beef

Tangy Pot Roast

PREP: 15 MIN. COOK: 7 HOURS

Paula Beach

Milton, New York

This super-delectable roast gets its special flavor from zippy Catalina dressing. Add a salad to round out this supper.

3 medium potatoes, thinly sliced

1-1/3 cups thinly sliced fresh carrots

2/3 cup sliced onion

1 boneless beef chuck roast (3 pounds)

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup Catalina salad dressing

1/4 cup dry red wine or beef broth

Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. In a small bowl, combine salad dressing and red wine; pour over roast.
Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

Yield: 6 servings.

Slow-Cooked Pot Roast

PREP: 10 MIN. COOK: 6-1/2 HOURS

Vera Carroll

Medford, Massachusetts

I like to serve my fork-tender pot roast with sauteed tarragon carrots and rosemary-roasted red potatoes. This homey meal suits all tastes, and the aroma alone is satisfying.

1 large sweet onion, chopped

1 cup sliced baby portobello mushrooms

1 beef rump roast or bottom round roast (3 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup dry red wine or beef broth

1 tablespoon brown sugar

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

2 tablespoons cornstarch

2 tablespoons cold water

Place onion and mushrooms in a 5-qt. slow cooker. Rub roast with salt and pepper; cut in half and place over onion mixture. In a small bowl, combine the wine, brown sugar, mustard and Worcestershire sauce; pour over roast. Cover and cook on low for 6-7 hours or until meat is tender.
Mix cornstarch and water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until the gravy is thickened.

Yield: 6 servings.

Special Slow-Cooked Beef

PREP: 35 MIN. COOK: 6 HOURS

Juli George

Grandville, Michigan

This hearty entree is easy to prepare for Sunday dinner. While the beef cooks, the chef has lots of time to attend to the other details. With mashed potatoes on the side, it’s comfort food for the cool months.

1 boneless beef chuck roast (3 pounds), cubed

1 tablespoon canola oil

1 tablespoon Italian seasoning

1 teaspoon salt

1 garlic clove, minced

1/2 cup sliced ripe olives, drained

1/3 cup oil-packed sun-dried tomatoes, drained and chopped

1 cup beef broth

1/2 cup fresh pearl onions, peeled

1 tablespoon cornstarch

2 tablespoons water

In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Sprinkle with Italian seasoning, salt and garlic; top with olives and tomatoes. Add broth and onions. Cover and cook on low for 6-8 hours or until meat is tender.
With a slotted spoon, remove beef and onions to a serving platter and keep warm. Pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over beef mixture.

Yield: 8 servings.

Meat Loaf from The Slow Cooker

PREP: 25 MIN. COOK: 3 HOURS

Laura Burgess

Mt. Vernon, South Dakota

I really enjoy meat loaf and this one, which I’ve lightened up, has become one of my all-time favorite recipes.

1/2 cup tomato sauce

1/2 cup egg substitute

1/4 cup ketchup

1 teaspoon Worcestershire sauce

1 small onion, chopped

1/3 cup crushed saltines (about 10 crackers)

3/4 teaspoon minced garlic

1/2 teaspoon seasoned salt

1/8 teaspoon seasoned pepper

1-1/2 pounds lean ground beef (90% lean)

1/2 pound reduced-fat bulk pork sausage

SAUCE:

1/2 cup ketchup

3 tablespoons brown sugar

3/4 teaspoon ground mustard

1/4 teaspoon ground nutmeg

Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble the spokes of a wheel. Place the strips on the bottom and up the sides of an oval 5-qt. slow cooker. Coat the strips with cooking spray.
In a large bowl, combine the tomato sauce, egg substitute, ketchup, Worcestershire sauce, onion, crackers and seasonings. Crumble beef and sausage over mixture and mix well (mixture will be moist). Shape into a loaf. Place meat loaf in the center of the strips.
In a small bowl, combine sauce ingredients. Spoon over meat loaf. Cover and cook on low 3-4 hours or until a meat thermometer reads 160°. Using foil strips as handles, remove the meat loaf to a platter.

Yield: 8 servings.

Beef ’n’ Chili Beans

PREP: 15 MIN. COOK: 6 HOURS

Anita Hudson

Savoy, Texas

I took this dish to the last church meal we had, and it was a hit! Several of the ladies requested the recipe. I have to admit it is so easy to make…just put the ingredients in the slow cooker, and dinner’s ready before you know it. The tomatoes with green chilies really add some zip.

3 pounds beef stew meat, cut into 1-inch cubes

2 tablespoons brown sugar

1-1/2 teaspoons ground mustard

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon chili powder

1/4 teaspoon pepper

1 large onion, chopped

2 cans (10 ounces each) diced tomatoes and green chilies, undrained

1 can (16 ounces) ranch-style or chili beans, undrained

1 can (15-1/4 ounces) whole kernel corn, drained

Place the beef in a 3-qt. slow cooker. Combine the brown sugar, mustard, salt, paprika, chili powder and pepper; sprinkle over beef and toss to coat. Top with onion, tomatoes, beans and corn. Cover and cook on low for 6-8 hours or until meat is tender.

Yield: 6-8 servings.

Brown it up. If you prefer a richer brown color to the stew meat in this dish, you can prebrown the meat before you add it to the slow cooker. In a large skillet, heat 1-2 tablespoons canola oil over medium-high heat until hot. Pat the meat dry with paper towels and brown in batches, taking care not to overcrowd the skillet.

Tex-Mex Beef Sandwiches

PREP: 25 MIN. COOK: 8-1/4 HOURS

Brenda Theisen

Addison, Michigan

Everyone loves these hearty sandwiches when I serve them. The cocoa is the surprise ingredient that adds a depth of flavor. It’s hard to identify, so I’m often asked “what’s that interesting taste?”

1 boneless beef chuck roast (3 pounds)

1 envelope burrito seasoning

2 tablespoons baking cocoa

1 large green pepper, coarsely chopped

1 large sweet red pepper, coarsely chopped

1 large onion, chopped

1 cup beef broth

1/2 cup ketchup

8 hoagie buns, split

Cut roast in half. Combine burrito seasoning and cocoa; rub over meat. Place peppers and onion in a 3- or 4-qt. slow cooker. Top with meat; sprinkle with any remaining burrito mixture. Combine broth and ketchup; pour over meat. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to slow cooker; heat through. Using a slotted spoon, spoon 1/2 cup onto each bun.

Yield: 8 servings.

Poor Man’s Steak

PREP: 25 MIN. + CHILLING COOK: 4 HOURS

Susan Wright

Mineral Wells, West Virginia

These flavorful “steaks” will fit into anyone’s budget. A special friend shared the recipe, and I think of her each time I make this.

1 cup crushed saltine crackers (about 30 crackers)

1/3 cup water

Salt and pepper to taste

2 pounds ground beef

1/4 cup all-purpose flour

2 tablespoons canola oil

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

Hot mashed potatoes or noodles

In a large bowl, combine cracker crumbs, water, salt and pepper. Crumble beef over mixture and mix well. Press into an ungreased 9-in. square pan. Cover and refrigerate for at least 3 hours.
Cut into 3-in. squares; dredge in flour. In a large skillet, cook meat squares in oil until browned on both sides. Transfer to a 3-qt. slow cooker with a slotted spatula or spoon. Add soup. Cover and cook on high for 4 hours or until meat is no longer pink. Serve with mashed potatoes or noodles.

Yield: 9 servings.

Watching Calories? You can use lean ground turkey or ground chicken breast in place of the ground beef in Poor Man’s Steak. By switching to lean ground turkey, you can save up to 60 calories per 4-ounce serving.

Flavorful Beef Stew

PREP: 25 MIN. COOK: 6 HOURS

Jackitt

Taste of Home Online Community

This tasty and rich beef stew creates a thick sauce that goes great with bread. I find it much easier to prepare in the slow cooker than on the stovetop or in the oven.

1/2 pound medium fresh mushrooms, quartered

2 medium red potatoes, cubed

3 medium carrots, cut into 1/4-inch slices

1 medium onion, chopped

1 celery rib, thinly sliced

1/4 cup all-purpose flour

1 tablespoon paprika

3/4 teaspoon salt

1/4 teaspoon pepper

1 pound beef stew meat, cut into 1-inch cubes

1 can (14-1/2 ounces) beef broth

4-1/2 teaspoons reduced-sodium teriyaki sauce

2 garlic cloves, minced

1 bay leaf

In a 3-qt. slow cooker, combine the first five ingredients.
In a large resealable plastic bag, combine the flour, paprika, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Place over vegetable mixture. In a small bowl, combine the broth, teriyaki sauce, garlic and bay leaf. Pour over beef.
Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Discard bay leaf.

Yield: 6 servings.

Hearty Beans with Beef

PREP: 10 MIN. COOK: 3 HOURS

Jan Biehl

Leesburg, Indiana

My husband raved about this sweet bean dish after tasting it at a party, so I knew I had to get the directions. It’s perfect for get-togethers because it takes mere minutes to mix and then you’re done.

1 pound ground beef

1 medium onion, chopped

1 can (16 ounces) baked beans, undrained

1 can (15-1/2 ounces) butter beans, rinsed and drained

1/2 cup ketchup

1/3 cup packed brown sugar

1 tablespoon barbecue sauce

1/4 teaspoon Worcestershire sauce

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on high for 3-4 hours or until heated through.

Yield: 8-10 servings.

Hearty Short Ribs

PREP: 15 MIN. COOK: 6-1/4 HOURS

Helena Ivy

St. Louis, Missouri

The whole family will love these ribs! The meat simply falls off the bone, and the gravy is perfect with either mashed potatoes or rice.

1 large onion, sliced

4 pounds bone-in beef short ribs

1/2 pound sliced fresh mushrooms

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup water

1 envelope brown gravy mix

1 teaspoon minced garlic

1/2 teaspoon dried thyme

1 tablespoon cornstarch

2 tablespoons cold water

Hot mashed potatoes

Place onion in a 5-qt. slow cooker; top with the ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over the ribs. Cover and cook on low for 6 to 6-1/2 hours or until the meat is tender.
Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with meat and mashed potatoes.

Yield: 6 servings.

Italian Meatball Subs

PREP: 25 MIN. COOK: 4 HOURS

Jean Glacken

Elkton, Maryland

This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them.

2 eggs, lightly beaten

1/4 cup milk

1/2 cup dry bread crumbs

2 tablespoons grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

1 pound ground beef

1/2 pound bulk Italian sausage

SAUCE:

1 can (15 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 small onion, chopped

1/2 cup chopped green pepper

1/2 cup dry red wine or beef broth

1/3 cup water

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon pepper

6 to 7 Italian rolls, split

Shredded Parmesan cheese, optional

In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Crumble beef and sausage over mixture; mix well. Shape into 1-in. balls. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer.
Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine or broth, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours.
Serve on rolls. Sprinkle with shredded cheese if desired.

