I like roasts done in the slow cooker.

Beef Roast, Italian style

Chop one medium onion and place in slow cooker
Put your BEEF roast on top
Open a can or jar of your favourite spaghetti sauce and pour it over the roast.
Add a clove or two of crushed garlic if you like

Put the lid on and slow cook 10 hours.

Put a pot of your favourite pasta on the stove to cook. While it's cooking, remove the roast from the pasta sauce. You'll notice it's thinned out quite a bit. Take 2 tablespoons melted butter/margerine and mix it with 2 tablespoons flour to make a paste. Now whisk it into the sauce and stir well. Now take your roast and shred it to bits. Put the roast back in the sauce and let it simmer until the pasta is ready. Strain cooked pasta and serve sauce over pasta.

Pork Roast

Brown your roast on all sides in butter or margerine in a frying pan.

Chop one medium sized onion and place in slow cooker. Add the browned pork roast and the drippings to the slow cooker. Top with 1 can of Cream of Mushroom soup (I prefer Campbells). Do not dilute the soup!! You can also add one package of Liptons Onion Soup, but I don't like it that way. Many people do. Let it slow cook on low for about 8 - 10 hours. Remove the roast and make a paste with 2T melted margerine or butter and 2T flour. Stir into the sauce and let simmer for about 15 minutes.

I like to serve this with mashed potatoes and corn. The sauce makes the best gravy ever and I hate mushrooms.

Enjoy.

I hope you'll enjoy it. It sure makes life easier to have dinner planned and cooking before lunch time.

Luckygardnr posted this first recipe and it's really good. I'll definitely make it again. I left the mushrooms out though. And I used cottage cheese because I like it better (and it was in the frig).

SLOW COOKER LASAGNA (luckygardnr@KT)

* 8 lasagna noodles, uncooked
* 1 lb. ground beef or ground turkey
* 1 tsp. Italian Seasoning
* 28 oz. jar spaghetti sauce
* 1/3 cup water
* 1 small carton of fresh mushrooms
* 15 oz. ricotta or 24 oz. cottage cheese (can use low fat)
* 2 cups shredded mozzarella cheese
* 1 red pepper
*1 sweet onion

1. Break noodles. Place half in bottom of greased slow cooker or use a Reynolds Slow Cooker Bag and there's no mess.
2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half the pepper, half of the onion, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.
4. Cover. Cook on low for 4-5 hours. (You can also double these ingredients and make 3 layers.)
**Note - the first time I made this I cooked the noodles 5 hrs. They were very perfect. However, when I warmed this up the noodles became mush. I now cook it for 4 hrs.

Here's another tried and good! I only used 1 green pepper since that's all I had, but it was enough.

CROCKPOT SPANISH RICE

2 pounds lean ground chuck
2 medium onions, chopped
2 green peppers, chopped
2 cans (14 1/2 ounces) tomatoes
1 can (8 ounces) tomato sauce
1 cup water
2 1/2 teaspoons chili powder
2 1/2 teaspoons salt
2 teaspoons Worcestershire sauce
1 cup rice, (not Minute Rice)

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours).

We love this pork roast. With the leftovers I turn it into pulled pork on buns.

SESAME PORK ROAST

Boneless pork shoulder roast, trimmed
2 cups water
1/2 cup soy sauce
1/4 cup sesame seeds, toasted
1/4 cup molasses
1/4 cup cider or white vinegar
4 green onions, sliced
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water

Cut roast in half; place in large resealable plastic bag or glass dish. In a bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne.

Pour half over the roast. Refrigerate overnight.

Drain pork, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 hours longer or until meat is tender.

Remove the roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; boil and stir for 2 minutes. Serve with the roast.

I spray the bottom/sides of mine. Place boneless, skinless chicken breasts in it. Pour in about a cup of water. Mix Stovetop Stuffing with warm water, just enough to moisten it, not make it runny. Spread on top of breasts. Cook on high for about 4 hrs or until chicken is done.

