This one is a little more complicated but good. Use a FRESH Ham, not a cured or smoked ham, small enough to fit your pot. You can get your butcher to cut the hock off so you can get a bigger ham. Save the hock for future use. Fire up your grill and use wood chips to smoke it and smoke/cook it low & slow over indirect heat until it gets to an internal temp of 100 degrees. Transfer to your crock pot. Add some smoked flavor BBQ Sauce and cook it for 6-8 hours depending on size until it gets to the "pulley meat". stage. Remove and shread it. Makes a great BBQ Samich
From Big Ugly Mich;
CROCK POT APPLE BUTTER
7 cups applesauce, unsweetened (we northerners get to make our own )
2 cups apple cider
1 1/2 cups honey
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
In a crockpot, mix all ingredients. Cover and cook on low heat for 14 to 15 hours, or until the mixture is deep brown. Pack while hot into 4 hot pint jars. Process in hot-water bath for 10 minutes, counting the time after the jars have been immersed and the water comes again to a rolling boil. Makes 4 pints.
Like I said before, Sundays are crockpot days. This past Sunday I made Swedish Meatballs (although I'm sure actual Swedish meatballs don't involve two cans of Campbells soups.)
Frozen meatballs (one day I'll learn to make my own)
1 can of Cream of Mushroom Soup
1 can of Golden Mushroom Soup
1 enevelope brown gravy mix
1 can of beef broth
Cook on high for three hours. Not bad. Our dog especially enjoyed the leftover gravy.
Take a 2-3 pound shoulder beef roast, salt & pepper then brown on all sides in a skillet before putting in the crock pot--not really necessary, but it you get the good carmelization thing going. A boneless chuck roast would probably work as well.
Add a large onion sliced and broken into rings--
Follwed by a can of, yes, cream of mushroom soup.
Cook for about 8 hours. Mashed potatoes are an absolute necessity, because the onions and mushroom soup make a killer gravy.
From fishmonger, I snipped off a bit to get to the receipe.;
kraut along with a couple of sliced onions, 2 sliced apples, 3 or 4 pounds of country style pork ribs, topped with the sauerkraut, a little cider, beef broth, caraway seeds and brown sugar. After 8 hours, we and company enjoyed this with mashed potatoes, What a joy!
my favorite is : 4 ham hocks, 2 cans of chicken broth, add water until the pot is 3/4 full, 1 pkg. of good seasons italian seasonings, 1 chopped onion, and 4 hrs in , I add a bag of frozen lima beans. 4 or 5 hrs later, yum yum. With a loaf of fresh Italian bread and butter, it makes a wonderful meal,especially on a cold day.
Since there are only 2 of us at home, I have to be creative with the crock pot so we don't have to eat the same thing for a week. What I like to do is start with a chuck roast and add simple seasonings - onion soup mix or vidalia onion dressing, some garlic, or even just a brown/beef gravy mix. I don't usually add more than 1/3c. liquid, sometime no liquid at all if I'm using the onion dressing. Cook until fork tender. Serve the first night as a beef and gravy dinner with potatoes. Then I divide the leftovers into 2 portions. To one I will add taco seasoning and have the best soft shell tacos you've ever had. The other half may get BBQ sauce for sandwiches or just added to rice or noodles with more gravy. This way we get a variety of meals out of one roast. Convenient and delicious!
there's nothing like a big crockpot of chili-mac...
1 1/2 lbs. ground meat
2 large onions (less if you don't love them like i do)
saute the above until both are cooked through, drain well and add to crockpot with:
1 can corn, drained
1 large can tomato sauce
1 can rotel tomatoes and green chilies
1 can red kidney beans, half-drained (the beany goop adds to the flavor )
chili powder to taste (about 2 tblspns)
cumin (about 1 - 2 tspns)
dash of cinnamon
sliced fresh jalapenos, if you like a little fire(or whole dried red chilis if you like alot!)
cook on high for 3-4 hours, 6-8 on low...when chili is done, cook up a box of mac n' cheese (the "deluxe" kind with the cheese sauce in foil pouch)...mix the finished mac n' cheese in another very large pot with the chili (it all won't fit unless you've got a crockpot that's bigger than 5 quarts!)...wait 5 minutes to give the noodles a chance to absorb some of the chili flavor, and devour...
One large onion,sliced and put on the bottom of the crockpot.Brown a small pork rosat,seasoned with salt and pepper.Place on top of onions.1 tbsp chopped garlic,1tbsp soy sauce,3/4 cup water.Turn on high and cook 8 hours.I then use the reserved juice and mix it with a package of Knorr pork gravy mix-pour over all.Truly wonderful and tender!
Small whole sweet potatoes
One 3-pound pork roast
1 can (16 ounces) whole-berry cranberry sauce (use the jelly if you don't like the seeds from the cranberries).
