#1972 - Crockpot Beef and Beer

(by Shirley McNevich)

2 large onions (chopped)
8 TBSP butter
3lb. sirloin tip roast
1 cup chopped celery
2 carrots (cut into coin shaped pieces)
2 red potatoes (diced)
1 tsp. salt
1/2 tsp. pepper
1 cup beer
flour

In a crockpot add chopped onions, butter, salt, pepper and beer--turn heat on low and stir until butter melts. Add chopped celery, carrots and diced potatoes--stir. In a bowl add flour--dredge the roast in the flour. Add the roast in the center of the crockpot--cook on low heat for 6-7 hours or until meat is done to your liking.

#1896 - Crockpot Beef and Gravy

(by Shirley McNevich)

2lbs. sirloin tip roast (cubed)
1 tsp. salt
1/2 tsp. pepper
2 TBSP cooking oil
1 chopped onion
1 TBSP minced garlic
2 - 12oz. jars of beef gravy (or make your own)
1/4 cup Worcestershire sauce
1lb. small red potates (cut into bite sized pieces)
1 1/2 cups baby carrots
2 cups frozen peas (thawed)

In a skillet over medium heat add cooking oil, chopped onions and cubed beef--sprinkle beef with the salt and pepper. Cook/brown the beef until cubes are browned on all sides. Dump the entire mixture into a crockpot. Add gravy, minced garlic, Worcestershire sauce, potato pieces and baby carrots--stir until mixed. Put the lid on the crockpot--cook on high for 4 1/2 hours (low heat 9 hours). Add thawed peas during the last 10 minutes of cooking. Stir before serving.

#1853 - Crockpot Beef Stew

(by Shirley McNevich)

2lb. sirloin tip roast (cut into bite sized pieces)
1/2 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 1/2 cups beef broth
1 can Hunt's tomato sauce
3-4 carrots (washed, peeled, and sliced into coin shaped pieces)
3 red potatoes (washed, peeled and cut into bite sized pieces)
1 or 2 onions (chopped)
2 to 3 ribs of celery (cut into bite sized pieces)
1 to 2 cups frozen peas

In a Ziploc bag add flour, salt, pepper and meat pieces--close bag and shake to coat. In a crockpot add beef broth, tomato sauce, carrots, potatoes, onions, celery and peas--stir. Add meat on top--stir. Cover and cook on high for 4 to 6 hours.

#1711 - BBQ Beef Roast

(by Shirley McNevich)

1 - 3lb. sirloin tip roast
1 tsp. salt
1/2 tsp. pepper
1 cup water
1 chopped onion
2 cloves garlic (chopped) - optional
1 - 8oz. can Hunt's tomato sauce
2 TBSP Domino's dark brown sugar
1/2 tsp. paprika
1/2 tsp. dry mustard
1/2 cup Heinz ketchup
1/4 cup cider vinegar
1 TBSP Worcestershire sauce

In a Dutch oven add roast, salt, 1/2 cup water and pepper--cook over medium heat and cook both sides until browned (turning when necessary) and water is almost gone. Add another 1/2 cup water, tomato sauce, onions, garlic--bring to a boil, turn heat to low, put the lid on and cook it for 90 minutes. In a bowl add paprika, dry mustard, ketchup, vinegar and Worcestershire sauce--stir. Pour the mixture over the top of the meat and use a brush to spread the mixture on any empty spots. Bring the mixture to a boil, turn heat back to low, put the lid on and cook for 90 more minutes or until tender.

#1606 - Crockpot Barbequed Beef

(by Kim [Knecht] Bickel - friend)

1 - 3lb. boneless sirloin tip roast (smaller if you wish)
1/2 tsp. garlic salt
1 chopped onion
1 cup chopped celery
2 TBSP Domino's dark brown sugar
1 cup Heinz ketchup
3 TBSP Worcestershire sauce
2 TBSP cider vinegar
1 TBSP liquid smoke (optional)
1/4 cup water

Spray the inside of the crockpot with Pam and place the roast in the crockpot. Sprinkle/rub the garlic salt on the top of the roast. In a bowl add the rest of the ingredients--stir until mixed. Pour the whole mixture over the roast. Cover with the lid and cook on low for 8 hours or until beef is tender. Cut and serve on rolls, etc.

#1593 - Crockpot Roast

(by Kim [Knecht] Bickel - friend)

1 - 10.75oz. can Campbell's mushroom soup
1 envelope Lipton onion soup mix
6 red potatoes (washed, peeled and halved)
4 to 6 carrots (washed, peeled and cut into coin shaped pieces)
1 - 3lb. sirloin tip roast

In a bowl add mushroom soup and dry onion soup--stir. Add potatoes and carrots--stir. Pour the mixture into the crockpot. Place the roast in the crockpot, then turn the roast over so both sides get coated with the soup mixture. Put the lid on and cook on high for 4-5 hours (or low for 8-9 hours) or until roast is tender.

