Beef or Pork Crock Pot Recipes

11 years ago

I don't eat red meat (beef or pork) so won't cook it. I've told my family they are welcome to cook it but 9 times out of 10 that doesn't happen. I'd like to have a couple options of recipes I could make them in the crock pot on nights I'm not eating dinner with them -- for teenagers and adults. If I can just "dump it in" I think I could handle that. Any help is appreciated. TIA

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Comments (8)

lizbeth-gardener
11 years ago
I love putting a chuck roast in crock pot (in the morning) with nothing but about a 1/2 cup of water and cooking on low all day. it is falling apart and delicious by dinner. I also do the same thing with roast pork and then pull apart for pulled pork with bbq sauce.
moonwolf_gw
11 years ago
I agree with the chuck roast. Except with ours, we add sliced carrots (1 lb. bag) and sliced onion (1 medium). You place the sliced carrots on the bottom of the crock pot, brown/sear the roast in a frying pan, add that to the crock pot, then top with onion and add water and place on high for 15 minutes, then change to low for overnight. It cooks overnight and it's lunch the next day and you have the broth to make gravy for mashed potatoes :-).

I just posted a recipe for Swiss Steak in the Crock Pot. That turned out to be a keeper too :).

Brad AKA Moonwolf
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Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.
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I sear my stew meat before putting it in the crock pot, then I add some beef stock and onions or whatever seasoning you prefer and just let it cook on low for about 8 hours. I make my stew that way so I also add the veggies, but you could just cook the meat and the broth would make an awesome gravy.
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I think porkchops or at least loin chops, are too lean for the crock pot. They tend to get stringy and tough. Shoulder chops work better. Since it's the season, how about just setting them to cook on a bed of thinly sliced vidalia onions....and I like to add about 1/4 tsp fennel seeds for each onion. Linda C
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This is close to what I do but I cook mine in my dutch oven lo temp for 8 hours. Kahula Pork Makes 12-14 servings 5-6 pound pork butt roast 1 1/2 tablespoons Hawaiian sea salt (coarse sea salt) **I use kosher salt 1 1/2 tablespoons liquid smoke flavoring **My addition to the recipe, one unpeeled banana on top of the roast Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over the meat. Drizzle the liquid smoke over the meat. Cover the slow cooker and cook on Low Heat for 16 to 20 hours, turning the roast over once half-way through the cooking time. Depending on how hot your low setting is on your slow cooker, you may or may not need the full 20 hours. When the meat easily shreds with a fork it is ready. Remove the meat from the slow cooker and shred with two forks, adding drippings from the slow cooker as needed to moisten the meat. **I remove the dripping, put in refrigerator, when chilled skim off the fat. Then add the heated drippings to the meat, as much as needed. *Note: DonÃ¢ÂÂt be tempted to add any additional liquidÃ¯Â¿Â½Ã¯Â¿Â½"you donÃ¢ÂÂt need it. The fat in the roast will provide more than enough liquid. For this size of roast, you will need a 6-qt. slow cooker. If you have a smaller slow cooker, use a smaller roast and reduce the amount of the other ingredients accordingly.
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sushipup1
11 years ago
My chuck roast has a sliced onion and a bunch of crushed garlic and a cup of red wine. Dredge the chuck with seasoned flour and brown in a frying pan first, but you can do without it. Makes wonderful french-dip-style sandwiches.
morz8 - Washington Coast
11 years ago
Could you handle searing/browning? Another chuck or pot roast: brown, put a couple of tablespoons of water in the crock pot, followed by the roast. Sprinkle an envelope of spaghetti sauce seasoning over, then pour on a can of crushed tomatoes with their juice. Cook on low 6-9 hours. Makes a great Italian style pot roast with a flavorful (if slightly thin) sauce for pasta.
KatieC
11 years ago
This is easy and yummy. Leftovers freeze well.

* Exported from MasterCook *

Crockpot Italian Beef

Recipe By :Linda in MO, RecipeCircus
Serving Size : 0 Preparation Time :0:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb. chuck or rump roast -- trimmed of fat (3
to 4)
1 package dry Good Seasons Italian salad dressing -- zesty or the regular
2 teaspoons Italian seasoning
1/2 a 16 oz. jar pepperoncini peppers -- including juice (or more to taste)
1 can beef broth
fresh ground pepper, garlic powder, etc. -- optional
favorite cheese (cheddar, colby/jack,mozzarella, provolone, etc.)
kaiser rolls

Mix all ingredients together in a slow cooker or crockpot. Cook all day on low (or #3 in a slow cooker).

When meat is done, shred it and put back in its juices.

Serve on warm kaiser buns (toast if desired). Top with favorite cheese--cheddar, colby/jack, mozzarella/cheddar, etc. Warm in the microwave if cheese needs to be melted.

Can also top with sauteed onions, green peppers, and mushrooms if desired.

NOTES : This is a very forgiving recipe. If roast is large add another pkg. of Italian salad dressing mix and more beef broth. I usually use about a 3 lb. roast. Using more broth will leave you with more juices to dip your sandwich in. You can use less peppers, too.

- - - - - - - - - - - - - - - - - - -
Jasdip
11 years ago
This is one of our favourite slow-cooked pork recipes. I've given the recipe to friends, and posted it here and at another forum before, and everyone that has tried it, loves it.

It calls for marinating the roast overnight, but I'm not exactly sure that it's necessary.

Slow-Cooker Sesame Pork Roast

1 (4 pound) 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, marinate overnight. Reserve remaining marinade.

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.
Bumblebeez SC Zone 7
11 years ago
One of our our favorite family meals growing up was crock pot bbq.
Mom cooked a pork loin and a sliced onion - she said the other cuts were too fatty- all day in a crock pot on low and during the last hour added bbq sauce. We ate that on hamburger buns.

Since I turned foodie, there's a lot about that recipe I don't like but there's no denying it was good, easy and very popular in our household.
lbpod
11 years ago
Dear Blueiris24, I'm curious as to what motivates you to
be 'anti-red meat'. After all, it's not red when it's
been cooked, (unless you eat it rare). Do you eat poultry and fish? I'm guessing you are a borderline vegetarian?

Personally, I don't like any kind of meat because I don't like the idea of a beautiful animal being slaughtered to feed me, (and ALL animals are beautiful), but, for some reason, I love meat . . . I can't help it.

I don't mean to pry, but is this dislike of red meat
something that has been with you all your life?

Sorry to go 'on-and-on', but this subject fascinates me.

Beef or Pork Crock Pot Recipes

Comments (8)

lizbeth-gardener

moonwolf_gw

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