Delicious photo of a braised beef with bamboo stew. No recipe for this one. Just wanted to share this tasty crockpot dish.

Ingredients
1 boneless pork roast (about 3 pounds)
1 envelope dry onion soup mix
1 cup water
6 potatoes, peeled and quartered
6 carrots, peeled and cut into 1 inch chunks

Methods
Spray 5-qt. crock pot with vegetable oil spray (like Pam).Put vegetables in the crock pot.Cut pork roast in half place meat fat side up on top of the vegetables.Combine onion soup mix and water pour over roast.Cover and cook on high for 5-6 hours or on low for 10-12 hours or until a meat thermometer reads 160 – 170 degrees.

Ingredients
12 boneless, skinless chicken thighs
2 cans (14.5 oz) diced tomatoes with Italian herbs
2 cups cubed zucchini squash
1 cup fresh pearl onions, peeled
1 cup fresh baby carrots
2 Tbsp tomato paste
2 cloves garlic, minced
1 Tbsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
8 cups cooked pasta

Directions
Cut chicken into 1′ pieces. Combine all ingredients in large Crockpot mix well. Cook on low setting at least 6 hours or until internal juices of chicken run clear.Serve half of stew (about 4-1/2 cups) over 4 cups (8 oz uncooked) hot cooked pasta. Serve with mixed green salad and soft bread sticks, if desired. Freeze remaining half of stew in tightly sealed nonmetallic container or freezer bag.

Ingredients
4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped cilantro
1/2 cup shredded Monterey Jack or Cheddar Cheese
1/4 cup of sour cream
1/4 cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water

Crock-Pot Method: Cut meat into 1′ cubes. In Crock-Pot, add meat, beans, onions, peppers, celery, carrots, seasoning and 9 cups water. Cook on high for 2 hours, reduce to low and cook for 6-8 hours. Top with cilantro, cheese, sour cream and tortilla strips. Makes 4 or 5 servings.

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.

Ingredients
3/4 pound beef stew meat, cut into 1/2′ pieces
2 (16oz) cans chili beans, undrained
1 (14oz) can stewed tomatoes, drained
1 (10oz)package frozen chopped green peppers
1 cup frozen chopped onion
1 TBS chili powder
8 Tbs light sour cream
8 tsp chopped fresh cilantro

Directions
1. Place first 6 ingredients in slow cooker and stir well.Cover with lid and cook on high 1 hour then low 7 hours.
2. Ladle chili into bowls and top with sour cream and cilantro.

Ingredients
2 lbs skinless boneless chicken breasts cut into 1 1/2′ pieces
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce

Directions
Mix all ingredients together in Crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.

1-3/4 lbs. canned crushed tomatoes in tomato purée
14 ounces chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained

Methods:

Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.

6 potatoes — sliced
1 large onion — sliced
2 carrots — sliced
1 green pepper — sliced
1 zucchini — sliced
1 cup corn — frozen or fresh
1 cup peas — frozen or fresh
Any other favorite veggies

Sauce:
2 1/2 cups tomato sauce
1/4 cup Tamari soy sauce — low-sodium
1 tsp thyme — ground
1 tsp dry mustard
1 tsp basil
2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp sage
2 Tbs parsley

Methods:

Layer vegetables in crock pot in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours on high or 12 hours on low.

1 medium eggplant
1 medium onion, chopped
1/2 green peppers, chopped (optional)
1 (28 ounces) can Italian-style tomatoes, cut up
1 (6 ounces) can Italian-style tomato paste
1 (4 ounces) can sliced mushrooms, drained or 1/2 cup
Fresh mushrooms, sliced
2 cloves garlic, minced
1-2 tsp sugar (optional)
1/4 cup dry red wine
1/4 cup water
1 1/2 tsp dried oregano, crushed
1/2 cup pitted kalamata olives or pitted ripe olives, sliced
2-4 Tbs snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup parmesan cheese, grated or shredded
2 Tbs toasted pine nuts (optional)
Salt and pepper

Methods:

Peel eggplant if desired cut eggplant into 1-inch cubes. In a 3 to 5 quart Crockpot combine eggplant, onion,green pepper undrained tomatoes,tomato paste,mushrooms,garlic,sugar (if using), wine, water and oregano.Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 2 to 4 hours.Stir in olives and parsley.Season to taste with salt and pepper.Serve over pasta with Parmesan cheese.Garnish with toasted pine nuts.