Thursday, June 25, 2009

Too Hot to Cook ~ The Crockpot Edition

It is no secret I am a crock pot lover.
Love it!

In the hot weather months I use it even more.

I have a miniscule in size kitchen & a huge crockpot. It does NOT heat up my kitchen.

One of Bobster's fav foods in the crockpot is "Roast Beef"

Here is my simple easy's a no brainer.

Place approx 4oz of water in crockpot.

Cut up one clove of garlic, chopped is fine, throw in water.

Place roast in pot ~ partially frozen is ok.

Season roast w/ s&p.

Also cut up another 4 cloves of garlic & place on roast.

Turn on crockpot, low for 8-10 hrs.

About 3 hrs before you are going to eat, add some fresh baby carrots & cut up red potatoes.


My goodness, so yummy & so easy~!

Share with me a good crock pot recipe.




3 cans of Campbells CHEDDAR CHEESE soup. A head of fresh broccoli and chicken breast. Put one can of soup on the bottom to coat the pot, than add the chicken and the broccoli w/2 more cans of soup. Cook for about 8 hours and serve w/egg noodles or rice!


I too love my crockpot! I make all kinds of things in it! I always throw my roast in there right out of the freezer. I like to sprinkle a little garlic and pepper on it cut up some onions and toss in and dump a bottle of bbq sauce on the roast. you can fork shred it and put it on rolls or just serve with a salad or whatever floats your boat. In July I always do a turkey roast in there too! mmmm... I want dinner now!

Valerie @ Frugal Family Fun Blog

Oh wow, that does sound good! Take a whole chicken and cook it in the cheapest bottle of champagne that you can find. Add some chopped white onion and a little fresh parsley. Cook about 8 hours. Serve with rice and green beans.

Noah's Mommy

oh fabulous....okay good crock pot recipe

2 pounds beef stew meat
1 can (28 ounces) Progresso® whole tomatoes, undrained
1 cup frozen small whole onions, (from 1-pound bag)
1 teaspoon chili powder
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

1. Mix beef, tomatoes, frozen onions and chili powder in 3 1/2- to 4-quart slow cooker.

2. Cover and cook on low heat setting 9 to 11 hours or until beef is tender.

3. Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.

Makes 6 servings

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Special Touch
Serve this stew topped with shredded Mexican cheese blend and chopped fresh cilantro leaves for an extra-special touch.