Roast
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dishes
Pork & Ham
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 lb
Pork shoulder roast
1 1/2 ts
Five spice powder
1 T
Oil
3/4 c
Apple juice
1/3 c
Dry white wine
2 T
Soy sauce
3 T
Cornstarch
2 T
Water -- cold
Hot cooked rice
Trim fat from roast. If necessary, cut roast or remove bone to
fit roast into crockery cooker. Rub roast with five-spice
powder. In a skillet, brown roast on all sides in hot oil. Place
roast in crockery cooker.
Stir together apple juice, wine, and soy sauce. Pour over
roast.
Cover; cook on low-heat setting for 10 to 12 hours or on
high-heat setting for 4 1/2 to 5 hours. Remove roast; keep warm.
For gravy, strain cooking liquid into a large glass measure.
Skim off fat. Measure 2 cups liquid (if necessary, add water);
pour into a saucepan. Combine cornstarch and water; add to
saucepan. Cook and stir until thick and bubbly. Cook and
stir 2
minutes more. Serve roast and gravy with rice.
Better Homes & Gardens' New Crockery Cooker Cookbook.
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* Exported from MasterCook *
Fruit Glazed Pork Roast
Recipe By : Prodigy Food & Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Fruits
Main Dishes
Pork & Ham
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 4 pound
pork loin roast
1 tablespoon
all-purpose flour
1 teaspoon
salt, -- or to taste
1 teaspoon
dry mustard
1/4 teaspoon
black pepper
2 cups
pears, -- mashed
1/4 cup
packed brown sugar
1/4 teaspoon
ground cinnamon
1/4 teaspoon
ground cloves
Trim excess fat from meat. Combine flour with salt, mustard and
pepper. Rub mixture into all sides of the roast. Place meat
on a rack in a crockpot. Combine pears with brown sugar, cinnamon
and cloves. Spread over top of pork. Cover and cook on low
for 6 to 8 hours.
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* Exported from MasterCook *
Golfers' Crock Pot Roast
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 Pounds
beef roast -- (up to 5)
4
potatoes
2
onions
5
carrots
Salt & Pepper -- to taste
marinade:
1 1/2 Cups
water
5 Ounces
soy sauce
1/4 Cup
brown sugar
1 Tablespoon
lemon juice
4 Ounces
bourbon
1 Tablespoon
worcestershire sauce
Marinate roast in refrigerator the night before. Next morning, pare and cut vegetables into chunks. Place vegetables in crock pot. Put roast on top and add 1/2 cup marinade. Set crock pot on low and cook 10 to 12 hours. Now go enjoy your day at the golf course.
busted by sooz
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* Exported from MasterCook *
Goulash
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 1/2 Pounds
top round beef roast
1 Large
onion -- sliced
3 Tablespoons
oil
2 Cups
Water ( Up To 4 Cups) -- to cover meat ,
8 Ounces
tomato sauce
2
beef bouillon cubes
3 Tablespoons
paprika
1/2 Teaspoon
ground pepper
2 Tablespoons
flour
Cut roast in 1 inch cubes. In Dutch oven, brown meat, and onions in
oil.
Add to crock pot with water, bouillon cubes, flour, tomato sauce,
paprika, and pepper. Cover and cook on low for 8 to 10 hours, until
meat
is tender. Serve over noodles.
busted by sooz
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* Exported from MasterCook *
Laredo Barbecued Pot Roast
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 3 pound
cross rib beef pot roast
1 large
onion -- chopped
1 clove
garlic -- minced
1 8 oz can
tomato sauce
1/4 cup
firmly packed brown sugar
3 tablespoons
cider vinegar
1 tablespoon
prepared mustard
1 tablespoon
Worcestershire sauce
2 teaspoons
salt
1 teaspoon
Italian herb seasoning -- crumbled
1/4 teaspoon
pepper
---Cornmeal Dumplings---
2/3 cup
milk
2 tablespoons
vegetable oil
3/4 cup
all-purpose flour
1/2 cup
cornmeal
2 teaspoons
baking powder
1 teaspoon
salt
Trim excess fat from beef; brown in skillet, remove and reserve. Saute
onion and garlic until soft in pan drippings. Place pot roast in
slow cooker with onion and garlic. Combine tomato sauce, brown sugar,
vinegar, mustard, Worcestershire sauce, salt, Italian herbs and pepper
in a small bowl; pour over beef, cover. Cook on low for 10 hours
or on high for 6 hours or until beef is tender when pierced with fork.