#1441 - Coca Cola Roast Beef

(by Shirley McNevich)

1 - 2.5lb. to 3lb. sirloin tip roast
1 envelope Lipton onion soup mix
1 can regular Coca Cola (not diet)

Place sirloin tip roast in a Dutch oven. Pour the can of Coke all over the roast, then sprinkle the onion soup mix all over the roast. Place aluminum foil over the top, then place the Dutch oven lid on top of the foil. Bake in the oven at 300 degrees for 3 to 4 hours or until tender.

#1094 - Homemade Pot Pie

(by Shirley McNevich)

1 - 3lb. sirloin tip roast (if making beef pot pie)
3lb. boneless/skinless chicken breast (if making chicken pot pie)
1 - 3lb. ham end (if making ham pot pie)
3 quarts of broth from cooking the beef, chicken or ham
1 large onion (chopped)
1 cup chopped celery
1/2 cup chopped fresh parsley
4 red potatoes (washed, peeled and sliced 1/8" thick)
Noodle Dough: 2 cups flour; 1 tsp. salt; 1 TBSP butter; 2 beaten eggs; 1/2 cup cold water

In a Dutch oven cook either the beef, chicken or ham--add 1 tsp. salt to beef or chicken, but NOT ham. Cook on medium heat--add 2 cups water if cooking beef, 2 quarts of water if cooking chicken, 2 quarts water if cooking ham. Cook until tender (roast or ham will take 2-3 hours; chicken will take about 1 hour). Remove meat from Dutch oven. Pour all broth into a container--when it gets to room temperature refrigerate the broth. Cover meat with Saran wrap when cooled and refrigerate overnight. The next day remove broth from refrigerator--skim off all the fat that rose to the top of your container. Measure broth--you need 3 quarts--if not add water to the broth until you have 3 quarts. Put broth in Dutch oven--turn heat to medium. To the broth add chopped onion, chopped celery and chopped parsley. Add 1/2 tsp. pepper to the broth. If making chicken or beef pot pie, add 1 tsp. salt to the broth--DO NOT add salt if making ham pot pie. Noodles--in a bowl add flour, salt, butter--mix with your hands until it makes crumbs. Add beaten eggs to flour mixture--mix with your hands. Add 1/2 cup water to flour mixture--mix with your hands until you can form a ball. Cut the dough ball into 3 equal sized dough balls. Flour your counter, put one dough ball on top of flour, and sprinkle a little flour on top of the dough ball. Use a rolling pin and roll the dough as thin as you can get it--sprinkle with more flour if it gets sticky. Use a tableknife to cut the dough into 1" squares. Repeat with other 2 dough balls. When broth is boiling, add sliced potatoes to the broth. When broth comes back to a boil add each individual 1" dough square ONE AT A TIME to the broth. Put the lid on the Dutch oven and boil for 20 minutes. While it's cooking, cut your meat into bite sized pieces. After the noodles have cooked for 20 minutes, add the meat pieces--stir. Put lid back on, turn heat to simmer and cook until meat is hot.

#935 - Beef and Cabbage

(by Shirley McNevich)

2 or 3 lb. sirloin tip roast
2 tsp. salt
1 tsp. pepper
5 medium red potatoes (washed, peeled if you wish, and cut into bite sized pieces)
1/2 cup water
1 medium head cabbage (washed and cut into bite sized pieces)

Place the roast in a Dutch oven--add 1 tsp. salt and 1/2 cup water. Cook over medium heat until water evaporates (turn roast and make sure both sides are browned). Once browned, add enough water to cover the roast. Bring to a boil, then turn heat down to low/simmer--keep cooking with the lid on for 3 hours or until roast is done. Remove roast and place on a plate to cool--pour the broth from the Dutch oven into a container. Let the broth and roast cool to room temperature, then refrigerate both overnight. The next day skim the fat from the top of the broth and discard it. In the Dutch oven add the broth--turn heat to medium. Wash the cabbage and cut into bite sized pieces--add cabbage to the broth. Wash/peel potatoes and cut into bite sized pieces--add potatoes to the broth/cabbage. If there isn't enough broth to cover all ingredients add a little water until everything is just barely covered with liquid. Add 1 tsp. salt and 1 tsp. pepper--stir. Cook on medium until potatoes are tender (about 20 minutes or so)--stir occasionally while cooking. Cut the roast into bite sized pieces and add when potatoes are done--stir. Cook on medium until meat is hot enough to serve.