Looking for an easy Saint Patrick’s Day dinner recipe? We got you! Check out these delicious slow cooker stuffed cabbage roll recipe. These stuffed cabbage rolls are hearty and filling and always a hit!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Place the head of cabbage in the microwave for 14 minutes. Once the cabbage is cool enough to handle, peel off the leaves.
2. In a large bowl, combine the beef, pork, beaten egg, milk, onion, rice, salt, and pepper; mix well.
3. Place 1/4 cup of meat mixture onto a cabbage leaf. Roll up the cabbage burrito-style and put it into the slow cooker seam side down. Repeat with the remaining leaves and meat mixture.
4. In a small bowl, combine the tomato sauce, brown sugar, and Worcestershire sauce.
5. Pour the sauce over the cabbage rolls. Add bacon on top. Cook on low for 7-8 hours or on high for 4-5 hours, until the meat is cooked through. The filling should reach 160 degrees F.
6. Enjoy!

• 5 lbs. top round beef
• 1 tbsp. onion powder
• 1 tbsp. garlic powder
• 2 tsp. black pepper
• 5 jalapeños
• 1 cup soy sauce
• 1 cup brown sugar
• 1/2 cup Worcestershire sauce
• 2/3 cup balsamic vinegar
• 1/2 cup fresh orange juice
• 1/2 cup fresh grapefruit juice
• 1 tbsp crushed red pepper

1. If your beef isn’t pre-sliced, freeze for about 1 hour and use a NESCO® Food Slicer.
2. Combine garlic powder, onion powder, black pepper, and crushed red pepper.
3. Season both sides of the beef slices with the seasoning mix.
4. Mix jalapeños, soy sauce, brown sugar, Worcestershire sauce, balsamic vinegar, orange juice, and grapefruit to create your marinade.
5. Pour over seasoned beef and thoroughly massage the marinade into it.
6. Marinate in the fridge for 24 hours.
7. Arrange the jerky on your NESCO® Dehydrator trays.
8. Sprinkle a little crushed red pepper over each jerky slice.
9. Set the temperature to 160 degrees Fahrenheit.
10. Dehydrate for 4-5 hours.
11. Enjoy!

Slow Cooker Chili is one of our all time most popular recipes, come fall and winter thousands of people make it every day! The Chili is incredibly flavorful, it’s packed with protein and perfectly hearty, plus it’s a dinner everyone can agree on.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. In our 12 inch NESCO Electric Skillet, cook beef and onion at 325 degrees for 8-10 minutes or until beef is brown; drain.
2. In your slow cooker, mix beef mixture and remaining ingredients.
3. Cover and cook on high for 4 hours.
4. Serve the soup hot with bread or crackers for dipping!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

Directions:

1. Prepare gravy according to manufac. or family recipe and warm in NESCO slow cooker on high.
2. Score and cut each beef pack into 24 individual sections and form into 2 inch round balls.
3. Flatten balls into patties and place on grill or griddle at 325°, sprinkle seasoning on topside.
4. Sear burger, then flip and sear other side. Allow patty to cook for an additional minute.
5. Remove patties from griddle or grill and place into gravy flat. Stack burgers in layers.
6. All burgers should be submerged in gravy, add additional gravy if needed.
7. Cook burger patties in slow cooker on high for 2 hours, occasionally stirring the gravy gently, without disrupting the patties.
8. After 2 hours on high, turn the slow cooker to low and cook for another hour.
9. After cooking on low for an hour, turn the slow cooker to warm or off.
10. Enjoy burgers now or cool and prepare the 8 qt. cook pot for refrigeration.

Tip for preparing the perfect holiday slider:

1. Butter both sides of bun.
2. Add your burger patty.
3. Drop a little onion on the patty.
4. Add a dab of ketchup and enjoy!

Your Key Ingredient:

NESCO Sous Vide Cooker

Grocery Ingredients:

Directions:

1. Add water to your container or large pot.
2. Set the Sous Vide Cooker to the meat setting. (137 degrees Fahrenheit)
3. Rub the steak with 1/2 tbs. oil on all sides.
4. Season both sides with salt, black pepper, minced garlic and optional herbs.
5. Add the seasoned steak to a vacuum sealed bag.
6. Place the steak in the water bath and make sure it is fully submerged.
7. Cook for at least 1 hour.
8. When the timer goes off, remove the bag from the water bath and transfer the steak to the fridge for 10 minutes.
9. Remove the steak from the vacuum sealed bag and wipe off the moisture with paper towels.
10. Season with more salt and pepper.
11. Turn on your 12 Inch Electric Skillet to medium-heat. Add the remaining olive oil. Once, hot, add the steak and sear about 1 minute per side.
12. Slice against the grain and serve with potatoes or veggies.

