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Posted: 9/25/2005 9:11:38 AM EDT
[#1]
1 large piece of meat
2 big bags of vegetables 1 slow cooker 1 Kitchen 1 woman Combine ingredients allow 4 to 6 hours. Enjoy. |
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Posted: 9/25/2005 9:19:27 AM EDT
[#2]
* 1 beef roast (rump, lean chuck, or other pot roast)
* 1 can cream of mushroom soup * 1 can cream of onion * 1 can or jar (4 ounces) sliced mushrooms * 3/4 cup beer PREPARATION: Combine all ingredients in slow cooker. Cover and cook on LOW 8 to 10 hours, until beef is tender. Serves 4 to 6, depending on size of roast. ----------------------- * 1 envelope onion soup mix * 3 tablespoons flour * 1 tablespoon light brown sugar * 1/4 teaspoon dried leaf thyme * dash garlic powder * 1 bay leaf * 2 pounds stew beef, cut in 1-inch cubes * 12 ounces beer PREPARATION: Combine all but beer in slow cooker. Toss until meat is well coated. Pour beer over beef mixture; stir to blend. Cover and cook on HIGH for 5 to 6 hours. Remove bay leaf before serving. Serve over noodles, rice or mashed potatoes. --------- Or my way. Roast (if you want to be fancy you can flour the meat and brownit in a skillet first) Large white onion- quartered 1-2lbs of potatoes-chunked 3-4 large carrots split lengthwise then into 2-3" pieces 3-4 stalks of celery cut into 2-3" pieces As much garlic as you like (at least one clove), just smash it and toss it in. One cup of beef or chicken stock, one cup of water, (more or less liquid depending on the size of your cooker) a couple splashes of soy sauce Vegetables go on the bottom meat goes on top. (the crockpot works best at 2/3rds or more full) Cook on low for 6-8hrs or until the meat is fork tender. |
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Posted: 9/25/2005 9:20:04 AM EDT
[#3]
Include a can of Coke in the mix.
1. Sweetens the meat 2. That acid in colas will tenderize like nothing. |
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Posted: 9/25/2005 9:20:46 AM EDT
[#4]
taggage
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Posted: 9/25/2005 9:23:36 AM EDT
[#5]
Seriously? I've never tried that, but it sounds interesting. Does it make everything taste like Coke, or does it cook off for the most part? |
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Posted: 9/25/2005 9:31:15 AM EDT
[#6]
3 1/2 to 4 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained, less if you want it less spicy 12 ounces (jar) pepperoncini peppers 1 envelope Italian salad dressing (zesty Italian) 10 ounce can condensed beef broth PREPARATION: Place beef roast in a 3 1/2 to 5-quart slow cooker. Combine Giardiniera, pepperoncini peppers, dry salad dressing mix, and condensed beef broth. Add all mixture to crockpot. Cover and cook on LOW for 12 to 14 hours, until meat is very tender. Use a fork to shred for sandwiches and serve with crusty Italian rolls or crusty bread. Serves 10 to 15. I like it on good bread with some provolone, and I use other types of pepper sometimes. |
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Posted: 9/25/2005 9:50:17 AM EDT
[#7]
Thanks guys I'm putting together some stuff and will decide which to go with. |
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Posted: 9/25/2005 9:51:29 AM EDT
[#8]
tag
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Posted: 9/25/2005 11:00:50 AM EDT
[#9]
3 - 5 lb roast. Cheap is fine.
1 - Can Cambells Golden Mushroom soup (Do not dilute - use straight from can) 1 - Can Cambells Cheddar Cheese soup (Do not dilute - use straight from can) 1 - Package dry onion soup mix (Do not dilute - use straight from package) Mix the 3 soups together in crockpot. It'll make a paste. Put in roast and use spoon to coat all sides with soup paste 8 hrs+ on Low in Crockpot Roast will be tender Gravy will be ambrosia |
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Posted: 9/25/2005 11:38:40 AM EDT
[#10]
It's easy.
