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 (plus more for serving)
10 crusty sandwich rolls, split and toasted
20 slices Provolone cheese
Spray the insert of a 6 or 7 qt slow cooker with cooking spray.
Drain the pepperoncini reserving three tablespoons of the liquid.
Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl. Trim the fat from the roast and season each side with roughly one-third of the seasonings. Place the roast in the slow cooker. Pour the tomato sauce over the roast. Top with the green bell peppers, onions, and pepperoncini. Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.
Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Use two forks to shred the meat. It should be so tender that it basically just falls apart.
Using a pair of tongs or a slotted spoon, place the shredded beef mixture along with onions and peppers on the bottom half of the rolls. Make sure you let most of the liquid drain away so your sandwiches don’t get soggy.
Top the shredded beef mixture with additional pepperoncinis if desired, and two (or more) slices of Provolone cheese. Place in oven just until cheese melts. Serve immediately.
2 tablespoons olive oil or vegetable oil
2 cups of chopped onions
1 cup of chopped celery
1 cup of chopped bell pepper.
1 pound smoked sausage, each link quartered length-wise then cut 1/2″ thick
10 cups water (low setting) or 6 cups water (high setting)
1 (1-pound) package Red Kidney Beans
2 tablespoons garlic powder
2 tablespoons onion powder
2 bay leaves
1 teaspoon dried thyme
1/2 cup thinly sliced green onion
Hot sauce to taste
Salt and black pepper to taste
6 cups cooked white or brown rice
In a large skillet, heat the oil over medium high heat.
Add the trinity, stir well, and cook until vegetables start to soften, about 3-5 minutes. Stir occasionally to ensure that the vegetables don’t stick.
Add the smoked sausage, stir well, and continue to cook until sausage is browned and vegetables are tender, about 5-7 minutes. Continue to stir occasionally to make sure trinity and sausage aren’t sticking.
Once done, remove the skillet from heat and transfer the contents to a slow cooker.
Add the water and red beans along with garlic powder, onion powder, bay leaves, and dried thyme. Stir well and place cover on the slow cooker.
Set the slow cooker on low for 10 hours (or 4 hours on high setting). Stir occasionally.
Before serving, stir in thinly sliced green onions and the desired amounts of salt and black pepper. Serve over rice and with hot sauce.
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!
1 small chicken, about 4lbs
2 slices onion
2 tablespoons olive oil
chicken broth (optional)
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon seasoning salt (or to taste)
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon parsley
½ teaspoon thyme
Combine all seasoning mix ingredients in a small bowl.
Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees internal temp)
Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.
Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
Taste and season with salt & pepper.