Shirley

There are lots of great recipes at the OMAC forum here at Gardenweb. It used to be a very active forum ...do a search and I am sure you will find all the recipes that were posted by members......many of them from the KT.

Here is a link that might be useful: OMAC

I have been making this one for years and have shared it a lot, everyone loves it.

Crockpot Pork Chops

4-6 boneless center cut pork chops
salt and pepper to taste
1 large onion
1 small can mushroom pieces or chopped fresh mushrooms
1/2 cup diced celery (optional)
1 can cream of onion soup
1 can cream of mushroom soup
2Tbs Worcestershire sauce
Tonys Cajun seasoning to taste (or your fave)
Cut onion into slices and place on bottom of crock pot. Salt and pepper and season chops, to taste. Layer chops over onion slices. Drain mushrooms; dump on top of chops. Add celery, if desired. Mix two soups and worchestershire sauce in a bowl, then spread over layers in crock pot. Cover and cook on low for 6 hours. Serve over rice.

This can be done on top of the stove also but I lightly flour chops and brown them in a little oil along with some chopped onions and the celery if using it. Then add the rest of the ingredients and cook till chops are done. I use fresh mushroom when I have them.

Also I created a stew recipe for the crock pot and now it is the only way I make stew.

Crock Pot Stew
1lg red onion chopped
2lg carrots well scrubbed cut in rounds(do not peel)
2red potatoes cubed(i don't peel)(more potatoes can be added if you like)
1pk lipton onion soup mix
1stalk chopped celery(that is one stick not the entire bundle)
sliced mushrooms(fresh)about a handful(this is optional)
1lb lean stew meat
1can cream of onion soup or cream of celery soup
1/2cup flour
2TBS Worcestershire sauce
1 1/2to2TBS cajun seasoning(I use Tony Chacheres)
1TBS garlic salt
1soupcan of milk
1soupcan of water
*1cup frozen peas
Spray inside of crock pot with pam.
Put flour and meat in a zip lock bag and shake till coated
Put all ingredients in crock pot,then pour meat and flour in crock pot
Mix VERY well (add any other seasonings you desire)
*Put the frozen peas in during the last 30 mins of cooking
Cook on high till potatoes are done (4hrs)
*optional ingredient 1TBS kitchen bouquet(adds flavor)
I prefer using red potatoes and if using the very small ones I use several cubed.

I have my crockpot going at the present time with the potato soup recipe that was posted on here a while back.
Check out these recipes for lots of ideas!

Here is a link that might be useful: Crockpot recipes

oops, I know you wanted ones that have been tried before...but you may find one you like at that site! :)
Here is one I like as it is EASY!
Chicken in Cola Barbecue Sauce
3-4 lb. chicken, cut up, 1 medium onion, thinly sliced, 1 medium lemon, thinly sliced, 18 oz. bottle barbecue sauce, 3/4 cup cola.
Place chicken in slow cooker. Top with onion and lemon slices. Combine sauce and cola in a bowl, pour over chicken. Cover and cook on high for 1 hour and then on low 6 to 8 hrs. or until chicken is tender. This is from a 2009 "Fix it and Forget It" magazine type cookbook that I got at JoAnn Fabric.

Mary7060, I use that site often for ideas. It sure has a ton of great sounding recipes.

Here's a site for recipes from our own KT'er's--and you know what good cooks there are around here!! Joann_FL started this since we don't have any archives here at the GW. Wish we did--at least for recipes.

Here is a link that might be useful: KT Gathering Place

I have a pile of crockpot recipes in "Our recipes" go have a look.

Here is a link that might be useful: Our Recipes

I have the Slow Cooker Lasagna cooking right now! I just recently bought a 5Qt. Nesco Roaster, because I gave up on the Crock-Pot,Slow Cooker, or whatever other name they go by now....a long time ago. Every one I had cooked way to fast...even in the lowest setting! I'm in LOVE with my NESCO though!~S~

BUT wanted to share what I just found yesterday! They now have Slow Cooker LINERS!! They may have been around for ages, but since I didn't use my crock-pot..it didn't matter! I'm thinking clean-up from the lasagna is going to be a breeze tonight!!!

