Chuck Roast Crock-Pot Chili

9-18 garlic cloves, minced

2 large onions, chopped

1 bunch celery hearts, finely chopped

2 green peppers, chopped

2 red peppers, chopped

2 jalapeno peppers, seeded and diced

2 tsp salt

2 large tomatoes, chopped
1 cup fresh parsley, chopped

1 bunch fresh cilantro, chopped

2 cups corn

2 TBSP chili powder

2 tsp chipotle chili powder

4 tsp cumin

2 tsp oregano

1/2 tsp black pepper

25 oz jar garlic tomato pasta sauce (OR 15 oz tomato sauce + 7 oz tomato paste)

beef broth

shredded chuck roast

Cook a small chuck roast with 4 cups of water in a crock-pot on low for 6-8 hours the day before making chili. Shred the roast into bite-sized pieces and save the broth to use in the chili.

Combine all ingredients in a large crock-pot and cook on low for 4-6 hours, until heated through and bubbling. Serve with grated cheddar cheese.

Enchilada Casserole

2 lbs hamburger, seasoned for tacos

1 onion, chopped

25 oz jar garlic/tomato pasta sauce (or tomato sauce)

1 cup water

1 can olives, sliced

4 cups grated cheddar cheese

12-14 corn tortillas

Cook together hamburger, seasoning, and onion, then add pasta sauce, water, and olives and simmer. Spread some of the meat mixture in the bottom of a large casserole dish, then layer torn tortillas, meat mixture, and cheese. Repeat until ingredients are used up, ending with a layer of cheese. Cover and bake at 325˚ for 30-40 minutes, then remove lid and broil for 5 minutes or so until cheese is crispy and browning.

Crock-Pot Beef and Broccoli

3 lbs beef (roast or steak), cut into bite-size pieces
9 (or more) garlic cloves, chopped
1 1/2 cups soy sauce
3 cups beef broth or water
1/3 cup brown sugar
3 TBSP sesame oil
2 lbs frozen broccoli florets

Combine everything except the broccoli in a 6 quart (or larger) Crock-Pot. Cook on low for 4 hours, then add the broccoli and cook for 1 more hour. Serve over rice. Great with sriracha sauce.

Sloppy Joes

1 onion, chopped
1 green bell pepper, chopped
2 lbs hamburger
4 cups tomato sauce
1/4 cup tomato paste
2 TBSP mustard
2 tsp chili powder
1 tsp salt
1 tsp sugar
1 tsp oregano
1/4 tsp pepper

Cook together onion, bell pepper, and hamburger over medium heat. Stir in the rest of the ingredients and reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally. Serve over roll/bun halves or toast.

Balsamic Crock-Pot Roast

Per 2 lbs of beef roast, combine:

1 cup beef broth or water
2 TBSP brown sugar
2 TBSP balsamic vinegar
1 1/2 tsp soy sauce
3 minced garlic cloves

Pour over roast in Crock-Pot and cook on low for 6-7 hours.

"Spanish" Rice Pot

2 large onions, chopped
2 green bell peppers, chopped
2 pounds ground beef
4 cups water
3 cups brown rice
7 cups chopped tomatoes
2 TBSP chili powder
(1 tsp chipotle chili powder, optional)
1 tsp cumin
1 tsp salt
1/2 tsp pepper

In a large stockpot, combine onions, bell peppers, and ground beef and cook until meat is browned. Add the remaining ingredients and mix thoroughly. Bring to a boil, then cover and simmer over low heat until rice is cooked (about 30 minutes).

(adapted from The Six O'Clock Scramble)

Taco Soup

1 lb ground beef

1 chopped onion

2 cups frozen corn

1/2 cup water

2-3 chopped tomatoes

1 can kidney beans (with goop)

8 oz tomato sauce (optional)

1 TBSP taco seasoning mix

Brown beef, add all other ingredients, and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Serve with tortilla chips.

Betsey's Burrito Casserole

1 lb ground beef or shredded chicken, cooked

4-6 flour tortillas

1 can (or 1 1/2 cups homemade) refried beans

1 cup salsa, divided

1 1/2 cups cheese, divided

1/2 recipe (or 1 can) Cream of Mushroom Soup

In a 9x13 pan, place a layer of tortillas, followed by the refried beans, meat, 1/2 cup salsa, and half of the cheese. Then place another layer of tortillas, followed by the Cream of Mushroom Soup, the rest of the salsa, and the rest of the cheese. Cook at 350˚ for 25-35 minutes, until heated through and bubbly.