Just throw in a roast. some salt and pepper, cut up some carrots, potatoes, celery, and onions and throw those in. Sprinkle a little Dales or some worchester sauce and some hot sauce in there and turn it on. So simple even a caveman can do it. ( I hope I didn't offend any cavemen.) |
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Posted: 9/25/2005 12:42:41 PM EDT
[#11]
Seriously. The Coke will carmelize in the oven and give a slightly sweet, sugary flavor to the meat. |
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Posted: 9/25/2005 12:59:12 PM EDT
[#12]
mmmm... tag
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Posted: 9/25/2005 1:10:14 PM EDT
[#13]
1 envelope onion soup
8oz mushrooms 1/2 cup water chuck roast and tagged |
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Posted: 9/25/2005 1:14:49 PM EDT
[#14]
Pepper Steak
1 1/2 pounds to 2-lb. beef round steak 2 tablespoons vegetable oil 1/4 cup soy sauce 1 cup onion, chopped 1 clove garlic, minced 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground ginger 4 tomatoes, cut into eighths 1 can (14.5 oz.) tomatoes with liquid, cut up 2 large green peppers, cut in strips 1/2 cup cold water 1 tablespoon cornstarch 1 tablespoon cornstarch Cut beef into 3- x 1-inch strips; brown in oil in a skillet. Transfer to a slow cooker. Combine soy sauce, onion, garlic, sugar, salt, pepper, and ginger; pour over beef. Cover and cook on low for 5 to 6 hrs or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hr. longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. I had to get the recipe off of a website, but I love it. In fact, it's even better when you use venison. 
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Posted: 9/25/2005 1:17:00 PM EDT
[#15]
Tagged.
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Posted: 9/25/2005 1:25:13 PM EDT
[#16]
yum! Patty
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Posted: 9/25/2005 1:28:20 PM EDT
[#17]
Can't cook worth a shit tag.
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Posted: 9/25/2005 4:56:32 PM EDT
[#18]
tag
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Posted: 9/25/2005 5:10:35 PM EDT
[#19]
1 package of Lipton's onion soup mix.
1 can of coke. Brown roast on both sides and cook on low for 8 hrs. Nice, easy, and tasty! |
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Posted: 9/25/2005 5:18:55 PM EDT
[#20]
taggage
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Posted: 9/25/2005 5:30:30 PM EDT
[#21]
If anybody's looking for good old-fashioned cook'n with an Old West touch get a copy of Trail Boss's - Cowboy Cookbook. Great recipes in this thing, I've had this cookbook for years, and it's never has let me down. Most of the recipes are pretty hardy fair.
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Posted: 9/25/2005 5:46:59 PM EDT
[#22]
taters on the bottom
roast on top to taste garlic powder, add onions, carrots, celery, mushrooms, and a bay leaf if you like. on low all day while at work. thicken the left over liquid for an outstandng gravy. |
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Posted: 9/25/2005 5:49:04 PM EDT
[#23]
tagalicious
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Posted: 9/25/2005 5:51:28 PM EDT
[#24]
pot au feu-if ya don't like frog food stop reading.
1 piece boneless chuck-big as will fit in the pot(chuck or clod is essential -rump. eye of round etc ain't got enough fat/cartilage/gello). Put in a pot of cold water, bring up to boil, and remove to your crock(this removes "scum"that would stay in your stock). Add sliced onion, carrot, celery, a bay leaf or 2, a few peppercorns, a couple of cloves and/or star anise(very important for correct flavor profile) homemade or canned stock to cover, salt lightly. Cook until tender. Remove and cut to pack into a loaf pan/meatloaf pan/terrine/ etc. cover and weight down overnight with a piece of cardboard and a couple of cans of something out of the pantry. Strain the sauce, put in cooler, pull off fat on top the next day. To serve, cook potatoes, carrots, turnips, cabbage, pearl onions etc(any root veg) in the stock till done. remove the meat from the mold, slice thickly(it'll hold its shape), reheat in the stock, and serve with veg and jus. Pass course salt and dijon mustard on the side. Simple green salad and cheese after with a bottle of vino works well. |
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Posted: 9/25/2005 5:51:34 PM EDT
[#25]
roll a lean roast in flour, salt and pepper.
Brown the hell out of the outside of it in a frying pan with some butter or oil. toss that sucker in the crock pot. Cut up an onion and dump it in, also a big carrot, some potatos, and maybe some other veggies. pour in a couple of cups of beef stock, and a couple of cups of red wine. let that sucker cook all day. should taste good eventually. |
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Posted: 9/25/2005 5:53:50 PM EDT
[#26]
step one call mom and whine
step two LETS EAT! |
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Posted: 9/25/2005 5:54:44 PM EDT
[#27]
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Posted: 9/25/2005 6:14:37 PM EDT
[#28]
Tagged cause I've been craving some pot roast.