Yield: 6-7 servings.

Steak Burritos

PREP: 15 MIN. COOK: 8-1/4 HOURS

Valerie Jones

Portland, Maine

I spice up flank steak with convenient taco seasoning packets. Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty, time-easing meal.

2 beef flank steaks (about 1 pound each)

2 envelopes taco seasoning

1 medium onion, chopped

1 can (4 ounces) chopped green chilies

1 tablespoon white vinegar

10 flour tortillas (8 inches), warmed

1-1/2 cups (6 ounces) shredded Monterey Jack cheese

1-1/2 cups chopped seeded plum tomatoes

3/4 cup sour cream

Cut steaks in half; rub with taco seasoning. Place in a 3-qt. slow cooker coated with cooking spray. Top with the onion, chilies and vinegar. Cover and cook on low for 8-9 hours or until the meat is tender.
Remove meat; cool slightly. Shred with two forks and return to slow cooker; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Yield: 10 servings.

Zippy Beef Fajitas

PREP: 20 MIN. COOK: 6-1/4 HOURS

Laurie Sadowski

Catharines, Ontario

This is a flavorful and easy way to prepare steak filling for fajitas. The yummy taste comes aromatic ingredients like garlic and gingerroot. There’s even a can of cola in the recipe.

1 beef flank steak (1-1/2 pounds)

2 teaspoons ground ginger

2 teaspoons crushed red pepper flakes

3/4 teaspoon garlic powder

1/4 teaspoon pepper

1 medium sweet red pepper, cut into strips

1 medium green pepper, cut into strips

1 can (12 ounces) cola

5 green onions, chopped

1/3 cup soy sauce

2 tablespoons minced fresh gingerroot

2 tablespoons tomato paste

1 garlic clove, minced

6 flour tortillas (8 inches), warmed

Cut steak in half lengthwise. In a small bowl, combine the seasonings; rub over steak. Transfer to a 3-qt. slow cooker; add red and green peppers. Combine the cola, green onions, soy sauce, gingerroot, tomato paste and garlic; pour over top. Cover and cook on low 6-7 hours or until meat is tender.
Remove meat; cool slightly. Shred with two forks and return to the slow cooker; heat through. Using a slotted spoon, place about 1 cupful of beef mixture off center on each tortilla. Fold sides over filling.

Yield: 6 servings.

Hearty Beef Vegetable Stew

PREP: 20 MIN. COOK: 5 HOURS

Angela Nelson

Ruther Glen, Virginia

I received this wonderful stew from a coworker. It’s awesome! It is a hit with everyone, including our two young children.

1-1/2 pounds lean boneless beef chuck roast, cut into 1-inch cubes

2 teaspoons canola oil

1-1/2 pounds red potatoes, cut into 1-inch cubes

3 medium carrots, cut into 1-inch slices

1 medium onion, chopped

1/2 cup chopped celery

1 can (28 ounces) crushed tomatoes, undrained

3 tablespoons quick-cooking tapioca

2 tablespoons dried basil

1 tablespoon sugar

1/2 teaspoon salt

1/8 teaspoon pepper

In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top.
Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

Yield: 6 servings.

Experiment with herbs. Other herbs that would be suitable for the Hearty Beef Vegetable Stew are marjoram, tarragon, thyme and savory.

Ground Beef Stew

PREP: 15 MIN. COOK: 6 HOURS

Mary Jo Walker

Jasper, Tennessee

Since I work all day, it’s great to come home knowing I have a hot, very delicious meal waiting for me. I like to serve generous helpings of this stew with corn bread muffins.

1-1/2 pounds ground beef

2 large potatoes, sliced

2 medium carrots, sliced

1 can (15 ounces) peas, drained

3 medium onions, sliced

2 celery ribs, sliced

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1-1/3 cups water

In a large skillet, cook beef over medium heat until no longer pink; drain.
In a 5-qt. slow cooker, layer the vegetables in the order listed. Top with the beef. In a small bowl, combine soup and water. Pour over beef. Cover and cook on low for 6-8 hours or until vegetables are tender.

Yield: 6 servings.

Editor’s Note: Bake some corn bread muffins and freeze them alongside serving-size portions of the Ground Beef Stew. Pull both packages out of the freezer when you need a quick lunch.

No-Fuss Swiss Steak

PREP: 10 MIN. COOK: 6 HOURS

Sharon Morrell

Parker, South Dakota

I received the directions for this dish from my cousin. I make it regularly because our children just love the savory steak, tangy gravy and fork-tender veggies.

3 pounds beef top round steak, cut into serving-size pieces

2 tablespoons canola oil

2 medium carrots, cut into 1/2-inch slices

2 celery ribs, cut into 1/2-inch slices

1-3/4 cups water

1 can (11 ounces) condensed tomato rice soup, undiluted

1 can (10-1/2 ounces) condensed French onion soup, undiluted

1/2 teaspoon pepper

1 bay leaf

In a large skillet, brown beef in oil over medium-high heat; drain. Transfer to a 5-qt. slow cooker. Add carrots and celery. Combine the remaining ingredients; pour over meat and vegetables. Cover and cook on low for 6-8 hours or until meat is tender. Discard the bay leaf before serving. Thicken cooking juices if desired.

Yield: 8-10 servings.

Pot Roast with Gravy

PREP: 30 MIN. COOK: 7-1/2 HOURS

Deborah Dailey

Vancouver, Washington

My family loves this tangy beef roast with gravy. We always hope for leftovers that I turn into a tasty sandwich spread.

1 beef rump roast or bottom round roast (5 pounds)

6 tablespoons balsamic vinegar, divided

1 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon pepper

2 tablespoons canola oil

3 garlic cloves, minced

4 bay leaves

1 large onion, thinly sliced

3 teaspoons beef bouillon granules

1/2 cup boiling water

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

4 to 5 tablespoons cornstarch

1/4 cup cold water

Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker.
Place the garlic, bay leaves and onion over roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Yield: 10 servings.

Texas Stew

PREP: 15 MIN. COOK: 4 HOURS

Kim Balstad

Lewisville, Texas

I love to experiment with many different types of recipes. But as a mother, I turn to family-friendly ones more and more. Everyone enjoys this hearty stew.

1 can (15-1/2 ounces) hominy, drained

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (15 ounces) sliced carrots, drained

1 can (15 ounces) sliced potatoes, drained

1 can (16 ounces) ranch-style or chili beans, undrained

1 can (14-1/2 ounces) diced tomatoes, undrained

1 cup water

1 beef bouillon cube

1/2 teaspoon garlic powder

Chili powder to taste

Dash Worcestershire sauce

Dash hot pepper sauce

1-1/2 pounds ground beef

1 medium onion, chopped

In a 5-qt. slow cooker, combine the vegetables, water, bouillon, garlic powder, chili powder, Worcestershire sauce and hot pepper sauce. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to the slow cooker. Cover and cook on high for 4 hours or until heated through.

Yield: 10-12 servings.

Editor’s Note: If your family doesn’t care for hominy, you can use a 15-ounce can of green beans (drained) instead.

Flank Steak Roll-Up

PREP: 15 MIN. COOK: 8 HOURS

Sheryl Johnson

Las Vegas, Nevada

As a working mom with hungry boys. I rely on my slow cooker to give me a head start on meals. I roll stuffing mix and mushrooms into flank steak before simmering it in an easy gravy.

1 can (4 ounces) mushroom stems and pieces, undrained

2 tablespoons butter, melted

1 package (6 ounces) seasoned stuffing mix

1 beef flank steak (1-3/4 pounds)

1 envelope brown gravy mix

1/4 cup chopped green onion

1/4 cup dry red wine or beef broth

In bowl, toss the mushrooms, butter and dry stuffing mix. Spread over steak to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place in a 3-qt. slow cooker.
Prepare gravy mix according to package directions; add onions and wine or broth. Pour over meat. Cover and cook on low for 8-10 hours. Remove meat to a serving platter and keep warm. Strain cooking juices and thicken if desired. Remove string from roll-up; slice and serve with gravy.

Yield: 6 servings.

Dressed up stuffing. You can enhance the stuffing for the flank steak with one or more of the following suggestions. Saute a 1/2 cup chopped onion and 1/4 cup chopped celery in 1 tablespoon canola oil; stir in with mushrooms. Toss in 1/2 cup thawed frozen corn and 2 tablespoons chopped fresh parsley. Or, add a chopped tart apple to the stuffing mix.

Bavarian Meatballs

PREP: 15 MIN. COOK: 3-1/2 HOURS

Peggy Rios

Mechanicsville, Virginia

Unless my husband decides to grill for me, I usually reach for my slow cooker and one of my favorite recipes such as these mouthwatering meatballs. They’re a guaranteed crowd-pleaser when I serve them as a yummy sandwich filling spooned over crusty rolls and topped with cheese.

1 package (32 ounces) frozen fully cooked Italian meatballs

1/2 cup chopped onion

1/4 cup packed brown sugar

1 envelope onion soup mix

1 can (12 ounces) beer or nonalcoholic beer

12 hoagie buns, split

3 cups (12 ounces) shredded Swiss cheese

In a 3-qt. slow cooker, combine the meatballs, onion, brown sugar, soup mix and beer. Cover and cook on low for 3-1/2 to 4-1/2 hours or until heated through.
Place six meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Replace bun tops.

Yield: 12 servings.

Beef Roast Dinner

PREP: 20 MIN. COOK: 8-1/4 HOURS

Sandra Dudley

Bemidji, Minnesota

Because this healthy dish is slow cooked, you can use less-expensive roasts with results as mouthwatering as the more costly cuts. Change up the veggies for variety, nutrition or to suit your tastes!

1 pound red potatoes (about 4 medium), cubed

1/4 pound small fresh mushrooms

1-1/2 cups fresh baby carrots

1 medium green pepper, chopped

1 medium parsnip, chopped

1 small red onion, chopped

1 beef rump roast or bottom round roast (3 pounds)

1 can (14-1/2 ounces) beef broth

3/4 teaspoon salt

3/4 teaspoon dried oregano

1/4 teaspoon pepper

3 tablespoons cornstarch

1/4 cup cold water

Place vegetables in a 5-qt. slow cooker. Cut roast in half; place in slow cooker. Combine the broth, salt, oregano and pepper; pour over meat. Cover and cook on low for 8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Serve with meat and vegetables.

Yield: 10 servings.

German-Style Short Ribs

PREP: 15 MIN. COOK: 8 HOURS

Bregitte Rugman

Shanty Bay, Ontario

Our whole family is thrilled when I make these fall-off-the-bone tender ribs. We like them served over rice or egg noodles.

