Sensational Steak Sandwich

2 tablespoons olive oil1 pound thinly sliced sirloin steak strips8 ounces sliced fresh mushrooms1 green bell pepper, seeded and cut into strips1 medium onion, sliced10 slices provolone cheese1 loaf French bread1 (14 ounce) can beef broth1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 teaspoon garlic powder2 tablespoons Worcestershire sauce1/8 teaspoon red pepper flakes1/4 cup Pinot Noir or other dry red wine1/2 cup prepared horseradish (optional)1/2 cup brown mustard (optional)Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes. In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender. Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil. Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping. Amount Per Serving  Calories: 1028 | Total Fat: 47.8g | Cholesterol: 151mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 1028
Total Fat: 47.8gCholesterol: 151mgSodium: 2616mgTotal Carbs: 78.8g    Dietary Fiber: 5.4gProtein: 68.6g

Slow Cooker Main Dishes: Pepperoncini Beef

1 (3 pound) beef chuck roast4 cloves garlic, sliced1 (16 ounce) jar pepperonciniMake small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Cover, and cook on Low for 6 to 8 hours. Amount Per Serving  Calories: 275 | Total Fat: 20.5g | Cholesterol: 80mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 275

Total Fat: 20.5gCholesterol: 80mgSodium: 865mgTotal Carbs: 1.6g    Dietary Fiber: 0.3gProtein: 19.9g VIEW DETAILED NUTRITION
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Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Healthy Side Dish Recipes: Slow Cooker Homemade Beans | Submitted By: TLEFURGEY

3 cups dry navy beans, soaked overnight or boiled for one hour1 1/2 cups ketchup1 1/2 cups water1/4 cup molasses1 large onion, chopped1 tablespoon dry mustard1 tablespoon salt6 slices thick cut bacon, cut into 1 inch pieces1 cup brown sugarDrain soaking liquid from beans, and place them in a Slow Cooker. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary. Amount Per Serving  Calories: 296 | Total Fat: 3.1g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 296

Total Fat: 3.1gCholesterol: 5mgSodium: 1313mgTotal Carbs: 57.1g    Dietary Fiber: 12.9gProtein: 12.5g VIEW DETAILED NUTRITION
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I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. Not in the sauce, which tasted wonderful, but in the fact the beans never finished cooking! I think the bottom line is to follow the advice of a previous reviewer & soak + boil before slow cooking. The allrecipes site has an advice section, which addresses the issue, I've pasted it below. Time your Seasoning For the most part, you can go ahead and add spices, seasonings and aromatics to your pot o' beans when you start cooking them, but there are a few things that you should never add until the end: salt, and anything acidic, like tomato products, lemon juice, wine and vinegar. Salt will toughen the skins of the beans, and acids can keep beans from ever getting soft. Once your beans are tender, you may add these ingredients to your heart's content. I'm coming back to let you know I've tried this recipe again, but soaked the dry beans overnight, simmering in the morning till soft. Worked beautifully! I will use this recipe's ratios in the future, but those beans are being cooked first! Was this review helpful? [ YES ]
151 users found this review helpful I'm choosing not to post stars as to throw off the rating, but frankly, I was disappointed. ... After reading the reviews, I altered the recipe a bit and they turned out just fine. I actually did the "quick soak" method on my beans...boiled them for a few minutes, and then left them sitting in the covered pot for an hour before draining them and putting them in the crock pot with the bacon, onion and seasonings. I coked them on "high" for 4 hours, until they were moderately tender, then added the ketchup and cooked on low for another six hours. I also cut the brown sugar in half, since others mentioned it was too sweet. Next time I wouldn't though...because I kind of like mine a little sweet. Overall, good recipe, but it did seem like something was missing..and I just couldn't place it. Was this review helpful? [ YES ]
10 users found this review helpful After reading the reviews, I altered the recipe a bit and they turned out just fine. I...

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Slow Cooker Main Dishes: Mexican Style Shredded Pork | Submitted By: Tora. V

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces1/2 teaspoon salt2 (4 ounce) cans diced green chile peppers3 cloves garlic, crushed1/4 cup chipotle sauce3 1/4 cups water, divided1 1/2 cups uncooked long grain white rice1/4 cup fresh lime juice1/4 cup chopped cilantroPlace the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. Cover, and cook 7 hours on Low. In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes. Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice. Amount Per Serving  Calories: 521 | Total Fat: 19.1g | Cholesterol: 108mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 521

Total Fat: 19.1gCholesterol: 108mgSodium: 802mgTotal Carbs: 43g    Dietary Fiber: 1.2gProtein: 41.1g VIEW DETAILED NUTRITION
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Slow Cooker Main Dishes: Asian Style Country Ribs | Submitted By: Aliskill

