First week in, and I’m already late with posts! Same old, same old, right? Yep. Let’s get this one going now though…

Crock Pot Hobo Stew

Ingredients

2 lbs ground beef or pork (pre-browned & drained)
1 tbsp garlic powder
1 tbsp parsley flakes
1/2 tsp salt
1 tsp pepper
3 tbsp Worcestershire sauce
1 med onion, diced
1 lg. can diced tomatoes
2 lg. carrots, quartered & diced
2 lg. parsnips, quartered & diced
3 lg. potatoes, quartered & diced
1 c frozen green beans
1 c frozen yellow beans
1 c frozen corn
1 c frozen peas

Directions

Put all ingredients into a large crock pot and give it a bit of a stir. If the mixture looks a bit dry, you can add 1/2 tetra pack of beef broth. Cook on high for three hours, then low for five. Serve with biscuits!

Crock Pot Steak & Onions

Ingredients

1 1″ thick eye of round steak per serving (I use 3)
2 lg. onions, halved & sliced
1 lb sliced button mushrooms
1 tbsp Worcestershire sauce
1 c beef broth
1/2 c red wine
salt & pepper to taste
water to cover (if needed)

Directions

Brown steak in frying pan with minimal oil or spray, and place in bottom of crock pot. Deglaze pan with red wine, and pour over steak. Cover with onions and mushrooms, salt & pepper. Mix Worcestershire sauce into beef broth, and add to pot. If this does not bring liquid to cover steak and onions at least, add a bit of water until they are.

Cook on low for four to five hours. To thicken gravy, use a flour/water thickening. Serve over buttery mashed potatoes.

Food Network’s Crock Pot Chinese Pork Shoulder

Ingredients

3 lbs trimmed pork shoulder roast (I use boneless)
1 tsp Chinese five spice powder
1 tsp kosher salt
3 c chicken broth
1 c dark soy sauce
1/4 c dark brown sugar (I substitute equal amount of honey)
2 tbsp sesame oil (I use vegetable oil)
1/2 tsp crushed red chili pepper
4 scallions, cut into 2″ pieces
1 garlic head, halved
1 2″ knob unpeeled fresh ginger, sliced thin
8 dried shitake mushrooms, optional
hot cooked lo mein noodles or rice for serving

Directions

Rub the pork with the five spice powder and salt. Add the chicken broth, soy sauce, brown sugar (honey), oil and red pepper flakes to the crock pot, stir to blend. Add the scallions, garlic, ginger and mushrooms (if using), and the meat, turning to coat well.

Cover and cook on high for four hours, then low for at least two.

Remove roast from the pot and let rest for 15 minutes. Strain liquid from the pot into a serving cup. Slice the meat, and serve with the sauce on the side.