Slow Cooker Beef and Potatoes
This easy Crock-Pot recipe is meat and potatoes with a little bit of cheese thrown in. Beef stew meat, red potatoes, mushroom soup, and cheese are the only ingredients for this slow cooker recipe. For more it easy cooking and recipes, be sure to check out my easy cooking channel. ttps://youtube.com/user/TosTinMann
Flavor Packed Crockpot Steak ???? | with added Potatoes and Veggies
Want to make a flavorful meal for the entire family?? This is meal for you. It is beyond easy to prepare, the meat is tender and is done in under 3 hours with super easy clean up.
It will be hard to find a meal that is simpler that has this level of flavor profile.
Make this and you will not be disappointed, I promise you that.
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CROCKPOT CHEESY POTATOES & GROUND BEEF CASSEROLE | Dump and Go Slow Cooker Recipe
CROCKPOT CHEESY POTATOES & GROUND BEEF CASSEROLE | Dump and Go Slow Cooker Recipe
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Recipe:
5-6 medium russet potatoes peeled (or not) and sliced thin (1/4 inch)
1-1 ½ lb ground beef
1 TBS cooking oil
2 medium onions, chopped
Sal & pepper to taste
1 (10oz) can cream of mushroom soup
2 (20oz) cans beef broth
½ tsp paprika
½ tsp garlic powder
½ tsp black pepper
1 TBS parsley
4 cups of cheese (any flavor) I use cheddar
In a skillet heat up 1 TBS cooking oil on medium high heat. Add chopped onion and cook until soft, season with salt & pepper. Add ground beef and cook until browned. Drain excess grease.
In bottom of crockpot add cream of mushroom soup, 1 can beef broth, paprika, garlic powder, black pepper, and parsley. Whisk until well combined.
To the crockpot add cooked meat, 2 cups of shredded cheese and sliced potatoes. Mix well to make sure all potato slices are coated. Push mixture to center a little bit and pour ½ to 1 cup of beef broth along sides to help steam potatoes.
Sprinkle 1 cup of shredded cheese on top.
Place lid on and cook on high for 4-6 hours until the potatoes are tender and cooked through.
Top with additional cheese if desired, place lid back on for a few minutes to melt. Serve.
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Pot Roast with Mashed Baked Potatoes
One of the best bang-for-buck meals of all time. Thanks to Turo for sponsoring this video! Skip the rental counter. Sign up for Turo here: Use promo code Ragusea15 for $15 off your first trip!
***RECIPE, FEEDS 6-8 PEOPLE***
FOR THE POT ROAST
2.5-3 lb beef chuck roast
1 large onion
1-2 stalks celery
1 lb large carrots
1-2 cups red wine (about half a bottle)
28 oz can crushed tomatoes
2-3 tablespoons tomato paste
1/4 cup flour
2-3 tablespoons Worcestershire sauce
1-2 tablespoons balsamic vinegar
oil
salt
pepper
garlic powder
fresh rosemary
FOR THE POTATOES
2 lbs baking potatoes (Russets), or a mixture of Russets and Yukon Golds
1-2 sticks (4-8 ounces) butter, ideally cultured butter
Half a head of garlic
1/2-1 cup milk
salt
pepper
If you want to limit the amount of fat in the final dish, trim any large globs of fat out of the inside of the meat — don't worry about mangling it. Put a thin film of oil into a large Dutch oven on medium heat, then slowly brown the meat, taking care to not let anything burn on the bottom of the pan. Start the oven pre-heating to 350 F.
While the meat is browning, peel and cut the onion into thin quarter-circles and chop the celery into small pieces. When the meat is brown, remove it to a plate and put in the vegetables. Keep the vegetables moving and cook them until you're worried the fond on the pan is going to burn, then put in the tomato paste and the flour and stir aggressively to disperse the flour through the fat in the pan.
When you're REALLY worried stuff is gonna burn, pour in the wine and start scraping the bottom with a wooden spoon. Pour in the tomatoes and the Worcestershire sauce, and sprinkle on a couple teaspoons of garlic powder. Stir to incorporate, then return the meat and any juices that collected in the plate. Toss the meat in the sauce, put the lid on the pot, and put the pot in the oven.
Put the potatoes in the oven too, right on the rack, and cook until easily pierced with a fork, 1-1.5 hours. Remove the potatoes and let them cool for a moment. Put a large pan on medium heat and put in the butter to slowly melt. Meanwhile, peel and chop the garlic. Put the garlic into the hot butter then immediately turn the heat off. If anything looks or smells like it's going to burn, move the pan to a cooler surface. Cut the potatoes in half, scoop out the flesh and pass it through a ricer into the pan. Mix with enough milk to give you the texture you want, and season with salt and pepper to taste. Cover and keep warm until dinner.
Peel the carrots and cut them into large chunks of roughly equal mass.
After 2-3 hours total in the oven, the meat should be soft enough that you could pull it apart with forks (but don't actually do that yet). Put the carrots into the pot, get them coated in the sauce but not submerged, and return the pot to the oven WITHOUT THE LID. Let cook until the carrots are just tender enough to be pierced with a fork, about an hour.
Remove the pot from the oven. Chop up a few stems of fresh rosemary and put that in, along with some salt, pepper and the vinegar. Stir to incorporate. The meat will start breaking up when you stir, which is a good thing. Taste the sauce and add any additional seasoning or vinegar, then stir one last time. If any of the meat has not yet broken apart into manageable chunks, pull it apart with forks.
That's it. Eat.
Slow Cooker BUTTERY GARLIC STEAK BITES & Potatoes in the Crockpot
Slow Cooker BUTTERY GARLIC STEAK BITES & Potatoes in the Crockpot
Today's Recipe:
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Steak and Potatoes and Vegetables in the Slow Cooker~Easy Cooking
In this easy cooking video, I cook a beef chuck steak with potatoes and frozen mixed vegetables, in my crock pot, or slow cooker. I seasoned the steak with salt and Lawry's seasoned pepper before I put it in the slow cooker. Then I added the potatoes and vegetables, and sprinkled in about 1 tablespoon of onion powder, and a few drops of Worcestershire sauce. The cooking time was 6 hours on low.