Brown ground beef with onion and garlic; drain. Add to crock pot with remaining ingredients except for sour cream. Cover and cook on low for 5 to 7 hours. Stir in sour cream. Heat through. Serve over egg noodles.

3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1 1/2 c. sour cream
1/4 c. flour

Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide.  Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot;  stir in onion rings and mushrooms. Add beef broth; stir well.  Cover and cook on low setting for 8- 10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot.  Serve stroganoff over rice or noodles.

In large skillet, brown beef and bacon until red color disappears. Drain.  In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup.  Cover pot and cook on low 4 to 5 hours. Stir in sour cream.  Spoon mixture over toasted buns.  Serves 6 to 8.  Buttered noodles can be used instead of the buns.

In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture.  Combine steak, bacon drippings, cooked bacon, seasonings, and bouillon  in crockpot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high.  Add cornstarch (dissolved in 2 tablespoons water);  cook on high 15 minutes. Serves 6.  NOTES : Can add 1/4 pound fresh mushrooms during last 15 minutes, if desired.

Place pieces of roast in crockpot. Sprinkle packet of onion soup on
meat.  Cover with cream of mushroom soup.  Let cook up to 9 hours.
Stir about 1/2 way through cooking (but I’m sure you could just stir at
the end). Serve over mashed potatoes or pasta.

2 c. water
3 or 4 lbs. boneless short ribs
18 oz. bottle barbecue sauce
1 tbsp. Worcestershire sauce
3 oz. Heinz 57 hickory smoke sauce
1/4 tsp. angostura
1/4 tbsp. lemon pepper seasoning

Combine water, barbecue sauce, Worcestershire, Heinz 57 sauce,
angostura, lemon pepper and short ribs in crock pot on low heat for 12
hours. This recipe is usually cooked overnight.

1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 Tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
1/2 head cabbage, cut into chunks

Place all ingredients in large crock pot (cut meat in half if necessary). Stir to mix. Cook on high for 4 to 5 hours on high or 8 to 10 hours on low. Remove meat and vegetables and some of the cooking liquid. Slice meat thinly across the grain. Serve with the vegetables and some of the liquid. Use left over corn beef the next day…..layer in crock pot with sauerkraut and swiss cheese. Warm and serve on rye bread with 1000 Island dressing!

 Brown beef, garlic, and onion in oil.  Move to a slow cooker; add oil, bay leaf, Worcestershire sauce, water, coffee, and broth.  Cook covered on low heat for at let 1 hour.  Remove meat and cut into small pieces.  Return meat to the slow cooker; turn heat to high and add pepper, salt, thyme, tomatoes, sugar, celery, and mixed vegetables.  Cover and cook for 1 to 2 hours.  Add cabbage and barley in the last hour of cooking.  Cook for 4 hours.  Makes 6 servings.