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.

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).

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.

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.

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.

3 pounds beef stew meat
1/4 cup water
Salt and pepper to taste
2 cans diced Rotel tomatoes with green chilis
3 cloves garlic, minced
1 cup chopped onion
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons flour

Place stew meat, 1/4 cup water, salt, and pepper in crockpot.

Turn heat to high and let simmer for 1-1/2 hours.

Drain juice from tomatoes into measuring cup.

Add tomatoes, garlic, and onions to crockpot. Stir.

Simmer on high for 30 minutes.

Add cumin, oregano, and chili powder to crock pot and stir.

Blend juice and enough water to equal 1-1/2 cups liquid. Add flour and stir into meat/veggie mixture.

Let cook on low for 3-4 hours until sauce is nice and thick. If you like runnier gravy, three hours is good.

Serve with warm flour tortillas.

1 pork roast (or beef)
Juice of 1 lemon
1 small onion, cut up
1 teaspoon sugar
1 bottle barbecue sauce

Cook roast covered in water (start with hot water) in crockpot on low 10-12 hours.

Pour off water and pull meat into shredded pieces.

Saute onion in a little butter.

Combine barbecue sauce, onions, sugar and juice of lemon with meat in crockpot.

Cook on high for 1-1/2 to 2-1/2 hours or on low for 3 to 6 hours.

1 – 4 pound pork loin roast, trimmed
1/4 cup of unsweetened apple juice
Salt and pepper to taste
3 tablespoons of brown sugar
6 apples, quartered
1 teaspoon of ground ginger

Rub the roast with the salt and pepper.

Brown the pork roast under the broiler to remove any excess fat and drain well.

Place apple quarters in the bottom of a crockpot.

Place the roast on top of the apples.

Combine the apple juice, brown sugar, and ginger.

Spoon this mixture over the top surface of the roast, moistening well.

Cover and cook on Low setting for 10-12 hours or until done.