Ginger from ST Thomas shared this at one of the cooking forums long time ago. Ginger is known for her great recipes.

GINGER'S CROCKPOT FRENCH DIP SANDWICHES

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed

8 French or sourdough rolls, split

Combine water, soy sauce, peppercorns, rosemay, thym & garlic in a slow cooker, stirring until wel blended. Place rost in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~

Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~

I have used the crock pot liners they have been around for some time now, but I have found that my stuff tends to want to almost burn on the bottom when I used the liners plus it is not real easy to stir stuff up real good with out messing up the liner.

I also love my roaster cooker, mine is not a nesco but looks the same and works the same. I can cook up a huge batch of stuff in that thing.

I never buy Rival brand anymore they got so many that had to be recalled and I got one of the bad ones, almost everyone I know got one of the bad ones too. I have a westbend I have had and used for probably 30 yrs and I still love it.

Well! I knew I could count on you! There's not one recipe posted doesn't sound yummy. As it turns out, I have been invited out to dinner tomorrow night so won't be Christening my crock pot tomorrow. But I definitely will this week. It'll be so nice to set it when I leave around 6:45 in the morning for work and have it all ready when I get home. I bought the kind that automatically turns to "keep warm", so I hope that will make it so that things aren't overdone (being gone for about 12 hours every day is longer than most recipes call for).

Thank you all; I've printed this thread and will probably try 1 or 2 a week. I'll also go to the sites posted here and look thorough. (Ruthie, what does OMAC stand for? I couldn't figure it out - Lol!). With the recipes on this thread and those at the links others have given, this crock pot will get a workout.

Thank you!

I like to make pulled pork sandwiches. Buy a pork shoulder roast and put in the crock pot with water and an envelope of Lipton onion soup for several hours. When it is fall off the fork tender, trim and shred the pork, and then moisten it with about 1/4 to 1/2 cup of your favorite BBQ sauce and some of the liquid from the pot. Serve with tasty rolls and BBQ sauce on the side.

Our favorite thing is a boneless turkey or turkey breast. I just rub it down with olive oil, rosemary and thyme, put in frozen and cook. I don't know the exact time, but just cook till done.

One of my faves is stuffed bell peppers. I don't have a recipe for it other than, ground beef, rice, salt, pepper, chopped onion, garlic and a raw egg mixed together. Fill the cleaned bell peppers, cover with pizza sauce and cook!

Ccountry_bumpkin_al, let me know how the liners work out in the Nesco. I bought some but haven't had a chance to try them yet. I was thinking they'd work well for ribs and things with tomato sauce or something that would tend to burn on a bit more easily. Otherwise I've been lining it with foil when I want an easier cleanup and that works well.

As for a recipe? Sometimes I'll brown the ribs a bit first but not always. Make a rib rub using your favorite spices, rub some ribs and cook about 275ð for 2-4 hours with a bit of beer, Dr. Pepper, root beer, water, vinegar, 7Up or a liquid of your choice. Add a little BBQ sauce when they're nearly done if you like for nice, tender and tasty ribs. You can crisp them up after too if you like, but it's optional. I've gotten to the point I like a dry rub rib better than dripping with sauce. But, saucy ribs are good too.

I usually make little foil packets for easier cleanup and it seems to cook them better too.

I like to put a dry rub on my ribs, and refrigerate for a while to set the rub.

I line the slow-cooker with the ribs on end so the fat drains.
Cook on low several hours, then pop them under the broiler for a few minutes and baste with barbecue sauce of your choice.

The liners worked great! The "pot" was completely clean!! I won't use them everytime, but thought with the cheese and tomatoe sauce...they'd be worth trying!