Remove beef to a heated platter and keep warm. Turn heat control
to high while making dumplings. Combine milk and vegetable
oil in a medium sized bowl. Sift 3/4 cup flour and cornmeal, baking
powder and salt over. Stir just until mixture is moist. (Dough
will be soft) Drop onto hot food in slow cooker. Cook on high
for 30 minutes or until puffy light. (No peeking or the dumplings
won't puff up)
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* Exported from MasterCook *
Mexican Pork Roast
Recipe By : Rival Crock Pot Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Pork & Ham
Mexican
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 medium
onions -- chopped
2
carrots -- peeled and sliced
1 4 1/2 pound
pork loin or shoulder roast
2 teaspoons
salt
1/2 teaspoon
leaf oregano
1/2 teaspoon
cumin seed
1/2 teaspoon
coriander
2 cups
water
Place onions and carrots in crockpot. Rub pork roast with
seasonings. Place on top of vegetables; add water.
Cover and cook on low setting for 8 to 12 hours. Good when shredded and
served in hot buttered tortillas with spicy taco sauce.
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* Exported from MasterCook *
Oriental Pork Roast
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :6:00
Categories : Pork & Ham
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 pounds
pork roast
1 tablespoon
all-purpose flour
1 tablespoon
sugar
1 teaspoon
garlic powder
1/2 teaspoon
ginger
1/2 teaspoon
salt
1/2 cup
orange juice
1/4 cup
lemon juice
1/4 cup
soy sauce
2 tablespoons
ketchup
Mix ingredients together. Place roast in crockpot and pour mixture over
it. Cook on low for 6-8 hours
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* Exported from MasterCook *
Party Hearty Roast Beef Sandwiches
Recipe By : NAWK/Internet
Serving Size : 20 Preparation Time :0:00
Categories : Beef
Sandwiches
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 5 pound
rump or sirloin tip roasts
2 10.5 oz cans Campbell's
beef broth -- or more to cover
dollar rolls
The day before a party, bake the roast to medium-rare, or even rare,
and save the drippings. Refrigerate overnight. On the day of
the party, slice roast very thin, trying to make slices about the
diameter of the dollar rolls. Place in a crock pot and cover with
the beef broth. This will taste horrible and too salty at first.
However, after cooking on low for several hours, the roast will become
well done, and tender, and the liquid will be some of the most delicious
aus jus gravy ever tasted! Provide tongs to allow for self-serve
and make available with the dollar rolls.
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* Exported from MasterCook *
Portuguese Roast Beef
Recipe By : Prodigy Food & Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 3 pound
beef bottom round or chuck roast
1 28 oz can
whole tomatoes, -- undrained
5 medium
potatoes, -- peeled and quartered
3 large
onions, -- sliced
1/2 cup
red wine
3 cloves
garlic, -- minced
1 teaspoon
pickling spice (include bay leaf)
salt and pepper -- to taste
Place meat in a crockpot. Add potatoes, onion, tomatoes, wine
and spices. Add enough water to barely cover. Cook on low setting
for 6 to 8 hours, or until tender.
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* Exported from MasterCook *
Pot Roast Mediterranean
Recipe By : "Woman's Day Crockery Cook Book"
Serving Size : 8 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 pounds
eye round of beef roast -- tied
pimento-stuffed olives
3 lg cloves
garlic -- slivered
1 medium
onion -- sliced
1 rib
celery -- cut in chunks
1 large
bay leaf
4
whole cloves
1 tablespoon
sugar
1/4 teaspoon
summer savory
1/4 teaspoon
peppercorns
1/4 teaspoon
salt
1 1/2 cups
dry red wine
2 tablespoons
olive oil
6 medium
new potatoes -- peel
4
carrots, cut in -- 2" sticks
1 cup
tomatoes -- diced
1 tablespoon
all-purpose flour
With fat side up, make small but deep incisions in beef and stuff olive
and 2 slivers garlic in each cut. Place in large bowl, add onions, celery,
bay leaves, cloves, sugar, savory, pepper, salt, any remaining garlic and
1/2 cup sliced olives. Pour wine over all, marinate all night, turning
occasionally. Remove beef and reserve marinade. In Dutch oven brown meat
slowly in oil. Remove meat. Put 1/2 the carrots and potatoes in cooker,
add meat, top with remaining potatoes and carrots. Mix marinade ingredients
and tomatoes and pour over top. Cover and cook on low 10 - 12 hours. Remove
meat to serving platter. Using slotted spoon, place olives and vegetables
around pot roast. Strain gravy and measure 2 cups. Place back in cooker
and bring to boil on high. Blend flour with 2 tablespoons water and quickly
stir into boiling gravy. Cook, stirring occasionally, until thickened.
Serve with beef.
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* Exported from MasterCook *
Sauerbraten In The Crock Pot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
chuck roast (about 4 lbs.)
