2 1/2 lb. top round beef roast
1 lg. onion, sliced
3 tbsp. oil
2-4 c. water, to cover meat
8 oz. tomato sauce
2 beef bouillon cubes
3 tbsp. paprika
1/2 tsp. ground pepper
2 tbsp. flour
Cut roast in 1 inch cubes. In Dutch oven, brown meat, and onions in oil. Add to Crock Pot with water, bouillon cubes, flour, tomato sauce, paprika, and pepper. Cover and cook on low for 8 to 10 hours, until meat is tender. Serve over noodles.
1 (2½–3 lb) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced
Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides.
Add honey, soy sauce, and garlic to a large slow cooker.
Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in.
Cover and cook on high for 4 hours, or low for 7 – 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
Remove the ribs and transfer to cutting board.
Cut between the bones to separate into individual ribs.
Serve with additional sauce from the slow cooker, as needed.
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.
8 slices bread with crust removed
8 ounces cheddar, swiss or american cheese grated
1 cup cooked and chopped meat or shrimp (optional)
1 cup light cream or milk
1/4 teaspoon salt
1 tablespoon parsley
Lightly grease Slow Cooker or Crock Pot. Alternate layers of bread and cheese and if desired, meat. Beat together eggs, milk, salt and parsley. Pour over bread and cheese in slow cooker/Crock Pot. Sprinkle top with paprika. Cover and cook on high 30 minutes, then turn to low for 3-4 hours.
1 small chicken, about 4lbs
2 slices onion
2 tablespoons olive oil
chicken broth (optional)
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon seasoning salt (or to taste)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon parsley
½ teaspoon thyme
Combine all seasoning mix ingredients in a small bowl.
Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees internal temp)
Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.
Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
Taste and season with salt & pepper.