Showing posts with label Crock Pot Beef. Show all posts
Showing posts with label Crock Pot Beef. Show all posts

Saturday, November 1, 2014

Italian Style Pot Roast

“Italian Style Pot Roast” is melt in your mouth tender, and s-u-c-h  delicious flavor!

happy-halloween line


4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
1/2 cup water or beef stock
1 teaspoon basil
1 teaspoon of oregano
1 (8oz) can tomato sauce
1/2 teaspoon sea salt
1/4 teaspoon pepper


Put vegetables in the bottom of the crock pot.

Salt, basil, oregano, and pepper meat then put in crock pot.

Add beef broth and tomato sauce.

Cover and cook on low for 10 -12 hours or on high 4 - 5 hours.

Remove me and vegetables with spatula.


Thursday, January 9, 2014

Old Fashioned Beef Stew

This delicious and hearty "Old Fashioned Beef Stew" crock pot recipe is perfect for when it’s so cold outside and you need some good old comfort food to warm you up.


2 pounds beef chuck or stew meat, cut into 
1 1/2 inch cubes
3 carrots , sliced
3 potatoes, cut into half inch cubes 
1 cup beef stock 
1 teaspoon Worcestershire sauce 
2 cloves garlic, minced 
1 bay leaf
1 teaspoon sea salt 
1/2 teaspoon black pepper  
1 teaspoon paprika 
3 medium yellow onions, quartered 
1 stalk celery what tops, chopped


Put vegetables in the bottom of the crock pot.

Seasoned meat with salt, pepper, paprika, and any other favorite seasonings.

Pour into the crock pot beef stock.

Add garlic, celery, Worcestershire and bay leaf.

Cover and said to cook on low for 10 to 12 hours or on high 5 to 6 hours.


Friday, September 20, 2013

Barbecued Texas Chili Brisket

If you love Barbecued Texas Chili Brisket but just don’t have the time. Then here’s one way to satisfy your cravings for barbecuing and save you time in front of the grill.   


10 to 15 lbs. beef brisket
6 to 8 Dried Chili Pods
3 large cloves of garlic
2 Tablespoons coarse sea salt
1 teaspoon smoked paprika
1 teaspoon cumin
2 cubs of chicken flavor bouillon
¼ cup extra virgin olive oil
3 Tablespoons apple cider vinegar
1 ½ cups chicken broth
1 bottle of Kraft Thick Hickory BBQ Sauce
1 large yellow onion


In a pot boil the chilies until they become tender remove from pot and cut stems off.

In a food processor blend together chilies, garlic, chicken flavor bouillon, cumin, smoked paprika, coarse sea salt, olive oil, and vinegar until it is a thick paste.

Rub the mixture all over the brisket.

Slice onion and line the bottom of the crock pot with onion.

Put the brisket inside the crock pot on top of the onion slices.

Pour chicken broth in the crock pot, but not on top of the brisket you don’t want to wash the rub off, pour to the side of the brisket.

Cook on medium heat 6 to 8 hours.

Per heat the grill to 275 degrees.

Carefully remove the brisket from the crock pot and place in an aluminum boat.

Grill until the top becomes a little bit crisper; about 10 to 15 minutes.

Optional Smother with Kraft Thick Hickory BBQ Sauce.

Let rest five minutes, slice and serve.

Thursday, September 5, 2013

The Best Braised Brisket

A mouth watering rich and savory sauce made of the beef drippings onions, mushrooms, and balsamic vinegar accompanied by the Beef Brisket being meltingly tender makes this recipe outstanding!


Extra-virgin olive oil

1 (5-pound) beef brisket
Sea salt
1/4 pound slab bacon, skin removed and reserved, bacon cut into small pieces
3 large onions, thinly sliced
3 celery ribs, thinly sliced on the bias
4 cloves garlic, smashed and finely chopped
1 pound small portabella mushrooms, stemmed and finely sliced
2 cups traditional balsamic vinegar
3 to 4 cups Swanson Chicken Broth
4 bay leaves1 fresh thyme bundle
1 bunch finely chopped fresh chives, for garnish


Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.

Preheat the oven to 375 degrees F.

Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. 

Lay the brisket on top of the veggie mix in the crock pot and add the chicken stock to the crock pot until it just covers the brisket. Add the bay leaves and thyme.

Put the lid on cook on medium heat for 6-8 hours. check the brisket, and turn it over. Add more stock if the liquid level has reduced. 

Transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.

Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stove-top over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. 

Serve topped with the onion-mushroom mixture and sprinkle with chopped chives. 

Friday, July 26, 2013

Yankee Pot Roast

There’s something immensely reassuring about taking big, cheap, tough cuts of meat, and turning them into a Yankee Pot roast that is the perfect for a Sunday supper. 


1 beef chuck pot roast (3½ pounds)
3 medium baking potatoes, unpeeled or peeled and cut into quarters
4 large carrots, cut into ¾-inch slices
2 ribs celery, cut into ¾-inch slices
1 large onion, sliced
1 bay leaves
1 teaspoon dried rosemary leaves
½ teaspoon dried thyme leaves
½ cup Swans Beef Broth
Sea Salt and Pepper
2 tablespoons Olive Oil


Trim excess fat from meat but leaving a small amount of fat for flavoring, and discard the rest. 

Cut pot roast into 1/2 -inch pieces; sprinkle with sea salt and pepper.

In a skillet add olive oil and the pot roast pieces and brown meat using medium heat.

Combine vegetables, bay leaves, rosemary and thyme in crock pot.

Place beef over vegetables in crock pot. Pour broth over beef.

Cover and cook on low 8 to 9 hours or until beef is fork-tender.

Remove and discard bay leaf and serve.

Wednesday, July 10, 2013

3 Alarm Chili

This 3 Alarm Chili recipe is quick, easy, spicy and SO GOOD!!!! There is no better way to simplify your family meal than with a hearty and tasty chili.


3lbs. ground beef
1 large yellow onion
4 garlic cloves crushed
1 large red pepper diced
1 8oz. can of diced tomatoes and green chilies
1 8oz. can of kidney beans
3 8oz. cans of pinto beans
1 8oz. can refried beans
1 16oz. can tomato sauce
½ tsp. crushed red pepper
4 Tbsp. chili powder
3 Tbsp. instant coffee
2 Tbsp. butter
Sea salt and black pepper


Without draining the juices off pour into the crock pot: diced tomatoes and green chilies, kidney beans, pinto beans, tomato sauce, and re-fried beans. Add instant coffee and stir until blended well. Cover and turn crock pot on to low heat.

In a large skillet melt butter and saute the large yellow onion, garlic cloves, and large red pepper until softened. Then pour into mixture into the crock pot.

Using the same large skillet, crumble ground beef into the skillet and add sea salt and black pepper to your liking. Brown the ground beef stirring often to break the meat up into smaller pieces. Once the meat is done add crushed red pepper and 2 Tbsp. chili powder stir and cook for 3 minutes. Then drain and pour the meat into the crock pot.

Add the rest of the chili powder to the crock pot and stir until blended well. Cover and turn crock pot on to low heat.

Tip: If the chili looks too thick add a can of beef broth to thin it.

Warning: The longer you cook the chili the spicier it will become!!!