1 lb ground beef
1 lb. mild pork sausage (or use all beef)
2 c. soft bread crumbs or 1 1/2 c. oatmeal
1/2 c. chopped onion
2 tbsp. parsley
2 tsp. salt
1/2 tsp. garlic salt
1 (12 oz) jar apricot preserves
1/2 c. barbecue sauce
Mix first 8 ingredients together and form meatballs. Brown in skillet, or in oven at 450 degrees for 15 minutes. Heat sauce, pour over meatballs. Bake at 350 degrees for 25 minutes or cook in Crock Pot. Can be served over rice or as an appetizer with toothpicks.
1 1/2 pounds beef stew meat, cut into 1″ cubes
1 large onion, chopped
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
2 tablespoons tomato paste
2 tablespoons sweet Hungarian paprika
1/4 cup all-purpose flour
1/2 cup water
1/4 cup sour cream or plain yogurt
Hot cooked noodles or rice
2 teaspoons dried dill weed or poppy seeds
Place meat in a slow cooker; cover with onion and garlic. In a small bowl, combine salt, pepper, water, tomato paste, and paprika. Pour over meat mixture. Cover and cook on Low 8 to 9 hours. Turn control to High. In a small bowl, combine flour, water, and sour cream or yogurt. Stir into meat mixture. Cook uncovered on High 10 to 15 minutes or until slightly thickened. Serve over cooked noodles or rice. Sprinkle with dill weed or poppy seeds.
4 lb. beef roast
2 cloves garlic
1 stalk celery
2 oz. bacon
seasoning to taste
Process into a paste one onion, garlic, celery, and bacon. Flour the roast. Rub roast with the paste. Slice other onion; place in bottom of pot. Set roast on the onion. Cover and cook (Crock Pot) on low for 10 – 12 hours.
2 lbs boneless Chuck Roast
1 TBS olive oil
1 tsp garlic powder
½ tsp onion powder
1 tsp sea salt
½ tsp freshly ground black pepper
½ cup high quality balsamic vinegar
2 TBS honey
1 TBS honey mustard
1 cup beef broth
1 TBS tapioca flour or arrowroot powder
Generously grease the bowl of your slow cooker. Set aside
Make the rub:
In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.
Make the sauce:
In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.
Putting it together:
Coat the roast in 1 TBS olive oil. Set in your slow cooker. Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
Pour sauce over roast and turn your slow cooker onto low.
Cook on low for 8-12 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
Shred and continue cooking on low for another 1 hour.
Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do NOT pour it down the drain)!
Transfer sauce to a saucepan and whisk in 1 TBS tapioca flour or arrowroot powder.
Cook on medium heat until sauce becomes thick.
Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!