Salt And Pepper -- to taste
2
onions -- sliced
1 Can
(10 3/4 oz.) condensed beef broth
1/3 Cup
liquid brown sugar
1/3 Cup
cider vinegar
8
gingersnaps
noodles
Sprinkle roast on all sides with salt and pepper. Place roast in crock
pot; add onion, broth, brown sugar, and vinegar. Cover tightly; cook 5
to 6 hours on high, turning occasionally. Remove roast and set aside. Add
crumbled gingersnap to the sauce in the crock pot. Stir until sauce thickens.
Slice meat and spoon sauce over slices. Serve over noodles.
busted by sooz
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* Exported from MasterCook *
Slow And Easy Beef
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Roasts
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
boneless roast -- up to 4
1/2 teaspoon
dried rosemary
1/8 teaspoon
black pepper
1/2 teaspoon
oregano
1/2 teaspoon
seasoned salt
1 teaspoon
garlic salt
2
beef bouillon cubes
This is my neighbor's Crockpot Roast recipe. When I prepared it, I added sliced onion to it also. Place roast in crockpot with seasonings. Add 2 cups water. Cook on HIGH setting for 2 hours, then reduce to LOW setting and cook all day. {Or all night, if more convenient} Vegetables, such as carrots, potatoes, and onions also may be cooked in the liquid, if desired.
By <IceTeaLuvr@aol.com> on Aug 21, 1998, converted by MC_Buster.
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* Exported from MasterCook *
Smoked Brisket
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
beef brisket -- (up to 4)
1/4 cup
liquid smoke
1/2 teaspoon
celery salt
1/2 teaspoon
garlic salt
1/2 teaspoon
onion powder
Sprinkle brisket with liquid smoke and seasonings. Wrap well in large piece of aluminum foil. Refrigerate overnight if desired. Place wrapped brisket in crock pot; cover and cook on low 8 to 12 hours (high 4 to 6 hours). Serve warm with juices.
busted by sooz
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* Exported from MasterCook *
Sour Creamed Pot Roast
Recipe By : BHG, Beef Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 slices
bacon -- diced
2 pounds
beef chuck pot roast -- (up to 4 pounds)
3/4 cup
chopped onion
3/4 cup
water
1 teaspoon
salt
1/4 teaspoon
cumin
1/4 teaspoon
pepper
1
bay leaf
1/2 cup
sour cream
2 tablespoons
all-purpose flour
2 tablespoons
snipped parsley
1/2 teaspoon
Kitchen Bouquet -- optional
hot cooked noodles
Cook bacon until crisp. Drain. Reserve drippings in pan. Trim fat from
roast. Brown in Dutch oven on all sides in drippings. Add onion, bay leaf,
water, salt, cumin and pepper. Cover and cook on stovetop or bake at 325°F
for two hours. Remove meat to platter. Keep warm. Skim any fat from pan.
Discard bay leaf. Blend sour cream with flour. Add 1/4 cup pan juices to
sour cream. Return to pot. Cook and stir until thick, but DO NOT BOIL.
Stir in parsley, bacon and Kitchen Bouquet. Season with salt and
pepper to taste. Serve with roast and noodles. Crock Pot: Prepare bacon
as above, reserving drippings. Brown meat. (You may need to cut in half
to fit in pot.) Transfer to cooker. Add onion, only 1/4 cup of water and
rest of above ingredients. Cover and cook on Low for 8-10 hours. Remove
roast, discard bay leaf, skim fat. Pour juices into saucepan. Return roast
to crock pot. Make sauce as above. Season and serve as above.
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Serving Ideas : Can serve with peas & carrots.
NOTES : Serving Ideas : Can serve with peas & carrots.
Can be done in Oven or Crockpot. Combine leftovers with peas &
carrots for 2nd meal.
* Exported from MasterCook *
Spicy Brisket
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 pounds
lean beef brisket
1 teaspoon
salt
1/4 teaspoon
pepper
1
onion -- sliced
1 stalk
celery -- chopped
1/2 cup
chili sauce
1 can
beer
Place beef in slow-cooking pot. Add salt, pepper, onion, celery, and chili sauce. Pour beer over. Cover and cook on low for 8 to 10 hours or until tender. Remove beef from pot; slice. Skim fat off juices; serve juices with meat.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
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* Exported from MasterCook *
Sweet And Sour Pot Roast
Recipe By : Taste of Home Oct/Nov '96
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
12 sm
white potatoes -- peeled
1 3 lb
boneless beef chuck roast
1 tbsp
cooking oil
1 c
chopped onion
1 15 oz can
tomato sauce
1/4 c
brown sugar -- packed
3 tbsp
worcestershire sauce
2 tbsp
cider vinegar
1 t
salt
Place potatoes in a slow cooker. Trim fat from roast; brown in hot oil on all sides in a skillet. Place meat in slow cooker. Discard all but 1 tbsp drippings from skillet; saute onion until tender. Stir in tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt. Pour over meat and potatoes. Cover and cook on high for 4-5 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until thickened; serve with potatoes and meat.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Tri-Tip Roast
Recipe By : Prodigy Food & Wine Board
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 2 pound
sirloin tri-tip roast
salt and pepper -- to taste
2 tablespoons
vegetable oil
1 medium
carrot, -- cut up
1 medium
onion, -- peeled and quartered
1 stalk
celery, -- chopped
2 tablespoons
all-purpose flour
1 cup
red wine
3 cups
chicken broth
1 teaspoon
thyme
Pat the meat dry; sprinkle with salt and pepper. Heat the oil
in a large pot or Dutch oven; add the meat and brown on all sides over
high heat. Place vegetables in the crockpot with a small amount of
oil. Cook until onions are limp. Stir in flour, then add wine
and chicken broth. Add the meat, then the thyme. Cover and
cook on low for 8 to 10 hours. Remove meat. Strain the sauce
and discard the vegetables. Slice the meat and arrange on a platter.