3/4 cup dry red wine or beef broth

1/2 cup mango chutney

3 tablespoons quick-cooking tapioca

1/4 cup water

3 tablespoons brown sugar

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon chili powder

1/2 teaspoon pepper

4 pounds bone-in beef short ribs

2 medium onions, sliced

Hot cooked egg noodles

In a 5-qt. slow cooker, combine the wine, chutney, tapioca, water, sugar, vinegar, Worcestershire sauce and seasonings. Add ribs and turn to coat. Top with onions. Cover and cook on low for 8-10 hours or until meat is tender.
Remove the ribs from the slow cooker. Skim fat from cooking juices; serve juices with ribs and noodles.

Yield: 8 servings.

Slow-Cooked Enchilada Dinner

PREP: 25 MIN. COOK: 2 HOURS

Judy Ragsdale

Queen City, Texas

This layered Southwestern meal just can’t be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a purchased slow cooker liner makes it easier to lift and remove the meal so it can be cut into individual wedges.

1 pound lean ground beef (90% lean)

1 small onion, chopped

1 can (15 ounces) ranch-style beans, undrained

1 can (10 ounces) diced tomatoes with mild green chilies, undrained

1/4 cup chopped green pepper

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

6 flour tortillas (6 inches)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
In a 5-qt. slow cooker coated with cooking spray or lined with a slow cooker liner, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice. Cover and cook on low for 2 to 2-1/2 hours or until heated through.

Yield: 6 servings.

Chipotle Beef Sandwiches

PREP: 25 MIN. COOK: 7-1/4 HOURS

Jessica Ring

Madison, Wisconsin

A jar of chipotle salsa makes it easy to spice up beef sirloin for my flavorful sandwiches. Keep this no-stress recipe in mind the next time you have to feed a hungry crowd.

1 large sweet onion, halved and thinly sliced

1 beef sirloin tip roast (3 pounds)

1 jar (16 ounces) chipotle salsa

1/2 cup beer or nonalcoholic beer

1 envelope beefy onion soup mix

10 kaiser rolls, split

Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Combine the salsa, beer and soup mix. Pour over top. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast; cool slightly. Shred with two forks and return to the slow cooker; heat through. Using a slotted spoon, spoon shredded meat onto each roll.

Yield: 10 servings.

Wrap it. Instead of using a kaiser roll, place this savory beef filling on a corn or flour tortilla. Add some shredded radishes and chopped avocado for an extra-special treat.

Hungarian Stew

PREP: 30 MIN. COOK: 8-1/4 HOURS

Susan Kain

Woodbine, Maryland

As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family. This hearty stew is chock-full of herbs and spices reminiscent of the old days.

4 medium potatoes, cut into 1-inch cubes

2 medium onions, chopped

1 pound beef stew meat, cut into 1-inch cubes

2 tablespoons canola oil

1-1/2 cups hot water

3 teaspoons paprika

1 teaspoon salt

1 teaspoon caraway seeds

1 teaspoon tomato paste

1 garlic clove, minced

2 medium green peppers, cut into 1-inch pieces

2 medium tomatoes, peeled, seeded and chopped

3 tablespoons all-purpose flour

3 tablespoons cold water

1/2 cup sour cream

Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture.
Pour off the excess fat from skillet. Add the hot water to the drippings, stirring to loosen browned bits from pan. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour tomato paste mixture into the slow cooker. Cover and cook on low for 7 hours.
Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm.
Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.

Yield: 6 servings.

Green Chili Beef Burritos

PREP: 30 MIN. COOK: 9 HOURS

Jenny Flake

Newport Beach, California

This recipe gets raves every time I make it. The shredded beef has a fantastic taste that you can’t get anywhere else.

1 boneless beef chuck roast (3 pounds)

1 can (14-1/2 ounces) beef broth

2 cups green enchilada sauce

1 can (4 ounces) chopped green chilies

1/2 cup Mexican-style hot tomato sauce

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

12 flour tortillas (12 inches)

Optional toppings: shredded lettuce, chopped tomatoes, shredded cheddar cheese and sour cream

Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices; reserve 1/2 cup cooking juices. Shred meat with two forks and return to slow cooker. Add reserved liquid.
Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. Cover and cook on low for 1 hour or until heated through.
Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

Yield: 12 servings.

Editor’s Note: This recipe was tested with El Pato brand Mexican-style hot tomato sauce. If you cannot find Mexican-style hot tomato sauce, substitute 1/2 cup tomato sauce, 1 teaspoon hot pepper sauce and 1/8 teaspoon each onion powder and chili powder.

Italian Stuffed Peppers

PREP: 25 MIN. COOK: 4 HOURS

Taste of Home Test Kitchen

Cooking these stuffed peppers in a slow cooker is not only convenient, but the long cooking process develops the delicious flavor of the filling.

6 large sweet red or green peppers

1 pound lean ground beef (90% lean)

2 cups cubed part-skim mozzarella cheese (1/4-inch cubes)

1 cup uncooked converted rice

1 small onion, chopped

2 garlic cloves, minced

1 teaspoon minced fresh parsley

1 teaspoon salt

1/2 teaspoon pepper

1 cup beef broth

1 can (28 ounces) crushed tomatoes

1/2 cup grated Parmesan cheese

Additional minced fresh parsley

Cut tops off peppers and remove seeds; set aside. In a large bowl, combine the beef, mozzarella cheese, rice, onion, garlic, parsley, salt and pepper; spoon into peppers. Transfer to an oval 5- or 6-qt. slow cooker. Pour the broth over the peppers; top with tomatoes.
Cover and cook on low for 4-5 hours or until a meat thermometer reaches 160° and peppers are tender. Sprinkle with Parmesan cheese and additional parsley.

Yield: 6 servings.

Mushroom Pepper Steak

PREP: 15 MIN. COOK: 6-1/4 HOURS

Katie Goble

Valparaiso, Indiana

This budget-friendly recipe takes a round steak and gently simmers it until it’s so tender. It’s topped with colorful pepper gravy.

2 pounds beef top round steak

2 cups each sliced green, sweet red and yellow peppers (1/2-inch strips)

1 can (7 ounces) mushroom stems and pieces, drained

2 medium onions, quartered and sliced

1/2 cup water

1 teaspoon salt

1/2 teaspoon pepper

1 can (15 ounces) tomato sauce

1/4 cup cornstarch

1/4 cup cold water

Hot mashed potatoes

Cut steak into serving-size pieces. Place in a 5-qt. slow cooker. Add the peppers, mushrooms, onions, water, salt and pepper. Pour tomato sauce over the top. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
Using a slotted spoon, remove beef and vegetables; keep warm. In a small bowl, combine cornstarch and cold water until smooth. Gradually stir into cooking juices; cover and cook on high for 15 minutes or until thickened. Serve with beef, vegetables and mashed potatoes.

Yield: 8 servings.

Loaded Vegetable Beef Stew

PREP: 40 MIN. COOK: 8-1/2 HOURS

Kari Caven

Post Falls, Idaho

I first had this dish during a trip to Argentina a few years ago. It inspired me to re-create it at home. It turned out so well, I wrote “Yum!” on the recipe card.

8 bacon strips, diced

3 pounds beef stew meat, cut into 1-inch cubes

6 medium carrots, cut into 1-inch pieces

6 medium tomatoes, peeled and cut into wedges

4 medium potatoes, peeled and cubed

3 cups cubed peeled butternut squash

2 medium green peppers, chopped

2 teaspoons dried thyme

2 garlic cloves, minced

2 cans (14-1/2 ounces each) beef broth

6 cups chopped cabbage

1/2 teaspoon pepper

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
In a 5-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8 hours.
Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.

Yield: 12 servings (1-1/3 cups each).

Soak up the goodness. The wonderful stew above is just packed with vegetables, which flavor the savory broth. To help get every last drop of the fabulous broth, serve the stew over cooked rice, couscous or noodles.

Picante Beef Roast

PREP: 10 MIN. COOK: 8-1/4 HOURS

Margaret Thiel

Devittown, Pennsylvania

Before putting the roast into the slow cooker, trim the fat from it to avoid greasy gravy. The south-of-the-border flavor is sure to please your family.

1 beef rump roast or bottom round roast (3 pounds), trimmed and halved

1 jar (16 ounces) picante sauce

1 can (15 ounces) tomato sauce

1 envelope taco seasoning

3 tablespoons cornstarch

1/4 cup water

Cut roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the picante sauce, tomato sauce and taco seasoning; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer 3 cups to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Yield: 8 servings.

Meal-In-One Casserole

PREP: 15 MIN. COOK: 4 HOURS

Dorothy Pritchett

Wills Point, Texas

Salsa gives zip to this hearty meal. This dish makes more than my husband and I can eat, so I freeze half of it. We think it tastes even better the second time.

1 pound ground beef

1 medium onion, chopped

1 medium green pepper, chopped

1 can (15-1/4 ounces) whole kernel corn, drained

1 can (4 ounces) mushroom stems and pieces, drained

1 teaspoon salt

1/4 teaspoon pepper

1-1/3 cups salsa

5 cups cooked medium egg noodles

1 can (28 ounces) diced tomatoes, undrained

1 cup water

1 cup (4 ounces) shredded cheddar cheese or blend of cheddar, Monterey Jack and American cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 5-qt. slow cooker. Top with the green pepper, corn and mushrooms. Sprinkle with salt and pepper. Pour salsa over mushrooms. Top with noodles. Pour tomatoes and water over all. Sprinkle with cheese. Cover and cook on low for 4 hours or until heated through.

Yield: 4-6 servings.

Seasoned Short Ribs

PREP: 15 MIN. COOK: 6-1/4 HOURS

Taste of Home Test Kitchen

These juicy, barbecue-style short ribs are sure to be a hit with your family. Line your broiler pan with foil for easy cleanup.

1-1/2 cups tomato juice

1/2 cup maple syrup

1/4 cup chopped onion

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

2 teaspoons minced garlic

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 pounds bone-in beef short ribs

1 teaspoon pepper

1 tablespoon cornstarch

2 tablespoons cold water

In a small bowl, combine the tomato juice, syrup, onion, vinegar, Worcestershire sauce, mustard, garlic, cinnamon and cloves; set aside.
Cut ribs into serving-size pieces; place on a broiler pan. Sprinkle with pepper.
Broil 4-6 in. from the heat for 3-5 minutes on each side or until browned; drain on paper towels.
Place ribs in a 5-qt. slow cooker; top with tomato juice mixture. Cover and cook on low for 6-7 hours or until meat is tender.
Pour 1 cup cooking juices into a small saucepan; skim off fat and bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Stir into cooking juices. Return to a boil; cook and stir for 2 minutes or until thickened. Serve the sauce over the ribs.

Yield: 4 servings.

Pot Roast with Mushroom Gravy

PREP: 20 MIN. COOK: 8 HOURS

Tyler Sherman

Madison, Wisconsin

You just can’t beat the comforting goodness of a pot roast…especially one that simmers extra slowly in its own juices during the day. Hearty vegetables like potatoes, carrots, mushrooms, celery and onion make it a great meal-in-one.

