If the brisket is too large to go into the pot whole, cut it in half or roll it and tie with string. Add the chopped onion, carrot, salt, bay leaf, thyme and water or stock. Cover the pot and cook on LOW 10-12 hours .

Brown the beef and bacon in a frying pan on the stovetop. Drain off excess fat. Put the meat and bacon in the crockpot, and add to the pot the onion, salt, paprika and flour. Stir to coat the meat. Pour the wine and soup into the pot, stir well again, and cover the pot. Cook on LOW 4-5 hours or HIGH 2 – 2.5 hours. Just before serving, add the sour cream to the pot and stir to mix. Serve over toasted buns or noodles.

In a skillet on the stovetop, brown the meat and pour off the excess fat. In a bowl, mix the onion, salt, pepper and soup. Put half the potato slices in a layer on the bottom of the crockpot, then a layer of half the meat, then the other half of the potatoes, then the other half of the meat. Pour the soup mixture over everything and cover the pot. Cook on LOW 4-6 hours or HIGH 2-3 hours. Add the cream or milk to the pot, cover, and cook on HIGH 15 minutes.

Put the meat into the slow cooker pot. Mix the other ingredients (except the beer) in a bowl. Place the mixture over the beef and pour the beer over everything. Cover the pot, and cook on LOW 8-10 hours, or HIGH 4-5 hours. Place the meat on a serving platter and slice. Serve the juice in a separate jug to pour over the slices.

Mix the eggs, milk, seasonings and breadcrumbs in a bowl. Add the meat, vegetables, and most of the ketchup or sauce, and thoroughly mix. Shape into a loaf and place it in the crockpot. Spread the rest of the ketchup or sauce over the loaf, and cover the pot. Cook on LOW 6-8 hours, or HIGH 3-4 hours.

This recipe is a natural for the food processor, which can be used to grind the beef, shred the bread into crumbs, and chop the vegetables. Mixing everything together is better done by hand.

Brown the pieces of beef in a frying pan, then place the meat in the slow cooker. Drain the fat from the frying pan, pour in the wine, and stir into the brownings on the pan. Pour this over the meat. Sprinkle the meat with salt, pepper, paprika and marjoram, add the onions and peppers, and stir to mix. Cover the pot and cook on LOW 10-12 hours, or HIGH 4-5 hours. Serve with rice or noodles.

Mix the garlic, salt, pepper, chili powder and mustard in a small bowl. Spred the mixture over the meat, and cut the meat into strips. Place the meat in the crockpot. Combine the onion, tomatoes and crumbled bouillon cube in a bowl, then pour the mixture over the meat. Cover the pot and cook on HIGH 3-4 hours or LOW 6-8 hours. Add the beans to the pot, cover, and cook on HIGH 30 minutes.

Trim any fat off the steaks and season with dried herbs, salt and pepper to taste. Mix the chopped bacon and onion and spread over each steak. Roll the steaks up tightly like a jellyroll and tie firmly with strings. Brown the rolls in oil in a frying pan, then put them into the slow cooker, add the broth, and cook on LOW for 8 hours.

If you’d like to serve the roulades with gravy, remove the meat when done, thicken the remaining liquid with a mixture of flour and water, then cook in the crockpot on HIGH for 15 mins or remove to a pan on the stovetop and cook until thickened.

Heat the oil in a frying pan and brown the meat on both sides. Sprinkle with salt and pepper. Put half the vegetables on the bottom of the crockpot, then add the brownde meat on top of the vegetables. Add the broth and the rest of the vegetables. Cook on HIGH 5-6 hours or LOW 10-12 hours.