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

• 1 lb. 80% lean ground beef
• 1 large egg, beaten
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 tsp. minced garlic
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 18 ounce jar grape jelly
• 13 ounce Honey BBQ sauce
• Optional: Buy instead of making meatballs: 32 ounce bag frozen cooked meatballs (About 55)

Directions:

1. Preheat your NESCO Electric Skillet or Oven to 400 degrees°F.
2. In a large bowl, combine the meat, egg, breadcrumbs, onion, garlic, salt, and pepper.
3. Use a medium cookie scoop or your hands to form 1 1/2 inch balls and place in skillet. Cook until no longer pink in middle.
4. In the slow cooker, combine the grape jelly and honey BBQ sauce.
   Stir until well combined.
5. Add meatballs. Stir so all meatballs are coated with sauce.
6. Cook on high for 3 hours or on low for 5 hours, occasionally stirring.
7. Serve warm. Sprinkle with thinly sliced green onions, if desired.

(Optional: thinly sliced green onions for garnish)

This recipe produces the most flavorful gryos, and can be made in a slow cooker. Topped with fresh vegetables, and a homemade tzatziki sauce, this tasty dish couldn’t be easier to make from home!

Your Key Ingredient:

NESCO Slow Cooker

Grocery Ingredients:

1/2 pound cooked gyro meat (homemade or deli bought)
1/2 teaspoon oil
2 slices pita bread
2 tablespoons feta cheese
2 tomatos (sliced)
1/3 cup lettuce (chopped)
1/4 red onion (sliced)
Tzatziki Sauce

Homemade Tzatziki Sauce:

1 cucumber
1-2 tablespoons fresh lemon juice
1 1/2 cups Greek yogurt
2 tablespoons olive oil
1 clove garlic (minced)
1 tablespoon dill (chopped)
salt & pepper to taste

Directions:

1. Toast pitas in a toaster or place in the oven until heated.
2. Prep toppings and prepare tzatziki sauce.
3. Cut the gyro meat into thin strands and place into slow cooker.
4. Add meat to pita bread and top with desired toppings.

Looking for a dish that will make you seem like a gourmet chef without too much stress? This Surf ‘N’ Turf With Garlic Cream Sauce is the way to go. Cooked on our Double Burner, it can be made anywhere and is the perfect date night or dinner party recipe. The trick with this recipe is to be patient. Make sure you aren’t rushing through the searing of the steaks or shrimp. Using fresh garlic in this will give far better flavors than jarred or powdered.

Your Key Ingredient: 

NESCO Double Burner

Grocery Ingredients:

Steaks

2 New York Steak strip steaks
Salt and pepper
1 tablespoon olive oil

Shrimp

2 tablespoons butter
8 ounces deveined

Garlic Cream Sauce

1 tablespoon butter
4 cloves garlic
1/2 cup chicken broth
1 cup heavy cream
1/2 cup fresh shredded parmesan cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions:

Burner 1:

Pat steaks dry with paper towel. Season with salt and pepper.

Heat a large skillet over medium-high heat. Sear steaks for four to five minutes each side until browned and cooked to desired doneness. Transfer steaks to a warm plate to rest.

Burner 2:

Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add shrimp to the skillet, season with salt and pepper, and sear about two minutes until just cooked and pink. Transfer to a bowl and set aside.

To the same skillet, the shrimp cooked in, make the garlic cream sauce. Add butter and garlic. Sauté about one minute.

Pour in the broth, and allow to reduce to half, while scraping any burnt bits off the bottom of the pan.

Reduce heat to low-medium. Add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese; allow to melt through the simmering sauce. Season with salt and pepper to your taste.

Add the shrimp back into the pan and gently mix to coat shrimp.

Serve over steaks and sprinkle with parsley.

We have yet to find someone who isn’t a fan of our Italian Beef Sliders. Piled high with tender roast, melty cheese, and crunchy pepperoncini, people usually fill their plates with more than just one of these delicious mini sandwiches. Your NESCO 6 Qt. Slow Cooker makes this recipe easy: simply add ingredients, choose your heat settings, and set it until you’re ready to assemble and enjoy.