Serve the sauce separately.
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* Exported from MasterCook *
Viennese Style Pot Roast
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 Pounds
rump roast or sirloin tip
2 Tablespoons
butter
1 Teaspoon
salt
1/2 Teaspoon
pepper
1
onion -- chopped
2
carrot -- chopped
2
turnips -- chopped
4
dried figs -- chopped
3/4 Cup
white wine
3/4 Cup
beef stock
8
new potatoes
4
gingersnap cookies -- crushed
Brown meat on all sides in butter. Put carrots, turnips and potatoes in bottom of crock pot and place roast on top. Add remaining ingredients, except gingersnaps. Cover and cook on low 8 to 10 hours. Add gingersnaps and cook on high, uncovered, until thickened.
busted by sooz
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* Exported from MasterCook *
Waterless Pot Roast
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Main Dishes
Roasts
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 lb
TO 4 lb potroast (chuck,
-- brisket, bottom round,
-- whatever)
1 lg
Onion, thinly sliced
1 pk
Dehydrated onion soup mix
Optional -- carrots cut into
-- 2-3 inch lengths, small
-- potatoes, peeled and cut
-- in half)
NOTE: from Kathy Pitts: This is so simple, I'm almost embarassed
to
post it. But since a few folks have asked for it, here's
the
waterless potroast recipe I've used for about a zillion years.
(Haven't a clue where it came from, but I suspect it may have
originated with the Lipton Soup people).
If using potatoes and carrots, place them in the bottom of a
crockpot.
Cover with a layer of half the sliced onions.
Rub one side of the potroast well with half of the onion soup
mixture.
Place, soup-rubbed side down, on the onions. Sprinkle
the remaining
soup mix over the roast, cover with the remaining onions, and
cover.
Cook on lowest possible heat for 8-10 hours. DO NOT peek.
DO NOT add
water or other liquid. Trust me. It's gonna work.
Before serving, fish out the roast, potatoes and carrots (if
used).
Keep warm.
Skim the fat off the juice. Either serve the juice as
is, to be
poured over everything, or pour it into a shallow pan, thicken
with a
couple of teaspoons of cornstarch, dissolved in cold water.
Cook the
cornstarch/juice mixture until clear. Season to taste
with ground
pepper (it will not need any salt).
This is the easiest, most foolproof recipe I know. If
you follow it
exactly, you will have a juicy, succulant roast, tasty veggies,
and a
fabulous gravy, with virtually NO effort.
Kathy in Bryan, TX
NOTE TO KATHY PITTS: from Dave - I tried your no-added-water
pot roast
method yesterday...though I was a little skeptical as I put
it all
together, you said in the posting "Trust me - it's gonna work!"
so I
did.
(Bear in mind, now, that I consider my kind of cooking to be
"peasant
cooking" in the old New England tradition - simple ingredients
well-
prepared. I have always made pot roast the same way my
great-grandmother did: Meat, liquid, seasonings, cast-iron
pot on
low fire all day with the veggies going into the broth for the
last
half-hour or so; gravy thickened with roux before serving)
Well, guess what? It DID work! No, I'm not surprised...delighted
is
more like it. The roast was tender and flavorful, the
vegetables
were cooked perfectly without being mushy or overdone, and the
broth
made a WONDERFUL gravy. I confess, I tinkered with the
ingredients a
little - I added some celery and a couple of parsnips to "New
Englandize" it, and a few quartered tomatoes to round out the
flavor
of the gravy - more of an adjustment for personal preference
than a
radical change to the recipe, really.
Anyway...a warm THANKS to you for posting the method in the
first
place. It's truly a keeper.
Dave
From : Dave Sacerdote 1:142/736
Thu 07 Dec 95 10:07 * Origin:
The Looking Glass - 203.741.6736 (1:142/736)
From : Kathy Pitts 1:117/110
Sun 03 Dec 95 23:21
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