Slow Cooked Beef Sandwiches with Peppers

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Day 3 of super bowl food!

These sandwiches are the perfect super bowl treat.  They cook in the slow cooker with not much fuss at the end and the peppers can be made ahead.  The meat can be kept in the cooker for a couple of hours set on LOW or WARM (if your cooker has that feature).

Slow Cooked Beef Sandwiches with Peppers

Slow Cooked Beef Sandwiches with Peppers

Beef:
1 (3.5) lb boneless chuck roast
salt and pepper
1 tbsp vegetable oil
1 onion, coarsely chopped
2 carrots, coarsely chopped
4 ribs celery, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup red wine
4 fresh thyme sprigs
2 tbsps horseradish
1/4 cup parsley leaves, chopped
1/4 cup chopped fresh chives
8-10 crusty sandwich rolls

Peppers:
2 cups sliced red and yellow bell peppers
1 cup sliced pepperoncini peppers
1 tsp pepperoncini juice from jar
1/4 cup parsely leaves, NOT chopped
1/4 cup thinly sliced fresh chives
1 tsp olive oil
salt and pepper

Sprinkle salt and pepper over both sides of the roast and brown in the vegetable oil over medium-high heat until browned on both sides. Place in slow cooker. Place onion and next 6 ingredients on top of roast.

Cover and cook on HIGH for 6-8 ours or until meat is tender. Remove from cooker and throw away the vegetables. Strain the liquids into a bowl and let sit for 15 minutes or until fat rises to the top. Discard fat. Shred the meat, return to empty slow cooker and add 1 cup of the defatted liquid. The rest of the liquid can be thrown out.   Keep on low or warm. Add salt and pepper if it needs it.

Serve on rolls with peppers.

To make peppers: In a bowl, mix all ingredients. Add salt and pepper. Serve on top of beef on rolls.

Makes 8-10 sandwiches.

Slow Cooked Beef Sandwiches with Peppers 2

Source:  Southern Living

Happy Cooking!

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Barbecue Baby Back Ribs in the Slow Cooker

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Don’t forget to sign up for the Gooseberry Patch giveaway.  Comment HERE on this post to be entered.  Giveaway ends on Thursday!

I know ~ we have a great smoker so why did I put the ribs in my slow cooker?  It was cold and Mr. Meat Eater will only smoke ribs that have a rub on them that is too spicy for me.  And I like them saucey.  So I searched around for a recipe that would meet my criteria and found one on the Betty Crocker site with the one review I was looking for ~ the meat stays on the ribs.  I really don’t like it when the meat falls off the ribs.  Must be the cave woman in me.

Now, you can easily make your own barbecue sauce to use but in the spirit of laziness, I used Sweet Baby Rays which is my favorite.  I used the plain old barbecue sauce.  You will need about 2 or 2 1/2 cups of sauce.

Crockpot Ribs

Barbecue Baby Back Ribs in the Slow Cooker

Barbecue sauce ~ homemade or store bought
4 lb pork baby back ribs, cut into 3 rib sections
salt
pepper

Spray a 5 to 6 quart slow cooker with cooking spray. Sprinkle ribs with salt and pepper and place in slow cooker. Pour about 1 1/2 to 2 cups sauce over the ribs.

Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-3 1/2 hours or until tender. I cooked mine on LOW for about 3 hours and then upped it to HIGH for another 3-4 hours. My slow cooker does not get really hot so you will have to adjust for your particular slow cooker. Make sure the pork is completely cooked before removing from slow cooker.

Remove from slow cooker and serve with extra barbecue sauce.

Makes 6-8 servings or 3-4 if you are serving Mr. Meat Eater.

Happy Cooking!

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Buffalo Chicken Sandwiches for the Crockpot

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Now, before you run away from this recipe, it really is not hot.  I was able to eat one with no problems and I can’t handle hot and spicy anymore.  They are really flavorful and DH yummed his way through 2 or 3 of them.

These are great for super bowl parties, tailgating, or a quick meal any night of the week.

Buffalo Chicken Sandwiches for the Crockpot

4 skinless and boneless chicken breasts (mine were pterodactyl size and so made alot)
1 (17.5 oz) bottle buffalo wing sauce (I used Frank’s)
1/2 of a 1 ounce pkg of dry ranch salad dressing mix
6 sandwich or hoagie rolls

Put the chicken in the crockpo and pour 3/4 of the bottle of the hot sauce over and then sprinkle the salad dressing mix over that.

Cover and cook on LOW for 6-7 hours.

Once the chicken has cooked, shred it right in the crockpot and let it continue to cook for a few minutes to soak up the sauce.

Pile onto rolls and splash with some of the remaining hot sauce if desired. I buttered my rolls and toasted them a bit under the broiler, add the meat to the bun and covered with provolone cheese and stuck it back under the broiler so the cheese could melt. Delicious!

