Tag: crockpot

Slow Cooker Beef Stroganoff

It was a cold, rainy day. The kind of day that screams slow cooker. Since I work from home I get to enjoy the aroma of a great dish cooking all day long. By dinner time I’m starving and anticipating that first bite. I’d been wanting to make a beef stroganoff for a while. An easy version, in the slow cooker. This recipe for slow cooker beef stroganoff fit the bill perfectly. The end result is creamy, beefy, and delicious. The beef gets super tender after hours in the slow cooker. The flavors run deep in every bite. This is not same ho-hum dish here.

Slow Cooker Beef Stroganoff

Easy Delicious Comfort Food

This slow cooker beef stroganoff could not possibly be any easier to make. It is perfect over egg noodles. I like a lot of sauce when noodles are involved. This dish makes plenty of delicious sauce. It would be great also over rice. And there’s plenty of gravy for that, too!

I recommend having a few slices of toasted French bread around for moments after you polish off this dish. The bread makes for the perfect ‘clean up’, sopping up all of any leftover gravy there might be. Them’s some of the best bites possible!

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Kinda Not Optional

I put browning the stew meat as optional in the recipe. Some folks are after a ‘slow cooker only’ dish. Without the browning, that’s exactly what this is. Personally, I really like to brown my meat first before adding it. No matter what the dish it. I want that texture that I don’t get from a crockpot. And I want that color that I don’t get from a crockpot. It also gives me the opportunity to drain off some of the cooked fat, versus having to scrape it off the top of the crockpot. And it tastes better in my opinion!

Also try my slow cooker pot pie.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Mike
 I’d been wanting to make a beef stroganoff for a while. An easy version, in the slow cooker. This recipe fit the bill perfectly.
4 from 1 vote
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Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Course Main
Cuisine American
Servings 8
Calories 315 kcal

Equipment

Ingredients
  

Instructions
 

  • Add soup, onion, Worcestershire, water, garlic salt and paprika to the slow cooker. Stir.
  • Add meat and stir. (Optional: brown the meat in a skillet with a splash of oil first. I prefer to do this).
  • Cook on low for 8 hours.
  • Season with salt and pepper to taste.
  • Increase heat to high.
  • Add the cream cheese and stir to melt, about 10 minutes.
  • Serve over cooked egg noodles.

Notes

Also great made with ribeye steak.

Nutrition

Calories: 315kcalCarbohydrates: 8gProtein: 31gFat: 17gSaturated Fat: 8gCholesterol: 105mgSodium: 1050mgPotassium: 601mgFiber: 1gSugar: 2gVitamin A: 396IUVitamin C: 3mgCalcium: 64mgIron: 3mg
Keyword beef, crockpot, slow cooker
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Slow Cooker Spicy Spaghetti and Meatball Soup

I have a slow cooker (er, crockpot) for the same reasons everyone else does. I on occasion like a great, easy meal that I can toss into the pot and not have to fuss with. A Dutch oven over low heats works just as well, specially if you need to brown something first. For this slow cooker spicy spaghetti and meatball soup it doesn’t matter whether you go low-and-slow in the crockpot or Dutch oven, the end result is great. It’s like having Campbell’s SpaghettiOs™ but with much better, richer flavor, and a nice kick. And really big meatballs. Who didn’t want more meatballs in their SpaghettiOs™ when they were a kid? I sure did. I probably threw fits about it, too! Well, problem solved!

Slow Cooker Spicy Spaghetti and Meatball Soup

A Great Meal For A Crowd

I used packaged frozen meatballs for this slow cooker spicy spaghetti meatball soup. Our homemade Italian meatballs (made on the stovetop or in the Char-Broil Big Easy) would be great too. Outstanding, even. Either way, this makes a good batch of soup. Plenty for a small crowd.

You can leave out the red pepper flake, but I think you’ll want to add at least a little. And don’t be shy with the basil either.

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If you’re feeling adventurous, try out my homemade SpaghettiOs. They’re fun to make and even more fun to eat.

Slow Cooker Spicy Spaghetti and Meatball Soup

Slow Cooker Spicy Spaghetti and Meatball Soup

Based on a recipe from Plain Chicken
I have a slow cooker (er, crockpot) for the same reasons everyone else does. I on occasion like a great, easy meal that I can toss into the pot and not have to fuss with
5 from 1 vote
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Prep Time 5 minutes
Cook Time 8 hours 20 minutes
Total Time 8 hours 25 minutes
Course Main
Cuisine American
Servings 8
Calories 118 kcal

Equipment

Ingredients
  

Instructions
 

  • Place all ingredients except the pasta into a slow cooker. Add more basil or red pepper flake as desired.
  • Cook on high for 8 hours, stirring occasionally.
  • Set slow cooker to high and add the pasta. Cook for another 20 minutes.
  • Serve with more Parmesan cheese as desired.

Notes

Great served with a slice or two of garlic bread.

