Drunken Pot Roast Recipe

Posted by Grandma Jeanne on March 8, 2010

3 to 4 pound chuck roast or eye of round roast
1 12-ounce can of beer
1 envelope Italian dressing mix

Place all ingredients in crockpot and cook until tender or in the oven covered at 300 degrees for 3 hours.

Serve with vegetables.

Pork Chops and Fresh Peaches Recipe

Posted by Grandma Jeanne on September 8, 2009

Brown four pork chops in a skillet.

Place in crockpot.

Place fresh peach halves on top of chops before pouring sauce over them.

Mix and pour this sauce over your pork chops:

1/4 cup vinegar
2 tablespoons lemon juice and water to make 1/4 cup
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon cloves

Cook in crockpot for about 3-1/2 hours on 3 (or medium).

Pork Chops in a Crockpot

Posted by Grandma Jeanne on January 27, 2009

6 pork chops or small pork roast or pork tenderloin
1 onion, chopped
3 tablespoon catsup
10.5 oz can cream of mushroom soup
2 teaspoons Worcestershire sauce

Place into crockpot and simmer about 4-5 hours.

Serve with rice, noodles, or potatoes.

Crockpot Beef Burgundy Recipe

Posted by Grandma Jeanne on January 21, 2009

1 cup dry red wine
2 tablespoons olive oil
1 large onion, sliced
1/2 teaspoon thyme
2 tablespoons parsley, chopped
1 bay leaf
1/4 teaspoon pepper
2 pounds stewing beef, cut into 1-1/2 inch cubes
3 slices bacon (thick-cut is possible), diced
12 small white onions
1/2 pound sliced mushrooms
2 cloves garlic, minced
1 teaspoon salt

Combine first seven ingredients, mix well, add beef.

Marinate at least 3 hours (overnight if refrigerated).

Drain meat, reserving marinade.

In skillet, saute bacon and remove.

Brown meat in bacon fat.

Combine beef, bacon, vegetables and seasonings in crockpot.

Pour over enough marinade to cover.

Cook on low 8-10 hours.

Crockpot Chicken with Mushrooms Recipe

Posted by Grandma Jeanne on January 15, 2009

2-1/2 to 3 pounds meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 tablespoons quick-cooking tapioca
1-1/2 teaspoons dried basil, crushed
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 tablespoons finely shredded Parmesan cheese

Rinse chicken; set aside.

In a 3-1/2 – 4-or 5-quart crockpot place mushrooms, onion, and garlic.

Place chicken pieces on top of the vegetables.

In a bowl, combine broth, tomato paste, wine or chicken broth, tapioca, dried basil, sugar, salt, and pepper.

Pour over all.

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles

Sprinkle with Parmesan cheese.

Makes 4 to 6 servings.

Prep time: 25 min.