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.
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.
Ingredients for Crock Pot Swedish Meatballs:
- 1/2 pound (250 gm) beef mince (ground beef)
- 1/2 pound (250 gm) pork mince (ground pork)
- 1/4 pound (100gm) breadcrumbs. Dried breadcrumbs absorb milk more easily
- 1/3 pint (200 ml) milk
- One onion finely chopped (the finer the easier to mix in)
- Sprinkling of salt
- 1/3 teaspoon allspice
- 1/3 teaspoon groung nutmeg
Crock Pot Swedish Meatballs: Sauce
- 1 1/2 pints beef stock (cube or fresh)
- Tablespoon of Worcester Sauce
- Tablespoon of Ketchup
- Two cloves of garlic (grated)
- Spoonful of mustard
Cooking Method:
- Get a large mixing bowl and add the milk to the breadcrumbs. Allow a little time for it to be absorbed. Now is a good time to add the salt, allspice and nutmeg because it's easier to distribute it evenly.
- Add the beef mince, pork mince and the chopped onion and mix everything together. Fingers are best because the mix becomes stiff.
- Sprinkle some flour on a baking tray, put some on your fingers and make one inch meatballs.
- If you like, these can be browned in the oven. It isn't necessary.
- Put the meatballs in the slow cooker, add the sauce ingredients and cook for eight hours on low or for four hours on high.
- Serve and enjoy your crock pot
