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Old 09-29-2008, 08:13 PM   #11


I just love the rustic simplicity of your recipes. That brisket looks fantastic. Almost looks like a rasher...

One of my go-to recipes:

Slow-Cooker Pork BBQ
3-3.5 lb pork shoulder
1 packet McCormick's Pulled Pork seasoning packet (mix according to directions- 1/2 cup ketchup, 1/2 cup brown sugar, 1/2 cider vinegar)

Flip on the crock pot and let 'er rip for 8-10 hours on low. Shred with a fork and pile onto sandwiches. Scoop of cole slaw on top absolutely mandatory.

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Old 09-30-2008, 12:06 PM   #12
KingBrianI's Avatar
May 2008
Durham, NC
Posts: 3,514
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I'll throw my pork faux-bbq slow-cooker recipe into the mix as well.

Score fat layer on a boston butt (pork shoulder)
Place a boston butt into the slow cooker (fat side up).
Sprinkle about 1-2 Tbs. brown sugar on top.
Sprinkle 1 Tbs. of kosher salt on top.
Sprinkle red pepper flakes on top to taste.
Pour cider vinegar of top until it comes about halfway up the pork.

I set the cooker to high and let it go all day. Baste it every hour or two.
Shred it up and mix with some of the liquid (skim fat of liquid first). Eat it by itself or on a bun. Mmmm.

EDIT: Oops. Forgot to mention you can add about a half teaspoon of liquid smoke in too for that real bbq flavor.
I'm too lazy and have too many beers going to keep updating this!

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Old 09-30-2008, 02:35 PM   #13
Tastes like butterdirt
cubbies's Avatar
Nov 2006
St Louis MO
Posts: 1,928
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Very simple beef stew

1-1.5lbs stew meat
4 potatoes
.25-.5c flour
can of diced tomatoes
bottle of beer
bag of frozen stew or stir fry veggies

cover the meat in salt, pepper and flour. cut up potatoes and add to crock pot, add meat, toms and beer and let simmer on low for about 7 hours. Then add frozen veggies and let simmer for about 30 minutes or until hot and tender.

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Old 10-01-2008, 03:33 AM   #14
ScoutMan's Avatar
Nov 2006
North Idaho
Posts: 338
Liked 1 Times on 1 Posts

Oven Baked Swiss Steak

Round Steak - trim and cut into serving size pieces, tenderize, dredge in flour, brown in bacon grease. Saute some onion and garlic in the same pan and deglaze with a little porter or stout.

Cream of Mushroom Soup - Mix 1 or 2 cans soup with 1 or 2 dark beers, depending on size of batch. Add one package of Au ju mix. Season to taste.

Cook on low all day and serve with fresh sourdough biscuits. I usually do this with fresh elk steak in a dutch oven during elk season, but it's pretty darn good with beef in a slow-cooker.
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Old 10-01-2008, 04:23 AM   #15
Bernie Brewer
Grouchy Old Fart
Bernie Brewer's Avatar
Feb 2006
Eldorado, WI
Posts: 7,507
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Pulled pork sandwiches:

When I was cutting meat, we made this in a Nesco roaster and sold it in microwaveable containers. The recipe was for such a large batch, so when I make it at home, I don't measure anything, I just put it together, and taste as I go and add accordingly. So bear with me a bit in that regard......

3-4 pound pork cushion roast
1 cup vinegar
1/2 bottle ketchup
1/2 lb. brown sugar
1 cup molasses
Louisiana Hot Sauce

Put your roast and the vinegar into the slow-cooker and let it go all day, until the meat will fall apart easily. When you get home, drain whatever liquid that may be in the pot, and then take a potato masher and break up the meat. Then add all the other ingredients and stir it up. Then taste it and add more of anything you want. Again, sorry if this is a bit vague, but I have never measured any of this in my life, so I'm giving my best guess..........
I like to squeeze the nickle until the buffalo craps-mt rob

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Old 10-01-2008, 04:26 AM   #16
Chairman Cheyco
Chairman Cheyco's Avatar
Dec 2005
Posts: 3,246
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There are a ton of jems on this page, all indexed.

