my fave recipe lately is a savory pork roast

pork butt roast
1-can ro-tel tomatoes and chilies (we prefer the milder or mexican kind)
garlic cloves to taste (we like garlic, so 3-4)
salt and pepper to taste

Cook on low 6 or more hours. Serve with mexican brown rice and some steamed veggies or shred and make into burros...delish!

my CP cooks pretty hot, but I start this in the am before church and this is succulent and falling apart by mid afternoon, cook it as long as you like, it just gets more flavorful and falls apart ...yummy!

Crockpot Beef Roast

slice an onion and put in bottom of crockpot
put frozen beef roast on top of onion
add about 2 inches of water (can substite beef broth or V8 juice if desired)
season top of roast if desired
add potatoes, carrots, celery, garlic and more onion if you want
cook on low all day or high half the day

I usually cook this roast minus the veggies and will seve it with rice, noodles or mashed potatoes.

I love making this because I can pop the roast in frozen as I often forget to thaw things. The frozen method also works for pork and chicken recipes.

Here is a very easy recipe (and I mean EASY) that tastes so good. It is like a hash recipe but I don't care for hash but love this. Give it a try.



1 1/2 - 2 lbs beef stew meat

1 (20 oz) bag diced or has brown potatoes (I used diced with onions & even added an extra bag of hashbrowns to stretch the recipe - worked great - brand was "Simply Potatoes")

1 onion (I omoitted since my potatoes had onions)

1 cup beef broth

1/4 cup butter, melted

Salt & pepper, to taste

Stir together & cook on low until meat is cooked to your liking. (The recipe says 6-8 hours, but it is too long for my pot...it was perfect in 5 hours).

Here is the slow cooker lasagna. I have used the recipe on the back of the noodle box and my own version with spinich which works well too.

*1 pound ground beef (have also used the Morningstar Farm veggie crumbles)
*1 large onion
*2 garlic cloves, minced
*1 can (29 ounces) tomato sauce
*1 cup water
*1 can (6 ounces) tomato paste
*1 teaspoon salt
*1 teaspoon dred oregano
*1 package (8 ounces) no-cook lasagna noodles
*4 cups (16 ounces) shredded mozzarella cheese
*1 1/2 cups (12 ounces) small curd cottage cheese
*1/2 cup grated parmesan cheese

Directions: In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker. Arrange a third of the noodles over the sauce (break noodles if necessary (I even overlap) Combine the cheeses; spoon a third of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender. Yield: 6-8 servings

Crockpot Italian Sausauge, Peppers and Onions

Sweet or hot Italian sausage -- your choice -- gives this slow-cooked stew its rich flavors. Oh, that and the tomatoes, peppers onions and red wine. Mmmm.

Estimated Times:
Preparation Time: 20 mins
Cook Time: 180 mins

Servings: 8


Ingredients


2 green peppers seeded and chopped in 2-inch squares
1 red pepper seeded and chopped in 2-inch squares
1 1/2 large yellow onions cut in half, then in 1/2-inch slices
1 can (6-oz.) tomato paste
1/2 cup chianti or dry red wine
4 whole bay leaves
2 tablespoons whole fresh basil leaves
4 cloves garlic chopped
2 tablespoons chopped fresh parsley
1 tablespoon crushed dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 can (28-oz.) peeled tomatoes chopped, juice reserved
2 1/2 pounds sweet or hot Italian sausage cut in half and browned


Directions


Check your crockpot for specific operating instructions and cook accordingly.

Layer half the onion on bottom of crockpot, then half the peppers.
Then layer the sausage, then the rest of the onions and peppers.

Place garlic, whole bay leaves and whole basil on top.

Place tomatoes on top; mix drained tomato juice, tomato paste, and wine. Pour over all.

Cover crockpot and set on LOW for 6 hours or HIGH for 3 hours.

At the beginning of the last cooking hour; mix parsley, oregano, salt and pepper in a small bowl and add to crockpot. Cover and continue cooking one more hour or until sausage is cooked and peppers are tender.

Crockpot Italian Pot Roast

A nice dinner to come home and have waiting for you.

Estimated Times:
Preparation Time: 10 mins
Cook Time: 255 mins

Servings: 4


Ingredients


1 pound (3-5) beef roast
1 packet Au Jus Seasoning
1 packet dry italian dressing
1 can (12-oz.) tomato juice
1 package small baby carrots
3 medium potatoes peeled, cubed


Directions


Place the meat in the crock pot. Place carrots and potatoes in with the roast. Sprinkle seasoning packets in a mixing bowl with the tomato juice and mix. Don't worry if there are lumps, they will work out during cooking. Pour the mix over the roast and veggies.

Put on low for 8 1/2 hours or high for 4 1/2 hours.