Crock Pot Italian Style Roast From Crock Pot Slow Cookers

Cook Time

8 - 10 hours on LOW
4 - 5 hours on HIGH

Slow Cooker

6 - 6.5 Quarts

Yields

6 - 8 Servings

　

Ingredients
12 ounces tomato paste, canned
4 teaspoons garlic, minced
2 envelopes dry onion soup mix
1 tablespoon fresh oregano
1 tablespoon fresh thyme
2 teaspoons salt
2 teaspoons black pepper
4 pounds chuck roast
32 ounces diced tomatoes, canned
2 onions, chopped
4 carrots, chopped
2 potatoes, chopped
2 stalks celery, sliced
4 bay leaves
　
Directions
1. Mix together all ingredients except roast.
2. Place roast in slow cooker. Add soup mixture.
3. Cover; cook on Low 8-10 hours or on High 4-5 hours. Remove bay leaves before serving.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

Crock Pot Italian Spaghetti From Crock Pot Slow Cookers

Cook Time

6-8 hours on LOW
3-5 hours on HIGH

Slow Cooker

Yields

6 servings

　

Ingredients
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and diced
1 celery rib, sliced
1 1/2 pounds ground beef
1 medium carrot, diced
6 mushrooms, sliced
8 ounces canned tomato sauce
1 1/2 cups water
14 ounces stewed tomatoes, chopped, including liquid
2 teaspoons fresh oregano, minced
1 teaspoon Italian parsley, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
8 ounces uncooked spaghetti, broken into thirds
　
Directions
1. In a medium skillet, sauté the onion, garlic, green pepper and celery.
2. Add the beef and brown.
3. Drain any grease and pour the beef and vegetables into the Crock-Pot® slow cooker.
4. Add the carrot, mushrooms, tomato sauce, water, stewed tomatoes with the liquid, oregano, parsley, salt, pepper and sugar.
5. Cover; cook on Low 6 to 8 hours (or on High for 3 to 5 hours).
6. One hour before serving, turn to High and stir in the dry spaghetti. Cover and cook until the noodles are tender.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

Crock Pot Ragin Cajun Pot Roast

Ragin Cajun Pot Roast

2 -2 1/2 lbs boneless beef chuck roast

2 -3 teaspoons cajun seasoning

1 tablespoon cooking oil

1 (14 1/2 ounce) can cajun-style stewed tomatoes or 1 (14 1/2 ounce) can Mexican-style tomatoes

1 cup chopped onion

1 cup chopped celery

1/4 cup quick-cooking tapioca

1 teaspoon bottled minced garlic or 2 garlic cloves, minced

Trim fat from roast. Cut roast to fit in crock pot, if necessary. Rub Cajun seasoning all over meat. In large skillet brown meat on all sides in hot oil.

In a 3 1/2 to 4 quart crock pot combine undrained tomatoes, onion, celery, tapioca, and garlic. Place meat on top of vegetable mixture.

Cover and cook on low-heat setting for 10 to 12 hours or on high setting for 5 to 6 hours.

Slice meat; serve with sauce over rice. Makes 6 servings.

Crock Pot Maple Glazed Beef Brisket From Crock Pot Slow Cookers

Cook Time

3.5 hours on HIGH
7- 9 hours on LOW

Slow Cooker

Yields

4 - 6 people

　

Ingredients
1 teaspoon cayenne pepper
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 pounds beef brisket, scored with a knife on both sides
2 tablespoons olive oil
1/2 cup real maple syrup
1/4 cup Jack Daniel’s, or other whiskey
2 tablespoons brown sugar
1 tablespoon tomato paste
juice of 1 orange
2 cloves garlic, smashed
4 slices fresh ginger, sliced thinly (1/16-inch thick)
4 slices orange peel, 1/2" x 1/2" (careful to avoid bitter white pith when peeling)
　
Directions
1. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum sealed bag, plastic resealable bag or other container.
2. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
3. Marinade for 2 hours or overnight.
4. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
5. Combine cayenne pepper, salt and ground black pepper. Rub all over brisket and place in a vacuum-sealed bag, plastic resealable bag or other container.
6. Combine remaining ingredients (olive oil, maple syrup, whiskey, brown sugar, tomato paste, orange juice, garlic, ginger, orange peel) and blend to mix. Pour over brisket.
7. Marinade for 2 hours or overnight.
8. Transfer to Crock-Pot® slow cooker and cook on high for 3½-4 hours on high or 7-9 hours on low, turning once or twice. Adjust seasoning to taste. Thinly slice across the grain and serve with liquid spooned over brisket.
Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.