Your Key Ingredient:

NESCO 6 Qt. Slow Cooker

Grocery Ingredients:

4 lb boneless beef chuck pot roast
2 tsp salt
1 tsp pepper
1 tsp garlic powder
2 tsp Italian seasoning
1, 15 oz can tomato sauce
2 green bell peppers, sliced
2 yellow onions, sliced
1, 12 oz jar sliced pepperoncini
10 sandwich rolls, split and toasted

Instructions:

1. Spray the crock of a NESCO® 6 Qt. Slow Cooker with cooking spray.
2. Drain the pepperoncini, reserving three tablespoons of the liquid.
3. Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.
4. Trim the fat from the roast and season each side with roughly one-third of the seasonings and place in Slow Cooker.
5. Pour the tomato sauce over the roast.
6. Top with the green bell peppers, onions, and pepperoncini.
7. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
8. Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.
9. Use two forks to shred the meat and serve on toasted sandwich rolls.

1. Preheat NESCO® 12″ Electric Skillet to 300ºF. Add oil and stir to coat skillet bottom. Add onions and peppers, cook for 2 minutes. Add water and stir until onion/pepper mixture is soft and water has evaporated (about 3-4 minutes).
2. Remove mixture and keep warm. Warm buns until lightly toasted. Place 1 oz cheese on each warm bun.
3. Increase heat in skillet to 350ºF. Season meat with salt and pepper. Sear each piece of meat 1-2 minutes per side until browned. Note: overcooking meat will cause it to be tough.
4. Place meat on cheese and top with onions and peppers.

1. Remove cookwell from NESCO® 6 Qt. Roaster Oven. Cover roaster base and preheat at 350ºF.
2. Brown meat in fry pan; add onion and cook until onion is soft. Add enchilada sauce. Simmer about 10 minutes. Set aside.
3. In fry pan, heat oil and fry tortillas in oil just long enough to soften.
4. Dip in enchilada sauce. Put about 3 Tbsp filling in center, sprinkle with 2 tsp onion and overlap edges at center.
5. Wipe cookwell with vegetable oil. Place filled enchiladas side by side into cookwell.
6. Pour remaining sauce over enchiladas and sprinkle grated cheese over all.
7. Remove cover and place cookwell into roaster. Cover and bake about 30 minutes or until hot throughout. Serve with sour cream. Serves 4 to 6.

Who doesn’t love the sweet, savory, tangy taste of a Bloody Mary? Now you can get that same great flavor all day, in your jerky!

Your Key Ingredients:

NESCO Food Slicer 
NESCO Food Dehydrator

Grocery Ingredients:

2 lbs of lean beef or venison
1 cup thick Bloody Mary mix, we like Major Peters’
1/3 cup Worcestershire sauce
1 tbsp horseradish
2 tsp salt
1 tsp black pepper

½ tbsp celery salt
½ tsp Cajun seasoning
¼ tsp cayenne

2 tbsp dried tomato powder (optional)

Instructions:

1. Slice meat to 1/2-1/4″ thick with slicer for uniform pieces.
2. Place meat, Bloody Mary mix, Worcestershire, horseradish, salt and pepper in a large vacuum seal bag or zip top bag. Vacuum seal the bag on the marinate setting and seal the top, and the move everything around inside the bag to make sure it’s coated. Refrigerate at least 6 hours, preferably overnight.
3. Combine dried tomato powder (optional), celery salt, cayenne and Cajun seasoning in a small bowl.
4. Remove strips from bag, patting excess liquid off with a paper towel, and sprinkle each side of the meat with the dry spice mix.
5. Place strips on dehydrator trays and dry at 160 degrees for 7-10 hours.
6. Enjoy on its own or in your Bloody Mary.

