Crock pot Recipes


Guinness Pot Roast


Beef Roast, whatever size you need, whatever cut you desire
large onion, sliced
seasoning salt 1 tbsp    

onion powder 1 tsp
garlic powder 1 tsp
salt and pepper to taste
whole baby carrots 1 lb.
sliced potatoes, if you like, 6 medium sized
Guinness Stout – 12 oz bottle

Place roast in crock pot.  Add everything else.

Pour in half to 3/4 of a 12 oz. bottle of Guinness Stout

Follow the directions for your crock pot.  Mine is 10 hours on low.


Crock Pot Lasagna
1 26 oz. jar /can of your favorite pasta sauce

1 8oz. can of tomato sauce
1 lb. lean ground beef (we use ground round)
1 box of Barilla no bake lasagna noodles
2 cups shredded mozzarella cheese
1 egg
1 tablespoon oregano
1 15 oz. container of part skim ricotta cheese
1/3 cup of water
1/4 cup chopped onion
1/4 cup grated parmesan cheese

Brown onion and ground beef in skillet until meat no longer pink. (Salt and pepper as desired)

While meat is cooking, combine Ricotta cheese, oregano, egg, parmesan cheese, 1 cup of the mozzarella, and water in a large bowl. (The extra water is needed to help cook the no bake noodles).

Drain meat and add jar of pasta sauce and 8 oz can of tomato sauce. Spray inside of crock pot with no stick spray. Spread thin layer of sauce mixture on bottom. Next, put in a layer of the no bake lasagna noodles. I have a round crock pot so I usually lay one whole noodle in the middle and then take a second noodle and break it to fit the crock pot the best you can. Next, add a layer of the ricotta cheese mix. Make sure it gets on all of the noodles. Add a layer of sauce mixture, and continue alternating layers until all of sauce/cheese mixture is used. (Generally about 5-6 layers) On the very top, sprinkle the remaining 1 cup of mozarella cheese.

Cover and cook in crock pot for 2 hours on low setting. Then, turn up to high setting, remove lid and cook for 15 addl. minutes. Turn off cooker, and let stand for 15 minutes before serving. This helps the lasagna "set up".

Pork Loin with Sherry and Red Onions

3 red onions, thinly sliced

1 cup pearl onions, blanched and peeled

2 Tbs Unsalted butter or margarine

1/2 tsp salt

1/2 tsp black pepper

2 1/2 lb boneless pork loin, tied

1/2 cup cooking sherry

2 Tbs Italian Parsley, chopped

1 1/2 Tbs cornstarch

2 Tbs water

In a medium skillet, saute the red onions and pearl onions in the butter until soft. Season with salt and pepper. Rub the pork loin with salt and pepper and place in the slow cooker. Add the sauteed onions, sherry and parsley. Cover and cook on Low 8 - 10 hours or on High for 5 - 6 hours. Remove the pork loin for the stoneware and let stand 15 minutes before slicing. Combine the cornstarch and water and add to the juice in the stoneware to thicken the sauce. Serve the pork loin with the onions and sherry sauce.