1 pound small red potatoes, halved

2 cups fresh baby carrots

1 package (8 ounces) sliced fresh mushrooms

1 medium onion, cut into six wedges

2 celery ribs, cut into 1-inch pieces

1 boneless beef chuck roast (3 pounds)

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (10-1/2 ounces) mushroom gravy

1 package (1-1/2 ounces) beef stew seasoning mix

Place the potatoes, carrots, mushrooms, onion and celery in a 5-qt. slow cooker. Cut the roast in half; place over vegetables. In a small bowl, combine the broth, gravy and seasoning mix; pour over the roast. Cover and cook on low for 8-9 hours or until meat is tender.

Yield: 8 servings.

Slow-Cooked Caribbean Pot Roast

PREP: 30 MIN. COOK: 6 HOURS

Jenn Tidwell

Fair Oaks, California

I put this dish together throughout the fall and winter seasons, but considering how simple it is to prepare, it’s great in any season.

2 medium sweet potatoes, cubed

2 large carrots, sliced

1/4 cup chopped celery

1 boneless beef chuck roast (2-1/2 pounds)

1 tablespoon canola oil

1 large onion, chopped

2 garlic cloves, minced

1 tablespoon all-purpose flour

1 tablespoon sugar

1 tablespoon brown sugar

1 teaspoon ground cumin

3/4 teaspoon salt

3/4 teaspoon ground coriander

3/4 teaspoon chili powder

1/2 teaspoon dried oregano

1/8 teaspoon ground cinnamon

3/4 teaspoon grated orange peel

3/4 teaspoon baking cocoa

1 can (15 ounces) tomato sauce

Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.
In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange peel and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.

Yield: 10 servings.

Round Steak Italiano

PREP: 15 MIN. COOK: 7-1/4 HOURS

Deanne Stephens

McMinnville, Oregon

My mom used to make this wonderful dish, and it’s always been one that I love. I especially like how the thick gravy drapes over both the meat and the potatoes.

2 pounds beef top round steak

1 can (8 ounces) tomato sauce

2 tablespoons onion soup mix

2 tablespoons canola oil

2 tablespoons red wine vinegar

1 teaspoon ground oregano

1/2 teaspoon garlic powder

1/4 teaspoon pepper

8 medium potatoes (7 to 8 ounces each)

1 tablespoon cornstarch

1 tablespoon cold water

Cut steak into serving-size pieces; place in a 5-qt. slow cooker. In a large bowl, combine the tomato sauce, soup mix, oil, vinegar, oregano, garlic powder and pepper; pour over meat. Scrub and pierce potatoes; place over meat. Cover and cook on low for 7 to 7-1/2 hours or until meat and potatoes are tender.
Remove meat and potatoes; keep warm. Pour cooking juices into a small saucepan; skim fat. Combine cornstarch and water until smooth; gradually stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and potatoes.

Yield: 8 servings.

Add a touch of wine. For a more authentic Italian flavor, substitute a full-bodied red wine, such as Cabernet Sauvignon or Chianti, or lighter-bodied wine like a Merlot for the red wine vinegar. Use about 1/4 cup. And remember, use a wine that is suitable for drinking, and serve a glass with the meal.

Corned Beef Supper

PREP: 25 MIN. COOK: 4 HOURS

Dawn Fagerstrom

Warren, Minnesota

What better way to celebrate St. Patrick’s Day than with this classic one-pot meal. I often prepare it for the holiday, but it’s good any time of the year.

1 small onion, sliced

4 small carrots, cut into chunks

2 medium potatoes, cut into chunks

1 corned beef brisket with spice packet (1 pound)

1/3 cup unsweetened apple juice

2 whole cloves

1 tablespoon brown sugar

1/2 teaspoon grated orange peel

1/2 teaspoon prepared mustard

2 cabbage wedges

Place onion in a 3-qt. slow cooker. Top with the carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange peel, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-1/2 to 4 hours.
Add the cabbage wedges; cover and cook 30 minutes longer or until the meat and vegetables are tender. Strain and discard the cloves; serve pan juices with corned beef and vegetables.

Yield: 2 servings.

Traditional Beef Stew

PREP: 15 MIN. COOK: 8 HOURS

Rosana Pape

Hamilton, Indiana

The aroma of this classic beef stew is irresistible, making it impossible not to dig in the moment you walk in the door.

1 pound beef stew meat, cut into 1-inch cubes

1 pound fresh baby carrots

2 medium potatoes, cut into chunks

2 medium onions, cut into wedges

1 cup drained diced tomatoes

1 cup beef broth

1 celery rib, cut into 1/2-inch pieces

2 tablespoons quick-cooking tapioca

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender.

Yield: 4 servings.

All-Day Brisket with Potatoes

PREP: 30 MIN. COOK: 8 HOURS

Lana Gryga

Glen Flora, Wisconsin

I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, because it melts in your mouth. It’s very important to buy “first-cut” or “flat-cut” brisket, which has far less fat than other cuts.

2 medium potatoes, peeled and cut into 1/4-inch slices

2 celery ribs, sliced

1 fresh beef brisket (3 pounds)

1 tablespoon canola oil

1 large onion, sliced

2 garlic cloves, minced

1 can (12 ounces) beer

1/2 teaspoon beef bouillon granules

3/4 cup stewed tomatoes

1/3 cup tomato paste

1/4 cup red wine vinegar

3 tablespoons brown sugar

3 tablespoons Dijon mustard

3 tablespoons soy sauce

2 tablespoons molasses

1/2 teaspoon paprika

1/4 teaspoon salt

1/8 teaspoon pepper

1 bay leaf

Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain.

Yield: 8 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Artichoke Beef Stew

PREP: 25 MIN. COOK: 7-1/2 HOURS

Janell Schmidt

Athelstane, Wisconsin

The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles.

1/3 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

2-1/2 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons canola oil

1 can (10-1/2 ounces) condensed beef consomme, undiluted

2 medium onions, halved and sliced

1 cup red wine or beef broth

1 garlic clove, minced

1/2 teaspoon dill weed

2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped

20 small fresh mushrooms, halved

Hot cooked noodles

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef and toss to coat. In a skillet, brown beef in oil.
Using a slotted spoon, transfer beef to a 3-qt. slow cooker. Gradually add the consomme to the skillet. Bring to a boil; stir to loosen browned bits from pan. Stir in the onions, wine, garlic and dill. Pour over beef.
Cover and cook on low for 7-8 hours or until the meat is tender. Stir in the artichokes and mushrooms; cook 30 minutes longer or until heated through. Serve with noodles.

Yield: 6-8 servings.

Glazed Corned Beef Dinner

PREP: 20 MIN. COOK: 8-1/4 HOURS

Shannon Strate

Salt Lake City, Utah

This recipe is so tasty that it’s the only way my family will eat corned beef. The glaze is the kicker!

8 medium red potatoes, quartered

2 medium carrots, sliced

1 medium onion, sliced

1 corned beef brisket with spice packet (3 pounds)

1-1/2 cups water

4 orange peel strips (3 inches)

3 tablespoons orange juice concentrate

3 tablespoons honey

1 tablespoon Dijon mustard

Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, orange peel and contents of spice packet.
Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
Using a slotted spoon, transfer corned beef and vegetables to a 13-in. x 9-in. baking dish. Discard orange peel. Combine the orange juice concentrate, honey and mustard; pour over meat. Bake, uncovered, at 375° for 15-20 minutes, basting occasionally.

Yield: 8 servings.

Roast Beef and Gravy

PREP: 15 MIN. COOK: 8 HOURS

Abby Metzger

Larchwood, Iowa

This is by far the simplest way to make roast beef and gravy. On busy days, I can put this main dish in the slow cooker and get on with my day. My family likes it with mashed potatoes and fruit salad.

1 boneless beef chuck roast (3 pounds)

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

1/3 cup sherry or beef broth

1 envelope onion soup mix

Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.

Yield: 8-10 servings.

Confetti Casserole

PREP: 20 MIN. COOK: 8 HOURS

Joy Vincent

Newport, North Carolina

To create this comforting casserole, I adapted a recipe from the cookbook that came with my first slow cooker. I love to serve it with fresh bread from my bread maker.

1 pound ground beef

1 medium onion, finely chopped

1 teaspoon garlic powder

4 medium potatoes, peeled and quartered

3 medium carrots, cut into 1-inch chunks

1 package (9 ounces) frozen cut green beans

1 package (10 ounces) frozen corn

1 can (14-1/2 ounces) Italian diced tomatoes, undrained

In a large skillet, cook the beef, onion and garlic powder over medium heat until meat is no longer pink; drain.
In a 3-qt. slow cooker, layer with potatoes, carrots, beans and corn. Top with beef mixture. Pour tomatoes over the top. Cover and cook on low for 8-10 hours or until the potatoes are tender.

Yield: 8 servings.

Add some vegetables. This ground beef casserole is so versatile. For a Tex-Mex inspired dish, substitute Mexican diced tomatoes for the Italian version and add a chopped jalapeno to the vegetables. Or, switch out the vegetables and try frozen peas, broccoli or cauliflower.

Double-Onion Beef Brisket

PREP: 25 MIN. COOK: 6 HOURS

Elaine Sweet

Dallas, Texas

It’s the gentle, long cooking that makes my brisket so tender. It gets a wonderfully sweet-tangy flavor from chili sauce, cider vinegar and brown sugar.

1 fresh beef brisket (4 pounds)

1-1/2 teaspoons kosher salt

1-1/2 teaspoons coarsely ground pepper

2 tablespoons olive oil

3 medium onions, halved and sliced, divided

3 celery ribs, chopped

1 cup chili sauce

1/4 cup packed brown sugar

1/4 cup cider vinegar

1 envelope onion soup mix

Cut the brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions on low heat for 8-10 minutes or until onions are caramelized.
Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions.
Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices and serve with meat.

Yield: 10 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Italian Pot Roast

PREP: 20 MIN. COOK: 5 HOURS

Debbie Daly

Buckingham, Illinois

I make this regularly, as it’s a favorite of my husband’s. You’ll love how this moist pot roast seems to melt in your mouth.

1 boneless beef chuck roast (3 to 4 pounds)

1 can (28 ounces) diced tomatoes, drained

3/4 cup chopped onion

3/4 cup Burgundy wine or beef broth

1-1/2 teaspoons salt

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon minced garlic

1/4 teaspoon pepper

1/4 cup cornstarch

1/2 cup cold water

Cut roast in half. Place in a 5-qt. slow cooker. Add tomatoes, onion, wine, salt, basil, oregano, garlic and pepper. Cover and cook on low for 5 to 5-1/2 hours.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.

Yield: 8 servings.

Perk up the flavor. To add a little more zip to this pot roast, substitute 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onions or diced tomatoes with mild green chilies for the 28-ounce can of diced tomatoes.