This is one of my faves:

Golden Short Ribs

Flavorful beef short ribs are tender and delicious in the slow cooker. Serve these short ribs with mashed potatoes and biscuits or rolls.
Prep Time: 10 minutes
Cook Time: 8 hours

* 4 pounds beef short ribs, cut into 1-rib portions
* salt and pepper
* 2 tablespoons olive oil
* 1 tablespoon flour
* 1 1/2 to 2 cups baby carrots, or carrot chunks
* 3 ribs celery, cut in chunks
* 1 large onion, cut in chunks
* 1 can (10 1/2 ounces) golden mushroom soup

Sprinkle short ribs with salt and pepper and flour. Heat olive oil over medium-high heat. Add short ribs and brown well on all sides. Discard excess fat and transfer the ribs to a 5 to 6-quart slow cooker. Add remaining ingredients; stir to combine ingredients. Cover and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours.
Serves 4 to 6.
Once the wind has been broken, it cannot be fixed.

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Old 10-01-2008, 04:29 AM   #17
davebl's Avatar
Nov 2007
Central Arkansas
Posts: 286
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Undergraduate Beef Roast:

One beef roast
One pack, Lipton Onion Soup
One Bottle Coca-Cola
One bay leaf

Mix all together and let it go all day on low.

My favorite is the left over beef a day or two later... hot open face sandwiches.
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Secondary: Centennial IPA (Dry Hopping)

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Old 10-01-2008, 06:05 AM   #18
Jun 2008
tulsa, ok
Posts: 976
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chicago style hot beef sandwich
Chicago's Italian beef sandwiches
substitute crock for the oven. and if you like portellos i think it doesnt beat them but when your 600 miles south and you crave a hot beef it works fine. ;-) wish i had a slicer though


1 5-lb rump roast
1 medium onion, diced
2 cups beef stock
1 Tbsp fresh oregano or 1 tsp dried oregano
1 tsp thyme
1 tsp dried marjoram
1 bay leaf
1 tsp hot pepper sauce, such as Tabasco
2 Tbsp Worcestershire sauce
3 to 6 garlic cloves, crushed
1 green pepper, seeded and chopped
1 Tbsp fresh basil (optional)
Italian bread or rolls


Preheat the oven to 300°F (160°C). Dry the roast, season it with salt and pepper, and place it on a rack in a roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Roast until an instant-read thermometer inserted into the center of the meat reads 140°F (60°C). Remove the roast to a platter or cutting board, cover loosely with aluminum foil, and let rest for a half hour.

Leave the roasting juices in the roasting pan and add all the other ingredients except the bread. On the top of the stove, heat and simmer the mixture for 15 to 20 minutes, adding any juices that collect from the resting beef.

Slice the beef thinly, and arrange the slices in a dish. Strain the juice mixture, pour it over the beef, and refrigerate for 8 to 12 hours.

Heat the roast beef and sauce thoroughly. Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping.

Some recipes recommend adding grilled green pepper slices to the sandwich or a giardinera relish (made from pickled Greek peppers, carrots, cauliflower, cucumbers, celery, turnips, red peppers, olives and onions).
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Old 10-01-2008, 12:00 PM   #19
jcdillin's Avatar
Mar 2008
Miami, FL
Posts: 641
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This is one of my favorites that my wife makes for me.

Slow cooker chicken stroganoff

4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

We usually eat it over rice or egg noodles, mm mm I think I know what I want for dinner now.

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Old 10-25-2008, 10:47 PM   #20
Dec 2007
Posts: 39

Super simple chicken tacos

Place boneless skinless chicken breasts in the crock pot and cover with Pace salsa. You can add spices such as garlic powder and taco seasoning if you like but it honestly doesn't need it. This will make really moist flavorful chicken taco filling. Take about 4 hours on high to make the chicken tender to the point where you can fork shred it. Once its cooked shred it put it in a bowel or tray and pour a bit of the residual liquid in the crock pot over the chicken. Tastes great.

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