#tendermeat

A hearty and flavorful pasta bolognese made effortlessly in the slow cooker, resulting in tender meat and rich sauce.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 carrot, diced. 1 celery stalk, diced. 1 can 28 oz crushed tomatoes. 1/2 cup beef broth. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 12 oz pasta such as spaghetti or penne. Grated Parmesan cheese for serving.

Instructions: Cook the ground beef in a pan over medium-low heat until it turns brown. Get rid of extra fat. Move the beef that has been cooked to the slow cooker. Cut up the onion, garlic, carrot, and celery into small pieces. Then add the crushed tomatoes, beef broth, dried oregano, basil, and thyme, as well as salt and pepper. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Follow the directions on the package and cook the pasta until it's al dente about 30 minutes before you serve it. Drain. The bolognese sauce should be put on top of cooked pasta. Add grated Parmesan cheese on top. Have fun!

Prep Time: 20 minutes

Cook Time: 360 minutes

Elevate your dining experience with this flavorful and succulent smoked prime rib. The combination of garlic, rosemary, and thyme creates a tantalizing crust on the outside, while the slow smoking process ensures a juicy and tender interior. Perfect for special occasions or a festive meal.

Ingredients: 1 8-10 pounds prime rib roast. 1/4 cup olive oil. 4 cloves garlic, minced. 2 tablespoons fresh rosemary, chopped. 2 tablespoons fresh thyme, chopped. Salt and black pepper to taste. Wood chips for smoking.

Instructions: Preheat smoker to 225F 107C. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a rub. Rub the mixture all over the prime rib roast, ensuring even coverage. Soak wood chips in water for at least 30 minutes, then add them to the smoker box. Place the prime rib on the smoker rack, fat side up. Smoke the prime rib at 225F 107C until the internal temperature reaches your desired doneness about 1.5 to 2 hours for medium-rare. Let the smoked prime rib rest for 15-20 minutes before carving. Slice and serve. Enjoy your delicious smoked prime rib!

Prep Time: 20 minutes

Cook Time: 120 minutes

This hearty and comforting beef stew is cooked slowly in a crockpot, making the meat and vegetables tender and flavorful.

Ingredients: 1.5 lbs beef stew meat. 4 potatoes, diced. 3 carrots, sliced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups beef broth. 1/4 cup tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 tablespoons cornstarch optional, for thickening.

Instructions: Put potatoes, carrots, onion, garlic, and beef stew meat in a slow cooker. Add the beef broth to the slow cooker and cover it. Add thyme, rosemary, salt, and pepper, along with the tomato paste. There should be no leaks. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is soft and the vegetables are done. If you want to thicken the sauce, mix some water with cornstarch to make a slurry. Then, add it to the stew in the last 30 minutes of cooking. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 300 minutes

This slow cooker flank steak recipe yields tender, flavorful steak with minimal effort. The savory sauce infuses the meat and vegetables with delicious Asian-inspired flavors.

Ingredients: 1.5 lbs flank steak. 1 onion, sliced. 3 cloves garlic, minced. 1 bell pepper, sliced. 1/4 cup soy sauce. 1/4 cup beef broth. 2 tablespoons brown sugar. 1 tablespoon sesame oil. 1 teaspoon ginger, minced. 1 tablespoon cornstarch. 2 tablespoons water. Salt and pepper to taste. Green onions, chopped for garnish.

Instructions: Add salt and pepper to the flank steak. Cut up the onions and bell pepper and put them in the bottom of the slow cooker. Place the seasoned flank steak on top of the other foods. Soy sauce, beef broth, brown sugar, sesame oil, and ginger should all be mixed together in a bowl. The sauce should be poured over the slow-cooked steak and vegetables. The steak should be soft after 6 to 8 hours on low heat or 3 to 4 hours on high heat. Take the steak out of the slow cooker when it's done and let it rest for a few minutes. To make a slurry, mix cornstarch and water in a small bowl. To make the sauce thicker, add the slurry to it and stir it around. Serve the flank steak with the vegetables and sauce from the slow cooker. Cut the steak across the grain. Before serving, sprinkle with chopped green onions.