Burgundy Beef

PREP: 20 MIN. COOK: 8 HOURS

Lora Snyder

Columbus, Massachusetts

On chilly days, it’s a pleasure coming home to this savory pot roast that’s just ready to enjoy. The tender beef, vegetables and tasty gravy are delicious over a bed of noodles.

1/2 pound sliced fresh mushrooms

1/2 pound fresh baby carrots

1 medium green pepper, julienned

1 boneless beef chuck roast (2-1/2 pounds)

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted

1/4 cup Burgundy wine or beef broth

1 tablespoon Worcestershire sauce

1 envelope onion soup mix

1/4 teaspoon pepper

2 to 3 tablespoons cornstarch

2 tablespoons cold water

Hot cooked wide egg noodles

In a 5-qt. slow cooker, combine the mushrooms, carrots and green pepper; place roast on top. In a large bowl, combine the soup, wine, Worcestershire sauce, soup mix and pepper; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender.
Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat; place in a large saucepan. Combine cornstarch and cold water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the beef, vegetables and noodles.

Yield: 6-8 servings.

Sloppy Joe Supper

PREP: 15 MIN. COOK: 4 HOURS

Karla Wiederholt

Cuba City, Wisconsin

Here’s an easy way to serve up the flavor of sloppy joes in a one-dish dinner. It’s great to have a family-pleasing meal just waiting for you at the end of the day.

1 package (32 ounces) frozen shredded hash bown potatoes, thawed

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

1/4 cup egg substitute

1 teaspoon salt

1/2 teaspoon pepper

2 pounds ground beef

2 tablespoons finely chopped onion

1 can (15-1/2 ounces) sloppy joe sauce

In a large bowl, combine the potatoes, soup, egg substitute, salt and pepper. Spread into a lightly greased 5-qt. slow cooker.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in sloppy joe sauce. Spoon over potato mixture. Cover and cook on low for 4 to 4-1/2 hours or until heated through.

Yield: 8 servings.

Hungarian Goulash

PREP: 15 MIN. COOK: 8-1/4 HOURS

Jackie Kohn

Duluth, Minnesota

The rich, creamy sauce in this great family dish is certain to satisfy goulash lovers. This one’s terrific for potluck suppers, too.

2 pounds beef top round steak, cut into 1-inch cubes

1 cup chopped onion

2 tablespoons all-purpose flour

1-1/2 teaspoons paprika

1 teaspoon garlic salt

1/2 teaspoon pepper

1 can (14-1/2 ounces) diced tomatoes, undrained

1 bay leaf

1 cup (8 ounces) sour cream

Hot cooked noodles

Minced fresh parsley, optional

Place beef and onion in a 3-qt. slow cooker. Combine the flour, paprika, garlic salt and pepper; sprinkle over beef and stir to coat. Stir in tomatoes. Add bay leaf. Cover and cook on low for 8-10 hours or until meat is tender.
Discard bay leaf. Just before serving, stir in sour cream; heat through. Serve with noodles. Sprinkle with parsley if desired.

Yield: 6-8 servings.

Texas Beef Barbecue

PREP: 15 MIN. COOK: 8 HOURS

Jennifer Bauer

Lansing, Michigan

A boneless beef roast stews for hours in a slightly sweet sauce before it’s shredded and tucked into rolls to make hearty sandwiches.

1 beef sirloin tip roast (4 pounds)

1 can (5-1/2 ounces) spicy hot V8 juice

1/2 cup water

1/4 cup white vinegar

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1/2 cup packed brown sugar

1 teaspoon salt

1 teaspoon ground mustard

1 teaspoon paprika

1/4 teaspoon chili powder

1/8 teaspoon pepper

16 kaiser rolls, split

Cut roast in half; place in a 5-qt. slow cooker. Combine the V8 juice, water, vinegar, ketchup, Worcestershire sauce, brown sugar and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat; cool slightly. Shred with two forks and return to slow cooker; heat through. Spoon 1/2 cup meat mixture onto each roll.

Yield: 16 servings.

Freeze the extra. Texas Beef Barbecue makes a Texas-size amount of sandwich filling. Freeze any leftovers for future meals. Place single-serving portions in a plastic freezer bag or small freezer container. Label and freeze for up to 3 months.

Slow Cooker Sauerbraten

PREP: 20 MIN. COOK: 6-1/4 HOURS

Norma English

Baden, Pennsylvania

My family is of German-Lutheran descent, and although we enjoy this traditional beef roast. I never liked the amount of time and fuss it takes to make it. This version is so good and oh-so-easy. It’s great served with dumplings, spaetzle, veggies or a salad.

1 boneless beef chuck roast or rump roast (3 to 4 pounds)

4 cups water

1 bottle (14 ounces) ketchup

1 large onion, chopped

3/4 cup packed brown sugar

3/4 cup cider vinegar

1 tablespoon mixed pickling spices

3 bay leaves

30 gingersnap cookies, crushed

GRAVY:

2 tablespoons cornstarch

1/4 cup cold water

Cut roast in half. Place in a 5-qt. slow cooker; add water. In a large bowl, combine the ketchup, onion, brown sugar and vinegar; pour over roast.
Place pickling spices and bay leaves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add spice bag and cookie crumbs to slow cooker. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm. Discard spice bag. Strain cooking juices; transfer 4 cups to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

Yield: 10 servings.

Mushroom ’n’ Steak Stroganoff

PREP: 15 MIN. COOK: 6-1/4 HOURS

Marilyn Shehane

Colorado Springs, Colorado

I rely on this recipe when we have family visiting. After a day of sightseeing, I can relax with the rest of the group, since dinner is ready to serve without any effort on my part.

2 tablespoons all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/4 teaspoon paprika

1-3/4 pounds beef top round steak, cut into 1-1/2-inch strips

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup water

1/4 cup onion mushroom soup mix

2 jars (4-1/2 ounces each) sliced mushrooms, drained

1/2 cup sour cream

1 tablespoon minced fresh parsley

Hot cooked egg noodles, optional

In a large resealable plastic bag, combine the flour, garlic powder, pepper and paprika. Add beef strips and shake to coat. Transfer to a 3-qt. slow cooker. In a small bowl, combine the soup, water and soup mix; pour over beef. Cover and cook on low for 6-7 hours or until meat is tender.
Stir in the mushrooms, sour cream and parsley. Cover and cook 15 minutes longer or until sauce is thickened. Serve with noodles if desired.

Yield: 6 servings.

Vegetable Beef Stew

PREP: 10 MIN. COOK: 5-1/2 HOURS

Ruth Rodriguez

Fort Myers Beach, Florida

Here is a variation of an interesting beef stew that I came across. With sweet flavor from apricots and squash, we think it has wonderful South American or Cuban flair. The addition of corn makes it even more satisfying.

3/4 pound beef stew meat, cut into 1/2-inch cubes

2 teaspoons canola oil

1 can (14-1/2 ounces) beef broth

1 can (14-1/2 ounces) stewed tomatoes, cut up

1-1/2 cups cubed peeled butternut squash

1 cup frozen corn, thawed

6 dried apricot or peach halves, quartered

1/2 cup chopped carrot

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons cornstarch

1/4 cup water

2 tablespoons minced fresh parsley

In a nonstick skillet, cook beef over medium heat in oil until no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the broth, tomatoes, squash, corn, apricots, carrot, oregano, salt and pepper. Cover and cook on high for 5-6 hours or until vegetables and meat are tender.
Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until gravy is thickened. Stir in parsley.

Yield: 4 servings.

Meatball Stew

PREP: 15 MIN. COOK: 9 HOURS

Iris Schultz

Miamisburg, Ohio

I came up with this hearty meal-in-one as another way to use frozen meatballs. It’s so easy to prepare and tastes great…a perfect recipe for a weeknight supper.

3 medium potatoes, peeled and cut into 1/2-inch cubes

1 pound fresh baby carrots, quartered

1 large onion, chopped

3 celery ribs, sliced

1 package (12 ounces) frozen fully cooked homestyle meatballs

1 can (10-3/4 ounces) condensed tomato soup, undiluted

1 can (10-1/2 ounces) beef gravy

1 cup water

1 envelope onion soup mix

2 teaspoons beef bouillon granules

Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour over meatball mixture. Cover and cook on low for 9-10 hours or until the vegetables are crisp-tender.

Yield: 6 servings.

New life to celery. Give limp celery a second chance to season entrees, soups and stews. Cut end from limp stalk. Place in a glass of cold water in the refrigerator for several hours or overnight. You’ll be surprise how crisp and crunchy it will be.

Southwestern Beef Tortillas

PREP: 25 MIN. COOK: 8-3/4 HOURS

Marie Rizzio

Interlochen, Michigan

Beef chuck roast makes for a savory filling in these satisfying tortillas. Slow cooked to perfection, it’s treated to an easy jalapeno-flavored sauce.

1 boneless beef chuck roast (2 pounds)

1/2 cup water

4 large tomatoes, peeled and chopped

1 large green pepper, thinly sliced

1 medium onion, chopped

1 garlic clove, minced

1 bay leaf

2 tablespoons canola oil

3/4 cup ketchup

1/2 cup pickled jalapeno slices

1 tablespoon juice from pickled jalapeno slices

1 tablespoon cider vinegar

1 teaspoon salt

1/8 teaspoon garlic salt

8 flour tortillas (8 inches), warmed

Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices; set aside 1/2 cup. Shred meat with two forks.
In a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil for 18-22 minutes or until the liquid is reduced to 2 tablespoons.
Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.

Yield: 8 servings.

Sweet ’n’ Tender Cabbage Rolls

PREP: 40 MIN. COOK: 7 HOURS

Sonja Benz

Carmel, Indiana

One of my favorite go-to dishes, this has been a dinnertime staple for years. I always make two batches because they go so fast. You can assemble it the night before and cook it the next day.

1 large head cabbage

2 eggs, lightly beaten

1/2 cup 2% milk

2 cups cooked long grain rice

2 jars (4-1/2 ounces each) sliced mushrooms, well drained

1 small onion, chopped

2 teaspoons salt

1 teaspoon dried parsley flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon pepper

2 pounds lean ground beef (90% lean)

SAUCE:

2 cans (8 ounces each) tomato sauce

1/2 cup packed brown sugar

2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a meat thermometer reads 160°.

Yield: 7 servings.

Bavarian Pot Roast

PREP: 10 MIN. COOK: 7 HOURS

Patricia Gasmund

Rockford, Illinois

I grew up eating pot roast but disliked it until I got this delightful recipe and changed a few ingredients to suit my taste. My child especially loves the seasoned apple gravy.

1 beef top round roast (2 pounds)

1 cup unsweetened apple juice

1/2 cup tomato sauce

1 small onion, chopped

1 tablespoon white vinegar

1-1/2 teaspoons minced fresh gingerroot

1 teaspoon salt

1 teaspoon ground cinnamon

2 tablespoons cornstarch

1/4 cup water

In a large skillet coated with cooking spray, brown roast on all sides; drain. Transfer to a 3-qt. slow cooker.
In a small bowl, combine the juice, tomato sauce, onion, vinegar, ginger, salt and cinnamon; pour over roast. Cover and cook on low for 6 hours.
In a small bowl, combine cornstarch and water until smooth; stir into cooking juices until well combined. Cover and cook 1 hour longer or until the meat is tender and gravy begins to thicken.

