Crock Pot Recipes from Celeste

Wednesday, September 21, 2011 Submitted by Kerry

Chuck Eye Steak with Onion, Green Pepper in a Red Wine Sauce


Chuck Eye Steak with Onion


There is no need for steak sauce and no need for a knife for this tender, juicy meal! While we were chowing down, my daughter asked me if we could "eat this meal every night for the rest of our lives".

The chuck eye steak is a great cut of meat. When cooked properly, it can taste just as good as rib-eye steak and is definitely a great cost alternative at only $4.00 to $4.50/lb.

    •    1 to 1 1/2 lb chuck eye steak
    •    2 tbsp olive oil
    •    1 clove garlic, minced
    •    Salt, to taste
    •    Pepper, to taste
    •    1/3 c red wine
    •    1/2 c beef stock
    •    1 medium onion, sliced
    •    1 green pepper, sliced

Season the steak with salt and pepper.

Heat the oil in a large skillet over medium-high heat. Add the garlic, stirring until it becomes fragrant, about 30 seconds.

Add the steak to the pan and sear on both sides. Remove the steak from the pan and place it into the crock pot.

Add the wine and broth into the skillet, scraping up the brown bits from the bottom. Bring the liquid to a boil and remove from the heat.  Pour the wine/broth mixture over the steak in the crock pot.

Spread the onion and green pepper over the steak.

Cover and cook on low setting for 7 to 8 hours.

Remove the steak, onion and green pepper to a serving plate and cover with a tin foil tent to keep warm.

Pour the remaining juices from the crock pot into a large skillet. Heat to boiling and reduce by half.

Pour the sauce over the steak and vegetables.



Chicken Tortilla Stew


Chicken Tortilla Stew

    •    1 onion, chopped
    •    1 can of undrained beans of your choice
    •    1 can whole kernel corn, drained
    •    1 (8-oz) can tomato sauce
    •    1 (12-fl oz) can or bottle beer (may substitue with chicken broth)
    •    1 (10-oz) can diced tomatoes, undrained
    •    8 oz of mild salsa
    •    Taco seasoning packet
    •    1 lb boneless, skinless chicken breasts
    •    Shredded Cheddar or Mexican blend cheese
    •    Sour cream, topping (optional)
    •    Tortilla strips, topping (optional)
    •    Salt, to taste

Place the onion, beans, corn, tomato sauce, beer, diced tomatoes and salsa in a slow cooker. Stir in the taco seasoning. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.

Cover and cook on low heat for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Shred chicken. Stir the shredded chicken back into the soup, cover and continue cooking on low for 2 hours.

Serve topped with shredded cheese, a dollop of sour cream, and tortilla chips.



Beef BBQ Sandwiches Topped with French Fried Onions

Beef BBQ Sandwiches


    •    2 lb chuck roast or London broil
    •    3 c BBQ sauce, divided
    •    1 c beef broth
    •    French's fried onions
    •    Hamburger buns, toasted

Mix 2 c of the BBQ sauce and beef broth together and pour it in a crock pot.

Place chuck roast in crock pot.

Cover and cook on low for 8 hours.

Remove chuck roast from crock pot and allow to cool slightly.  Pull the meat, picking through to remove fat.  

Add 1/4 c of the juices from crock pot with the pulled beef.  Add 1 c of the remaining BBQ sauce to the beef. Turn crock pot to warm setting and warm the BBQ beef until ready to serve.

Meanwhile, bake the fried onions in 350 degrees for a couple minutes, keeping an eye on them because they will burn fast!

Place pulled BBQ beef on a bun, top with more BBQ sauce if desired and french fried onions.



Easy Chicken and Vegetables

Crockpot Chicken and Vegetables

    •    4 to 6 potatoes, cut bite-sized
    •    4 to 6 carrots, cut bite-sized
    •    1/3 c onion, chopped
    •    1 clove garlic, minced
    •    1 to 1 1/2 lb boneless, skinless chicken breast
    •    1 tsp Italian seasoning
    •    1 1/2 c chicken broth
    •    1 can cream of mushroom soup

Place potatoes, carrots, onions and garlic in the bottom of a crock pot. Place the chicken breasts on top of the vegetables.  Sprinkle Italian seasoning over all.

Pour chicken broth and over cream of mushroom soup over all.

Cover and cook on low for 6 to 8 hours or on high from 2.5 to 3 hours, until chicken is cooked through.



Beef Stew Pie

Beef Stew Pie

    •    1 lb beef stew meat, cubed
    •    4-6 potatoes, cut bite-sized
    •    2-3 large carrots, cut bite-sized
    •    1/2 onion, cut into large chunks
    •    1 can sweet yellow corn, drained
    •    1 can sweet peas, drained
    •    Enough water to just reach the top of the contents in the crock pot.
    •    1 tsp paprika
    •    2 beef bullion cubes
    •    1 tbsp worcestershire sauce
    •    2 bay leaves
    •    Sea salt, fresh cracked pepper and garlic powder, to taste
    •    1/2 tbsp sugar
    •    1/4 all-purpose flour, divided
    •    2 tbsp vegetable oil

Heat the vegetable oil in a skillet to medium-high heat.

Dredge the beef cubes in half of the flour. Brown the beef on all sides in skillet.  Set aside.

Place potatoes, onions and carrots in bottom of crock pot.  Add the beef cubes on top of vegetables.  

Pour in just enough water to cover the contents in the crock pot.

Stir in the bullion cubes, worcestershire, bay leaves, paprika salt, pepper, garlic and sugar.

Cook on low setting for 8 to 10 hours.

15 minutes before ready to serve, stir in the corn and peas. Mix the remaining flour with a little water (to ensure no lumps) and stir it into the crock pot (to thicken stew).

Turn up heat to high for 15 minutes. For an even thicker consistency, add more flour, to desired thickness.

Spoon the beef stew into pie crust and bake in the oven according to pie crust package instructions, or until golden brown.

Allow to cool for 5 minutes before slicing.  

Serve and enjoy!


Easy Pulled Pork Sandwiches

Pulled BBQ Sandwiches

    •    2 to 3 lbs boneless pork ribs
    •    BBQ sauce, 18 oz of your favorite recipe or store-bought
    •    14 oz beef broth
    •    Sea salt and pepper, to taste
    •    Optional: Cayenne pepper, to taste

Season the pork with salt and pepper.  Pour beef broth and BBQ sauce into the crock pot and add the pork.

Cover and cook on low heat for 8 to 10 hours.

Remove pork from crock pot and place in a bowl. Pull the pork and add some of juices left in the crock pot or additional BBQ sauce, to taste.  Season with cayenne pepper, if desired.

Serve on toasted hamburger buns.  




Celeste is a wife to her best friend, mother to their beautiful daughter and a medical transcriptionist.  She is a self-taught cook who became a passionate foodie in the process.  Her hope is that others will follow along on her journey at , have the desire to start cooking more, gain the confidence to try new things, quit dining out so much and remember how important and special it is to sit around the dinner table together as a family.  Oh yeah... and eat good food, too!


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