Via Slow Cooker from Scratch
- canned chopped green chile
- oregano
- cumin
- bay leaves
- olive oil
- 99% lean ground turkey
- salt and pepper to taste
This is almost like Thanksgiving dinner. Serve with mashed potatoes.
- Swiss cheese
- cream of chicken soup
- Pepperidge Farm Herb Stuffing
- Salt & pepper
- boneless chicken breasts
I cut this recipe out of the Every Day Food magazine years ago. It is one of my favorite ways to prepare pot roast.
- beef roast
- Salt & pepper
- diced tomatoes
- Lipton Onion Soup
- dried thyme
- dried bay leaves
- carrots
- corn starch mixed in 1/2 C. water
- cooking liquid
- chicken stock
- diced tomatoes
- celery seed
- dry thyme
- carrots
- Cooked egg noodles
- olive oil
- homemade beef stock or low-sodium beef broth
- fresh ground black pepper to taste
This can also be baked in a low oven for 5 hours if you don’t have a crockpot.
- vegetable or canola oil
- packed brown sugar
- all-purpose flour
- dried thyme
- beef broth
- bay leaves
- balsamic vinegar
I’ve made many pot roasts, but this one really got the raves from my husband. I served it with roasted vegetables.
- balsamic vinegar
- roast
- tomato sauce
Serve with your favorite style potatoes and a salad.
- packed brown sugar
- water
- boneless beef ribs
- prepared mustard
This is a very large batch and I get at least 3 meals out of it. It freezes well.
- 1T olive oil
- ground beef
- crushed tomatoes
- diced tomatoes
- red kidney beans
- pinto beans
- Tabasco to taste
I also coated the beef in flour, salt & pepper before browning. I added celery and omitted the green pepper. I cooked it in the slow cooker for about 9 hours on low, adding the veggies midway through cooking time. A great traditional beef stew with a secret ingredient that gives it a five star rating.
- pepper
- dried oregano
- bay leaf
- beef bouillon granules
- water
- Italian salad dressing
- all-purpose flour
- cold water