2-3-pound London Broil
3-4 cups beef broth
2 pounds baby red potatoes
1½ cups baby carrots
1 onion, sliced
3 cloves garlic
salt and pepper
2 bay leaves
1 tablespoon cornstarch + 2 tablespoons cool water
In a skillet with 1 tablespoon butter brown the London broil.
Place the London broil in a 6-quart crock pot.
Layer the onions, garlic, salt, pepper, potatoes, and carrots in this order on top of the London Broil.
Add more salt and pepper on top of the vegetables.
Add 3 cups beef broth.
Cook on high 4 hours.
Add cornstarch and water.
Continue to cook on high for 15 minutes to thicken the gravy.
Carve London broil and serve immediately.
6 slices bacon chopped
1 large onion chopped
3 cloves garlic minced
1 large head cabbage cored and chopped
2 tsp. seasoned salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1.Cook the bacon in a jumbo cooker over medium-high heat until crisp.
Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.
2.In the same jumbo cooker, return the 2-tbsp. bacon grease. Over medium-high heat cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
3.Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
4.Just before serving, mix the bacon into the cooked cabbage. Serve immediately.
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
Green onions, for garnish
1. Cut flank steak into thin strips. In a Ziploc bag add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve
2 tablespoons olive oil
2 small onions chopped
¼ pound bulk Italian sausage
1-pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
½ teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
¼ teaspoon dried thyme leaves
¼ teaspoon dried basil
½ teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes.
Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder.
Set the cooker on low and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar.
1 small boneless pork loin roast (2 to 2 1/2 pounds)
1 cup Naranja Agria (sour orange) or (substitute 2 parts lemon to 1 part orange juice)
4 tablespoons crushed garlic
1/2 teaspoon cumin
1 teaspoon dried oregano
salt & pepper to taste
1 large onion sliced
2 pounds (900 g) top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 cup (250 ml) beef broth, plus 1/2 cup
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) cornstarch
2 teaspoons (10 ml) brown sugar
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) freshly ground black pepper
1. Sprinkle the black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6-quart (5.5 L) slow cooker, along with the onion and bell peppers.
2. In a medium-sized bowl, combine: 1 cup beef broth, soy sauce, brown sugar, ginger, and garlic powder. Pour over the steak in the slow cooker.
3. Whisk together the remaining 1/2 cup beef broth with the cornstarch and pour into the slow cooker. Stir everything to fully incorporate all ingredients.
4. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving, and adjust seasoning, if necessary.
3 tbsp. olive oil
14oz skinless boneless chicken thighs, cut into bite-sized pieces seasoned
5 1⁄2oz dried chorizo, sliced
1 large onion, diced
1 large red bell pepper, seeded and sliced
2 cups paella rice
3 garlic cloves, finely chopped
2 large pinches of saffron threads, soaked in 1⁄2 cup hot water for 10 minutes
14oz can chopped tomatoes
10oz small mussels
10oz raw, unpeeled large shrimp
1–2 tbsp. chopped flat-leaf parsley
1 Preheat the slow cooker, if required. Heat the oil in a wide heavy-based frying pan over medium heat, add the chicken and seasoning, and cook for 10–12 minutes until browned all over. Remove and set aside. Cook the chorizo for 1–2 minutes on each side until browned. Also remove and set aside.
Add the onion and red bell pepper to the pan and cook for 5–7 minutes until soft. Add the rice and stir, so all the grains are coated, and cook for 2–3 minutes. Transfer the rice to the slow cooker, add the chicken and chorizo, then add the garlic, saffron with its soaking liquid, and seasoning. Push the chicken down into the rice, add the tomatoes, and pour over 1 cup water or just enough to cover.
2 Cover with the lid and cook on auto/low for 2 hours, adding the beans after 1 hour of cooking. Then turn the slow cooker to high, pour in 1⁄2 cup boiling water, add the mussels and shrimp, and continue cooking for 40 minutes. Remove the lid, cover with a dish towel, and let it stand for 5 minutes.
Discard any mussels that haven’t opened. Garnish with the parsley and serve.
5-pound bone-in ham or 2 bone-in shanks
¼ cup brown sugar
¼ cup honey
1 cup fresh-squeezed orange juice
Zest of 1 orange
½ cup balsamic vinegar
4 cloves garlic, minced
2 teaspoons soy sauce
1. Place ham in a 6-quart slow cooker.
2. In a small mixing bowl, whisk together everything from brown sugar to soy sauce. Pour on top of ham.
3. Cover and cook on low for 6 hours.
4. Pro tip: For a spicy kick, add 1 teaspoon of red pepper flakes to the sauce.
1/2 Cup Canola Oil
1/2 Yellow Onion coarsely chopped (for gravy)
1/4 Yellow Onion thinly sliced (topping for patties)
1/3 Cup All Purpose Flour
3 Cups Beef Broth
2 Cups Cold Water
1 Tbsp. Worchestershire Sauce
2 tsp. Salt
1 Tbsp. Black Pepper
1 tsp. Garlic Powder
Form your hamburger patties. Cook your patties in Canola or Veg oil for 3-4 mins each side, just long enough to brown each side without cooking all the way through. After browning patties, set aside and put chopped Onions into pan and sweat down 5-7 mins.
Add flour and cook at least 2 mins to get flour taste cooked out or until your roux is dark enough to your liking. Add beef broth and/or water slowly to your roux. You can also add 1/4 cup of red wine at this point if you’d like a more robust flavored gravy. Add Worcestershire, salt, pepper, and garlic to gravy.
Once your gravy is the right consistency, place patties back into gravy and cover them with thinly sliced onions. After gravy begins to boil, cover and simmer for 45 mins to 1 hr or until patties are done to your liking. Remember to stir gravy and flip patties every 10-15 mins and baste patties with gravy after flipping them over each time. Give gravy a final taste test at the end and add more salt or pepper if needed. Serve with mashed potatoes and green beans.