Crockpot Chili without beans (aka Biryani Beef)

Becky says my adaptation of this recipe tastes like her dad's chili recipe that she enjoys.  

Ingredients:

2-3 lbs beef chuck, cut into 1-inch cubes

1 tbsp canola oil

1-2 cups yellow onion, 1/4-inch diced

2-2.5 cups beef stock

1 can (6oz) tomato paste

1 tbsp ginger puree or equivalent dried

1 tsp garlic, minced

2 tbsp butter (or yoghurt to finish)

1 recipe of Biryani Spice (see below)

Biryani Spices

 ¾ tsp black pepper

 ½ tsp coriander

 ½ tsp cumin

 1 tsp turmeric

 1 tbsp chili powder

 1 tbsp curry powder

 ½ tsp fennel

 1/2-1 teaspoon salt

Garnish / Sides (optional)

 Basmati rice

 Roasted cashews

 Cilantro, minced

1

Preheat an oven to 350F.

2

Season the beef with salt and pepper.

3

In a French oven large enough to hold the beef and onions, heat 1 tablespoon of oil on medium high heat and sear the meat on all sides, approximately 2-3 minutes per side. You may want to do this step in batches, based on the size pot you are using.

4

When the beef is browned, put in crock pot or set aside.

5

Add the diced onion to the pan and sauté until the onions just begin to soften.

6

Add the remaining ingredients and transfer to a crock pot where it can cook for the day (I had it in for about 6-7 hours) on low.

7

If not using a crock pot, bring the pot to a simmer, cover and place in the oven for 3-4 hours, until the beef is tender.

8

Remove the pan from the oven and check the seasoning and adjust as needed.

9

Serve over rice and top with roasted cashews and cilantro, if desired. Green onion and cheddar could be another nice topping. 

Italian Pot roast

1 boneless beef chuck roast 3-4 lbs
1 can (28 oz.) diced tomatoes (I didn't drain, but it said you could, use the kind with Italian seasoning in it)
Chopped onion (3/4 c or less)
3/4 c burgundy wine (I used Josh Cellars Cabernet Sauvignon which I recommend)
1/2 t. salt (or 1 t. if other ingredients don't have any sodium)
1 t. dried basil
1/2 t. dried oregano
1 garlic clove, minced
1/4 t. pepper

1/4-1/2 c. cornstarch

1. Put all ingredients in slow cooker, except cornstarch. Cover and cook on low 6-8 hours. Pull meat apart with a fork or cut with a knife. Add cornstarch at the end and cook two more minutes.

Loaded Mashed Potatoes

So good! Make the day before.

Ingredients:

- 3 lb cubed potatoes (about 9 medium), peeled if desired

- 8 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/2 cup butter, cubed
- 1/4 cup milk

- 1/2 lb bacon strips, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 4 green onions, thinly sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- salt and pepper, to taste

Directions:

Place potatoes in a Dutch oven, adding water to cover. Bring to a boil; reduce heat and simmer, uncovered, until tender (10-15 minutes). Drain; return to pan.

Mash potatoes together with cream cheese, sour cream, butter, and milk.

Stir in bacon, cheeses, onions, and seasonings.

Cover. Refrigerate overnight.

Transfer to a greased 3- or 4-quart slow cooker. Cook, covered on low for 3 to 3 1/2 hours. Alternatively, bake in a 9x13" pan at 350F for 45-60 minutes.

Spiced Mixed Nuts

Ingredients:

- 1 large egg white
- 2 teaspoons vanilla extract

- 4 to 5 cups mixed nuts (almonds, pecan halves, walnuts, cashews, peanuts, etc.)

- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 to 4 teaspoons ground cinnamon
- 1 to 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/8 teaspoon salt

- 2 tablespoons water

Directions:  

In a large bowl, whisk together the egg white and vanilla until blended. Stir in the nuts.

In a small bowl, mix the sugars, spices, and salt. Add to nut mixture; toss to coat.

