Lemon Pot Roast

Here's a lemon pot roast recipe for your crockpot today.

Lemon Pot Roast

2 1/2 lb chuck roast
1 1/2 cup water
1/2 cup lemon juice
1 onions, chopped
1 tsp salt
1 tsp celery salt
1 tsp onion salt
1/4 tsp black pepper
1/4 tsp marjoram, ground
1 garlic clove, crushed

Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover; refrigerate at least 4 or up to 24 hours. Remove roast from marinade; place in a crockpot. Cover and cook on low 8 hrs, high 4 hrs, or until tender when pierced with fork. Serves 4.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Grape Jelly Meatballs

Here's a crazy crockpot meatball recipe for you today...

Grape Jelly Meatballs

1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 tsp Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 Tbs fine dry bread crumbs
1/2 tsp salt

Combine chili sauce, jelly, and mustard in crock pot and stir well. Cook, covered, on high while preparing meatballs.

Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Mexican Rice

Today's recipe is for Mexican rice.

Mexican Rice

2 pounds ground beef, browned, drained
1 medium yellow onion, diced
1 green pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 small can diced chilis
2 cups converted rice, uncooked
2 cans diced tomatoes, undrained
1 can tomato sauce
3 Tbs chili powder
2 tsp seasoned salt
2 Tbs Worcesershire sauce
1 1/2 cups water

Add all ingredients to a crockpot and stir well. Cover and cook on low for 7-8 hours.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Peanut Chicken

Here's a fun recipe for crockpot chicken.

Peanut Stuffed Chicken Breasts

12 chicken breasts, boned
1/2 cup peanut butter
1/8 cup honey
1 tsp cumin
1 Tbs mint, dried
1 package chicken bouillon mix

Bone chicken breasts if needed, keeping meat as nearly intact as possible. (It's much easier to rip the meat off the bones than any knife work I've tried to date.) Pull off shreds and gobbets. Put peanut butter, honey, cumin and mint in a bowl and mix well. Microwaving for 30 seconds or so thins it and makes it much easier to mix.

Spread about 2 tsp of the peanut butter mix in a thin layer over each piece of breast meat.

Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet. Tie the packet shut with butcher's twine or fasten with a toothpick.

Arrange the twelve packets in layers in the crock pot, being careful not to let any fall open.

Stir a little water into the bowl with any remaining peanut butter and mix well. Add the packet of bouillon and pour over the chicken packets. Add water as needed to cover packets to a depth of at least one inch. Turn crock pot on high for 5 or 6 hours. Remove packets from pot and let drain on a platter. All the chicken fat will have migrated to the top of the liquid, which I suspect would probably make a wonderful flavoring for soups and other dishes.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Asparagus Medley

Hope you like asparagus cause that's what we're having for today's crockpot recipe...

Asparagus Medley

2 lbs asparagus cut into 1" pieces
2 large leeks (white part only), rinsed well and halved
lengthwise and sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/3 cup homemade or canned vegetable broth
1/4 cup red or white wine vinegar
2 1/2 tsp dried dill weed
1 1/2 tsp dried tarragon, crushed
1-2 Tbs extra-virgin olive oil

In your crockpot, mix together the asparagus, leeks, green and red bell peppers, broth, 3 tablespoons of the vinegar, 2 teaspoons of the dill weed, and 1 teaspoon of the tarragon.

Cover and cook on the low heat setting 5 to 5 1/2 hours, or until the asparagus is tender but still slightly crisp.

Drain off and discard the cooking liquid. Mix in the remaining 1 tablespoon vinegar, 1/2 teaspoon dill weed, and 1/2 teaspoon tarragon. Add olive oil to taste. Serve immediately or refrigerate and serve chilled.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com