No Touch Crock Pot Meals
Slow Cooker Pepper Steak

2 lbs Beef Sirloin, cut into 2" strips
garlic powder to taste
3 tbs vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tbs cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tbs soy sauce
1 tsp white sugar
1 tsp salt

 >> Sprinkle strips of Sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
 >> Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar and salt.
 >> Cover and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
BASIC CROCK POT ROAST

• 3 pound Chuck or Arm roast
• 3 medium Potatoes whole, leave pealings on
• 3 medium Carrots Cut in 2" pieces or 1 cup miniature carrots
• 3 stalks Celery cut in 2" pieces
• 1 medium Onion quartered
• 1/2 Bell pepper cut in pieces
• 1/3 cup Water
• 1 pkg Lipton Onion Soup Mix
• 1/2 tsp Granulated garlic
• 1 tsp Dried basil
• 1 tsp Dried parsley

Arrange vegetables in the bottom of the crock pot and top them with the roast. Add the water. Sprinkle the remaining spices on top of the meat. Cover and cook on low for 7 hours. Leftovers make excellent stew, soup or roast beef sandwiches.
CROCK POT Short Ribs

3 lbs Beef Short Ribs
2 tbs all-purpose flour
1 tsp salt
1/8 tsp black pepper
2 tbs olive oil
1 slice onion, sliced
1/2 cup dry red wine
1/2 cup chile sauce
3 tbs packed brown sugar
3 tbs vinegar
1 tbs Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp chili powder
2 tbs all-purpose flour
1/4 cup water

 >> In a small bowl, combine 2 tablespoons flour, salt and pepper. Coat the short ribs with the flour mixture.
 >> In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
 >> In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
 >> Cover and cook on Low for 6 hours.
 >> Remove ribs and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water and stir into the sauce. Cook for 10 minutes or until slightly thickened.
Serves 6
Tips for Success

>> If your roast is frozen, thaw it prior to cooking. This can be done by placing it in the refrigerator for 24 to 36 hours prior to cooking. It can also be done by putting it through the defrost cycle of a microwave oven.
 >> Prepare the vegetables that you want to cook along with your roast. Potatoes should be cut into one-quarter inch slices or into cubes about 1" (or smaller) in size. Onions should be cut into slices. Carrots should be cut into one-eighth inch slices. Celery should be cut into about one-half inch pieces. Use baby broccoli florets. Mushrooms should be sliced or whole; not in pieces.
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Asian Ginger Beef over Bok Choy

1 1/2 pounds beef chuck roast, boneless, cut into 1-inch pieces
2 tablespoons peanut oil
3 green onions, cut into ½-inch slices
6 cloves garlic
2 teaspoons ground ginger
1 teaspoon Asian chile paste
1/2 cup water

1 cup chicken broth
1/4 cup soy sauce
9 ounces fresh udon noodles, cooked and drained
3 cups bok choy, trimmed, washed and cut into 1-inch pieces
1/2 cup fresh cilantro, minced

 >> In a large skillet placed on stovetop set to medium-high heat, heat peanut oil and sear beef on all sides, turning each piece as it browns. Sear the last batch of beef with the onions and garlic.
 >> Place all the seared beef in the stoneware along with the ginger, chile paste, water, chicken broth, soy sauce. Stir well to combine ingredients. Transfer the stoneware to the slow cooker base unit. Cover and cook on High for 3 to 4 hours or on Low for 7 to 8 hours, or until the beef is very tender.
 >> Just prior to serving, add the noodles to the beef and stir well. Add the bok choy to the beef and noodles and stir again. Heat on base on High until the bok choy is tender-crisp, about 15 minutes. Garnish the beef with the cilantro and serve while hot.
Beer-Braised Beef Short Ribs

2 1/2 pounds beef short ribs
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon dried mustard
2 tablespoons extra-virgin olive oil
1 large onion, sliced
2 cloves garlic, minced
12 ounces beer, full-bodied
2 tablespoons flour
3 tablespoons water, cold

Combine the flour, salt, black pepper, paprika, and dried mustard. Dredge the short ribs in the flour mixture and brown in the olive oil in a medium skillet. Place the onions and garlic in the Crock Pot slow cooker and top with the browned ribs. Pour the beer over the ribs. Cover; cook on Low 8 to 10 hours (or on High for 4 to 6 hours). Remove the ribs and onion and place on a serving platter. Cover with aluminum foil to keep warm. In a small bowl, whisk together the flour and water and add to the juices in the stoneware. Set to High and heat and stir until the juices thicken into a gravy. Pour the gravy over the short ribs and serve.
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Updated:
September 2012