Transfer to a greased 3-quart slow cooker. Cook, covered, on high for 1 1/2 hours, stirring every 15 minutes. Stir in water. Cook, covered, on low for another 20 minutes.

Spread onto waxed paper. Cool completely.

Chicken Noodle Soup

Ingredients:

- 12 baby or 3 large carrots, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/2-inch pieces or diced
- 3/4 cup finely chopped onion
- 1 tablespoon minced fresh parsley or equivalent dried
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper (a very small amount makes a big difference, so do half this amount if you don't like it spicy; can do more if you like it spicier)
- 1 1/2 teaspoons mustard seed
- 2 garlic cloves, minced
- chicken (can use thighs or breasts, we usually do 3 chicken breasts)
- chicken broth (we like to use about 40 oz, but you can have more if you like it soupier)

-salt to taste, if the broth doesn't have added sodium consider starting with 1 teaspoon and go from there

-8-10 oz egg noodles (about 1/2-2/3 of a 16 oz package)

Directions:

In a 5-quart slow cooker, combine the everything except the noodles. Cover and cook on low for 5-6 hours or until meat is tender.

Remove chicken; cool slightly. Stir linguine into soup; cover and cook on high for 30 minutes or until tender. Cut chicken into pieces and return to soup; heat through.

Tangy Slow Cooker Brisket

Ingredients:

- 1 flat-cut brisket roast (4 1/2 lb), fat cap trimmed to 1/8" thickness
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt

- 1 tablespoon canola oil

- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika

- 3 medium carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks

- 2 large onions, halved and vertically sliced
- 4 garlic cloves, chopped

- 1/4 teaspoon salt
- 1 cup unsalted beef stock
- 1 can (15 oz) crushed tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar

- 5 thyme sprigs
- 2 bay leaves
- flat-leaf parsley leaves (optional)

Directions:

Sprinkle brisket evenly with pepper and 1 teaspoon salt. Heat a large skillet over medium-high heat; add oil and swirl to coat. Cook brisket for 5 minutes, turning to brown on all sides. Rub brisket with garlic powder and paprika.

Spray a 6-quart electric crock pot with cooking spray. Place carrots and celery in the crock pot, then top with brisket, fat cap side up.

Return skillet to medium heat. Add onions; cover and cook for 10 minutes, stirring occasionally. Uncover, then stir in garlic; cook 5 minutes or until onions are tender and golden. Place onion mixture over brisket.

In the skillet, combine the remaining 1/4 teaspoon salt, beef stock, tomatoes, brown sugar, and vinegar. Whisk to loosen browned bits. Pour mixture over and around the brisket. Place thyme and bay leaves in slow cooker, pressing into tomato mixture.

Cover and cook on low for 7 hours or until brisket is tender when sliced. Cool slightly in cooker, about 1 hour. Then place brisket on a cutting board; trim fat cap and discard fat. Cut brisket across the grain into thin slices. Pour sauce through a sieve over a bowl; discard carrots, celery, thyme, and bay leaves. Return onions to sauce. Serve brisket with sauce; garnish with fresh parsley, if desired.

Slow Cooker Beef Stew

Ingredients:

- 2 lb boneless chuck roast, trimmed and cut into 2-inch cubes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon canola oil, divided

- 1 tablespoon canola oil
- 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
- 6 garlic cloves, thinly sliced
- 1 nut brown ale (12 oz)

- 1 cup unsalted beef stock
- 1 1/4 teaspoons salt
- 3/4 teaspoon pepper

- 1 1/2 lb baby Dutch potatoes, halved
- 1 lb carrots, peeled and cut diagonally into 2-inch pieces
- 4 thyme sprigs
- 2 bay leaves

- 1/4 cup unsalted beef stock
- 2 tablespoons flour

- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/4 cup flat-leaf parsley leaves

Directions:

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon each salt and pepper. Add 1/2 tablespoon oil to pan; swirl to coat. Add half of beef; cook 6 minutes, turning until well-browned on all sides. Remove beef from pan and repeat with remaining beef and 1/2 tablespoon oil. Remove beef and juices from pan.

