301 beet recipes

Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Slow cooker Mexican flank steak rolls stuffed with tamales, braised in tomato sauce, and topped with Monterey Jack. A creative Tex-Mex crockpot dinner.

Bacon-wrapped chicken breasts slow cooked over dried beef in a creamy mushroom and sour cream sauce. A retro potluck classic that's still impossible to resist.

Italian dressing-marinated grilled sirloin steak. Two-ingredient backyard BBQ classic with bright herby flavor from a 24-hour marinade.

Don't bother starting up the barbecue, try this easy crockpot recipe that will help you make a succulent steak you will enjoy.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Texas-style smoked beef brisket rubbed with spices and barbecued low and slow, then wrapped with beer for a juicy, tender finish. The Texan way to smoke a brisket.

Make your pot roast feel special with this tasty recipe that is sure to be one of your family's favorites.

Jalapeño-stuffed steaks slice a pocket into each beef steak and pack it with sautéed jalapeños, onion, garlic, and Monterey Jack, then grill over hot charcoal. Bold Tex-Mex steak dinner.

Caribou roast marinated 48 hours in gin, apple cider vinegar, and beef stock, then draped with bacon and slow-roasted. Gin's juniper notes are a natural match for wild game.

Good'n easy stew is a dump-and-go Crock-Pot beef stew with onion soup mix, cream of mushroom soup, and a splash of Sauterne wine. Five ingredients, 10 hours, fork-tender beef.

Slow cooker rabbit in cream sauce with mushrooms, thyme, and a tangy sour cream finish. Brined overnight and braised low and slow until fork-tender, this old-school Crock-Pot recipe delivers rich, rustic flavor.

Carnatzlach are garlicky Romanian-Jewish skinless sausages made from seasoned ground beef and club soda for a light, springy texture. Broiled until crispy and browned, they're a crowd-pleasing appetizer or main.

Easy to put together, and just let the crock-pot do its wonder. A warm and delicious meal is ready to serve when you come home from work.