CROCKPOT LAMB SHANKS RECIPE

Ingredients:

• 4 lamb shanks
• 1 sweet onion, sliced and separated into rings
• 1 tsp kosher salt
• 1 tsp olive oil
• 1 tsp Worcestershire sauce
• 10 whole, peeled garlic cloves, large ones cut in half
• Freshly ground black pepper
• 1 cup red wine
• 8 ounces mushrooms, brushed clean, large ones cut in half
• 1/2 cup strong beef broth
• 1 can diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 small bay leaf, broken in half
• 4 sprigs fresh thyme
• 1 tsp ground allspice

Method of preparation:

• First of all spread sliced and alienated onion rings on bottom of Crockpot.
• After that, rub lamb shanks with Worcestershire sauce.
• Then sprinkle all over with salt and pepper.
• Heat a pan over medium-high heat.
• Add olive oil and brown the lamb shanks.
• Then place browned lamb shanks, along with any browned bits from the pan, in the slow cooker crock on top of the onions and top with garlic and mushrooms.
• Take a bowl mix red wine, tomatoes, basil, oregano, beef broth, thyme, bay leaf and allspice.
• Pour the mixture over the vegetables and lamb shanks.
• Cook on low until it tender.
• Taste and adjust seasoning, if necessary.
• Serve with pan juices and vegetables.

CROCKPOT CABBAGE ROLLS RECIPE

Ingredients:

• 2 lbs. ground beef
• 3/4 c. cooked rice
• 1 lg. egg
• 1 onion, chopped fine
• 1/2 tsp. salt & pepper
• 1 large head of cabbage
• 1 can condensed tomato soup
• 1 can (14.5 ounces) tomatoes
• 1/4 to 1/2 teaspoon cinnamon (I usually add a little more)
• salt and pepper to taste

Preparation:

• Remove leaves from head of cabbage gently, trying to keep whole. 
• Scald these in boiling salt water just long enough to wilt. 
• Take and set these on paper towels to cool. 
• Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. 
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. 
• Place in CrockPot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. 
• Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too.
• Serves and Enjoy!

CROCKPOT CHILI RECIPE

INGREDIENTS:

• 1 16 oz can kidney beans -- drained
• 2 14 1/2 oz can tomatoes
• 2 pounds ground chuck -- coarsely ground
• 2 medium onions -- coarsely chopped
• 1 green pepper -- coarsely chopped
• 2 cloves garlic -- crushed
• 3 tablespoons chili powder
• 1 teaspoon pepper
• 1 teaspoon cumin
• salt to taste

HOW TO COOK

• Put all ingredients in crockpot in order listed. Stir once. Cover and cook on Low 10-12 hours. (High 5-6 hours).
• Serve with shredded cheddar cheese and tortilla chips.

CROCKPOT SPICY BEEF AND POTATOES RECIPE

INGREDIENTS

• 2 lb. stew beef
• 1-14 1/2 oz. can of Italian tomatoes
• 1/2 cup red wine
• 1-2 lbs. of baby potatoes
• 3 cloves garlic minced
• 1 tsp. each of oregano,cumin, and chili powder
• 1/2 cup BBQ sauce
• 1/4 cup salsa
• 2 cups frozen corn
• 1tsp. salt
• 1/8 tsp. pepper
• 2 Tb. flour or cornstarch

HOW TO COOK

• Mix salt/pepper/flour with beef and brown in 1 Tbsp. of oil in skillet.When browned on all sides, remove from pan and set aside. 
• Place baby potatoes in the bottom of crockpot. 
• Combine all ingredients except corn and cook on low for 7 hours, high for 4 hours, Add corn during the last hour. 
• If it too thin , thicken with cornstarch and water mixture.
• ENJOY YOUR CROCKPOT

CROCKPOT SPAGHETTI AND MEATBALLS RECIPE

Ingredients:

• 4 cloves garlic, minced
• 1 green pepper, finely chopped
• 4 tablespoons olive oil
• 1 large (28 oz) can diced tomatoes
• 1 large (28 oz) can crushed tomatoes
• 1 small (6 oz) can tomato paste
• 1 cup of dry red wine
• 1 tablespoon of dried oregano
• 1/2 tablespoon of dried basil
• salt to taste
• 1 tablespoon sugar

Meatballs:

• 1 pound lean ground beef
• 3 garlic minced garlic cloves
• 1 tsp dried leaf oregano
• 1 tsp dried leaf basil
• 1/2 cup of Romano cheese
• 1 tblsp dried parsley
• 1 egg

Preparation:

• Lightly brown garlic and green pepper in 4 tablespoons of olive oil in a heavy frying pan on the stove. Transfer to crockpot. Add tomatoes, puree, red wine, oregano, basil, salt and sugar.
• Mix meatball ingredients thoroughly and form into meatballs. You can either bake these or sauté them in 2 tablespoons of olive oil until brown. Add to sauce and scrape drippings into the sauce also. Stir well and cover. Cook on low for 8 to 10 hours and serve over pasta with Italian bread and more grated Romano. 
• Spaghetti and meatballs ready to serve.. enjoy!!

CROCK POT ITALIAN BEEF RECIPE

Ingredients:

• 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 crock pot. 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.

CROCKPOT BEEF SHORT RIBS RECIPE

Ingredients

• 2 tablespoons Olive oil
• 3 1/2 pounds Beef short ribs
• Salt and fresh ground black pepper
• 4 medium Potatoes
• 1 cup Baby carrots
• 1 large Onion
• 1 cup Ketchup
• 1/4 cup Water
• 1/4 cup Red wine vinegar
• 1 tablespoon Paprika
• 1 teaspoon Chili powder
• 1/2 teaspoon Dry mustard
• 1/2 teaspoon Garlic powder
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon Salt
• Optional Thickener
• 1 tablespoon Cornstarch
• 1/4 cup Water

Preparation

• Heat olive oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
• Meanwhile, place potatoes and carrots in a 5- to 6-quart slow-cooker pot; top with the onion wedges. Transfer ribs to slow cooker on top of vegetables. Discard drippings in skillet.
• In a small bowl, combine ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour mixture over ribs in slow cooker.
• Cover slow cooker with lid and cook on low setting as manufacturer directs, 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
• With tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs. Serve immediately with a crusty bread and a green salad.
• If a thickened gravy is desired, transfer the juices to a saucepan, skim off fat and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1-2 minutes.
• Makes 6 generous servings.
• Cooks Note: You may bake the short ribs in a covered Dutch oven placed in a 325 degree oven for two hours if you don't have a slow cooker.