Add 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; saute for 4 minutes. Add ale. Bring to a boil; cook for 2 minutes. Stir in 1 cup stock, salt, and pepper. Bring to a simmer, then pour into a 6-quart slow cooker.

Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on low for 7 hours.

Whisk together 1/4 cup beef stock and flour. Stir into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

Spinach Artichoke Dip

Ingredients:

- 1 jar (12 oz) roasted sweet red peppers, or 1 diced red pepper
- 1 jar (6.5 oz) marinated quartered artichoke hearts

- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 8 oz mozzarella cheese
- 6 oz shredded Asiago cheese
- 6 oz cream cheese, softened and cubed
- 4 oz crumbled feta cheese
- 1/3 cup shredded provolone cheese
- 1/3 cup minced fresh basil (or equivalent dried basil)
- 1/4 cup finely chopped red onion (or equivalent dried onion)
- 2 tablespoons mayonnaise
- 2 garlic cloves, minced

- assorted chips, crackers, and breads

Directions:

Drain peppers, reserving 1 tablespoon liquid. Chop peppers.

Drain artichokes, reserving 2 tablespoons liquid. Coarsely chop artichokes.

In a 3-quart slow cooker coated with cooking spray, combine the spinach, cheeses, basil, onion, mayonnaise, garlic, artichoke hearts, and peppers. Stir in reserved pepper and artichoke liquids.

Cook, covered, on high setting for 2 hours, checking occasionally.

Stir dip, then cook, uncovered, for 30-60 minutes longer. Stir before serving with crackers, etc.

Pork Carnitas

This slow-cooker recipe makes some tasty tacos!

Ingredients:

- 3 lb boneless pork shoulder

- 2 tablespoons butter, melted
- 1 small onion, grated
- 2 jalapeno peppers, chopped (optional)
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1 teaspoon chile powder
- 1 teaspoon ground black pepper

- 1 cup chicken broth or water

Directions:

Trim excess fat from the pork; cut into 3-inch chunks.

Put the pork pieces into a slow cooker (5 or 6 quart).

Add the butter, onion, jalapenos, garlic, cumin, coriander, salt, chile powder, and pepper. Toss with meat until coated.

Pour in the broth or water.

Cover and cook on high (4 hours) or low (6-8 hours) until the pork is very tender.

Remove pork to a large serving bowl using a slotted spoon. Skim off any fat from the surface of the liquid in the cooker. Shred the meat with 2 forks then pour the juices over. Taste and season with additional salt if needed. Serve with cheese and toppings in corn tortillas.

Slow Cooker Pot Roast

Ingredients:

• 2 lb boneless beef roast
• 1 teaspoon vegetable oil
•  salt and pepper, to taste
• 1 onion, quartered or however small you like
• 4 cloves garlic, minced
• 1 can (10.75 oz) condensed cream of mushroom soup (Paul found a recipe that subs 1 C red wine and 1 C beef stock plus 3 sprigs each of thyme and rosemary, in place of soup)
• 2 tablespoons chopped fresh parsley (or equivalent dried)
  
• 6-8 carrots, cut in large coins
  
• 3-4 potatoes, large diced pieces (we like to add this even though most recipes don't include it)

Directions:

In a large skillet over medium-high heat, saute the roast in the oil until all surfaces are well-browned. Season with salt and pepper to taste. Set in the crock pot. Cook onion and garlic in pan with oil, add soup or wine/broth to deglaze and add to slow cooker. Add herbs.

Cover the slow cooker. Cook on low setting for 8 hours, stirring once. About 3-4 hours before the end, add carrots and potatoes. They get very mushy if you add them at the beginning. 

