Marvelous Recipes

Tender bites of beef, savory carrots and onion, flavorful sauce served over hot cooked pasta; a meal that will happily bring your family to the dinner table!

2 pounds boneless beef round or chuck steak, cut into 1-inch cubes
2 tablespoons vegetable or canola oil
2 (8 oz) cans tomato sauce
2 cups sliced carrots
2 small onions, cut into wedges
1 large green pepper, cut into 1-inch pieces
1/2 cup molasses
1/3 cup cider vinegar
1/4 cup sugar
1 tablespoon chili powder
2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked pasta

Brown the steak in oil in a large skillet over medium-high heat. Transfer to a 5 quart slow cooker. Stir in all the remaining ingredients; blend well.

Cover and cook on Low for 7 to 8 hours or until the meat is tender. Sauce may be thickened, if desired. Serve over hot cooked pasta. Makes 8 to 10 servings.

Emily

This tender and delicious pot roast is just a “little taste of heaven” your family is guaranteed to enjoy!

1 (3 pound) boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup water
1 cup tomato ketchup
1/4 cup beef broth
1 envelope brown gravy mix
2 teaspoons Dijon mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water

Cut roast in half; place in a 5 quart slow cooker. Sprinkle with salt and pepper.

In a small bowl, combine the water, ketchup, beef broth, gravy mix, mustard, Worcestershire sauce and garlic powder; blend well. Pour over meat; cover and cook on Low for 9 to 10 hours or until meat is tender.

In a small bowl, combine cornstarch and 1/4 cup water until smooth. Stir into slow cooker; cover and cook on High for 30 minutes or until gravy is thickened. Remove meat to serving platter; slice and serve with gravy. Makes 6-8 servings.

Nothing warms you better on a cold winter day than a bowl of this hot, great tasting soup! Try it with toasted garlic bread or delicious hot cornbread!

1 pound ground beef chuck
1/3 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into cubes
1 (14-1/2 oz.) can Italian diced tomatoes, undrained
1-1/2 cups vegetable juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

1. In a nonstick skillet over medium heat, cook ground beef and onion until meat is no longer pink; drain. Transfer to a 5 quart slow cooker. Stir in the salt and pepper.

2. Add all the remaining ingredients and stir to blend well.

3. Cover and cook on Low for 9 to 11 hours or until vegetables are tender. Discard bay leaf before serving. Makes 7 servings.

A rich comforting chicken dinner that is so easy to make. Spoon it over rice and add your favorite vegetable, for a meal you’ll be glad to come home to!

4 boneless skinless chicken breast halves
1 (12 oz) can mushroom gravy
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) can mushroom stems and pieces, drained
1 (4 oz) can chopped green chilies
1 envelope Italian salad dressing mix
1 (8 oz) package cream cheese, cut into cubes

1. In a 3 quart slow cooker or crock pot, combine chicken, gravy, milk, salt, pepper, mushrooms, chilies and dressing mix.

2. Cover and cook on Low for 4 to 5 hours or until chicken juices run clear.

3. Stir in cream cheese, cover and cook 15 minutes longer or until cheese is melted. Serves 4.

Tender round steak smothered in  rich creamy gravy served over hot cooked noodles; yummy comfort food!

3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
2 pounds boneless beef round steak, cut into serving size portions
2 tablespoons butter or margarine
1/2 cup chopped onion
2 (10-3/4 oz.) cans condensed cream of mushroom soup, undiluted
1 cup water
Hot cooked noodles

1. In a shallow dish, combine flour, salt and pepper; dredge the beef.

2. In a large skillet over medium-high heat, brown beef  in butter or margarine, on both sides. Transfer to a 3 quart slow cooker; top with the onion. In a medium bowl, combine the soup and water until well blended and smooth; pour over the onion.

3. Cover and cook on Low for 8 to 9 hours or until meat is tender. Serve over hot cooked noodles. Makes 8 servings.

Cinnamon sticks and red hot candies simmered in water for several minutes in a saucepan or for 1 to 2 hours in your slow cooker, will fill your home with a delicious aroma.

What a great way to welcome guests into your home!

I came up with this recipe quite by accident. Because I needed to go grocery shopping, I was a little low on cooking ingredients. I decided to use what I had and this was the result. My husband and son liked it so well, they both had to have seconds!

4-5 large potatoes, cut into eighths
1 large onion, chopped
8 ounces cheese spread (Velveeta), cut into cubes
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
8 ounces sour cream
1 envelope ranch dressing mix
6 lean, boneless pork chops*

1. Place potatoes and onions in bottom of well buttered 5 quart slow cooker. In a large bowl, microwave cheese spread and milk on High for about 3 minutes until cheese is melted and smooth, stirring after each 1 minute. Add salt, pepper, garlic powder, sour cream and ranch dressing mix. Stir until well blended.

2. Pour 1/2 the mixture over the potatoes and onions in bottom of slow cooker. Place pork chops on top and pour the remaining 1/2 mixture over the chops. Cook on Low for 7-9 hours or on High for 5-6 hours. Makes 6 servings.

* You may use 5-6 small boneless chicken breast halves instead of pork chops if desired.

Vegetables tend to cook slower than meat in a crock pot or slow cooker. To be sure the vegetables and meat are all ready at the same time, place the vegetables on the bottom and around the sides with the meat on top.