Nutrition

Calories: 118kcalCarbohydrates: 21gProtein: 5gFat: 1gSaturated Fat: 1gCholesterol: 2mgSodium: 62mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Keyword crockpot, meatballs, slow cooker, soup, spaghetti, spicy
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Slow Cooker Spicy Italian Beef Sandwiches

My wife and I both agreed that these slow cooker spicy Italian beef sandwiches were absolutely fantastic. And besides tender, juicy beef, you also get great Italian spice flavors. All served on a sub bun with plenty of smoky provolone cheese. Every bite of this sandwich is perfect.

Slow Cooker Spicy Italian Beef Sandwiches

Kick it Up Even More

To really kick up your slow cooker spicy Italian beef sandwiches use hot pepperoncini and Giardiniera, and substitute habanero jack cheese for the provolone. You’ll have the perfect game-time sandwich. I like my food to have a little kick sometimes. Having a bit of heat isn’t a bad thing.

You may or may not need all of the peppers and Giardiniera I listed for the sandwich build. It all depends on how much you like on your sandwiches. Me, I like pepperoncini, and lots of it, on top. You can only use the Giardiniera in the slow cooker, adding flavor as the meat cooks, if you desire. And you can add more to the sandwich if you want. But whatever you do, don’t leave it out. It really adds a lot of flavor.

See Ya Later

If you just make the Italian beef by itself you have a treat that you can freeze and enjoy later. It’s not really sliceable when it’s done (unless you pull it out of the crockpot sooner). So I end up freezing it shredded, with the juices. I divide it into containers, each holding enough for 2-4 nicely-sized sandwiches and add the juice. Just enough to keep the meat moist when I reheat it. When the time comes for using it, I defrost it the day before. Then I put it into a saucepan along with the juices and heat it. It’s ready then for piling high on my sandwiches!

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I love sandwiches topped with tender slow-cooked beef. Try my beef debris po boy and French dip sandwiches too.

Slow Cooker Spicy Italian Beef Sandwiches

Slow Cooker Spicy Italian Beef Sandwiches

Based on a recipe from Iowa Girl Eats
Besides tender, juicy beef, you also get great Italian spice flavors. All served on a sub bun with plenty of smoky provolone cheese. Every bite of this sandwich is perfect.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 9 hours
Total Time 9 hours 5 minutes
Course Main
Cuisine American
Servings 10
Calories 493 kcal

Equipment

Ingredients
  

For the Italian beef

For the sandwiches

  • 10 Hoagie buns or steak sandwich rolls
  • 10 slices Provolone cheese sliced
  • 1 12 ounce peperoncini slices, drained
  • 1 12 ounce Giardiniera drained, lightly chopped

Instructions
 

For the Italian beef

  • Add beef broth to slow cooker set to high.
  • Stir in the dressing seasoning and red pepper.
  • Add the peppers and Giardiniera.
  • Add meat and cover.
  • Cook on high for 6-8 hours or low for 10-11 hours until the meat can be shredded.
  • Remove meat, shred, and return to the slow cooker and cook another hour.

For the sandwiches

  • Open buns and add cheese slices. Make sure to cover the bread with the cheese – it’ll help keep the buns from getting overly soggy.
  • Add shredded meat.
  • Top with pepperoncini and chopped Giardiniera as desired.

Notes

Have plenty of napkins nearby.

Nutrition

Calories: 493kcalCarbohydrates: 34gProtein: 37gFat: 23gSaturated Fat: 10gTrans Fat: 1gCholesterol: 107mgSodium: 790mgPotassium: 520mgFiber: 1gSugar: 4gVitamin A: 422IUVitamin C: 1mgCalcium: 179mgIron: 14mg
Keyword beef, Italian, sandwich, slow cooker
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Slow Cooker Mongolian Beef

Melt-in-your-mouth delicious. The absolutely perfect, easy dish for a cold winter day. The sauce is not too thick, not too thin, with a little sweet and a little heat. The beef is incredibly tender. This slow cooker Mongolian beef was a big hit here, and is definitely going to end up on our dinner menu on a very regular basis.

Slow Cooker Mongolian Beef

Tender Sweet Heat

I added a bit of dried red pepper flake to offset the sweetness of the brown sugar and carrots in this slow cooker Mongolian beef. You can leave it out, of course, or substitute your favorite hot pepper, chopped. The dish is going to be great either way, that’s for sure!

I almost always brown my meats before adding them to my slow cooker. But not this time. If I was adding a large whole roast, I would have. But I was worried that I might overcook the thin slices if I browned them first. So I just added them right on in!

The carrots add a lot to this dish. I didn’t think they would. I almost found them add. But they really brought some flavor. Not overwhelming. If you asked someone what it was, they might not guess carrot.

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I served this dish over cooked rice. I thought that was more… I dunno, authentic maybe? I think egg noodles would be a great idea too. Good-tasting sauces and egg noodles are meant for each other.