Yield: 6 servings.

Mexican Beef Stew

PREP: 15 MIN. COOK: 6-1/4 HOURS

Pat Dazis

Charlotte, North Carolina

Instead of chuck roast, you can also use eye of round for this recipe. To complete the meal, serve it with noodles, rice or flour tortillas.

4 medium potatoes, peeled and cubed

1 can (16 ounces) fat-free refried beans

2 cups frozen corn

1 large red onion, chopped

1 can (4 ounces) chopped green chilies

2 tablespoons chopped pickled jalapeno slices

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (10 ounces) enchilada sauce

1 tablespoon lime juice

1 teaspoon ground cumin

Dash crushed red pepper flakes

1 boneless beef chuck roast (3 to 4 pounds)

Sour cream

In a 5-qt. slow cooker, combine the vegetables, chilies, jalapeno, broth, enchilada sauce, lime juice, cumin and pepper flakes. Cut roast in half; transfer to slow cooker. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Remove the meat; cool slightly. Cut the meat into bite-sized pieces and return to slow cooker; heat through. Serve with the sour cream.

Yield: 8 servings.

Some like it hot. For a touch more zip in Mexican Beef Stew, use a medium or hot enchilada sauce and add some chopped chipotle peppers in adobo sauce.

Texas-Style Beef Brisket

PREP: 25 MIN. + MARINATING COOK: 6-1/2 HOURS

Vivian Warner

Elkhart, Kansas

A friend tried this recipe and liked it, so I thought I would try it, too. When my husband told me how much he liked it, I knew I’d be making it often.

3 tablespoons Worcestershire sauce

1 tablespoon chili powder

2 bay leaves

2 garlic cloves, minced

1 teaspoon celery salt

1 teaspoon pepper

1 teaspoon Liquid Smoke, optional

1 fresh beef brisket (6 pounds)

1/2 cup beef broth

BARBECUE SAUCE:

1 medium onion, chopped

2 tablespoons canola oil

2 garlic cloves, minced

1 cup ketchup

1/2 cup molasses

1/4 cup cider vinegar

2 teaspoons chili powder

1/2 teaspoon ground mustard

In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and Liquid Smoke if desired. Cut brisket in half; add to bag. Seal bag and turn to coat. Refrigerate overnight. Transfer beef to a 5- or 6-qt. slow cooker; add broth. Cover and cook on low for 6-8 hours or until tender.
For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices. Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice across the grain; serve with sauce.

Yield: 12 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Polynesian Roast Beef

PREP: 15 MIN. COOK: 8 HOURS

Annette Mosbarger

Peyton, Colorado

This easy and delicious dish came from my sister and has been a family favorite for years. Pineapple and peppers add great color and taste.

1 beef top round roast (3-1/4 pounds)

2 tablespoons browning sauce, optional

1/4 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

1 medium onion, sliced

1 can (8 ounces) unsweetened sliced pineapple

1/4 cup packed brown sugar

2 tablespoons cornstarch

1/4 teaspoon ground ginger

1/2 cup beef broth

1/4 cup soy sauce

1/2 teaspoon minced garlic

1 medium green pepper, sliced

Cut roast in half; brush with the browning sauce if desired. Combine flour, salt and pepper; rub over meat. Place onion in a 3-qt. slow cooker; top with roast.
Drain pineapple, reserving juice; refrigerate the pineapple. In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hours.
Add pineapple and green pepper. Cook 1 hour longer or until meat and green pepper are tender.

Yield: 10-11 servings.

Asian-Style Round Steak

PREP: 20 MIN. COOK: 7 HOURS

Marilyn Wolfe

Des Moines, Iowa

A friend gave me the recipe two decades ago. I added a little more meat, the celery and mushrooms to suit my family’s appetites.

2 pounds beef top round steak, cut into 3-inch strips

2 tablespoons canola oil

1 cup chopped onion

3 celery ribs, chopped

1/4 cup soy sauce

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon ground ginger

1/4 teaspoon pepper

2 medium green peppers, julienned

1 can (15 ounces) tomato sauce

1 can (14 ounces) bean sprouts, rinsed and drained

1 can (8 ounces) sliced water chestnuts, drained

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 tablespoon cornstarch

1/2 cup cold water

Hot cooked rice

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.

Yield: 8 servings.

Brisket ’n’ Bean Burritos

PREP: 20 MIN. COOK: 4-1/2 HOURS

Ruth Weatherford

Huntington Beach, California

Smoky bacon and tender beef make these easy burritos a real winner. And if you like brisket, this is a fresh, different way to make it.

1 fresh beef brisket (2 pounds)

1 cup chopped onion

3 bacon strips, diced

1 can (8 ounces) tomato sauce

3/4 teaspoon pepper

1/4 teaspoon salt

1 can (16 ounces) refried beans

1/2 cup salsa

1 can (4 ounces) chopped green chilies

1-1/2 cups (6 ounces) shredded Monterey Jack cheese

10 flour tortillas (10 inches), warmed

Place the brisket in a 5-qt. slow cooker; top with onion and bacon. Combine the tomato sauce, pepper and salt; pour over the meat. Cover and cook on low for 4-1/2 to 5 hours or until the meat is tender.
In a microwave-safe bowl, combine the refried beans, salsa and chilies. Cover and microwave on high for 2-3 minutes or until heated through.
Remove meat; cool slightly. Shred with two forks. Layer the bean mixture, meat and cheese off-center on each tortilla. Fold sides and ends over filling and roll up.

Yield: 10 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Slow Cooker Sloppy Joes

PREP: 15 MIN. COOK: 4 HOURS

Joeanne Steras

Garrett, Pennsylvania

Slow cook your way to a crowd-pleasing entree! Ground beef is transformed into a classic sandwich filling with just a few pantry staples.

2 pounds ground beef

1 cup chopped green pepper

2/3 cup chopped onion

2 cups ketchup

2 envelopes sloppy joe mix

2 tablespoons brown sugar

1 teaspoon prepared mustard

12 hamburger buns, split

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, sloppy joe mix, brown sugar and mustard. Transfer to a 3-qt. slow cooker. Cover and cook on low for 4 hours or until flavors are blended. Spoon 1/2 cup onto each bun.

Yield: 12 servings.

Extra onion. If you chopped an onion and have more than the 2/3 cup called for in the Slow Cooker Sloppy Joes, you can just add it to the recipe if it is a little extra. Otherwise, store the extra onion in an airtight container, such as a glass jar with a lid for up to 5 days. The aroma from the chopped onion will fill your refrigerator if the container is not airtight.

Steak Strips With Dumplings

PREP: 25 MIN. COOK: 5 HOURS

John Smalldridge

Princeton, Idaho

This is old-fashioned, comfort food at its best. The cook gets to play while dinner is simmering!

3/4 pound beef top round steak, cut into 1/2-inch strips

1/4 teaspoon pepper

2 teaspoons canola oil

2/3 cup condensed cream of chicken soup, undiluted

1/2 cup beef broth

4 large fresh mushrooms, sliced

1/4 cup each chopped onion, green pepper and celery

DUMPLINGS:

1/2 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons beaten egg

3 tablespoons 2% milk

1/2 teaspoon dried parsley flakes

Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine the soup, broth and vegetables; pour over steak. Cover and cook on low for 4-5 hours.
For dumplings, in a small bowl, combine the flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls onto meat mixture. Sprinkle with parsley. Cover and cook on high for 1 hour or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking).

Yield: 2 servings.

Slow Cooker Lasagna

PREP: 45 MIN. COOK: 4-1/4 HOURS + STANDING

Rebecca Goodwin

Bowling Green, Kentucky

This traditional favorite is super easy to make. The finished dish even cuts well to make nice individual servings. You may need to break the lasagna noodles so they fit into the slow cooker crock.

1 pound ground beef

1 medium green pepper, chopped

1 medium onion, chopped

1 jar (26 ounces) herb and garlic pasta sauce

4 cups (16 ounces) shredded part-skim mozzarella cheese

1 carton (15 ounces) ricotta cheese

1 tablespoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

4 no-cook lasagna noodles

2 tablespoons shredded Parmesan cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheeses, Italian seasoning, garlic powder, salt and pepper.
Spread 1 cup meat sauce in an oval 3-qt. slow cooker. Break one lasagna noodle into three pieces. Layer 1-1/3 noodles, 2/3 cup meat sauce and 1 cup cheese mixture in slow cooker. Repeat layers twice. Top with remaining sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
Sprinkle with Parmesan cheese. Cover and cook for 15 minutes. Let stand for 10 minutes before cutting.

Yield: 6 servings.

Southwestern Beef Stew

PREP: 30 MIN. COOK: 8-1/4 HOURS

Regina Stock

Topeka, Kansas

This zippy stew seasoned with picante sauce makes a warm and satisfying dinner on cold winter evenings.

2 pounds beef stew meat, cut into 1-inch cubes

1 jar (16 ounces) picante sauce

2 medium potatoes, peeled and cut into 1/2-inch cubes

4 medium carrots, cut into 1/2-inch slices

1 large onion, chopped

1 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon ground cumin

1 tablespoon cornstarch

1/4 cup cold water

In a large nonstick skillet coated with cooking spray, brown beef on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the picante sauce, potatoes, carrots, onion, chili powder, salt and cumin. Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
In a small bowl, combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until gravy is thickened.

Yield: 7 servings.

Slow-Cooked Taco Meat Loaf

PREP: 20 MIN. COOK: 3 HOURS + STANDING

Lacey Kirsch

Thornton, Colorado

This meat loaf is a hit with my family. My three sons eat two pieces each, which is incredible, considering that they can be very picky eaters. The Southwest-style meat loaf is topped with a sweet and tangy sauce.

2 cups crushed tortilla chips

1 cup (4 ounces) shredded cheddar cheese

1 cup salsa

1/2 cup egg substitute

1/4 cup sliced ripe olives

1 envelope taco seasoning

2 pounds lean ground beef (90% lean)

1/2 cup ketchup

1/4 cup packed brown sugar

2 tablespoons Louisiana-style hot sauce

Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil; crisscross so they resemble spokes of a wheel. Place the strips on the bottom and up the sides of a 3-qt. slow cooker. Coat the strips with cooking spray.
In a large bowl, combine the chips, cheese, salsa, egg substitute, olives and taco seasoning. Crumble beef over mixture; mix well. Shape into a round loaf. Place meat loaf in the center of the strips. Cover and cook on low for 3-4 hours or until a meat thermometer reads 160° and juices run clear.
Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Using foil strips as handles, remove the meat loaf to a platter.