‘WOW’ guests at your next party with our best-ever BBQ Sandwiches. Smoky with just the right amount of tang, this recipe will be passed around the entire picnic table. Don’t worry about using the grill: the NESCO 6 Qt. Roaster Oven brings out all the flavor with half the work. Tuck meat between two buns and you have an All-American meal ready to go.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

2 Tbsp margarine
2 lbs ground beef or turkey, crumbled
1 large onion, chopped
3 stalks celery, chopped
2 tsp Worcestershire sauce
1 can tomato soup, undiluted
1 cup ketchup
1/2 cup BBQ sauce

Instructions:

1. Preheat NESCO® Roaster Oven to 425º F. Lightly wipe cookwell with cooking oil. Add margarine.
2. Cover; cook until melted. Add meat, onions, and celery. Cover; cook 15 to 20 minutes or until browned.
3. Reduce temperature to 325º F. Add remaining ingredients; stir to mix. Cover; cook 30 to 40 minutes or until bubbly hot. Serves 8 to 10.

Meat Loaf

Your Key Ingredient:

6 Qt. Roaster Oven

Grocery Ingredients:

1 ½ lbs ground chuck
1 envelope dry onion soup mix
1 egg, beaten
1 Tbsp Worcestershire® sauce
1/3 cup ketchup
1 cup soft bread crumbs
1/2 cup warm

Instructions:

1. Preheat NESCO® Roaster Oven to 350º F. Mix all ingredients together in a bowl.
2. Place mixture in 8 ½ x 4 ½” loaf pan. Place on rack in cookwell. Cover and bake at 350º F for 1 ½ hours. Serves 6. To serve 12, double recipe and use 2 loaf pans.

This recipe was developed by three very courageous people at NESCO! Adjust to your heat level by decreasing or increasing the amount of jalapeno pepper, cayenne pepper, and chili powder.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

2 lbs ground chuck
2 lbs beef stew meat, cut into bite-size pieces
1 tsp salt
2 large onions, chopped
1 tsp pepper
4 Tbsp garlic, chopped
1 green pepper, chopped
1 red pepper, chopped
1 yellow pepper, chopped
32 oz can whole tomatoes, cut
1 fresh jalapeno pepper, chopped
2 (15 oz) cans hot chili beans
64 oz can V-8® Vegetable Juice
4 (15 oz) cans tomato herb sauce
16 oz jar thick & chunky salsa
4 Tbsp chili powder
2 Tbsp cayenne pepper
1 Tbsp ground cumin
1 Tbsp brown sugar

Instructions:

1. Preheat NESCO® Roaster Oven to 400° F. Saute seasoned meat, garlic and onions with cover on. Stir to brown evenly.
2. Pour off any grease and add remaining ingredients. Turn heat to 250°F and simmer 1 to 3 hours (the longer the better).
3. Garnish with finely shredded cheddar cheese and chopped onion. Serve and enjoy! Serves 24.

You don’t know what you’ve been missing until you’ve tried our Meatloaf with Cheese recipe. Stuffed with parmesan and cheddar, our traditional recipe featuring a cheesy upgrade will soon become a weeknight favorite. Simply combine ground beef and flavoring, and bake in a NESCO 6 or 18 Qt. Roaster Oven. Cheese just makes everything better.

Your Key Ingredient:

NESCO 6 or 18 Qt. Roaster Oven

Grocery Ingredients:

2 Tbsp butter
1 cup mushrooms, sliced
1 cup onion, chopped
1 cup red pepper, diced
1 clove garlic, minced
1¼ lbs ground beef
1¼ cups Italian-style breadcrumbs
1/2 cup Parmesan Cheese, grated
1/2 cup plain yogurt
1 egg, beaten
1/4 cup ketchup
2 tsp Worcestershire® sauce
8 oz Cheddar Cheese, cubed
1 tsp salt
1 tsp pepper

Instructions:

1. In a skillet, melt butter and cook mushrooms, onion, red pepper and garlic over medium heat until softened, approximately 5 to 6 minutes.
2. In a large bowl, combine mushroom mixture with remaining ingredients and mix thoroughly.
3. Preheat NESCO® Roaster Oven to 350º F. Place meatloaf in a 9 x 5″ loaf pan and put in preheated cookwell.
4. Bake for 50 to 60 minutes or until done. Remove pan from cookwell. Drain fat. Let meatloaf stand for 5 minutes before slicing. Serves 8.

Pot Roast

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven or NESCO Slow Cooker

Grocery Ingredients:

2 (5 to 6 lb) pot roast
6 large onions, cut in half
20 whole small red potatoes, peeled
5 Tbsp margarine, melted
1 tsp browning sauce
10 medium carrots, cut into chunks

Instructions:

1. Set Rack in NESCO® Roaster Oven cookwell. Preheat Roaster Oven to 350 ̊ F.
2. Lightly wipe cookwell and rack with cooking oil. Arrange meat and vegetables on Rack. Stir together margarine and browning sauce; brush over meat. Cover and roast 10 minutes.
3. Reduce temperature to 300 ̊F. Cover and roast 30 to 40 minutes for medium (145 ̊F on meat thermometer); 45 to 60 minutes for well done (160 ̊F on meat thermometer).