Makes at least 6 sandwiches if not more.

Happy Cooking!

Crockpot Barbecue Ribs

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There really is something sacrilegious about making ribs in a crockpot but if you’re like me and can’t make good ribs on the grill, this works!  I’ve seen this recipe on the internet for a long, long time and finally decided to try it.  It was simple and so very good.  You’d swear they were made on the grill ~ well, except for the falling off the bone part.  Give them a try!

Crockpot Ribs

Crockpot Barbecue Ribs

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 tsp salt
1/2 tsp pepper
3 tbsps liquid smoke
2 garlic cloves, minced
1 medium onion, sliced
1/2 cup cola (not diet)
1 1/2 cups barbecue sauce (I used a whole bottle of Sweet Baby Ray’s ~ I like my ribs saucy!)

Remove inner skin from ribs.

Mix brown sugar, salt, pepper, liquid smoke and garlic;  rub mixture into ribs. Cut into 4-inch pieces. Layer ribs and onion in crockpot. Pour cola over ribs.

Cover and cook on LOW for 8 to 9 hours. Remove ribs from crockpot. Discard liquid in crockpot.

Return ribs to crockpot and pour barbecue sauce over the ribs. Be sure that each rib is covered with sauce. Cook on LOW for 1 more hour.

Makes 4 servings.

Happy Cooking!

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French Dip Sandwiches

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I love French Dip sandwiches and I’m always looking for a recipe that I really love ~ this one comes closest yet.  I like the beef to be a little salty with loads of flavor.  I don’t like putting all kinds of stuff on the bun except the meat and and some provolone and contrary to the name, I don’t dip them since I top the meat with some of the juice when it’s already on the bun.  I toast hoagie rolls and usually use provolone but I used horseradish cheddar for the sandwich in the picture.

It’s important to trim all the fat off the roast so the juice will not be fatty. This is a very easy crockpot recipe that I think you’ll love!

French Dip Sandwiches

French Dip Sandwiches

1 large onion, sliced
1 can beef broth
1 (4 lb) beef rump roast, trimmed of all fat
2 tbsp balsamic vinegar
1 (1 oz) pkg of Good Seasons Italian dressing mix
1/2 tsp salt
1/2 tsp freshly ground pepper
Hoagie buns
Provolone slices

Place sliced onion in the bottom of the crockpot. Add the broth. Place beef on top of onions and pour the balsamic vinegar over the beef. Sprinkle the beef with the Italian dressing, salt and pepper.

Cover and cook on LOW for 8-10 hours.

When finished cooking, place beef on a cutting board and slice. Place slices back in the juice in the crockpot and mix it well.

When ready to serve, spoon pieces of beef onto bottom of buns, add the cheese and serve with the juices from the crockpot.

***I toast up my buns under the broiler, add the meat and cheese and stick back under the broiler until the cheese melts. Then I add a little more juice to the sandwich.

Makes 4-6 hoagie-sized sandwiches or more if you use smaller buns.

Happy Cooking!

Easy “Almost” Jambalaya

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Thank you all for the kind words.  Everything went as well as can be expected and we are glad to be home again!  Fourteen hours (one way) in a car with 4 adults and 2 dogs is not something I would recommend.

I made this last night and I KNOW it’s not a true jambalaya but it works and tastes delicious.  It’s easy to throw together and it cooks in about 4-5 hours in your crockpot.  Works for me!  It makes loads of jambalaya so I am going to freeze the leftovers for another day.

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Easy Jambalaya ~ Crockpot

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef or chicken broth
1 can (6 ounces) tomato paste
2 medium or 1 large green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1 pound boneless skinless chicken breasts, cut into 1-inch cubes (I used tenderloins and cut them in half)
1 pound andouille sausage, sliced into 1/4-inch slices
1 pound uncooked medium shrimp, peeled and deveined
Hot cooked rice

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.

Cover and cook on low for 4 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.

Makes 8-10 servings.

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Happy Cooking!

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Tavern Soup

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I’m guessing this is called Tavern Soup because there is beer in it.  It’s a very simple soup that you make in your crockpot.  You can drink it from a mug so it’s great on really cold day.

tavern-soup-added

Tavern Soup

1 stalk celery, thinly sliced
1 carrot, peeled and thinly sliced
1/4 cup green pepper, finely chopped
1 small onion, finely chopped
3 (14 1/2 ounce) cans chicken broth
1 (12 ounce) can light beer, room temperature
1/2 teaspoon salt
1/4 teaspoon pepper
5 tablespoons cornstarch
1/4 cup water
1 cup shredded sharp cheddar cheese

Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours.

After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth (I just use a stick blender and blend in the crock and it works great). Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.

Happy Cooking!

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