Hearty Beef Stew

Recipe from Sandy Olsen

5 lbs boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
3 tbls vegetable oil, divided
4 medium onions, chopped fine
1 (6 oz) can tomato paste
2 cups low-sodium chicken or beef broth
3 tbls soy sauce
1 1/2 lbs carrots, peeled and cut into 1-inch pieces
1 1/2 lbs red potatoes, cut into 1-inch pieces
1 1/2 tsp minced fresh thyme, divided
2 bay leaves
2 tbls Minute Tapioca
2 cups frozen peas, thawed

1. Dry beef with paper towels, then season with salt and pepper.  Heat 1 tbls oil in large nonstick skillet over medium-high heat until just smoking.  Add half of beef and brown on all sides, about 8 minutes.  Transfer to slow cooker and repeat with remaining beef (shouldn't need more oil).

2. Add 1 tbls oil, onions and 1/4 tsp salt to empty skillet and cook until golden brown, about 6 minutes.  Add tomato paste and cook, stirring well, for 2 minutes.  Add broth and soy sauce, bring to simmer, and transfer to slow cooker.

3. Toss carrots, potatoes, 1/2 tsp thyme and remaining 1 tbls oil in bowl.  Season with salt and pepper.  Wrap vegetables in foil packet that fits in slow cooker; set vegetable packet on top of beef.

4. Set slow cooker to high, cover, and cook for 6-7 hours; or cook on low for 10 -11 hours.  Transfer vegetable packet to plate.  Carefully open packet (watch for steam) and stir vegetables and juices into stew.  Add remaining 1 tsp thyme and peas and let stand until heated through.  Season with salt and pepper to taste and serve.

Crock-Pot Macaroni & Cheese

Recipe from Jacey Sakoff

1 (8 oz) pkg macaroni
1 tsp kosher salt
1 (16 oz) pkg shredded Casserole cheese
1 stick butter, melted (or ¾ of stick)
1 (12 oz) can evaporated milk
2 eggs, beaten
1½ cups milk

Cook macaroni until almost done.  Place noodles and rest of ingredients in crock pot.  Cook on low for 4 hours.

Pulled Pork BBQ

Recipe from Jacey Sakoff

6 lb pork roast or fresh picnic ham
2 cups water
1 large onion, sliced

Place pork roast in slow cooker.  Add water and onions.  Cook, covered, on low for 8-10 hours.  Drain the roast and discard liquid.  Let stand until slightly cooled.  Remove pork from bone.  Remove any excess fat.  Chop or shred pork and return to slow cooker.

1 cup ketchup
½ cup packed brown sugar
6 tbls vinegar
2 tbls fresh lemon juice
¼ cup Worcestershire sauce
2 tsp prepared mustard
2 tbls chili powder
1 onion, chopped

Combine ketchup, brown sugar, vinegar, lemon juice, Worcestershire sauce, mustard, chili powder, and chopped onion in bow and mix well.  Pour mixture over the pork and mix gently.  Cook, covered, on high for 3 hours or on low for 4 hours.  Serve with buns or potato rolls.  Serves 10-12.