For slow cooking: Brown meat then reduce temperature to 250 ̊F and roast 2 to 3 hours or until tender. Serves 10 to 12.

Nothing beats hamburger with a side of beans, so why not combine the two for the perfect casserole meal? Our Baked Bean Casserole will be popular at any get together with its delicious brown sugar base simmered with salty bacon. We recommend using a variety of beans for just the right amount of texture. If you need to feed a crowd, your NESCO 18 Qt. Roaster Oven is the solution to helping you serve up flavor by the spoonful.

Your Key Ingredient:

NESCO 18 Qt. Roaster Oven

Grocery Ingredients:

3 pounds hamburger
2 pounds bacon
4 (16 oz) cans lima beans
4 (16 oz) cans kidney beans
4 (16 oz) cans butter beans
4 (16 oz) cans baked pork and beans
2 large onions, diced
1 ½ cups ketchup
1 cup brown sugar, firmly packed

Instructions:

1. Brown hamburger; Drain grease.
2. Fry bacon until crisp; Drain grease.
3. Put both meats in cookwell. Add all remaining ingredients.
4. Simmer in NESCO® 18 Qt. Roaster Oven at 200-250° F for approximately 6 hours. Stir often.

Doreen Stachowiak of Milwaukee, Wisconsin, makes this recipe in an 18 Qt. NESCO® Roaster Oven for her Christmas Party.

Feel the luck of the Irish this St. Patrick’s Day with our traditional Corned Beef and Cabbage. Tender and salty with just the right amount of spice, this recipe itself is a reason to celebrate. The NESCO 6 Qt. Roaster Oven elevates flavor and cuts down cooking time. This dish is paired perfectly with a tall glass of Guinness.

Your Key Ingredient:

NESCO 6 Qt. Roaster Oven

Grocery Ingredients:

2 to 2½ lb corned beef brisket or round
1/4 tsp ground black pepper
1/4 tsp rosemary
1 bay leaf
1 whole clove
4 medium red potatoes, peeled, halved
2 small onions, peeled
2 small parsnips, peeled, quartered
2 large carrots, peeled, quartered
1 small cabbage, cored, cut into 4 wedges

Instructions:

1. Preheat NESCO® Roaster Oven to 325ºF. Lightly wipe cookwell with cooking oil.
2. Rub seasonings on outside of brisket or round. Place meat in preheated cookwell. Add enough hot water to reach halfway up meats; add bay leaf and clove. Cover; cook 10 minutes.
3. Reduce temperature to 250ºF. Add vegetables.
4. Cover; cook 3 to 4 hours or until meat and vegetables are tender. Serves 4.

On a cold winter evening, there’s nothing better than tucking into a bowl of warm chili. This classic recipe is made easy in your NESCO Roaster Oven. Simply preheat, cover, cook, and enjoy hearty chili in just a few hours. For a little extra heat, we like to add just a dash of Tabasco sauce. Top with cheddar cheese, sour cream, scallions, or your favorite chili toppings.

Your Key Ingredient:

NESCO Roaster Oven

Grocery Ingredients:

1/4 cup margarine
5 lb ground beef or turkey
2 large onions, chopped
2 cloves garlic, minced
1 can (29 oz) stewed tomatoes
3 cans (10 3/4 oz each) tomato soup, undiluted
1 can (8 oz) tomato sauce
3 cans (16 oz each) red kidney beans, drained
1/4 cup chili powder
1 Tbsp Italian herb seasoning
1 Tbsp brown sugar

Instructions:

1. Preheat NESCO® Roaster Oven to 425º F. Lightly wipe cookwell with cooking oil. Add margarine.
2. Cover and cook until melted. Break apart meat and place in preheated cookwell. Add onions and garlic.
3. Cover and cook 15 to 20 minutes or until meat is browned, stirring once.
4. Stir in remaining ingredients until well mixed. Reduce temperature to 350ºF. Cover and cook 1 to 1 1/2 hours or until flavors blend. Serves 25 to 30.