1/4 cup lightly packed brown sugar1 cup soy sauce1/4 cup sesame oil2 tablespoons olive oil2 tablespoons rice vinegar2 tablespoons lime juice2 tablespoons minced garlic2 tablespoons minced fresh ginger1 teaspoon Sriracha hot pepper sauce12 boneless country-style pork ribsStir together the brown sugar, soy sauce, sesame oil, olive oil, rice vinegar, lime juice, garlic, ginger, and Sriracha in the crock of a slow cooker. Add the ribs; cover and refrigerate. Allow ribs to marinate in the refrigerator for 8 hours or overnight. Before cooking, drain marinade and discard. Cook on Low for 9 hours. Drain cooked meat and shred, using 2 forks. Amount Per Serving  Calories: 653 | Total Fat: 44g | Cholesterol: 177mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 653

Total Fat: 44gCholesterol: 177mgSodium: 2529mgTotal Carbs: 13.9g    Dietary Fiber: 0.5gProtein: 48.4g VIEW DETAILED NUTRITION
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Reviewed on Sep. 18, 2009 by Na Ree    This is similar to a popular Korean food called Kalbi, but Kalbi is made with beef, so I think this marinade will work with beef, like round steak. I didn't have lime juice so used lemon instead, and I didn't have Sriracha sauce so I used 1/2 tsp of hot pepper flakes. I marinaded for only 3 hours and then cooked in the oven at 350 for 1 hours (I didn't know I had to marinade it until I was getting to make it for today). It was delicious! My daughter, who just turned two, asked for more after she finished her plate. It probably could have been marinaded a bit longer, but I put leftover marinade juice on the meat (I should also note that I only used 3 boneless meat for the entire marinade). The meat was still tender (not like crock pot tender but tender enough), but I thought it was a little salty so I'll use less soy sauce next time. Overall, it was fabulous! Was this review helpful? [ YES ]
11 users found this review helpful This is similar to a popular Korean food called Kalbi, but Kalbi is made with beef, so I think...

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Slow Cooker Main Dishes: Maine Venison Stew | Submitted By: Shann

2 pounds venison stew meat8 medium potatoes, peeled and cubed3 medium onions, diced3 stalks celery, diced8 large carrots, peeled and diced3 cubes beef bouillon2 (14.5 ounce) cans beef broth2 tablespoons browning and seasoning sauce2 cups frozen green peas (optional)2 cups fresh mushrooms, sliced (optional)salt and pepper to taste1/2 cup cornstarch1 cup waterCombine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through. Amount Per Serving  Calories: 407 | Total Fat: 3.4g | Cholesterol: 86mg

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Roast: Slow Cooker Venison Roast | Submitted By: sal

3 pounds boneless venison roast1 large onion, sliced1 tablespoon soy sauce1 tablespoon Worcestershire sauce1 tablespoon garlic salt1/4 teaspoon ground black pepper1 (1 ounce) package dry onion soup mix1 (10.75 ounce) can condensed cream of mushroom soupPut cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours. Amount Per Serving  Calories: 314 | Total Fat: 8g | Cholesterol: 171mg

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Slow Cooker Main Dishes: Vegetarian Cassoulet | Submitted By: Liz

2 tablespoons olive oil1 onion2 carrots, peeled and diced1 pound dry navy beans, soaked overnight4 cups mushroom broth1 cube vegetable bouillon1 bay leaf4 sprigs fresh parsley1 sprig fresh rosemary1 sprig fresh lemon thyme, chopped1 sprig fresh savory1 large potato, peeled and cubedHeat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving. Amount Per Serving  Calories: 279 | Total Fat: 4.4g | Cholesterol: 0mg

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Slow Cooker Main Dishes: Slow Cooker Scalloped Potatoes with Ham | Submitted By: Big Mama Kaboose

3 pounds potatoes, peeled and thinly sliced1 cup shredded Cheddar cheese1/2 cup chopped onion1 cup chopped cooked ham1 (10.75 ounce) can condensed cream of mushroom soup1/2 cup water1/2 teaspoon garlic powder1/4 teaspoon salt1/4 teaspoon black pepperPlace sliced potatoes in slow cooker. In a medium bowl, mix together shredded cheese, onion and ham. Mix with potatoes in slow cooker. Using the same bowl, mix together condensed soup and water. Season to taste with garlic powder, salt and pepper. Pour evenly over the potato mixture. Cover, and cook on High for 4 hours. Amount Per Serving  Calories: 265 | Total Fat: 10.2g | Cholesterol: 24mg

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