Crockpot Beef Roast

This is the way my Grandma has cooked her roast for years, except that she does hers in the oven.  I love the crockpot for roasts because they are always so tender and juicy.  We never really even need a knife to cut it with.  Anyway, it's super good, easy, and cheap! 

What You Will Need:

Beef Roast

1/2 cup water

1 pkg of Lipton Onion Soup mix

1 bay leaf

1.  Put your water in the bottom of you crockpot.  Add your roast, and sprinkle the soup mix on top.  Set your bay leaf on top as well. 

2.  Cook on low 8 hours, and then enjoy!

Philly Cheese Steak Sandwich

On Mother's Day I was in charge of dinner for my husbands side of the family.  I wanted something easy and that I could do in the crock pot.  I knew I would not have a lot of time to spend in the kitchen that day.  You may have noticed that I really love the crock pot.  Anyway, we recently ate at a very yummy place called DP Cheese Steaks.  If you have one around I highly recommend it.  This was my first experience eating a cheese steak sandwich.  So after that I kept craving another yummy cheese steak sandwich.  I knew that a lot of the people in my hubby's family are fans of them too so I decided I was going to make my own version of it for Mother's Day.  Now, I'm sure there are more amazing recipes then this one, but I got great reviews from my family, they loved it, and they love cheese steak sandwiches. So here it is:

What You Will Need:

Beef Roast (sounds weird I know, but I thought it would be cheaper and go further than actual steak)

Can of Beef Broth

Pepper

Garlic or Garlic Salt

Green Pepper

Onion

Hogie Buns

Cheese (we used provolone and cheese whiz.  A true Philly Cheese has cheese whiz)

1.Pour your beef broth in the crock pot. 

2. Season your roast with the pepper and Garlic.  I love to cook with fresh garlic but I actually used garlic salt this time and it was just fine.  I rubbed the pepper and garlic salt in well, all over the roast before I put it into the crock pot.

3.  Cook on low 7 to 8 hours.

4.  Once done, pull the roast out, and shred the meat.  I strained the fat and everything off of the broth and put some back in the crock pot.  I then put the shredded meat back into the crock pot to cook a little more, but I don't think that part is to crucial.  

5.  Dice your onions and green peppers.  I sauteed them in some olive oil in a skillet together, to serve with the meat, since not everyone likes peppers and onions.  You could very easily dice them and add them into the slow cooker with the roast back on step 2 though.

6.  You could toast your hogie buns if you want or leave them as is.  Let everyone make their own sandwich to their liking and enjoy.  I know my family did! 

Mexican Style Shredded Beef

Sorry guys, I know it has been forever, once again, since I have posted.  Life has been so crazy!  We just got back from vacation, and are trying to get caught up around here.  Anyway, here is a great beef crockpot recipe.  I have used this beef to go along with all the other Cafe Rio recipes, and sometimes I just make it to use in tacos or enchiladas.  Any way it is served it is yummy!

What you will need:
1 boneless beef chuck shoulder roast (about 3 lbs)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch

1.  Cut roast in half.  Combine cumin, coriander, chili powder, salt, and red pepper in small bowl.  Rub over beef.  Place 1/4 cup salsa in slow cooker; top with one piece of beef.  Layer 1/4 cup salsa, remaining beef, and 1/2 cup salsa in slow cooker.  Cover; cook on LOW for 8 to 10 hours or until meat is tender.

2.  Remove beef from cooking liquid; cook slightly.  Trim and discard excess fat from beef.  Shred meat with 2 forks.

3.  Let cooking liquid stand for 5 minutes to allow fat to rise.  Skim off fat.  Blend water and cornstarch until smooth; stir into slow cooker.  Cook, uncovered, on HIGH for 15 minutes or until thickened.  Return beef to slow cooker.  Cover; cook 15 to 30 minutes or until hot.  Adjust seasonings.  Serve as meat filling for tacos, fajitas, or burritos.  Leftover beef may be refrigerated for up to 3 days or frozen up to 3 months. 

Makes 5 cups filling

Easy Meatloaf

1 1/2 pounds ground beef (I like to use lean beef)
1 egg
1 onion, chopped
1 c. milk
1 c. cracker crumbs
salt and pepper to taste
2 tbls. brown sugar
2 tbls. mustard
1/3 c. ketchup

1. Preheat oven to 350F.

2. In Lg. bowl combine: beef, egg, onion, milk, and crumbs. Season with salt and pepper. Place in lightly greased loaf pan.

3. In Sm. bowl combine: brown sugar, mustard, and ketchup. Mix well and pour over meatloaf.

4. Bake for 1 hour.

My husband does not like meatloaf, but I do. So to bad for him but he has to eat it every now and then when I make it. I actually really like this one. I only like meatloaf when it does not have a bunch of random stuff in it. This one is also very tender so the pieces almost fall apart as you cut it. It is really good. Sometimes though, it does come out just a little pink still, but if that bothers you then you can just cook it for a little longer. I think it has great taste though.

Crockpot Beef Stroganoff

1 lb beef stew meat
1 package Lipton onion soup mix
2 cans cream of mushroom soup
1 can cream of celery soup
1 small can of mushrooms, drained
16 oz sour cream

1. Place the beef stew meat in the bottom of your slow cooker. Sprinkle with the onion soup mix. Pour cream of mushroom and cream of celery soups over the meat. Do not mix. Add the mushrooms. Cook on low 6 to 8 hours.

2. Half hour before you are ready to eat, stir in the sour cream.

3. Serve over rice or egg noodles.

This one gets a 10 for sure from my family. Everyone I have ever given this recipe too has loved it. I originally was given this recipe from my friend/cousin Rachel. I usually serve it with the egg noodles, and have used light sour cream before to try to make it a little healthier. One thing is for sure, you need to try this one out!