Beef Short Ribs in the Crockpot

If you are a regular reader, you know how much I love crockpot meals on Sunday! This one was a good one. It reminded me a lot of pot roast! You could probably sub out a different meat and get a similar taste!

Ingredients:

3 pounds bone-in beef short ribs
1/2 t. salt
1/2 t. pepper
1 T. canola oil
4 medium carrots, cut into 1-inch pieces
1 c. beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 T. tomato paste (or a T of ketchup, if you don't have tomato paste open)
2 c. dry red wine or beef broth
Salt and pepper to taste

Directions:
Sprinkle ribs with salt and pepper.

In a large skillet, heat oil over medium heat. Brown ribs in batches on all sides; transfer to a 4- or 5-qt. slow cooker. 

Add carrots, broth, thyme and bay leaf to ribs.
Add onions to same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook 1 minute longer. 

Stir in wine. 

Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. 

Add to slow cooker.

Cook, covered, on low 6-8 hours or until meat is tender.Discard thyme and bay leaf.

     

Italian Beef Sandwiches

Another crockpot success! I love cooking in the crock pot on Sundays.  This time I made Italian Beef Sandwiches.  These ones were more like the ones I have enjoyed at Portillo's in Chicago. I had made the Pioneer Woman ones before, but the extra spices and chopped Giardiniera made them much better!

Ingredients:
2lb chuck roast (serves 5-6)
1 envelope Good Seasons Zesty Italian salad dressing mix
4oz pepperoncini, diced
8oz Giardiniera (Chicago-Style Italian Sandwich Mix) drained* I bought Mild, but want to try the hot!
14.5oz can beef broth
provolone cheese slices
hoagie buns

Directions:
Place roast in crockpot, sprinkle salad dressing mix.  (Don't forget your crockpot liner!)

Add pepperoncini peppers, Giardiniera, and beef broth.

Place a lid on top then cook on low for 9 hours, or until meat shreds easily with a fork. 

Shred then place meat back into crock pot and cook on low for 1 more hour.
Split buns in half and toast in oven, add cheese and melt.

Add the shredded meat mixture on top. Top with cold Giardiniera.

*The version of Giardiniera I bought was packed in oil, drain it with a fork, before putting in!   

Adapted from: Iowa Girl Eats

Crock Pot - Pulled Pork Tacos

I love having pulled pork, because you can do so much with it! If you make a larger roast, you can freeze this very easily! Its great to pull out of the freezer for a quick meal.  You just can throw it in a pot on the stove frozen, and it will thaw & heat up! 

Funny story-- My sister came over and I was making dinner. I told her it was "slim pickings" and I was making tacos, but she was welcome to stay.  They were pulled pork (from the freezer), cheese, and tortillas! She thought they were gourmet! 

This pork can be used for tamales, enchiladas, tacos, pulled pork sandwiches, cubans, and more! I might have to go make a Cuban NOW! 

These tacos were gobbled up by my mom and cousin Tiffany.  My mom doesn't love meat, but she loved these! 

Ingredients: 
3 pounds pork butt (you can use a larger one, to serve more people, or to have more leftovers)
1 T vegetable oil
8 ounces of Schlitz or your favorite beer (I'm still trying to get rid of the random beer!)
1 1/2 t. salt
1/2 t. pepper
1/2 T smoked paprika
1/2 T cumin
1 1/2 t. onion powder
1 1/2 t. chili powder
1/2 t. garlic powder

for serving: corn or flour tortillas, guacamole, fresh cilantro, chopped pineapple, sour cream (see below)

Directions: 

Combine spices together in a small bowl.  

Heat oil in a large skillet.  When hot, add pork and brown on each side. 

 Add pork, seasonings, and beer to crock pot.

Cook on low for 10-12 hours.  

30 minutes before serving, shred pork using a fork and let simmer on low.   

Jalapeno Lime Sour Cream
1/2 cup sour cream
1/2 jalapeno, seeded and diced
juice of 1 limes
1-2 T fresh cilantro, chopped
dash of salt and pepper

Mix all ingredients together then serve.



Adapted from: http://www.howsweeteats.com/2012/05/crockpot-beer-carnitas-tacos/

Crock Pot Love ~ Six Great Crock Pot Meals

Reasons why I love my crock pot:
1. It's one dish.
2. It's easy.
3. It makes my house smell good.
4. Great leftovers.
5. Great for feeding crowds.
6. Wonderful comfort food.
7. I can make it in the morning, and forget about it!
8. Meat is tender and cooked just right!
9. The flavors!
10. I haven't had a complete flop with the crock pot!

