Beefy Tomato Slow Cooker Dinner Recipes
BEEFY TOMATO SLOW-COOKER DINNER
In this easier-than-usual slow-cooker beef dish, you don't even need to brown the meat first. Just toss in your ingredients and savor later in the day.
Provided by My Food and Family
Categories Home
Time 8h35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place meat in slow cooker sprayed with cooking spray; top with onions, then combined tomatoes and seasoning mix. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 5 hours).
- Stir in remaining ingredients. Cook, covered, 20 min. or until rice is tender.
Nutrition Facts : Calories 490, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 65 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 31 g
BEEFY SLOW-COOKER SPAGHETTI SAUCE
Prep: 20 min., Cook: 6 hrs. This makes enough sauce for several meals, so serve some today and freeze the rest. You can also cook this on top of the stove over very low heat, stirring often, for several hours or until the meat is tender. From Southern Living.
Provided by LMillerRN
Categories Roast Beef
Time 6h20m
Yield 3 quarts
Number Of Ingredients 13
Steps:
- Sprinkle roast evenly with 1 teaspoons salt.
- Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until browned.
- Combine minced garlic, remaining 1 teaspoons salt, and next 8 ingredients in a 6-qt. slow cooker; gently add roast.
- Cook, covered, on HIGH 6 hours or until roast is very tender.
- Remove roast from slow cooker, and shred using 2 forks.
- Skim off any fat from tomato sauce, if desired, and return shredded meat to sauce. Serve over hot cooked spaghetti, if desired.
- Note: Freeze spaghetti sauce in airtight containers for up to 6 weeks, if desired.
Nutrition Facts : Calories 1562.5, Fat 99.7, SaturatedFat 37.5, Cholesterol 313, Sodium 4661.3, Carbohydrate 77.5, Fiber 16.2, Sugar 46.9, Protein 95.3
SLOW-COOKER OXTAIL SOUP
This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don't let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. -Bobbie Keefer, Byers, Colorado
Provided by Taste of Home
Categories Dinner
Time 10h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to dripping, cook and stir until just softened, 3-5 minutes. Add garlic, cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage, cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.
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