Prep Time: 15 minutes

Cook Time: 360 minutes

Indulge in the rich flavors of braised pork loin with aromatic herbs and vegetables. Slow-cooked to perfection, this dish is a savory delight that will impress your guests or make for a comforting family meal.

Ingredients: 2 lbs pork loin. Salt and black pepper to taste. 2 tablespoons olive oil. 1 onion, finely chopped. 2 carrots, peeled and sliced. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup dry white wine. 2 sprigs fresh rosemary. 2 sprigs fresh thyme. 1 bay leaf.

Instructions: Preheat your oven to 325F 163C. Season the pork loin with salt and black pepper to taste. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the pork loin on all sides until golden brown. Remove and set aside. In the same pot, add chopped onion, sliced carrots, and minced garlic. Cook until vegetables are softened. Pour in chicken broth and white wine, scraping the bottom of the pot to release any browned bits. Add the browned pork loin back to the pot. Nestle rosemary, thyme, and bay leaf around the pork. Cover the pot and transfer it to the preheated oven. Braise the pork loin for about 1.5 to 2 hours or until the internal temperature reaches 145F 63C. Once done, remove the pot from the oven and let it rest for a few minutes. Slice the pork loin, spoon some of the braising liquid and vegetables over the top, and serve. Enjoy this tender and flavorful braised pork loin!

Prep Time: 20 minutes

Cook Time: 120 minutes

The slow cooker barbecue ribs are so tender that they fall off the bone. They are also packed full of flavor. They don't take long to prepare or cook, so they're great for a quick dinner during the week or a get-together on the weekend.

Ingredients: 2 racks baby back ribs. 1 cup barbecue sauce. 1/4 cup brown sugar. 1 tablespoon paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. Salt and pepper to taste.

Instructions: BBQ sauce, brown sugar, paprika, garlic powder, onion powder, salt, and pepper should all be mixed together in a bowl. To fit the ribs in the slow cooker, cut them up into smaller pieces. Spread the spices out on the ribs by rubbing the mixture on them. Put ribs in the crock pot. Take the lid off and set the heat to low. Cook for 6 to 8 hours, or until the ribs are soft and fully cooked. When the ribs are done, take them out of the slow cooker and brush them with more barbecue sauce. Finish by putting it under the broiler for a few minutes to make the sauce caramelize. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

Tender and flavorful oxtails cooked to perfection in the Instant Pot, with a savory broth and hearty vegetables.

Ingredients: 3 lbs oxtails. 1 tbsp vegetable oil. 1 onion, chopped. 3 cloves garlic, minced. 1 cup beef broth. 1/4 cup soy sauce. 2 tbsp tomato paste. 1 tbsp brown sugar. 1 tsp dried thyme. 1 tsp dried rosemary. 1 tsp salt. 1/2 tsp black pepper. 1/4 tsp cayenne pepper. 2 bay leaves. 1 cup carrots, sliced. 1 cup potatoes, diced.

Instructions: Add salt and black pepper to the oxtails. To use the Instant Pot, turn it on and choose "Saute." Put in the onion, garlic, and vegetable oil. Cook the onions until they become clear. Put in the oxtails and brown them all over. Put brown sugar, thyme, rosemary, salt, black pepper, and cayenne pepper in a bowl. Add the beef broth and mix them together. Put the oxtails in the Instant Pot and pour the broth mixture over them. Put in bay leaves. Turn the Instant Pot on "Manual" and close the lid. Then set the timer for 35 minutes at high pressure. Let the pressure naturally drop for 10 minutes after the cooking is done, then quickly drop any remaining pressure. Put the potatoes and carrots in the Instant Pot after opening the lid. Put the lid back on and set the machine to "Manual" for another 10 minutes at high pressure. When the food is done, quickly let the pressure out and open the lid. Having the oxtails with vegetables is a great idea.

Prep Time: 15 minutes

Cook Time: 45 minutes