Shredded BBQ Beef and Bean Sandwiches

Shredded BBQ Beef and Bean Sandwiches
From A Year of Slow Cooking
 
--3 pound chuck roast (mine was frozen solid)
--1 yellow onion, sliced in rings
--3 cloves chopped garlic
--1 can (16.5 oz) barbecue baked beans
--2 T water
--1/4 cup prepared barbecue sauce (this wasn't in the picture, because I needed to go get some, and wanted the meat to start cooking)
--cheese, optional
--jalapeno slices, optional

The Directions.

You will need at least a 4 quart crockpot for this meal.

All I did was run the meat under hot water to separate it from the plastic bag. I plopped it into the crockpot, and turned it on low to begin to warm while I cut the onion and garlic. After I added them, I poured the contents of the bean can over the meat. Although Becky didn't, I added about 2 T of water to the bean can and squished it around with a fork to get the remaining beans and bbq slime.

Add barbecue sauce.

Cover and cook on low for 8-12 hours, or until meat shreds easily with a fork. I plugged our meat in at 5 am (I know. I was up early.) and we ate it 12 hours later.

Serve on rolls, buns, rice cakes, or over rice. Add slices of your favorite cheese and sliced jalapenos.

Steak Hoagies with Mushrooms, Onions, and Peppers

Steak Hoagies with Mushrooms, Onions, and Peppers
mykitchencafe.blogspot.com
*Makes 4-6 large sandwiches

3-4 pounds sirloin steak, about 1 inch thick (Smith's 1.99/lb)
1 tablespoon sauté spice (equal parts black pepper, salt, and garlic powder)
2 tablespoons olive oil
1 onion, sliced thin (Smith's .50/lb)
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
2 tablespoons steak sauce (I used A-1)
1/2 teaspoon dried oregano
4-6 (6 inch) sub rolls, slit partially open lengthwise
6 ounces thinly sliced deli provolone cheese

Adjust oven rack to upper middle position and heat oven to 450 degrees. Pat steak dry with paper towels and rub saute spice liberally into each side. Heat 1 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (this is all the cooking time the steaks get so cook them according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

Wendy's Simple Crock Pot Roast & Vegetables

Wendy's Simple Crock Pot Roast and Vegetables
This is my sister-in-law Wendy's recipe

Roast (1.79 Ream's)
Carrots, peeled and sliced
Potatoes, peeled and cubed or sliced (Ream's .99 for 10 pound bag)
Dried onions
Salt
Pepper
Garlic powder
Worcestershire sauce

Spray crock pot with non-stick spray. Layer potatoes on bottom then carrots. Put roast on top sprinkle with remaining ingredients (no real measurements for spices just add to your taste). Cook on low for 8-10 hours.

French Dip Sandwiches

French Dip Sandwiches

mykitchencafe.blogspot.com, adapted from Dinner's Ready

1 pot roast, anywhere from 2 to 4 pounds (I buy whatever is on sale rump roast is 1.98/Macey's or cross rib is 1.99/lb Harmon's)
1 green pepper, sliced
1 red bell pepper, sliced (.69 each Macey's)
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns

In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions and add to crockpot. When it is finished, remove meat and veggies with a slotted spoon. Place mozzarella slices on buns and put under low broil until cheese is melted and lightly browned. Fill the rolls with the meat and veggies, then divide the Au Jus sauce into smaller bowls for dipping.

Slow Cooker Italian Beef for Sandwiches

Slow Cooker Italian Beef for Sandwiches
adapted from allrecipes.com & mykitchencafe.blogspot.com

1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast (I buy whatever is on sale rump roast is 1.98/Macey's or cross rib is 1.99/lb Harmon's)

Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.

Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.