Slow Cooker Honey Sesame Chicken

Ingredients:

- 3 boneless skinless chicken breasts
- salt and pepper, to taste

- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup diced onion
- 2 tablespoons ketchup
- 1 tablespoons oil (vegetable, olive, or canola oil)
- 2 cloves garlic, minced (or equivalent dried minced garlic)
- 1/4 teaspoon red pepper flakes or ground cayenne pepper, optional

- 4 teaspoons cornstarch, dissolved in 6 tablespoons water

- sesame seeds

Directions:

Lightly season both sides of chicken with salt and pepper to taste. Place chicken in crock pot.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken.

Cook on low for 2-3 hours, or just until chicken is cooked through.

Remove chicken from crock pot; leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and add to sauce in crock pot. Stir to combine with sauce.

Replace lid and cook sauce on high for 10 more minutes or until slightly thickened.

Cut or shred chicken into bite-sized pieces, then return to crock pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Slow Cooker French Dip Sandwiches

Ingredients:
- 3 lb beef chuck roast
- salt and pepper, to taste
- additional beef broth to reach desired consistency (it's not really needed but was in the original recipe)
- 1 can (10.5 oz) condensed French onion soup (make your own is way better, recipe below)*
- 6 oz red wine
- 1 teaspoon garlic powder
- 6 French rolls
- sliced Provolone cheese
Directions:
Trim excess fat from beef roast. Season meat with salt and pepper.
Pour beef broth, condensed French onion soup, red wine, and garlic powder into slow cooker. Place beef roast into liquid.
Cook on low for 6-8 hours. Take beef out and rest it, covered with aluminum foil, for about 15 minutes.
Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the rolls. Evenly distribute cheese beween rolls. Divide beef onto rolls. Spoon the beef juice into small bowls. Serve each sandwich with its own dip.

*French onion soup substitute (adapted from cookinwithsuperpickle)

small onion, chopped
1 T olive oil
1 T molasses

1 beef bullion cube dissolved in 3/4 c boiling water OR 1 cup beef broth
2 T cornstarch dissoved in 1/4 c cold water

1. Heat oil and molasses over medium heat. Add onions and sautee 5-7 min. Add broth (can also add red wine, broth, and garlic at this point from the French dip recipe). Add cornstarch dissolved in water. Season with salt and pepper or can add beef bullion.

Sweet & Tangy Pulled Pork

Ingredients:

- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard

Directions:

Cut pork roast in half; place in a slow cooker.

Combine the preserves, onion, soy sauce, and mustard; pour over roast.

Cover and cook on low for 8-10 hours, or untli meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.

Slow Cooker Beef Stroganoff

This is a nice, fairly simple recipe to spice up your basic seasoning packet for beef stroganoff in the crock pot. The sour cream is optional: it will make the sauce creamier but may dilute the flavor a little.

Ingredients:

• 3 tablespoons olive oil
  
• 2 lb beef top sirloin steak, cut into thin strips 

• 1 envelope (1.5 oz) beef stroganoff seasoning for slow cookers or 1/2 C stroganoff seasoning recipe
  
• 2 teaspoons ground mustard
  
• 1/4 cup dry red wine (or port wine or beef broth)
• 1/2 cup beef broth
• 1 teaspoon sugar

• 3 tablespoons butter
  
• 1 lb mushrooms
• 1 small onion, chopped
   
• 1/2 cup sour cream (optional)
• 1/4-1/2 C parsley
• hot cooked egg noodles

Directions:

In a large skillet, brown the beef in the oil. Add the seasoning mix and mustard so it can bind with the fat, then, red wine, beef broth and sugar; stir. Transfer meat and drippings to a 3-quart slow cooker.

In the same skillet, saute the mushrooms and onion in butter until tender.  Add to slow cooker.

Cover and cook on low for 6-8 hours or until meat is tender.
 

Optional: Stir in the sour cream right before serving.

Serve with egg noodles. Sprinkle with parsley if desired.