2 lbs boneless Chuck Roast
1 TBS olive oil
1 tsp garlic powder
½ tsp onion powder
1 tsp sea salt
½ tsp freshly ground black pepper
½ cup high quality balsamic vinegar
2 TBS honey
1 TBS honey mustard
1 cup beef broth
1 TBS tapioca flour or arrowroot powder
Generously grease the bowl of your slow cooker. Set aside
Make the rub:
In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.
Make the sauce:
In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.
Putting it together:
Coat the roast in 1 TBS olive oil. Set in your slow cooker. Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
Pour sauce over roast and turn your slow cooker onto low.
Cook on low for 8-12 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
Shred and continue cooking on low for another 1 hour.
Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do NOT pour it down the drain)!
Transfer sauce to a saucepan and whisk in 1 TBS tapioca flour or arrowroot powder.
Cook on medium heat until sauce becomes thick.
Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!
3 bottles (12 oz beer)
1-2 sweet onions, sliced
3-4 garlic cloves, minced
½ tsp salt
½ tsp pepper
4 Tablespoons butter
Brown brats and place in slow cooker.
Top brats with onion slices, garlic, salt, pepper and butter.
Pour in beer and cook on High for 4 hours or low for 7-8 hours.
Enjoy with your favorite brat toppings!
1 pound ground beef, 95% lean meat ( 93% lean 7% fat lean ground (extra beef) )
1 tablespoon sesame oil
1 teaspoon garlic powder
1 teaspoon ginger ( minced )
1 tablespoon tomato paste
1/4 cup brown sugar
1/4 cup soy sauce
1/4 teaspoon red pepper flakes to taste
green onion ( for garnish )
Add beef to slow cooker and break it up into small chunks with a spoon.
In a small bowl, stir together the brown sugar, soy sauce, sesame oil, garlic powder, red pepper, ginger and tomato paste. Stir into the slow cooker and really coat the beef.
Cover and cook on LOW for about 3-4 hours.
Stir again, breaking up chunks.
5. Serve beef and sauce over rice and garnish with green onion.
2 lbs. of ground beef
1 onion, chopped
3 carrots, chopped
4 stalks of celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can white kidney beans, drained and rinsed
3 (10 ounce) cans of beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces of pasta (whatever pasta you care to use)
Brown the beef and drain the fat.
put cooked ground beef into crock pot with all other ingredients except the pasta.
Cook on low for 7-8 hours or on High for 4-5 hours.
Add the pasta 30 minutes before eating.
1 can cream of mushroom soup, low sodium
1 can beef broth, low sodium
1 packet dry onion soup mix
2 tbsps. Steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 0z.) container sour cream
1 (16 oz.) package of egg noodles
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.
Mix noodles and meatballs together. Or serve meatballs on top of noodles.