Anyone Have Any Slow Cooker Recipes ?

Went digging through some of my book boxes looking for something very different and stumbled on these, totally forgot I had them, grandma bought me one I think my sister got me the other one year when my mum got me my first slow cooker.



That ought to keep me busy for a while during the week, And Bob I even found this guy (Actually I just flipped the book open to have a look and dang if it didnt open to this page)

 

Got this one from Jim Philips of the Philips Phile radio show in Orlando, FL. It's normally cooked in an oven, but should work in a slow cooker. A couple things I do differently--I get the sliced pepperocinis and just dump both jars in, juice & all, and I don't worry about green garlic bits.

Fast Eddie's Italian Meat
1. Take a 3 to 4 lb bottom round roast
2. Cut off all the fat
3. Using a knife, make many slits in the meat (20-30 slits)
4. Use 1 clove of garlic per pound of meat. Cut off the green tips of the garlic, and slice the garlic razor thin. Put the thin slices in the slits of the beef.
5. Put the beef in a roasting pan and pour in one 12-ounce can of beer.
6. Add one can of beef broth
7. Take two 16-ounce jars of peppercini peppers. Remove all the stems from the peppers and add them to the pan along with the juice from ONE HALF to ONE FULL JAR of the peppercini peppers. (Eddie chops his peppers, Jim does not.)
8. Cover and cook in oven at 225 degrees for 4-5 hours.
9. Cut a piece of Italian bread lengthwise, cover with the meat and peppers. Add some mozzarella cheese and broil until cheese is melted.
10. Enjoy Fast Eddie's Italian meat

 

Read through some swiss steak recipes and pick one. Mom used to do it in the presser cooker But i've done it in a crockpot. Lots of small variations. Most of them tasty.

Cubed steak, tomatoes, celery, onoin, garlic and seasonings served over rice and noodles. Now I need some.

 

That's great, James. It makes perfect sense that you could do confit in a slow cooker. This would make the whole process idiot proof (good for me), and not require constant watching. The confit of pork belly in pork fat would be darned good too.

 

if you want it I can snap a better picture to show instructions better

 

It's perfectly legible as is. Thanks, James!

 

I make almost this exact recipe with leftover roast. Only difference is I add about 2-3 TBS of Italian seasoning and not quite so many peppers. My family loves it.