Hamburger Green Bean Casserole

1 1/2 lbs ground beef

1/2 onion, chopped

1 tsp sea salt

1/8 tsp pepper

1/8 tsp thyme

2-3 cups cooked green beans

1/2 recipe Cream of Mushroom Soup (or 1 can)

1/2 cup sour cream

Optional additions:
cooked rotini noodles - 1 box
sliced mushrooms
top with grated cheddar cheese

Brown ground beef and onions together. Drain and combine with all other ingredients in a 2 quart casserole dish. Bake at 350˚ for 25-30 minutes, or until heated through and bubbly.

DFAC Yakisoba

2 lbs ground beef

1 chopped onion

1-2 chopped green peppers

2/3 cup water

1/4 cup soy sauce

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp black pepper

1 lb hot cooked spaghetti noodles

1 cup chopped green onions

Brown meat in a skillet. When it is almost done, add onion and green peppers and cook until meat is done and vegetables are tender, stirring constantly. Combine water, soy sauce, garlic powder, ginger, and pepper and stir into the meat mixture. Add spaghetti noodles and green onions and combine thoroughly.

Slow-Roasted Beef Brisket

4-6 lb. beef brisket

4 cloves garlic, minced

1/4 cup raw brown sugar

1 TBSP paprika

2 tsp sea salt

1/2 tsp black pepper

4 large onions, sliced

1/2 cup beef broth or water

8-16 oz whole mushrooms (optional)

4-6 quartered potatoes (optional)

3-4 carrots, cut into 1/2 inch chunks (optional)

Combine garlic, brown sugar, and spices in a small bowl. Rub into all sides of the brisket. Wrap it tightly with plastic wrap and refrigerate for at least 6 hours.

Unwrap and place brisket in a roasting pan with the sliced onions, and add the beef broth or water. Cover tightly with the roasting pan lid and roast it, undisturbed, at 325˚ for 3 hours. Uncover, add optional vegetables if desired, and roast for an additional hour, basting occasionally with the juices from the pan. Let it sit for about 30 minutes at room temperature before slicing, and serve with juices from the pan.

Aunt Becky's Arroz Chaufa

1 lb beef, cut into small pieces

2 minced garlic cloves

1 1/2 tsp soy sauce

1 1/2 tsp vinegar

1/2 tsp pepper

1/2 tsp salt

1/2 tsp cumin

1 tsp fresh ginger

Marinate all above ingredients together, then brown and simmer until tender.

Cook rice. (3 cups rice, 3 cups water, 1 tsp salt)

Saute minced garlic in oil until golden, then add:

3/4 cup chopped onion

1 cup chopped green onions

scrambled egg

meat

rice

Crock-Pot Chili

1 lb. ground chuck

4-6 cans organic kidney beans (drained)

1 large organic green pepper, chopped

1 large onion, chopped

8-12 cups chopped organic tomatoes (fresh or jarred)

8 cloves garlic, minced

2 tsp cumin

2 tsp oregano

2 tsp basil

2 tsp turmeric

4 tsp chili powder

2 tsp sea salt

6 TBSP (1/3 cup + 1 TBSP) red wine vinegar

Use a large crock-pot (mine is 6.5 qt.), and turn it on the low setting. Crumble ground chuck into the bottom of the crock-pot to start cooking while you drain the cans of beans and tomatoes and chop the pepper, onion, and garlic. After all the ingredients have been added, stir well. Cook on low for 7-9 hours, or on high for 4-5 hours.

Serve over Fluffy Brown Rice, with grated sharp cheddar cheese on top.

(Optional additions: 1-2 cups corn, 1-2 cups black beans)

Adapted from A Year of SlowCooking

Stone Soup

Start with a stone; not too big, not too small; a nice, solid stone...

Put the stone in a large pot (or just pretend you did), and add:

4 cups of beef broth (I used the broth left over from cooking a roast)

3ish cups of vegetable broth

1 pkg of stew meat (browned and drained) and/or leftover chuck roast

rosemary/garlic-roasted tomatoes

leeks, sliced

potatoes, diced

baby carrots, chunked

a can of corn

pepper and garlic salt to taste

Bring it to a boil, then simmer for at least 2 hours over medium-low heat.

(Visit Tammy's Recipes for more inspiration!)

Stove-top Chuck Roast

2 - 4 pounds chuck roast (chuck cut will result in fall-apart-tender roast)

garlic powder

black pepper

1/2 cup soy sauce

Trim roast (if desired) and rub garlic powder and pepper into both sides.  Pour soy sauce over each side.  You can leave it to marinate in the fridge for a while or stick it straight in the pot.  When ready to cook, place roast in a medium-large pot with 1/2 inch of water in the bottom.  Cover and bring to a boil on medium, medium-low heat (may take a while), then simmer slowly for about 4 more hours.

Original recipe from tammysrecipes.com