University of Illinois - Mrs C is an alum, our son goes there also.

Ok this past weekend's tailgate included a slow cooker again.

 

I took a 6lb roast beef (what ever is on sale - I used a bottom round)

 

Removed the bulk of the fat and put the roast in the crockpot.

 

Mixed together:

2 14oz cans of beef broth

1 16oz jar of peperoncini rings juice and all. I diced it up very fine.

1 8oz jar of Italian Giardiniera (drained). I rough diced these to leave them pretty chunky.

2 envelopes of zesty italian salad dressing mix

 

Poured all of that over the meat, put the lid on, and set on low for 12 hours.

 

-Took the meat out and shredded it all up.

-Skimmed the fat off of the juice(wasn't much), and pulled out about 1/3 of the juice out for dipping.

-Put all of the meat back in the crockpot to keep it hot.

-Got some of those long french loaves from Kroger. Baked them right on the grill.

-Sauteed up some sweet peppers and some hot peppers.

-Cut the loaves into 4 sandwich size rolls.

-Sliced open a piece of crusty bread, stuffed it with beef, peppers of choice, and shredded cheddar cheese. Had little bowls of juice for dipping.

 

Dang that was good.

I think we have a host for the BGP cooking show!

Ok this past weekend's tailgate included a slow cooker again.

 

I took a 6lb roast beef (what ever is on sale - I used a bottom round)

 

Removed the bulk of the fat and put the roast in the crockpot.

 

Mixed together:

2 14oz cans of beef broth

1 16oz jar of peperoncini rings juice and all. I diced it up very fine.

1 8oz jar of Italian Giardiniera (drained). I rough diced these to leave them pretty chunky.

2 envelopes of zesty italian salad dressing mix

 

Poured all of that over the meat, put the lid on, and set on low for 12 hours.

 

-Took the meat out and shredded it all up.

-Skimmed the fat off of the juice(wasn't much), and pulled out about 1/3 of the juice out for dipping.

-Put all of the meat back in the crockpot to keep it hot.

-Got some of those long french loaves from Kroger. Baked them right on the grill.

-Sauteed up some sweet peppers and some hot peppers.

-Cut the loaves into 4 sandwich size rolls.

-Sliced open a piece of crusty bread, stuffed it with beef, peppers of choice, and shredded cheddar cheese. Had little bowls of juice for dipping.

 

Dang that was good.

 

My instructions were a little unclear. I left the other 2/3 of the juice in the crockpot when I added the meat back.

BTW...if you're making beef stock for soup, there's nothing better than a slow cooker for simmering your soup bones and veggies. If you start it the night before, it's PERFECT for cooking with once you're home from work the next evening.

Ok this past weekend's tailgate included a slow cooker again.

 

I took a 6lb roast beef (what ever is on sale - I used a bottom round)

 

Removed the bulk of the fat and put the roast in the crockpot.

 

Mixed together:

2 14oz cans of beef broth

1 16oz jar of peperoncini rings juice and all. I diced it up very fine.

1 8oz jar of Italian Giardiniera (drained). I rough diced these to leave them pretty chunky.

2 envelopes of zesty italian salad dressing mix

 

Poured all of that over the meat, put the lid on, and set on low for 12 hours.

 

-Took the meat out and shredded it all up.

-Skimmed the fat off of the juice(wasn't much), and pulled out about 1/3 of the juice out for dipping.

-Put all of the meat back in the crockpot to keep it hot.

-Got some of those long french loaves from Kroger. Baked them right on the grill.

-Sauteed up some sweet peppers and some hot peppers.

-Cut the loaves into 4 sandwich size rolls.

-Sliced open a piece of crusty bread, stuffed it with beef, peppers of choice, and shredded cheddar cheese. Had little bowls of juice for dipping.

 

Dang that was good.

 

Sounds kinda like the Italian beef I made last week...although I used the oven and not the slow cooker. I'm gonna have to give this a try.

Sounds kinda like the Italian beef I made last week...although I used the oven and not the slow cooker. I'm gonna have to give this a try.

 

It is my Italian beef recipe.

Here is the easiest mexican dish

 

Throw frozen...yes frozen....chicken breasts into crock pot

Dump 1 can of favorite salsa over it

Dump 1 can of corn over it

Dump 1 can of bean over it.....

 

Cook

 

20 minutes before eating, melt 1 rectangle of cream cheese over chicken breast......

 

Enjoy it with sides, or I like to put it in taco and burrito shells....

 

You will never go to chipotle again

 

In the slow cooker now. Has become a favorite for 3 of us. The other 4 eat tacos. :lol: Yes, Plantmanky, I made enough for you too.

I love crock pot lasagna.

White Chicken Chili

 

4 or 5 chicken breasts

A jar of salsa (choose your heat)

Cup or can of chicken stock (depends how thick you want it)

3 cans of Great Northern Beans

 

The salsa is the key flavoring ingredient, so use a good one.

 

 

My favorite that we make is Pork Barbacoã. It's one of my wife's Skinny Taste (something like that) recipes. Pork Loin, garlic powder, Coke Zero, chipotle peppers in adobo sauce, green chilies, etc. Gotta cook the pork loin all day in the Coke with a little water and garlic powder. Then shred and put in everything else the last hour or two. It makes awesome tacos or burritoes, or just a standalone meat.

Made amazing rice bowls with this a couple weeks ago.

I love crock pot lasagna.

 

Sounds great! How do you make it?

We did an oatmeal in the crock pot ready in time for New Years Day. Just water, oats (steel-cut probably would have worked better), cinnamon, brown sugar, and two apples.

1 lb. ground beef (optional to add 1/2 pound ground or sliced Italian sausage for spicy flavor)

1 medium onion, chopped

2 cloves garlic, minced

29 oz. can tomato sauce

1 c. water

6 oz. can tomato paste (variation suggested)

1 tsp. salt

1 tsp. dried oregano

8 oz. pkg. lasana noodles, uncooked

4 c. (16 oz.) shredded mozzarella cheese

1 1/2 c. (12 oz.) ricotta cheese or small curd cottage cheese

1/2 c. grated parmesan cheese

 

 

 

1. Cook beef, onion and garlic together in saucepan until browned. Drain.

 

2. Stir in tomato sauce, water, tomato paste, salt, and oregano. Mix well.

 

3. Spread one-fourth of meat sauce in ungreased crock pot. Arrange one-third of noodles over sauce.

 

4. Combine the cheeses. Spoon one-third of mixture over noodles. Repeat layers twice. Top with remaining sauce.

 

5. Cover. Cook on Low 4-5 hours

We throw this in the crock pot a lot....

 

Whatever size chuck roast.

24 oz. jar of dill pickles, juice and all.

 

Cook on low all day.

We throw this in the crock pot a lot....

 

Whatever size chuck roast.

24 oz. jar of dill pickles, juice and all.

 

Cook on low all day.

Same. Except we do the jar of banana pepper rings, like someone else posted here.

Have this slow cooking as we speak....

 

2 lbs. angus stew beef

1/2 teaspoon pepper

1/2 teaspoon salt

1/4 cup flour

 

chopped potatoes

chopped carrots

chopped celery

chopped onion

1 teaspoon paprika

bay leaf

minced garlic

1 teaspoon worcestershire sauce

1 1/2 cups beef broth

1 teaspoon cajun seasoning

1 teaspoon hot sauce