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Posted: 10/2/2005 10:55:50 AM EDT
[#29]
Big time tag...
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Posted: 10/2/2005 11:59:41 AM EDT
[#30]
This is how I make mine.
Big Ol' Pot, put on stove on HIGH Cut up some onions and celery put them in the pot with some butter or oil till they get almost see through Take the meat rub some garlic powder, pepper on it Throw it on top of the onions fat side down first, the fat will give enough moisture to keep the onions from burning. Brown all the other sides. Add some water or vegetable/beef stock and rub all the brown stuff that stuck to the bottom of the pot, that is all great flavor that will burn if you don't rub it into the liquid. Throw in a tall glass of water or stock everytime it starts to bubble. When it is about half way add some soy sauce, worshtishire (sp) and just a splash of vinegar Keep adding water or stock till you covered the meat over about an inch. Simmer till whenever, I usually leave on at least 3 hours. Just before your ready to dish up, take cover off and turn up the heat let the liquid reduce by half. Take out the meat and put in large bowl. Let it liquid in pot cool down a little or you will get lumps. Mix up some water and flour in cup and mix with the liquid turn up heat again till you start to get bubbles and there is your awesome gravy. Add seasonings to taste, but shouldn't need any. |
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Posted: 10/2/2005 2:44:31 PM EDT
[#31]
tag. I've got a slow cooker around here somewhere....
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Posted: 10/2/2005 2:50:20 PM EDT
[#32]
Place roast in slow cooker / crock pot 11 hours before you want to eat.
Dump in 3-6 bottles of your favorite BBQ sauce or if you roll your own then a like amount to cover the roast. Cook on 1 1/2 or 2 for 11 hours. Don't take the cover off of it for ANY reason. Shredded BBQ roast beef sandwiches, shredded BBQ roast beef burritos, shredded BBQ roast beef and mashed potatos, shredded BBQ roast beef and rolls...... |
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Posted: 10/2/2005 2:50:31 PM EDT
[#33]
Pressure cooker! Your pot roast will be ready in 1 hour.
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Posted: 10/2/2005 3:00:51 PM EDT
[#34]
Works for pork roast or country style ribs too. |
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Posted: 10/2/2005 6:44:17 PM EDT
[#35]
Shortcut version of Beef Stroganoff
We make this about once a week and is one of my favorite things to eat at home. Crockpot and 4-5 hours prior to dinner 1.5 lbs Beef Stew Meat (1) Can Campbells Beef Consummee Soup (1) Can Campbells Golden Mushroom Soup (1) Can Cream of Mushroom Soup (1) Large Can/Bottle of Mushrooms (1) small bucket sour cream (1) bag egg noodles Place all 3 cans of soup together w/ meat and mushrooms in Crockpot on High for 4-5 hours. After it done I usually mix about a half cup of water w/ 2-3 tblspoons corn starch and thicken it up slightly to give it a more gravy like texture (read: not soupy). About 5 mins before serving add small bucket of sour cream to the meat and mix well. Serve over prepared egg noodles. **another version is to leave out the sour cream and then serve over rice in lieu of noodles. |
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Posted: 10/6/2005 4:44:44 PM EDT
[#36]
Craving satisifed! ar15.com/forums/topic.html?b=1&f=5&t=396884&page=1 |
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Posted: 10/6/2005 5:16:32 PM EDT
[#37]
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Posted: 10/8/2005 9:17:26 PM EDT
[#38]
 The Geico commercials are funny as hell and your last line got me laughing my ass off. Second, this is about all you need to do a good roast in the pot. Campbells soup mixes are your friend and can make things that much better but they aren't necessary by any means. |
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Posted: 10/8/2005 11:58:44 PM EDT
[#39]
try using beer instead of water the darker the beer the better.
pretty much what i do standard recipe just i use beer instead of plain water. makes a awsome corn beef |
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Posted: 10/9/2005 12:25:44 AM EDT
[#40]
funny..
tonight the wife ,tax deductions, and I were at the store, buying all the items need for pot roast. It is getting to be that time of year after all. BTW for the caveman cooks like myself I found crockpot liners at the store it will make cleanup a snap. |
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Posted: 10/9/2005 6:07:52 AM EDT
[#41]
tagged...
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