Crock Pot Recipes &
Make Ahead Meals

Offering you a slow take on dinner. Easy crock pot recipes, and more homemade meal ideas at the bottom of the page.

The following recipe is a family favorite. We love it so much that we have this once a week in the winter. Everyone that tastes this savory meal; wants the recipe. Make it tonight...

Crock Pot Recipes

Crock Pot Recipes
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2 (10-3/4 oz) cans homemade cream of mushroom soup
1 envelope homemade dry onion soup mix
1 cup homemade beef broth
1 TBS homemade garlic powder
2 TBS homemade onion powder
salt and pepper to taste
3 to 4 lb chuck roast

Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder; whisking until smooth. Season to taste with salt and pepper.

Place the roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.

Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.

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This is another awesome Crock pot Recipe, and we have it frequently. Why? It's just a dynamite easy slow cooker recipe; easy to prepare and delicious. My secret to My Best Italian Beef Sandwich recipe is my homemade Italian dressing mix; recipe below.


2-4 lb beef roast (depending on how many your feeding)
4 TBS Homemade Italian Salad Dressing Mix (recipe below)
Better Than Bouillon Beef Base (sold in a jar by the bouillon cubes)
16 oz jar Pepperoncini peppers

You will need to fill your crock pot 1/2 full of water (this is for the broth) and add 1 heaping tablespoon of the Better Than Bouillon Beef Base to the water. Mix well and taste it. If it is watered down, add some more of the beef base.

Add the entire jar of peppers to the broth and give it a quick stir or two. Carefully add the beef roast and finally measure out two servings of the homemade Italian Salad Dressing mix and sprinkle over the roast and in the broth.

Cook on high for 6-8 hours or until the roast is falling apart. I place the roast on a platter and shred it with a fork and put back in the broth.

Crock Pot Italian Beef
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For sandwiches:
saute green peppers and onions
hoagie buns
mozzarella cheese (or your favorite cheese for melting), shredded

Toast the buns if you wish in the oven and dunk half of the bottom bun in the broth. Fill with the shredded meat, add the sauteed peppers and onion and top with cheese. Place under a broiler until the cheese is melted. Is your mouth watering now? It should be. Also fantastic with mashed potatoes.

Homemade Italian Salad Dressing Mix
1-1/2 tsp homemade garlic powder
1 TBS homemade onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes

Mix ingredients together and store in a tightly closed container in a cool and dry place.

If you want to make dressing for a salad:

1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (above)

Shake well and chill the night before you use it.

Here's an easy crock pot recipe. No leftovers. Even more delicious, serve with garlic bread and a fresh green salad. You may add black olives or whatever you want; even additional seasoning.


1 (12oz) pkg wide egg noodles, cooked and drained
1-1/2 lbs ground beef
1 tsp homemade garlic powder
1 tsp homemade onion powder
1/4 cup onion, chopped

6 cups homemade pasta sauce
1/2 cup mushrooms, sliced
1 tsp sweet basil
1 tsp oregano
1 tsp homemade garlic powder
1 tsp homemade onion powder

1/2 cup to 1 cup pepperoni, sliced (divided in thirds)
3 cups mozzarella cheese, shredded (divided in thirds)

In a heavy skillet, cook the ground venison with the onion. Add the pasta sauce (spaghetti sauce), mushrooms, sweet basil, oregano, garlic and onion powder. Season with salt and pepper to taste.

Spray the crock of the slow cooker with vegetable oil and place 1/3 of the meat sauce down on the bottom, followed by 1/3 of the buttered noodles, then 1/3 of the sliced pepperoni, and sprinkle with 1/3 of the cheese. Repeat.

Cook on low for 3 to 4 hours. Serve with garlic bread and salad.

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