Hamburger Goulash

This is so easy (my signature criterion these days)! Just chop a couple of ingredients, brown the ground beef, open cans (I even use canned potatoes), do a little measuring, then let the slow cooker do all the work.

My mom used to make this in the '50s-'60s. I never got her recipe and had to figure it out myself.

Ingredients

• BACON, 3-4 rashers, cut into lardons
• GROUND ROUND (80/20), 1 pound
• SWEET ONION, 1 large, diced
• GREEN BELL PEPPER, 1, diced
• OLIVES, sliced, 1 small can
• MIXED VEGETABLES, frozen, 1 to 1-1/2 cups
• POTATOES, diced, 1 cup
• DICED TOMATOES, 14.5-ounce can, with juices
• TOMATO SAUCE, CANNED, 16 ounces
• WORCESTERSHIRE SAUCE, 2 tablespoons
• SOY SAUCE, 1 tablespoon
• ITALIAN SEASONING, dried, 1 tablespoon
• SUGAR, 2 teaspoons
• GARLIC SALT, 2 tablespoons (or to taste)
• BLACK PEPPER, freshly ground, 1 teaspoon
• (Optional) KETCHUP, to taste
• (Optional) HOT SAUCE, to taste

Directions

1. Saute bacon until slightly crisp, add in the ground beef and brown; add in the onions and green pepper.
2. Transfer to a slow cooker
3. Add in the remaining ingredients and stir to combine
4. Cook 3-4 hours on high.
5. Serve over steamed white rice.

Slow Cooker Pork Chops

Pork chops cooked in a slow cooker are so "fall off the bone" tender and tasty. But they can turn out a little dry, so make sure you have plenty of gravy, extending what's in the pot with a little more water and/or chicken/beef stock.

I cut up some carrots and add them in about half-way through the cooking cycle. They pick up the gravy flavor and are delicious!

We had ours with corn nibblets and steamed rice.

Ingredients 

• PORK CHOPS, 4 bone-in (¾11-inch thick)
• KOSHER SALT, to taste
• BLACK PEPPER, freshly ground, to taste
• BROWN SUGAR (Optional), to taste
• BUTTER, 2 tablespoons, divided (1½ and ½)
• ONION, 1 large, sliced (about 2½-3 cups)
• DRIED THYME or ROSEMARY, 1 teaspoon (or 1 tablespoon chopped fresh)
• CHICKEN BROTH, 1 cup
• APPLE CIDER, ¼ cup apple cider
• SOY SAUCE, 3 tablespoons
• WORCESTERSHIRE SAUCE, 1 tablespoon
• CORNSTARCH SLURRY (2-3 tablespoons cornstarch mixed with 2 tablespoons water)

Directions 

1. Season the pork chops with salt, black pepper, and optional brown sugar (if using) to taste.
2. Heat 1½ tablespoons of butter in a large sauté pan over medium-high heat.
3. Sear the chops on both sides until they’re golden brown, 3-5 minutes per side.)
4. Add the seared chops to the slow cooker. (Overlap, but don’t stack.)
5. Add the remaining ½ tablespoon of butter to the sauté pan, followed by the sliced onions. Cook the onions until they begin to brown, about 3-5 minutes.
6. Add the herbs and cook for another 30 seconds or until fragrant.
7. Add the chicken broth, apple cider, soy sauce, and Worcestershire sauce to deglaze the pan.
8. Stir everything to combine, and scraping up the fond from the bottom of the pan.
9. Pour the cooking liquid and onions over the pork chops.
10. Cook for 4 – 5 hours on low or for 2 – 3 hours on high.
11. Remove the cooked pork chops from the slow cooker and set them aside on a plate.
12. Whisk the slurry into the cooking liquid.
13. Return the pork chops to the slow cooker and cook on high about 30-60 minutes until the sauce is thickened.

Slow-Cooker Beer Beef

Beer gives this moist chuck roast a special flavor, especially when combined by the herbs, spices, and tangy vinegar imparted by Italian dressing.

If you end up with a lot of sauce liquid when the beef is done, do what I did. I reduced it by about half, then thickened it a bit with a flour slurry, using about a tablespoon of all purpose flour whisked in a quarter-cup of tap water until smooth.

Ingredients 

• CHUCK ROAST, 1, three-pounds
• SALT, ½ teaspoon
• BLACK PEPPER, ¼ teaspoon
• GARLIC, 4 cloves
• RED ONION, 1, sliced
• ITALIAN DRESSING, 1 cup
• BEER, 1 cup (drink the remainder of the bottle as a reward)
• BAY LEAVES, 2

 Directions 

1. Place the chuck roast into a 6-quart or larger slow cooker. Sprinkle the roast with the salt and pepper. Place the garlic cloves on top of the roast. Add the red onion, then pour over the Italian dressing and beer. Place the bay leaves on top.
2. Cover and cook on high for 6 hours or on low for 8-10. Don’t open the lid during the cooking time. 
3. Discard the bay leaves and cut the meat into large chunks.
4. Smash the garlic with the back of a fork and stir the garlic into juices.