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Old 10-14-2007, 03:57 PM   #1
McCall St. Brewer
Sep 2005
West Monroe, Louisiana
Posts: 1,172
Liked 3 Times on 2 Posts

It's finally getting cool here in Wisconsin. I thought I'd share a very simple but still good slow cooker recipe. How 'bout sharing yours, too?

Hot Beef Sandwiches

3 lb. eye of round roast
1 packet onion soup mix
1 can double strength beef broth
crusty hard rolls

The morning of the day before you want to serve: place the roast in the slow cooker, pour in the broth and sprinkle the soup mix over the roast. Cook on low all day. Wrap roast in foil and refrigerate. Place the liquid in a covered container and refrigerate it also.

The next day: thinly slice the roast. Heat it up with the reserved liquid, either in a large sauce pan or in the slow cooker. Serve as sandwiches on crusty hard rolls.

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Old 10-14-2007, 04:06 PM   #2
bradsul's Avatar
Sep 2006
Ontario, Canada
Posts: 4,898
Liked 32 Times on 25 Posts

Great idea! I do love using my crock pot.

All Purpose Sandwich Brisket
  • 450g (1lbs) brisket
  • 1 pint of stout (or beer of your choice)
  • 3 cloves garlic
  • pepper
  • 3 whole carrots
  1. Mince garlic and rub on brisket along with pepper.
  2. Lay carrots in cooker to make a rack for brisket.
  3. Place brisket on carrot rack.
  4. Pour beer into bottom of cooker.
  5. Cook on low for 6-8 hours.
This makes great sandwich meat! I like it with horseradish and caramelized onion on a bun.
Canadian Brewers Unite!

Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station

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Old 10-14-2007, 05:52 PM   #3
Can't wait to go AG...
LouT's Avatar
Jan 2007
Reading, MA
Posts: 851
Liked 2 Times on 2 Posts

I like to do a boiled dinner with a slight twist.
Basically, use ham, brisket, or a cured pork shoulder or butt. About 4-5 pound size is good.
Put about 2 cups of apple juice into the crockpot.
Add about 1 cup brown sugar.
Add the flavoring packet that comes with the brisket, if any. If not, add a pinch of ground clove, some salt, pepper, other herbs you think you'll like.
Stir the mix around. Then into the bottom add the following - all skinned and chopped into about 3"x2" chunks:
1 sweet potato good sized
3-4 carrots
2 stalks cellery
3 medium-small red potatoes
1 large russett potatoe
3 yukon gold potatoes (about same size of red potatoes)
Place your meat on top of this.
Take a head of cabage and cut it into wedges, place them all around the meat and on top if room. If too tight, use 1/2 the head of cabbage and when there's about an hour left to cook, and things have softened/settled, add the remainder.
You can add a bit more water to get liquid level right -- don't overfill since the cabage will release water as it cooks.
Cook in crockpot on low for 6+ hours or on high for 4+ hours - a lot will depend on if the veggies and apple juice are fridge temp vs. room temp.
This is AWESOME and easy. The juice and brown sugar are not as overly sweet as you might expect, and they make the cabbage so tasty that my kids will eat it (they usually dislike cabbage).

Guys, recipes above look great, too!

Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)

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Old 10-27-2007, 07:59 PM   #4
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 98 Times on 62 Posts

470 recipes.

1/3 c shortening
1/2 c sugar
2 eggs
1-3/4 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c mashed ripe bananas
1/2 c chopped walnuts
Cream together shortening and sugar; add eggs and beat well. Sift dry
ingreds; add to creamed mixture alternately with banana, blending
well after each addition. Stir in nuts. Pour into well-greased 4-6 cup
mold (I used a ceramic souffle dish). Cover with foil and tie a string
tightly around it to keep foil down. Pour 2 cups hot water in slowcooking
pot. Place mold on rack or trivet (I modified a metal veggie
steamer) in pot. Cover with crockpot lid and cook on high 2 to 3 hours
or until bread is done. Be sure not to check bread during the first 2
hours of cooking.
Have a beer on me.

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Old 10-29-2007, 08:50 PM   #5
Sep 2007
Posts: 266
Liked 8 Times on 5 Posts

sausage, potato and double corn chowder.

16 oz of frozen hash (thawed)
1 can of sweet cream corn
1 can of sweet corn
1 can of evaporated milk
1 12 oz beer
1lb of hot italian turkey sausage
1 medium white onion, chopped

place beer and sausage in a sauce pan on high, covered until sausage is cooked through. remove sausage and slice thinly or bite size. place all contents in the slow cooker and cook on low all day.

i usually season with a six pepper blend that contains white, black, chili, cayenne, green, red, jalapeno, garlic powder, sea salt.

this is a good base and you can spice it up as you like it.

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Old 10-29-2007, 11:58 PM   #6
adx's Avatar
Mar 2007
Scaggsville, MD
Posts: 925
Liked 15 Times on 4 Posts

The 470 recipes is awesome, but it needs a table of contents.

When I use the crock pot I usually just throw some chicken, vegetables, and some stock in and let it cook on low all day. SWMBO doesn't like pork or beef, so I never make a big brisket or pork butt

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Old 08-11-2008, 11:31 AM   #7
For the love of beer!
Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 98 Times on 62 Posts

Beef au Goblin.

Seasoning (whole unchopped chilly, pepper, mustard seed, bay leaf)
Hob Goblin Ale.

Flour the brisket. Seal and deglaze the pan with Hob Goblin.

Leave for 6 - 10 hours.
Have a beer on me.

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Old 08-11-2008, 12:24 PM   #8
Up to no good....
Melana's Avatar
May 2007
Norfolk, MA
Posts: 8,406
Liked 2587 Times on 1400 Posts

One of my favorites...

Season country style pork ribs with salt, pepper, garlic powder and onion powder. Sear ribs in either a very hot skillet or on a charcoal grill until crusty and brown. Place in crock pot.
Add 1 cup bbq sauce of choice, 1 cup of either Apfelwine or Apple juice, and a tablespoon of cider vinegar to the pot.
Add a few thinly sliced onions and about 4-5 cloves of garlic.
Cover and let cook for 4-6 hours.


There will be a lot of fat on top of the bbq sauce and i usually pour it off at the end and try not to mix it in.

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Old 09-29-2008, 06:42 PM   #9
Sep 2007
Posts: 266
Liked 8 Times on 5 Posts

one of my favorites,

Slow Cooker Potato and Double-Corn Chowder

my mods,
replaced undrained corn with drained corn and substitute the water or oil with your favorite beer.
also add in a pound of hot italian turkey sausage

easy and tastes great!

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Old 09-29-2008, 08:10 PM   #10
Dec 2007
Cotati, CA
Posts: 134

That looks good-I will definately try this, I like bbq and indoors during the winter is the best!

1 bottle any BBQ sauce, the 16oz size, and about 1-cup beef, chicken or veg broth.
2-3 #'s beef or pork, I like mine cubed in about 2inch pieces
You can add 1 onion sliced or diced, carrot sliced or diced

mix broth and bbq sauce to a mixture in cooker.
brown meat in pan with little oil/butter
toss all in slow cooker set on low all day.

when you get home or about 8-10 hours later remove beef and shred, put back in bbq sauce, mix and serve on rolls. I prefer toasted rolls, but buns work too. Talk about EASY!

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