Beef Fajitas

1 lb flank steak, trimmed and cut into about 6 pieces
1(14 1/2oz) can Mexican style stewed tomatoes drained
1 onion sliced
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1/4 can diced jalapeno peppers
2 cloves garlic minced
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1/4 tsp salt

Mix all ingredient and place in a slow cooker. Cook on high 4-5 hours.

Transfer meat to a cutting board and shred. Return it to the crock pot.

Serve in tortillas with your favorite toppings.

3 Envelope Roast

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours

BBQ Beef

Cook a 2-4 lb. Chuck or round roast in the crock pot over night on low.
Do not add liquid.

Next day:
Shred the beef
Add:
1 can chicken gumbo soup
1 bottle of your favorite BBQ sauce
Cook on low at least 4 hours

Serve on buns or over baked potatoes with sour cream and cheese.

Crock Pot Beef Stroganoff

2 lbs. Stew meat
1 can Cream of Mushroom soup
1 envelope onion soup mix
Fresh mushrooms (optional)
Green pepper (optional)
½ can water
1 cup sour cream

Put all ingredients (except sour cream) in crock pot and stir. Cook on low all day. Add Sour cream to thicken just before serving.
Serve over mashed potatoes or noodles