Yield: 8 servings.

Coffee-Flavored Beef Roast

PREP: 35 MIN. COOK: 6-1/4 HOURS

Jean Collier

Hanford, California

Coming home to a complete meal is a delightful way to end the day. Who would think that something so easy to make would taste so delicious.

6 medium red potatoes, cut into wedges

6 medium carrots, cut into 1-inch lengths

2 beef sirloin tip roasts (2 to 3 pounds each)

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 teaspoons canola oil

1 medium onion, halved and sliced

2 cups whole fresh mushrooms, quartered

2 garlic cloves, minced

1-1/2 cups brewed coffee

1 teaspoon chili powder

3 tablespoons cornstarch

1/4 cup cold water

Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In same skillet, saute onion and mushrooms in drippings for 2 minutes. Add garlic; cook 1 minute longer. Stir in coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

Yield: 8 servings (2 cups gravy).

Slow Cooker Fajitas

PREP: 25 MIN. COOK: 8 HOURS

Katie Urso

Seneca, Illinois

I love fajitas like they serve in Mexican restaurants, but when I prepared them at home the meat was always chewy. Then I tried this recipe in my slow cooker, and my husband and I savored every last bite. Fresh cilantro gives these fajitas the extra punch that makes them taste truly authentic.

1 each medium green, sweet red and yellow pepper, cut into 1/2-inch strips

1 sweet onion, cut into 1/2-inch strips

2 pounds beef top sirloin steaks, cut into thin strips

3/4 cup water

2 tablespoons red wine vinegar

1 tablespoon lime juice

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

8 flour tortillas (8 inches), warmed

1/2 cup salsa

1/2 cup shredded reduced-fat cheddar cheese

8 teaspoons minced fresh cilantro

Place peppers and onion in a 5-qt. slow cooker. Top with beef. Combine the water, vinegar, lime juice and seasonings; pour over meat. Cover and cook on low for 8-9 hours or until tender.
Using a slotted spoon, place about 3/4 cup meat mixture down the center of each tortilla. Top with 1 tablespoon salsa, 1 tablespoon cheese and 1 teaspoon cilantro; roll up.

Yield: 8 servings.

Garlic Beef Stroganoff

PREP: 20 MIN. COOK: 7 HOURS

Erika Anderson

Wausau, Wisconsin

Because I work full time, I rely on my slow cooker to cook up weeknight dinners. This Stroganoff is perfect because I can get it ready in the morning before the kids get up.

2 teaspoons beef bouillon granules

1 cup boiling water

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

2 jars (4-1/2 ounces each) sliced mushrooms, drained

1 large onion, chopped

3 garlic cloves, minced

1 tablespoon Worcestershire sauce

1-1/2 to 2 pounds boneless round steak, trimmed and cut into thin strips

2 tablespoons canola oil

1 package (8 ounces) cream cheese, cubed

Hot cooked noodles

In a 3-qt. slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic and Worcestershire sauce. In a skillet, brown beef in oil.
Transfer to the slow cooker. Cover and cook on low for 7-8 hours or until the meat is tender. Stir in cream cheese until smooth. Serve with noodles.

Yield: 6-8 servings.

Add some variety. The flavor of the Stroganoff can be easily changed for variety. Use cream of asparagus, broccoli, celery or chicken soup for the mushroom soup. You can also use chicken bouillon granules for the beef granules and marinade for chicken for the Worcestershire sauce.

Spicy Goulash

PREP: 25 MIN. COOK: 5-1/2 HOURS

Melissa Polk

West Lafayette, Indiana

Ground cumin, chili powder and a can of Mexican diced tomatoes jazz up my hearty goulash recipe. It’s so simple that even the elbow macaroni is prepared in the slow cooker.

1 pound lean ground beef (90% lean)

4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained

2 cans (16 ounces each) kidney beans, rinsed and drained

2 cups water

1 medium onion, chopped

1 medium green pepper, chopped

1/4 cup red wine vinegar

2 tablespoons chili powder

1 tablespoon Worcestershire sauce

2 teaspoons beef bouillon granules

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1 teaspoon ground cumin

1/4 teaspoon pepper

2 cups uncooked elbow macaroni

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until heated through.
Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

Yield: 12 servings.

Cajun-Style Pot Roast

PREP: 15 MIN. COOK: 6 HOURS

Ginger Menzies

Oak Creek, Colorado

This zippy roast is one of my go-to recipes when cooking for dinner guests. It gives me time to visit, and everyone always enjoys it…even my friend who’s a chef.

1 boneless beef chuck roast (2 to 3 pounds)

2 tablespoons Cajun seasoning

1 tablespoon olive oil

2 cans (10 ounces each) diced tomatoes and green chilies

1 medium sweet red pepper, chopped

1-1/2 cups chopped celery

3/4 cup chopped onion

1/4 cup quick-cooking tapioca

1-1/2 teaspoons minced garlic

1 teaspoon salt

Hot cooked rice

Cut roast in half; sprinkle with Cajun seasoning. In a large skillet, brown roast in oil on all sides; drain.
Transfer to a 5-qt. slow cooker. Combine the tomatoes, red pepper, celery, onion, tapioca, garlic and salt; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Slice and serve with rice.

Yield: 6 servings.

Hearty French Dip Sandwiches

PREP: 30 MIN. COOK: 6 HOURS

Dorothy Connelley

Belle Fourche, South Dakota

My husband, who is nicknamed “The Beef Man,” because we sell USDA Beef in our retail store says this is one of his favorite sandwiches. Served with a green salad, this makes a wonderful evening meal. It would also work great for sandwiches at a football game party.

1 large onion, sliced

1 boneless beef rump roast (3 pounds)

2 cans (10-1/2 ounces each) condensed French onion soup

1 loaf (1 pound) French bread, halved lengthwise

1/4 cup butter, softened

1 tablespoon grated Parmesan cheese

1/2 teaspoon garlic salt

8 slices part-skim mozzarella cheese

Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Pour soup over beef. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat to a cutting board. Let stand for 10 minutes. Thinly slice meat across the grain and return to the slow cooker. Heat through.
Place bread on an ungreased baking sheet. Combine the butter, Parmesan cheese and garlic salt; spread over bread. Bake at 400° for 10-12 minutes or until lightly browned.
Layer bottom of the bread with mozzarella cheese, beef and onion. Replace bread top; cut into eight portions. Serve with cooking juices.

Yield: 8 servings.

Slow-Cooked Short Ribs

PREP: 25 MIN. COOK: 9 HOURS

Pam Halfhill

Wapakoneta, Ohio

Smothered in a finger-licking barbecue sauce, these meaty beef ribs are a winner everywhere I take them.

2/3 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon pepper

4 to 4-1/2 pounds boneless beef short ribs

1/4 to 1/3 cup butter

1 large onion, chopped

1-1/2 cups beef broth

3/4 cup red wine vinegar

3/4 cup packed brown sugar

1/2 cup chili sauce

1/3 cup ketchup

1/3 cup Worcestershire sauce

5 garlic cloves, minced

1-1/2 teaspoons chili powder

In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter.
Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender.

Yield: 12 servings.

Party-Pleasing Beef Dish

PREP: 15 MIN. COOK: 4-1/5 HOURS

Glee Witzke

Crete, Nebraska

Mild and saucy, this mixture is served over tortilla chips and topped with popular taco ingredients. My guests can’t get enough of it!

1 pound ground beef

1 medium onion, chopped

3/4 cup water

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

2 teaspoons sugar

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 cup cooked rice

Tortilla chips

Shredded cheddar cheese, chopped green onions, sliced ripe olives, sour cream, chopped tomatoes and taco sauce

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Add the water, tomato sauce, tomato paste, sugar and seasonings; mix well. Cover and cook on low for 4 hours or until heated through.
Add rice; cover and cook 10 minutes longer. Serve over tortilla chips with toppings of your choice.

Yield: 6-8 servings.

Brisket with Cranberry Gravy

PREP: 15 MIN. COOK: 5-3/4 HOURS

Noelle LaBrecque

Round Rock, Texas

With just a few minutes of hands-on work, this tender beef brisket simmers into a delectable entree. The meat and gravy are fantastic for sandwiches and leftovers the next day.

1 medium onion, sliced

1 fresh beef brisket (3 pounds), halved

1 can (14 ounces) jellied cranberry sauce

1/2 cup thawed cranberry juice concentrate

2 tablespoons cornstarch

1/4 cup water

Place onion in a 5-qt. slow cooker; top with brisket. Combine the cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until the meat is tender.
Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat.
In a small saucepan, combine cornstarch and water until smooth; stir in the cooking juices. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy.

Yield: 12 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Italian Roast with Alfredo Potatoes

PREP: 15 MIN. COOK: 7-1/4 HOURS

Taste of Home Test Kitchen

This hearty meal is a great way to start the week. And since it cooks while you’re away, you will have very little to do to put a satisfying supper on the table.

1 boneless beef chuck roast (4 pounds), trimmed

1 envelope brown gravy mix

1 envelope Italian salad dressing mix

1/2 cup water

1 medium sweet red pepper, cut into 1-inch pieces

1 cup chopped green pepper

2/3 cup chopped onion

8 medium red potatoes, quartered

2 tablespoons cornstarch

1/4 cup cold water

3/4 cup refrigerated Alfredo sauce

2 tablespoons butter

1/4 teaspoon pepper

1 tablespoon minced chives

Cut roast in half; place in a 5-qt. slow cooker. In a small bowl, combine the gravy mix, dressing mix and water; pour over roast. Top with peppers and onion. Cover and cook on low for 7-8 hours or until meat is tender.
Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Meanwhile, slice the beef and keep warm. Skim fat from cooking juices if necessary; pour into a large saucepan. Combine the cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain potatoes; mash with Alfredo sauce, butter and pepper. Sprinkle with chives. Serve with sliced beef and gravy.

Yield: 6 servings.

Pizza Casserole

PREP: 25 MIN. COOK: 1 HOUR

Julie Sterchi

Harrisburg, Illinois

A friend from church gave me the recipe for this pleasing slow cooker casserole. It’s always one of the first dishes emptied at potlucks, and it can easily be adapted to personal tastes.

3 pounds ground beef

1/2 cup chopped onion

1 jar (28 ounces) spaghetti sauce

2 jars (4-1/2 ounces each) sliced mushrooms, drained

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

Dash pepper

1 package (16 ounces) wide egg noodles, cooked and drained

2 packages (3-1/2 ounces each) sliced pepperoni

2 cups (8 ounces) shredded cheddar cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese

In a Dutch oven, brown beef and onion over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, mushrooms, salt, garlic powder, oregano and pepper; heat through.
Spoon 4 cups beef mixture into a 5-qt. slow cooker. Top with half of the noodles, pepperoni and cheeses. Repeat the layers. Cover and cook on high for 1 hour or until cheese is melted.

Yield: 12 servings.

