Anonymous wrote:Korean short ribs. I serve these with buttered egg noodles or on a sub roll (after pulling the meat off the bones)

http://crockpot365.blogspot.com/2008/04/crockpot-korean-ribs-recipe.html

I just looked at that recipe. I haven't tried. It might be really good, but that receipt is not for Korean short ribs, at least not the ones that you get at a Korean restaurant. Maybe the meat cut is like the style of K short ribs, but the marinade is not.

Those beef carnitas are going on my list this week! Yummy!

PW's drip beef sandwiches - I make the plain ones and then toast good bakery rolls under the broiler with provolone cheese. http://thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/

Beef Carnitas tacos - require very little prep at all and so much flavor. http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/

I just made this tonight for the first time:

http://www.dadcooksdinner.com/2010/09/slow-cooker-pork-western-shoulder-ribs.html

Got the ribs last week when Harris Teeter had them on sale. I will definitely be making this again, even the BBQ/juice "sauce/gravy" at the end. And yeah, the guy acknowledges that you COULD brown the meat, but when I use the crockpot, I just want to dump stuff in there, easy-peasy.

^ not bragging (it's not a diamond or anything), but I recommend it

My husband bought me a cusinart slow cooker with a browning feature. It is awesome!

Oh, I'm PP at 13:56. I missed the not wanting to brown part. I'm sure both recipes do fine without. I just do because it adds more complex flavours.

Korean short ribs. I serve these with buttered egg noodles or on a sub roll (after pulling the meat off the bones)

http://crockpot365.blogspot.com/2008/04/crockpot-korean-ribs-recipe.html

thanks for this post- I'm back to work on Monday after maternity leave and my mom just sent me a programmable crock pot.

Anonymous wrote:Please share your best ones that don't require any real cooking/ browning before hand which in my opinion completely take away the convenience of the crock pot.

YES! I agree with this. Just tried this recipe the other day and it's a great one (I'm going to try using tomatoes next time instead of tomatillos as one doesn't always have those lying around) http://mykentuckyhome-kim.blogspot.com/2012/04/pollo-pulquero-slow-cooked-chicken-with.html

Thank you for asking this. I will be trying all of these!

Short ribs: brown ribs in flour, salt and pepper. Put in slow cooker with 2 chopped carrots, 2 chopped onion, 2 chopped stalk celery, 1 head of garlic, cut in half.
Add 1 bottle heavy red wine (eg. Cabernet), a few sprigs of rosemary, a few springs of thyme, and 2 bay leaves. Add 2 cups veggie or chicken stock.
A few grinds of salt an pepper.

Brew, season to taste, and serve with potatoes or noodles.

"Goulash"- 1 lb stewing beef, 1 lb onions, 3-4 cloves of garlic, 2 tbsp tomato paste, 2 tbsp good sweet paprika and 1 tsp hot paprika. 1 red pepper, chopped. 3 -4 cups beef or chicken stock, 1/4 cup red wine. Top with bay leaf, thyme, marjoram. Generous grind of pepper and pinch of salt.

I always brown the meat and Carmelize the onions before, but you don't have to.

Brew, season to taste, and serve with noodles.

Beef stroganoff - cubed chuck roast or stew meat, beef stock, can of cream of mushroom (I strain out the actual mushrooms and use just for flavor), salt, pepper, thyme, other herbs, etc. 4-6 hours high/6-8 hours low. Serve over egg noodles.

Beef stew:
Cubed chuck, celery, onions, carrots, parsnips/potatoes, homemade chicken stock, Penzey's beef roast seasoning, salt and pepper, cook on low overnight, add peas and fresh parsley at the end of cooking.

Please share your best ones that don't require any real cooking/ browning before hand which in my opinion completely take away the convenience of the crock pot.

Mine are:
Beef stew: any good chunk of meat, stew veggies( I always use frozen and it comes together with carrots, celery and potatoes), I container of beef broth, McCormick beef stew seasoning( I used to always use fresh herbs until one day I didn't and used this and it comes out much better), 3 teaspoons of minced garlic,few squirts of lee and perins, half a cup of good red wine. This is loved in my house. I cook it on low for 10-12 hours and then I use the left overs the next day for beef pot pie.

Lentil soup: bag of lentils, 1 container vegetable broth, carrots, onions and celery, can of diced tomatoes undrained, couple teaspoons of minced garlic, zucchini( I use frozen chopped) or sometimes spinach, italian seasoning, pepper and 2 cups water. Cooked on low for 8-10 hours. I pour over cooked mini pasta and cover with parmesan cheese.