Any Good Crock Pot Recipes?

[Broken Arrow]

Chuck is affordable, yes, but I haven't had success getting it to be as tender as I would like it. I mean, it's soft... but still slightly tough to chew. I don' t know if that makes any sense.

I suspect it's the cut of the meat. It's a shame too because, again, chuck is quite affordable. So is pork chop, but... same result there.

Maybe I'm doing it wrong. How do you guys cook it?

[DeniseNTexas]

I generally put the chuck and vegetables in the crock with no liquid, cook it on low for 6 to 8 hours and it comes out fork tender. I do make sure the roast has decent marbling in it, though. That's really all I do with it but once in awhile I add homemade cream of whatever soup to it, too. I don't do anything special to it.

[Broken Arrow]

Wait, you can cook without ANY water? Is that safe? Sorry if that sounds like a stupid question, but I really don't know this.

[DeniseNTexas]

You can if the meat you're cooking produces juice, like most beef does. I just dump everything in the crock and let it go. The juices of the roast itself give it plenty of moisture. The only time I add water is if I brown the meat first. I do that sometimes, too, as that produces a roast with a little more color and more of that seared look we like at times.
Have you tried Ray's 3 envelope roast? If not, that's a great one for the slow cooker! I've done it in the pressure cooker and slow cooker both and either way its fantastic.

[Broken Arrow]

Have you tried Ray's 3 envelope roast? If not, that's a great one for the slow cooker! I've done it in the pressure cooker and slow cooker both and either way its fantastic.

I've never heard of it, but I'll look into it. Thanks for the tips!

[Coleroo]

I love cooking (didnt start tho until i got married last year!!) - and the crockpot makes it soooo easy. I am constantly searching Recipezaar.com for new recipes.

I found one last night for carmelized onions. I didnt know what that was at first but i've figured out its just the brown buttery onion strips that goes on philly cheese steak or as a side dish with sautee'd mushrooms! there are apparantly many different uses for them. I just finished my first batch last night and it smelt soooo good -

Just take some onions (i used my 3 quart crock pot and i think 4 yellow onions or whatever.. just regular medium sized onions, nothing special..they were the cheapest at the store and im not an onion connosoir.. hehe). Just peel, slice into onion strips (like you're making onion rings, but cut the rings in half so its like a moon). Place the cut onions in the bottom of the crock pot, and pour a half cup of melted butter on top and a teaspoon of salt...i also put a little pinch of sugar in mine).

Cover the crock pot and cook on LOW for 8-10 hours.

My 4-5 onions made 2 full cups of carmelized onions for the freezer. I portioned them out and just put in the freezer (they apparantly freeze well from what i read).

Im so excited about them too...can't wait to surprise my hubby with some gourmet type foods.. the idea of carmelized onions with our meals makes me feel very adventurous. LOL

[DeniseNTexas]

I make carmelized onions in the slow cooker but use olive oil and very little at that. I just slice the onions and put them in the crock with about 1/8 cup of olive oil, and cook them at low for about 6 hours or so. Sometimes I add a little crushed garlic and pepper but they're fantastic with just the olive oil and are really great with cooked chicken. Yum!

[Aleta]

I have a cookbook that says to brown your roast first on all sides in a pot before putting it into the crock pot. I have even put flour on it. It gives it a nice coloring and I think it cooks better as a result. Yes, beef chuck is great for the slow-cookers. I generally will buy a buyone getone free deal. I will use one whole beef chuck and put it in the slow cooker, later divide it up again into a few more meals and freeze if necessary. On the second day, I use a portion of the beef for a hearty vegetable soup by shredding it. I also shred another portion and freeze it later to make a dish where I saute green peppers, onions, garlic, cumin, oregano, and bay leaf. I add a small can of tomato sauce, a small amount of cooking wine, can of pimentos with their juice (small), diced potatoes, olives and the shredded pork and let it cook for about 30 minutes. You can also slice the beef for sandwiches for lunch. If you do this, it becomes very economincal. You can also add the shredded beef to tortillas with sour cream and any toppings that you like.

[DeniseNTexas]

Aleta, you're right about browning. I do that sometimes and do like the appearance of the meat when it's finished.

[shelbylovesmelby]

Sounds yummy! Bishop do you serve it w/ pasta or rice?


You can make bbq pork..... a fav around here

Start super early in the AM on High
porkshoulder roast
2 large onions sliced into rings
a squirt or two of bbq sauce & thats it
let cook down for abt 6 hrs or till you can basically tell the meat is cooked cause it shreds if ya pull @ it w/ a fork
drain the fat, I use a ladle or baster
shred the pork & remove the bone
then add 2 - 18oz or 1-32oz bbq sauce & let it cook for another hour or so
serve on rolls or hamburgewr buns
then pit in abt

[boomeyers]

I love making chili in the crockpot. I brown a pound of ground beef (although you don't have to and you can use ground turkey too), and throw it in with 1 can of chili beans, two cans of diced tomatos (I use the one that has sweet onions in with it) and one can of water mixed with any generic chili mix (I only use half a packet per meal). This with a box of Jiffy corn muffins as a side and some shredded cheddar on the top is AWESOME! You could even make this with tofu to make it vegitarian!

[Compulsive Debtor]

I've got issues with the crockpot. Everything seems to taste the same -- whether it's pork, chicken or beef -- so unless I'm desperate I steer clear of it.

[Aleta]

I think alot has to do with the beef or chicken stocks. They seem to overpower whatever you are cooking. Sometimes I precook my meat with herbs. You have to just try different recipes. Something else that I have found out to is that sometimes the food doesnl't have to cook the same length of time the recipe calls for. It's generally done alot sooner.

[cschin4]

I've got issues with the crockpot. Everything seems to taste the same -- whether it's pork, chicken or beef -- so unless I'm desperate I steer clear of

This can be very true, but try to think about your crockpot in a different way. Instead of the "dump and go mode" there are many ways to use the crockpot for a quick tasty meal. I like to put a chunk of pork or beef in, cook all day, and then fork shred it and add BBQ sauce to the shredded meat. Makes great sandwhices. Don't over look things like sandwhiches, fajitas, or getting the meat nice and tender and then making a really good sauce in your saucepan to put over it, etc.

[thkgranny]

Here's a favorite around here. I buy pork tenderloin when it goes on sale for B1G1F.
2 - 3 pounds pork tenderloin + chuck roast + envelope onion soup mix. Cook on low all day, squishing and shredding with a wooden spoon about 3 - 4 times during cooking. No need to add water.

I then divide it up to make three meals & freeze:
Add BBQ sauce to a portion for sandwiches
Add green chiles to use for Mexican meal
Make beef gravy and use for 'Hot Shots' (beef mixture on bread plus mashed potatoes on the side)