I found that leftovers reheat well. You know how some things just aren’t meant to be reheated? They get tough or don’t taste the same. I think reheating things in the oven versus the microwave or on the stovetop makes a difference. I almost always reheat my dishes in the oven. I preheat to 350 F. In this case I added a good bottom layer of rice to a glass casserole dish. I heaped the meat mixture over the top. In the oven she went, for about 30 minutes! Boom! Time to eat!

Also try my slow cooker Fiesta meatballs and my slow cooker Teriyaki chicken.

Slow Cooker Mongolian Beef

Slow Cooker Mongolian Beef

Based on a recipe from The Recipe Critic
Melt-in-your-mouth delicious. The absolutely perfect, easy dish for a cold winter day. The sauce is not too thick, not too thin, with a little sweet and a little heat. The beef is incredibly tender. 
5 from 1 vote
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Main
Cuisine American
Servings 6 servings
Calories 401 kcal

Equipment

Ingredients
  

Instructions
 

  • Place the chuck in the freezer for 15-30 minutes. This will make it easier to slice.
  • Slice beef thin and place into a resealable bag.
  • Add the cornstarch and seal. Shake to coat.
  • Add oil, garlic, soy sauce, water, brown sugar, carrots and red pepper flake to taste to a slow cooker set to low. Stir.
  • Add the coated meat and stir.
  • Add lid and cook for 6 hours, stirring occasionally.
  • Serve over cooked rice garnished with green onion.

Notes

Also great served over egg noodles.

Nutrition

Calories: 401kcalCarbohydrates: 36gProtein: 25gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 77mgSodium: 1763mgPotassium: 557mgFiber: 1gSugar: 28gVitamin A: 3591IUVitamin C: 1mgCalcium: 55mgIron: 3mg
Keyword Asian, beef, crockpot, slow cooker
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Slow Cooker Mississippi Pot Roast

I’ve made my share of pot roasts. In the oven. In a crockpot. Heck, I’ve even smoked a pot roast (and boy, was it ever heavenly). There’s a 3-way tie on my list of my favorite things to make during the fall and winter: chili, gumbo, and pot roast. And when it comes to an easy-to-make pot roast, this slow cooker Mississippi pot roast is the king. Welcome to nothing but great flavors, tender beef and a sauce that screams ‘give me some mashed potatoes’!

Slow Cooker Mississippi Pot Roast

Slow Cooker Perfection

Six ingredients and eight hours and you’ll be enjoying an absolutely flavor-packed fall-apart roast. Do not be tempted to add beef broth or any other liquid to this slow cooker Mississippi pot roast. It will make its own gravy just fine by itself. Add everything to the crockpot and go away. Leave it be. It knows what it’s doing.

I Know It’s A Pot Roast

It’s time for me to talk about using this pot roast for sandwiches. Oh sure I served it like you see in the picture. But the entire time I was enjoying it, I was thinking po boy. Most of my pot roasts end up on bread in some way or another. Why make a sandwich with plain ole sandwich meat when you can have a divide eating experience?

Oh and I always put mayonnaise on my pot roast sandwiches. Good mayo. There’s something about the creaminess of the mayonnaise and the meat that I really love.

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We had this roast over mashed cauliflower. Yes, cauliflower.

If you’re looking for a to-die-for pot roast sandwich, check out my copycat of the one from the Hobnob Corner Restaurant, in Nashville, Indiana. Cheese caramelized onions and horseradish compliment the pot roast perfectly.

Also try my jalapeno pot roast and my slow cooker BBQ pot roast.

Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast

Based on a recipe from Roux B Doo
Six ingredients and eight hours and you’ll be enjoying an absolutely flavor-packed fall-apart roast. Do not be tempted to add beef broth or any other liquid to this slow cooker Mississippi pot roast. It will make it’s own gravy just fine by itself. 
4 from 1 vote
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Prep Time 5 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 15 minutes
Course Main
Cuisine American
Servings 8
Calories 413 kcal

Equipment

Ingredients
  

Instructions
 

  • Heat a large skillet or Dutch oven over medium-high heat.
  • Season the roast with the Cajun seasoning and add to the skillet. Brown on all sides, then transfer to a crockpot set on low.
  • Sprinkle the top of the roast with the au jus and ranch dressing seasoning mixes.
  • Place the stick of butter on top of the roast.
  • Add the pepperoncinis to the crockpot and cover.
  • Cook on low for 8 hours. Remove roast (be careful, it’ll want to fall apart on you!) and chop or shred as desired.
  • Return meat to the crockpot for 15 minutes to reheat.

Notes

Serve over mashed potatoes, mashed cauliflower, bread, on sandwiches, you name it!

Nutrition

Calories: 413kcalCarbohydrates: 1gProtein: 33gFat: 31gSaturated Fat: 16gTrans Fat: 2gCholesterol: 148mgSodium: 141mgPotassium: 614mgFiber: 1gSugar: 1gVitamin A: 840IUVitamin C: 8mgCalcium: 36mgIron: 4mg
Keyword crockpot, pot roast, slow cooker, southern
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