Ingredients
1 1/2 – 2 lbs. round steak
15 1/2 oz. spaghetti sauce with mushrooms
1 t. salt
1/2 t. oregano
pepper
medium onion chopped fine

Methods
Cut steak into serving size pieces.Sprinkle the meat with the oregano,salt and pepper.Place on the bottom of the Crockpot. Pour sauce over meat.Cover and cook for 7 – 9 hours on Low.

Incoming search terms:

• filipino spaghetti

1 lb. ground beef
1/2 c. chopped onion
2 cloves garlic, minced
2 c. pre-shredded coleslaw mix
1 (10 oz) package frozen whole kernel corn
1 (9 oz) package frozen cut green beans
4 c. hot-style vegetable juice (like V-8)
1 (14 1/2 oz) can Italian-style stewed tomatoes
2 Tbs. Worcestershire sauce
1 tsp. dried basil
1/4 tsp. pepper

Directions:

In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat. In Crock Pot combine meat mixture, coleslaw mix, frozen corn, frozen beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil, and pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Makes 6 servings.

1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Directions:

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

3 lbs. beef cubes
1 c. beef bouillon
1 c. chopped onions
1 c. chili sauce
1 c. ketchup
1 T. Worcestershire sauce
3 T. cider vinegar
1/2 tsp. pepper
1/2 tsp. salt
1/3 c. light brown sugar
2 tsp. dry mustard
1 tsp. ground allspice

Directions:

Put meat, bouillon & onions in crock pot on high for 4 1/2-5 hrs. Shred beef. Drain all but 2 cups liquid.Put beef mixture & remaining ingredients back into crock pot. Stir well. Cook on high for 45 min. Serve on bulky rolls.

2 lbs. beef stew meat
2 (10 oz.) cans condensed tomato soup
10 oz. can condensed cheddary cheese soup

Directions:

Place meat in the crock pot and then pour the soups over the meat and mix well to combine. Cover slow cooker and cook 8 to 10 hrs, until meat is tender. Stir well and serve over hot cooked rice or noodles. Serves 6

2 lb. stew beef
1 – 14 1/2 oz. can of Italian stewed tomatoes
1/2 cup red wine
1 – 2lb. bag of baby potatoes
3 cloves garlic minced
1 tsp each of oregano, cumin and chili powder
1/2 c. BBQ sauce
1/4 c. salsa
2 c. frozen corn
l tsp. salt
1/8 tsp pepper
2 Tb. flour or cornstarch

Directions:

Mix salt/pepper/flour with beef and brown beef in 1 Tbsp. of oil in skillet. When browned on all sides, remove from pan and set aside. Place baby potatoes in the bottom of the crock pot. Combine all ingredients except corn and cook on low for 7 hours, high for 4 hours, Add corn during the last hour. If it is too thin, thicken with cornstarch and water mixture.

1 medium-size onion, finely chopped
2 medium-size carrots, cut into 1/4′ thick slanting slices
1 pound small thin-skinned potatoes, scrubbed and cut lengthwise into quarters
8 ounces mushrooms, sliced
2 to 2 1/4 pounds lean boneless beef round, trimmed of fat and cut into 1 cubes
1/4 cup all-purpose flour
2 teaspoons dry thyme
1 can (about 14 1/2 oz.) stewed tomatoes
1/4 cup red wine or beef broth
1 package (about 10 oz.) frozen peas, thawed
salt

Directions:

In a 3 1/2-quart or larger electric slow cooker, combine onion, carrots, potatoes, and mushrooms. Coat beef cubes with flour, then add to cooker and sprinkle with thyme. Add tomatoes and wine. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Skim and discard fat from stew, if necessary. Stir in peas. Increase cooker heat setting to high; cover and cook until peas are heated through (10 to 15 more minutes). Season to taste with salt. Makes 6 to 8 servings.

2 lbs. beef stew in 1 inch pieces
1 pkg. dry onion soup mix
1/2 C. dry red wine or beef broth
1 can of cream of mushroom soup
1/2 lb. sliced mushrooms

Methods:

Combine all ingredients in the Crockpot.Stir well to mix.Cover and cook on low for 8 – 10 hours. Serve over noodles or rice.

1 lb ground beef
1 cup chopped onion
12 bacon strips, cooked and crumbled
2 cans pork and beans
1 can kidney beans rinsed and drained
1 can butter beans, drained
1 cup ketchup
1/4 cup packed brown sugar
3 tbsp. vinegar
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. pepper

Directions:

In a skillet, cook the beet and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6-7 hours or until heated through. 8 servings

1 cup sun-dried tomatoes (not packed in oil)
1 1/2 pounds beef stew meat
12 small new potatoes (1 1/2 pounds), cut in half
1 medium onion, cut into 8 wedges
1 bag (8 ounces) baby-cut carrots (about 30)
2 cups water
1 1/2 tsp seasoned salt
1 dried bay leaf
1/4 cup water
2 Tbsp Gold Medal all-purpose flour

Directions:

1. Rehydrate tomatoes as directed on package; drain and coarsely chop.
2. Mix tomatoes and remaining ingredients except 1/4 cup water and the flour in 3 1/2- to 4-quart slow cooker.
3. Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.
4. Mix 1/4 cup water and the flour; gradually stir into beef mixture. Cover and cook on high heat setting 10 to 15 minutes longer or until slightly thickened. Remove bay leaf. 6 servings.