RECIPES
ITALIAN MEATBALLS
1 lb. ground beef
1/2 lb. Italian sausage
2 eggs
1/4 C. milk
1/2 C. dry breadcrumbs
3 T. grated parmesan cheese
1/2 t. garlic powder
salt and pepper
In a bowl, beat eggs and add milk. Add beef and Italian sausage. Mix together. Add
rest of ingredients and mix until combined. Shape the mixture into 1 inch balls and
place on a greased cookie sheet. Bake at 350°F. for 15 minutes. Add to slow cooker.
Sauce
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 small onion chopped
1/2 C. green pepper
1/2 C. beef broth
1/3 C. water
2 garlic cloves minced
1 t. oregano
1 t. salt
1 t. sugar
1 2 t. pepper
Mix all ingredients in a bowl and pour over the meatballs.
Cover and cook on Low for 4 - 5 hours.
SLOPPY JOES
3 lbs. ground beef
1 C. onions diced
1 C. celery diced 1 C. green pepper diced
1 1/2 C. ketchup 2 T. Worcestershire sauce
1 6 oz. can tomato paste 3/4 C. water
1/2 t. paprika
3 T. vinegar
3 T. brown sugar 1 t. dry mustard
salt and pepper
Brown ground beef in a skillet and break up into small pieces. Add to slow cooker.
Add the rest of the ingredients and mix well. Turn on low and cook for 8 hours. Serve
on hamburger buns.
CHILI DIP
1 lb. ground beef
1 16 oz. jar mild picante sauce
2 cans refried beans
8 oz. sour cream
1/2 t. chili powder
1/2 C. chopped onion
8 oz. cheddar cheese shredded
Jalapenos or mild chilies to taste
Brown ground beef and onion in a pan. Drain and add to crockpot. Add beans,
picante sauce, jalapenos (if using) and chili powder. Turn on low and cook for 2 - 3
hours. Add cheese and sour cream last 1/2 hour.
Serve with tortilla chips.
WILD MUSHROOM BEEF STEW
2 lbs. beef for stew, cut into 1-inch pieces
1/4 C. all-purpose flour
1 t. salt
1/2 t. pepper
1/2 t. dried thyme leaves, crushed
3/4 C. ready-to-serve beef broth
1/4 C. tomato paste
1/4 C. dry red wine
2 cloves garlic, minced
1 lb. red-skinned potatoes (1-1/2-inch
8 oz. assorted mushrooms, such as shiitake,
diameter), cut into quarters
cremini and oyster, cut into quarters
1 C. baby carrots
Fresh parsley (optional)
Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-
quart crock-pot slow cooker. Sprinkle with flour mixture; toss to coat.
Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef.
Add potatoes, mushrooms and carrots; mix well.
Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours, or until beef and
vegetables are tender. (No stirring is necessary during cooking.) Stir well before
serving. Garnish with parsley, if desired.
POT ROAST
3 - 4 lb. pot roast
large onion cut up
1 C. beef broth
1 lb. carrots cut in 2 inch pieces
4 - 5 potatoes cut up
salt and pepper
Brown pot roast in a pan on top of the stove. Add vegetables to bottom of slow cooker.
Top with roast and pour beef broth over it. Salt and pepper to taste.
Cook for 8 hours on low in slow cooker.
BBQ MEATLOAF
2 - 2 1/2 lbs. ground beef
3/4 C. barbecue sauce
1 egg
1 C. crushed soda crackers
2 t. Worcestershire sauce
1/2 C. diced onion
1/2 t. salt
1/4 C. water
2 t. prepared mustard
2 T. brown sugar
1 T. vinegar
Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your
slow cooker. Cut a strip of foil to go under the meatloaf in the slow cooker, leaving it
long enough so that you can use it to lift the meatloaf out when it is finished cooking.
After placing the meatloaf in slow cooker, top the meatloaf with an additional 1/3 C.
barbecue sauce. Cook for 8 - 10 hours on Low.
