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Pssttt! I'll show you mine if you show me yours.
I looking for crock pot recipes, this is what I have
CROCK POT RECIPES
Tuscan Pot Roast
1/3 cup olive oil
21/2 –to-3 pound bottom-round pot roast
2 large onions quartered
2 celery stalks, thinly sliced
2 large carrots, thinly sliced
3 garlic cloves, minced
1 6-ounce can tomato paste
1 cup dry red wine
1/2 cup portobello mushroom sliced
1 tablespoon salt
1 teaspoon dried oregano
1 28-ounce can whole plum tomatoes, chopped, liquid reserved
Heat oil in large skillet over Medium-high heat and brown the roast on all sides. Transfer roast to C.P. To remaining fat in skillet add onions, celery, carrots, and garlic. Cook stirring frequently till tender. About 10 minutes. Add the tomato paste and stir to coat veggies. Add to *C.P. Pour wine into pan and de-glaze pan, scraping up all the brown bits. Add that to the *C.P. with mushrooms, salt, oregano, and tomatoes. ( plus, 1 cup of their liquid) Cook 8 hours on low heat or 4 hours on high heat. Serve with egg noodles to soak up all the gravy.
*C.P. means Crock Pot
Spicy Country Ribs
1 small onion finely chopped (about ½ a cup)
½ cup ketchup
½ cup cider vinegar
¼ cup brown sugar
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon ground chipotle chili powder
1 teaspoon dried oregano
4 pounds pork country ribs
Combine onions, ketchup, vinegar, brown sugar, salt, Worcestershire, Chili powder, and oregano in C.P. Sear ribs in a skillet then add to C.P. Cook on low for 6 hours or high for 3 hours. Remove ribs from C.P. and put on broiler pan . Then pour sauce in pan and place in freezer to hasten fat seperation. Remove fat. Boil de-fatted sauce on high till reduced by half. Broil ribs till brown, about 5-10 minutes. Pour sauce over ribs. Serve w/ coleslaw. Mmmmm good!
Classic Beef Stew
4 pounds bottom round, well trimmed and cut into 2 inch cubes
1 cup all-purpose flour
1/3 cup olive oil
1 large onion diced
1 6-ounce can of tomato paste
1 cup red wine (You can use more if you like)
3 large potatoes cut into 2 inch pieces
½ pound baby carrots
1 cup sliced mushrooms
2 can beef broth
salt and pepper to taste
2 cloves of garlic diced
1 beef boullion cube (optional)
1 heaping tablespoon of fresh thyme leaves chopped fine
1 Bay leaf (optional)
1 cup frozen peas (optional)
Coat beef in flour. Heat a few tablespoons of oil in large skillet over med-high heat, brown meat a few pieces at a time adding more oil as necessary. Transfer to C.P. add onions to skillet heat until tender. Stir in tomato paste, transfer to C.P. Then pour wine into skillet and de-glaze skillet, scrape up all the brown bits. Add to C.P. then add potatoes, carrots, Broth, thyme, salt and pepper. Cook of 7 ½-8 hours on low or 4 hours on high. Add peas and heat through.
Smoky Pea Soup
2 Ham hocks about 1 ½ pounds or ½ pound of cooked smoky bacon
1 pound green split peas
2 large carrots coarsely chopped (about 2 cups)
2 large celery stalks chopped (about 2 cups)
1 large onion coarsely chopped ( about 1 cup)
2 garlic cloves chopped
2 23-ounce cans of chicken broth
1 bay leaf
1 teaspoon dried thyme
salt to taste
Rinse ham hocks or cook bacon and cut up. Place in C.P. alone w/ peas, carrots, celery, onion, garlic, broth, bay leaf, and thyme. Cook on low for 8 hours or high for 4 hours. *Remove ham hocks and pick meat off bone. Discard skin and bone. Chop meat and put back in soup stir and serve. If you are using bacon omit * part.
I post on another board and got some great recipes but I need more. Can you help?
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and Sam, 8 
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