500 shucked recipes

German meatballs with sauerkraut and apple mixed into the meat, browned in bacon drippings, then simmered with braised red cabbage, apples, and caraway seeds.

A succulent beef roast that is seasoned and cooked to perfection.

A tender and juicy beef roast that is simmered to perfection with the help of your crockpot.

A simple pot roast recipe that is cooked to perfection without any hassle.

This Asian-inspired braised beef is very tasty. Garlic, ginger, soy sauce and ginger all these yummy ingredients add layers of great flavors into the beef. You will love how succulent this dish turns out.

This succulent pot roast is simmered to perfection in your very own slow cooker.

Add a delicious barbecue taste to your dinners with this scrumptious dish that will satisfy anyone's hunger.

Jambon de la cabane a sucre, a traditional Quebec sugar shack ham simmered in apple juice or maple sap then glazed with maple sugar, cloves, and a sweet raisin sauce.

Plain basic chili, a Texas-style chili con carne made with cubed beef, not ground, simmered low in chili powder, beef broth, and crushed tomatoes until fork-tender. No beans, no filler, just rich, beefy chili.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

A Caribbean-inspired ground beef stew loaded with briny capers, green olives, sweet currants, and warm spices like cinnamon and cloves. Served over rice for a bold, savory-sweet one-plate dinner.

A succulent pot roast that is simmered to perfection with the help of your old friend, the crockpot.

Try something new for dinner with this succulent beef dish that has an aroma which will make your family eager to set the table.

A simple and tasty recipe that is hassle-free and easy to make with a crockpot.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.