I adapted my basic pot roast for the crockpot, just to make it easier.
1 large onion, sliced
2 cloves garlic, crushed
4-6 lb chuck roast, seasoned with salt and pepper (and browned on all sides if desired)
2 cups beef stock
2-3 Tablespoons tomato paste
2 teaspoons dried thyme
2 potatoes, diced
4 carrots, sliced
Place crockpot to low. Add in the onions and garlic, rest the roast on top. Mix the stock with the tomato paste and thyme, and pour in. Cook for about 4 hours. Add in the potatoes and carrots, and cook for another 1-2 hours.
Refried Bean "Enchiladas"
I created this meal out of mostly pantry ingredients (although they were homemade), from desperation at having very little to cook. It's a time-light meal, only 2 hours on high.
4-6 tortillas, homemade (purchased okay)
1 1/2 cups refried beans-homemade preferred
1 cup each of cheddar and monterey jack cheese, mixed (all one type okay also)
Spread tortillas with beans, and sprinkle each filled tortilla with about 2 Tablespoons cheese. Layer into crockpot
2 cups tomato puree
1 cup salsa (homemade preferred, or add in 1 tomato, 1/2 onion, and 1/2 jalapeno, chopped)
Mix together, and pour over tortillas. Sprinkle remaining cheese over top. Cook for 2 hours on high, or 4-5 hours low.
Additions- try more hot peppers, sliced olives or sweet bell peppers on top.
This post was inspired by Passionate Homemaking's Slowcooker Carnival- check it out!