Peppercorn Steak

 Crock Pot Peppercorn Steak

The Ingredients.

--4 to 6 steaks (use whatever is on sale, it's going to tenderize nicely in the crock; don't buy expensive meat.)
--1 cup tomato sauce
--1/2 cup Worcestershire sauce (Lea Perrins is GF)
--1/4 cup of water
--2 chopped bell peppers (I used one yellow, one green)
--1 chopped yellow onion
--8 oz sliced mushrooms
--1 T Italian seasoning
--1/4 t black pepper

The Directions.

Put the meat in the crockpot; mine was still frozen solid. Cover with the chopped vegetables. Pour in the tomato sauce, Worcestershire, and water. Add the Italian seasoning and black pepper.

No need to stir.

Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner for 6 hours on high.

The Verdict.

I liked this! I liked how the steak lifted out of the juice without falling apart, and was able to be sliced like a steak cooked in the oven or on the grill. The flavor with the tomato sauce and the Worcestershire was greats---rich and peppery. I've never used that much Worcestershire before; usually I use only a few tablespoons at a time.

This makes a lot of sauce. I bet you could use the remaining sauce as a soup base or to make a fabulous gravy. We ate our meat and veggies separate on the dinner plate, with a spinach salad.

One kid ate 2 whole steaks and proclaimed that it was the best steak she had ever had and asked if she could eat it every day for "dinner, lunch, and breakfast. And maybe sometimes for snack. After I eat my banana. Of course." And then there was a lot of eye rolling---we've had the same banana in the fridge for the last three days. She opened it, took a bite, then said she was full. There's been a lot of banana talk around here lately...

thank you, Krystle, for a great meal, and a keeper recipe!

Source: http://crockpot365.blogspot.com/2008/07/crockpot-peppercorn-steak.html 

Slow Cooker Philly Cheese Steak Sandwiches

Slow Cooker Philly Cheese Steak Sandwiches

 Ingredients

• 1 1/2 lbs beef round steak
• 1 medium green pepper, sliced thin
• 1 medium onion, sliced thin
• 14 oz vegetable or beef broth
•  envelope Italian dressing mix
• large loaf French bread, sliced into sandwich length
• 6 slices provolone cheese
• 2 c sliced mushrooms

How to make it

• Spray crock pot with cooking spray
• Cut meat into strips, place in slow cooker
• Add green pepper, onion, broth, and dressing mix
• Cover and cook on low 7-8 hours, or high 3-4 hours
• Add sliced mushrooms the last 30 minutes of cooking
• Spoon meat mixture onto bread, top with a slice of cheese

Another option is to toast bread in a 375 oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.

Suggestion: If you like spice, add a thin layer of horseradish cream to the bread.

Notes for freezing: 

I put each of the veggies and the cheese into separate sandwich bags. I put the meat in a different bag with the broth & seasoning mixture. 

Cranberry Pork or Beef Roast

Super Simple Cranberry Roast (beef or pork) Slow Cooker Recipe

Freezer Beef Stew

Freezer Beef Stew

1 C. Diced Onion
3 C. Beef Broth
2 C. Diced Carrot
2T. Brown Sugar
1 C. Cubed Red Potato (Dee's note: I used Sweet Potatoes)
1 tsp. Salt
1 C. Green Beans
2 tsp. Worcestershire Sauce
1 ½ lbs. Beef Stew Meat (Dee's note: I used a bit more meat, probably closer to 2lbs)
½ tsp. Pepper (I’d do 1/4 tsp) (Dee's note, use your judgement :)
¼. tsp. Dried Thyme
3 T. Flour (Dee's note: I left this out since some in our group have food allergies, i.e. to gluten)
1 tsp. Chopped Garlic
2 tsp. Tomato Paste
2 Tbsp cornstarch (if desired {to thicken further])

Combine all ingredients into [this meal is NOT doubled] one gallon zip lock freezer bag removing all excess air and freeze. 

For the Slow Cooker: To serve thaw completely in refrigerator and cook in crock pot on low for 6-8 hours  (Dee's Note: I have just put it in first thing in the morning from frozen and let it cook all day till dinner time at 6/6:30  - breaking it apart once it is warmed up - and it has cooked up just fine). If you want your stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. Turn it on high and cook for 30 more minutes.

For the Stove Top: Thaw over night. On the stove bring to boil and then reduce heat to simmer for 30-45 minutes until vegetables are cooked through. Now if you want you stew thicker, use the 2 Tbsp cornstarch and mix it with 2 Tbsp cold water and add it to the cooked stew. On the stove top, just cook until thick.  

Side:  Serve in large bowls with bread for dipping.

Dee's Note: I just dumped the the whole thing in the slow cooker and let it cook all day from frozen. TIP: If it is too big for the slow cooker, you can put the lid on and wrap tin foil over it till the frozen food cooks down.  Remove tin foil once the meal has settled and the lid fits once again.

Source: http://realmomkitchen.com/86/freezer-beef-stew/

Cost Analysis: TBD

Coconut Beef

Coconut Beef

The Ingrediants:
2 lbs stew meat
juice of 1 lime
1 (14 oz) can coconut milk
2 garlic colves,chopped
2 tsp brown sugar
1 tsp curry powder
1/2 tsp ground coriander
1 tsp ground cumin
1.5 tbsp chili paste
1 (1 inch) piece fresh ginger, peeled and grated

The directions:

Use a 4-5 quart slow cooker. Put the meat, lime juice and coconut milk into the stoneware. Follow with onion and garlic. Add the brown sugar, spices and grated ginger. Toss the meat a bit in the liquid and spices to coat. Cover and cook on low for 8 hrs or on high for 4 hours. The coconut milk will be yellow from the curry and will separate a bit, but a quick stir will turn it all creamy again. Serve over white or brown rice.

Source: http://crockpot365.blogspot.com/2008/08/cocount-beef-crockpot-recipe.html

FREEZER TIPS: I put everything in  zip lock bag, mix and froze. -Leanne

Au Jus Sandwiches

Au Jus Sandwiches INGREDIENTS 1 Boneless Roast 2 Packages of Lipton Onion Soup Mix 4 cups of Beef Broth 1 bottle of Cabernet-Sauvignon wine    DIRECTIONS 1.     Season the roast with salt and pepper and then with a little olive oil sear the roast in a hot skillet. Just enough to brown each side. 2.     After browned place roast in crock pot with remaining ingredients. Cook on low for 5-6 hours and shred with a fork. 3.     Cook on low another 30 minutes (or more) to let the meat marinade a bit more.

4.     Broil a sliced baguette or sandwich roll and melt the provolone cheese on top.

5.     Use a slotted spoon to scoop the meat onto baguette or sandwich roll. Use the extra broth for dipping!

Tip: When preparing in advance as a “freezer meal”, be sure to place the browned roast in a freezer Ziploc bag and then put the bag into a large bowl (to support the bag) before adding in the remaining liquid ingredients.