quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner
nside of 4.5-quart slow cooker and large skillet with cooking
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
il in a large nonstick skillet over medium-high heat. Sprinkle beef
Preheat slow cooker on high for a few minutes.
Dredge meat in flour.
Saute roast on each side, about 4 minutes.
Place meat in slow cooker and reduce heat to low.
Reduce heat in saute pan; stir in 2 Tbsp. flour and stir to a smooth paste (about 1 minute). Add soup mix and mushrooms and return to boil.
Pour over roast. Simmer 8 - 10 hours.
Put beef cubes in a bowl with flour, a little black pepper and garlic salt.
Coat beef cubes.
Brown beef cubes in hot oil on top of stove.
When brown, put beef cubes in slow cooker.
Mix in remaining ingredients; cook on medium-high for 7 hours or on high for 5 hours or until vegetables are tender.
Enjoy with hot French bread.
Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash.
Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.
Brown ground beef.
Drain fat.
Put all ingredients in slow cooker.
Cook all day until done.
Place meat in slow cooker. Combine flour, salt, pepper and paprika. Stir into meat until coated. Add remaining ingredients. Mix well. Cover. Cook on low 10 to 12 hours or high 4 to 6 hours. Stir and serve.
Place beef in slow cooker. Pour sauce and coconut milk over; turn meat several times to combine sauce and milk and to coat the roast. Scatter baby carrots over and around roast.
Cook on low heat 8-10 hours until fork-tender. Sprinkle with peanuts and serve with rice.
o slow cooker. Place corned beef on top of vegetables. Pour in beer
1-inch deep cavity in the shape of an \"X
1. In a slow cooker, combine the meat, soup, onion,
b>beef with black pepper and coat with flour.
Heat oil in
edium heat saute the onion in butter until soft and translucent
nd warm the canola oil in it until it shimmers. Add
Place ribs and onions in slow cooker.
Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker.
Cover and cook on LOW for 6 to 8 hours (or on HIGH for 5 hours) or until ribs are tender.
Remove ribs from slow cooker; cover to keep warm.
Skim excess fat from sauce; return ribs to sauce.
Stir gently until evenly coated.
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, peas, corn and celery.
Cover, and cook on Low setting for 8 to 10 hours.
Serve with fresh bread.
Add slow-cooker liner for easy clean up. Peel and chop vegetables into large chunks.
Add 1/2 of the Onion soup mix and 1/2 of the Au Jus mix to slow cooker.
Add oil into frying pan, turn on high heat. Brown roast on all sides. Add to slow cooker.
Add vegetables to slow-cooker, add remaining Au Jus and Onion Soup Mix. Pour beef stock over roast & vegetables.
Cook on low for 8-10 hours, turning half way through. Roast is done when meat falls apart.
Combine flour, salt and pepper in a bag.
Add ribs and coat well.
In skillet, brown ribs in butter; place in slow cooker.
To same skillet add all remaining ingredients.
Cook and stir until mixture boils.
Pour over ribs.
Cover and cook on low for 9 hours.