Italian Beef on Rolls

PREP: 15 MIN. COOK: 8-1/4 HOURS

Jamie Hilker

Harrison, Arkansas

Moist and delicious describes this no-fuss sandwich. It makes enough for eight, which means for me there will be leftovers. So freeze, in individual portions for a quick supper on another night.

1 beef sirloin tip roast (2 pounds)

1 can (14-1/2 ounces) diced tomatoes, undrained

1 medium green pepper, chopped

1/2 cup water

1 tablespoon sesame seeds

1-1/2 teaspoons garlic powder

1 teaspoon fennel seed, crushed

1/2 teaspoon salt

1/2 teaspoon pepper

8 hard rolls, split

Place the roast in a 3-qt. slow cooker. In a small bowl, combine the tomatoes, green pepper, water, sesame seeds and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is very tender.
Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to the slow cooker; heat through. Serve on rolls.

Yield: 8 servings.

Tender Beef Brisket

PREP: 15 MIN. COOK: 8 HOURS

Jenni Arnold

Woodbury, Tennessee

Brisket can be difficult to cook, but this recipe always turns out great. I live in the country and have a 60-mile commute to work each day, so I use the slow cooker often. It’s a wonderful way to get a good meal on the table for my family after a long day.

1 fresh beef brisket (4 pounds)

1 can (15 ounces) tomato sauce

1 can (12 ounces) beer or nonalcoholic beer

1 cup chopped green pepper

2/3 cup chopped onion

2 tablespoons brown sugar

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

2 teaspoons prepared mustard

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

Cut brisket into thirds; place in a 5-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over beef. Cover and cook on low for 8-9 hours or until meat is tender.
Thinly slice meat across the grain. If desired, thicken pan juices.

Yield: 10 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef.

Slow-Cooked Coffee Beef Roast

PREP: 15 MIN. COOK: 8-1/4 HOURS

Charles Trahan

San Dimas, California

Day-old coffee is the key to this flavorful beef roast that simmers until it’s fall-apart tender. Try it once, and I’m sure you’ll cook it again.

1 beef sirloin tip roast (2-1/2 pounds), cut in half

2 teaspoons canola oil

1-1/2 cups sliced fresh mushrooms

1/3 cup sliced green onions

2 garlic cloves, minced

1-1/2 cups brewed coffee

1 teaspoon Liquid Smoke, optional

1/2 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon pepper

1/4 cup cornstarch

1/3 cup cold water

In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker.
In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, Liquid Smoke if desired, salt, chili powder and pepper. Pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Yield: 6 servings.

Beef and Lamb Stew

PREP: 50 MIN. + MARINATING COOK: 8-1/2 HOURS

Dennis Kuyper

Creston, Iowa

I asked for this recipe after a recent trip to South Africa with my church. This stew includes lots of fresh garden vegetables and meat. I’ve made it for my friends on several occasions, and they thought it was great and enjoyed the interesting combination of flavors. It’s traditionally served with brown rice or pumpkin fritters.

1/2 cup dry red wine or beef broth

1/2 cup olive oil

4 garlic cloves, minced, divided

1-1/2 teaspoons salt, divided

1-1/2 teaspoons dried thyme, divided

1-1/4 teaspoons dried marjoram, divided

3/4 teaspoon dried rosemary, crushed, divided

3/4 teaspoon pepper, divided

1 pound beef stew meat, cut into 1-inch cubes

1 pound lamb stew meat, cut into 1-inch cubes

10 small red potatoes, halved

1/2 pound medium fresh mushrooms, halved

2 medium onions, thinly sliced

2 cups fresh cauliflowerets

1 can (16 ounces) kidney beans, rinsed and drained

1-1/2 cups fresh green beans, trimmed and cut in half

3 medium carrots, cut into 1/2-inch slices

1 celery rib, thinly sliced

1 cup beef broth

2 tablespoons minced fresh parsley

2 teaspoons sugar

3 tablespoons cornstarch

1/4 cup cold water

6 cups cooked brown rice

In a large resealable plastic bag, combine the wine, oil, 2 minced garlic cloves, 1/2 teaspoon salt, 1 teaspoon thyme, 3/4 teaspoon marjoram, 1/2 teaspoon rosemary and 1/4 teaspoon pepper; add beef and lamb. Seal bag and turn to coat; refrigerate for 8 hours.
In a 5- or 6-qt. slow cooker, layer the potatoes, mushrooms, onions, cauliflower, kidney beans, green beans, carrots and celery. Drain and discard the marinade from the meat. Place meat over vegetables. Combine the broth, parsley, sugar and remaining garlic, salt, thyme, marjoram, rosemary and pepper; pour over meat.
Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook for 30 minutes longer or until thickened. Serve with rice.

Yield: 12 servings (3 quarts).

Barbecued Beef Short Ribs

PREP: 25 MIN. COOK: 5 HOURS

Erin Glas

White Hall, Maryland

These tender ribs with a tangy sauce are a cinch to make. They’re great for picnics and parties.

4 pounds bone-in beef short ribs, trimmed

2 tablespoons canola oil

1 large sweet onion, halved and sliced

1 bottle (12 ounces) chili sauce

3/4 cup plum preserves or preserves of your choice

2 tablespoons brown sugar

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1/4 teaspoon ground cloves

In a large skillet, brown ribs in oil in batches. Place onion in a 5-qt. slow cooker; add ribs. Cover and cook on low for 4-1/2 to 5 hours or until the meat is tender.
In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat for 4-6 minutes or until heated through.
Remove ribs from slow cooker. Skim fat from cooking juices. Return ribs to slow cooker; pour sauce over ribs. Cover and cook on high for 25-30 minutes or until sauce is thickened.

Yield: 8 servings.

Slow-Cooked Steak Fajitas

PREP: 10 MIN. COOK: 8-1/2 HOURS

Twila Burkholder

Middleburg, Pennsylvania

We enjoy the flavors of Mexican food, so I was glad when I spotted the recipe for the spicy entree. I simmer the beef all-day…and it always comes out nice and moist.

1 beef flank steak (1-1/2 pounds)

1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1 medium onion, sliced

1 medium green pepper, julienned

1 medium sweet red pepper, julienned

1 tablespoon minced fresh cilantro

2 teaspoons cornstarch

1 tablespoon water

12 flour tortillas (6 inches), wamed

3/4 cup fat-free sour cream

3/4 cup salsa

Thinly slice steak across the grain into strips; place in a 5-qt. slow cooker. Add the tomatoes, jalapeno, garlic, coriander, cumin, chili powder and salt. Cover and cook on low for 7 hours.
Add the onion, peppers and cilantro. Cover and cook 1-2 hours longer or until meat is tender.
Combine cornstarch and water until smooth; gradually stir into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened.
Using a slotted spoon, spoon about 1/2 cup meat mixture down the center of each tortilla. Fold bottom of tortilla over filling and roll up. Serve with sour cream and salsa.

Yield: 12 servings.

Editor’s Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Sweet-Sour Beef

PREP: 15 MIN. COOK: 7 HOURS

Beth Husband

Billings, Montana

Pasta fans will savor this sweet and sour specialty over noodles. Chock-full of delectable beef, sliced carrots, green pepper and onion, this stew-like sauce is also a hit over rice.

2 pounds beef top round steak or boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons canola oil

2 cans (8 ounces each) tomato sauce

2 cups sliced carrots

2 cups pearl onions or 2 small onions, cut into wedges

1 large green pepper, cut into 1-inch pieces

1/2 cup molasses

1/3 cup cider vinegar

1/4 cup sugar

2 teaspoons chili powder

2 teaspoons paprika

1 teaspoon salt

Hot cooked pasta, optional

In a large skillet, brown steak in oil; transfer to a 5-qt. slow cooker. Add the tomato sauce, vegetables, molasses, vinegar, sugar and seasonings; stir well. Cover and cook on low for 7-8 hours or until meat is tender. Thicken if desired. Serve with pasta if desired.

Yield: 10-12 servings.

Smothered Round Steak

PREP: 20 MIN. COOK: 7 HOURS

Kathy Garret

Camden, West Virginia

Try less expensive round steak and gravy served over egg noodles for a hearty meal. Meaty and chock-full of veggies, this creation will take the worry out of what’s-for-supper any weeknight.

1/3 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon pepper

1-1/2 pounds beef top round steak, cut into 1-1/2-inch strips

1 large onion, sliced

1 large green pepper, sliced

1 can (14-1/2 ounces) diced tomatoes, undrained

1 jar (4 ounces) sliced mushrooms, drained

3 tablespoons soy sauce

2 tablespoons molasses

Hot cooked egg noodles, optional

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef and shake to coat. Transfer to a 3-qt. slow cooker. Add the onion, green pepper, tomatoes, mushrooms, soy sauce and molasses. Cover and cook on low for 7-8 hours or until meat is tender. Serve with noodles if desired.

Yield: 4 servings.

Butternut Beef Stew

PREP: 30 MIN. COOK: 7 HOURS

Erin Lembke

Monroe, Washington

I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.

1-1/4 pounds beef stew meat, cut into 1-inch cubes

1 tablespoon canola oil

1-1/2 cups cubed peeled butternut squash

1 cup chopped cabbage

1/2 cup coarsely chopped sweet red pepper

1 celery rib with leaves, chopped

1 can (10 ounces) diced tomatoes and green chilies

1/4 cup packed brown sugar

1 can (14-1/2 ounces) beef broth

1 tablespoon adobo sauce

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery.
In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker.
Cover and cook on low for 7-8 hours or until meat and vegetables are tender. If desired, thicken pan juices.

Yield: 4 servings.

Swiss Steak Supper

PREP: 20 MIN. COOK: 5-1/2 HOURS

Kathleen Romaniuk

Chomedey, Quebec

This is a satisfy, hearty meal that anyone would be happy to see on the dinner table.

1-1/2 pounds beef top round steak

1/2 teaspoon seasoned salt

1/4 teaspoon coarsely ground pepper

1 tablespoon canola oil

3 medium potatoes

1-1/2 cups fresh baby carrots

1 medium onion, sliced

1 can (14-1/2 ounces) Italian diced tomatoes

1 jar (12 ounces) home-style beef gravy

1 tablespoon minced fresh parsley

Cut steak into six serving-size pieces; flatten to 1/4-in. thickness. Rub with seasoned salt and pepper. In a large skillet, brown beef in oil on both sides; drain.
Cut each potato into eight wedges. In a 5-qt. slow cooker, layer the potatoes, carrots, beef and onion. Combine tomatoes and gravy; pour over the top. Cover and cook on low for 5-1/2 to 6 hours or until the meat and vegetables are tender. Sprinkle with the parsley.

Yield: 6 servings.

Herbs for extra flavor. If you like, add some additional dried basil, oregano or thyme to the diced tomatoes and gravy mixture. Try about 1/2 to 1 teaspoon total of one herb or a combination of herbs.