1 can (5.5 ounces) apricot nectar
1 medium onion, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup sugar
1 teaspoon dry mustard
1/4 teaspoon crushed red pepper
Place the potatoes in a 3 1/2-quart (or larger) slow cooker, then place the roast over the potatoes. In a large bowl, combine the remaining ingredients; mix well and pour over the roast. Cover and cook on the low setting for 5 to 6 hours. (check temp with meat thermomete) Remove the roast to a cutting board and thinly slice. Serve with the potatoes and sauce/gravy
I use a cooking bag made for slow cookers. I drain of the liquid into a sauce pan and while the roast is resting reduce and thicken the gravy.
Made a beef stew in my crock pot last night (Sunday):
Package of stew beef, which I cut into smaller pieces, seasoned with the salt-free lemon pepper and garlic/herb seasonings, then dredged in flour (actually, in one of those ziplock bags.
Then I sauteed the beef cubes, along with a small chopped onion in olive oil, in the crock pot on the stove--my crock pot has a pot and a base, and you can cook in the pot on the stove. As the beef and onion were browning, I added a splash of sherry as well as a few splashes of worcestershire sauce.
After the meat and onion were browned sufficiently, I set the pot into the crock pot base, added a cup of beef broth (low sodium of course!), and set the pot to medium heat.
After the beef had been cooking for about 4 hours, I added in 2-3 sliced carrots, 3 chopped potatoes and another onion, chopped. The stew continued to cook for another couple of hours.
When it was ready, I served it over rice. Delicious, and just right for this time of year when the temps turn cooler!
I found the most incredible pot roast recipe on the net a couple of months ago. I have made it several times and told friends who have tried it & loved it as well. And it couldn't be easier.
1 envelope Good Seasons Italian Dressing Mix
1 envelope McCormick's Brown Gravy Mix
1 envelope Hidden Valley Ranch Dressing Mix
1/2 cup water
black pepper to taste
Empty dry mixes in a ziplock bag & shake together well. Pepper the meat, place in slow cooker, sprinkle with the dry seasonings & add the water to the bottom of the crock. (Don't pour over top of meat.) Cook on slow for 7 to 10 hours until the meat falls apart...depends on the size of the roast.
This makes a good bit of gravy that goes well potatoes or noodles. And though I rarely like re-heated beef, this is delicious leftover as well.
Crock-potting is my favorite way to cook corned beef. I usually take a prepackaged flat, put it, its juice, and the seasonings into the crock, fill with water up to just below the rim, and cook on low for 9-11 hours. Makes the house smell great and is one of my favorite midweek meals in winter.
And another hit from improviser; Thanks Imp
Yesterday was Crockpot Sunday at improviser's house. I made sweet and spicy meatballs.
1 bottle of chili sauce
1 bottle of cocktail sauce
1 (12 oz) jar currant jelly
1 (12 oz) jar grape jelly
Cook on low for 6 hours or so. Turned out pretty good. They weren't really spicy but they were tasty. I think you could probably reduce the amount of grape jelly to cut down on the sweetness. And I was thinking of adding some sriracha (or however you spell that) hot sauce to the mix. That would kick up the hotness, methinks
Fill a crock pot with meaty beef short ribs and a large onion, chunked. Pour in a couple of bottles of your favorite beer and let simmer on low for eight hours. Cook potatoes and carrots in a separate pot so you can squeeze in the maximum amount of short ribs...
We use a crockpot quite a bit, especially during the colder months & have a couple of favorites. The first...Pot Roast is quite similar to one posted earlier.
Take a 2-3 lb chuck roast & brown in a skillet with a little oil. Slice a large onion and place half of the slices under the roast and half on top. Add two cans of beef broth, a couple of cloves of garlic and a bay leaf. Cook on low all day. When you get home remove the meat from the pot & thicken the liquid with a little cornstarch if needed. Remove fat, bone & gristle from the meat and return to pot. Microwave half a bag of baby carrots & throw them in the pot along with the meat. Serve with mashed potatoes, green beans or whatever suits you. I guarantee this will stand up to anybody's pot roast. Prep time is less than 15 minutes.
Pork & Kraut- Crockpots were made for this! I use spareribs or pork chops, or a mixture of both. Start with a layer of kraut, then pork till the pot is about 3/4 full. Sprinkle a few carroway seeds in as you go along. Cook on low all day. This is just a killer meal...one of my all time favorites. However, the after effects of the kraut are killer too
Both of these beg for a big slab of skillet cornbread slathered in butter. Do we have a cornbread thread here?
I just used this recipe on Monday: http://allrecipes.com/recipe/maries-easy-slow-cooker-pot-roast/detail.aspx
I also added fresh mushrooms and browned the steak in some red wine (which I added to the crock pot instead of the water.) It was very good.
A friend from my old job gave me her recipe for BBQ pork roast in the slow cooker, but I have misplaced it. From what I remember, it was a 2-4 lb pork roast, 1 cup of ketchup, 1 can of beer (use cheap stuff, and not dark), a cup or so of BBQ sauce (I used a mixture of Roadhouse original, Roadhouse Hot and whichever variety of Gates I had in the house). Add salt and pepper, too. Let it cook for 6-8 hours. Dump all the liquid out and use 2 forks to shred up the pork. Then add some more BBQ sauce in, to taste. Serve on buns. It was sooooo good.