PUBLIC SERVICE ANNOUNCEMENT: 

GET SOME! Crock Pot liners are the best invention! It makes clean up so easy! No more soaking or scrubbing, just throw it away! They are found next to the foil. 

Here are some of my favorite recipes: 

Pot Roast 

Spaghetti Sauce

Corned Beef

BBQ Pulled Pork ( you can turn this into tacos! or enchiladas!)

Chili

Jambalaya

I'm working on 2 more... stay tuned!

Crock Pot Jambalaya

This is one of my favorite go-to Sunday winter meals. It is easy, its all in one dish, and it makes the house smell good! Depending on the sausage you use, it can be mild or spicy.  This round I used the sausage from the grocery store. The sausage from Werner's in Mission is 1000 times better! It is a lot spicier, but really adds to the flavor! 

Ingredients:
2 pounds boneless, skinless chicken thighs (I have also used breasts)
1 pound andouille sausage
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 3/4 cups rice
Parsley, optional

Directions
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.

Add rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired. Note, the rice does get soggy, so make sure you put it in right before you are ready to eat!

adapted from: My Recipes

Halloween Chili

For Halloween, the neighbors and I gathered to pass out candy to all 22 Trick-or-Treaters.  I made us chili for dinner.  When I make chili, I sorta make it up. This Chili Seasoned Ground Pork with Jalapenos was my inspiration this time! Don't laugh at some of the ingredients... I'm not sure where the beer came from. I also had a request from Mary Anne, NO beans, I didn't totally listen! Jay, this one is for you, so you can make your own chili! :) 

Ingredients: 

1 pound ground beef

1 pound HyVee Chili Seasoned Ground Pork with Jalapenos

1/2 medium onion, diced

2 poblano peppers, diced

1 can kidney beans, drained

1 can tomato sauce

1 can corn

1 28 oz can whole tomatoes

2 T Chili 9000 spice from Penzeys

1 t chili powder

1 can beer (I used Schlitz Tall Boy)

Directions: 

Cook ground beef and pork, until browned. 

Add onion and peppers and cook for 2-3 more minutes. 

Add meat and veggies to the crock pot. Add all remaining ingredients. 

Cook on low for 2-3 hours. 

Dr. Pepper Pulled Pork

We made this at the lake! It was super easy and a great summer meal. We were able to leave it on all day while we were on the water, and when we got home, dinner was ready!

Ingredients: 
1 onion
1 20 oz. Dr. Pepper
pork butt (I used 6 lbs, but you could do this with 2 too!)
1 bottle BBQ sauce

Directions: 
Slice onion into quarters and place at the bottom of the crock pot.
Add pork and Dr. Pepper.
Cook on low for 6-8 hours, depending on the size of your pork.
When you are about ready to serve, remove most of the liquid and add the BBQ sauce.
Cook for another 30 minutes on warm.

Serve alone or on a sandwich.

Corned Beef in the Crockpot

St. Patrick's day means Corned Beef! I love making it in the crock pot, because you just let it sit all day, and by dinner time, it is ready! If you get a large one, you can make rubens too!

Ingredients: 
1 pre packaged Corned Beef with spices
12 oz. dark beer
1 onion
2 cups water

Directions: 
Slice the onion into wedges, and layer on the bottom of the crock pot. Add the meat (don't add the liquid from the meat) into the crock pot. Open the spice packet that is provided and sprinkle onto meat. Add beer and water. Cover and cook on low for 6 hours.  If you would like, you can add cabbage on the top. This year I did a side dish of cabbage, that I wasn't that impressed with!

Snow Day Spaghetti Sauce

I had great plans of letting this spaghetti sauce simmer all day in the crockpot as I sat at home enjoying my snowday. It would make my house smell good, I had all the ingredients at home, and it would be a hearty winter meal. However, plans changed when my power went out at 9:56, minutes before my 10:00 start time.

I checked with my neighbor Mary Ann, and she said she would host my crockpot!

So in the semi-dark, powerless kitchen I prepared this sauce. I opened up the cans and started dumping. I opened up WHOLE tomatoes, not crushed. So I decided to double the recipe. I could freeze the leftovers!

I had some turkey sausage left over from my quiche, so I used that. It was already cooked, and added the other lb when I was able to get to a stove, right before I served the sauce.

Then I went to my friend Megan's house to eat the spaghetti! I shared a little with Mary Ann too, after all she had to smell it all day!!



Ingredients (this is the doubled recipe)

• 2 lb. Italian sausage
• 1/2 diced onion
• 8 cloves garlic, minced
• 1 28 oz can crushed tomatoes
• 1 28 oz can whole tomatoes
• 2 6 oz cans tomato paste
• 2 cups water
• 4 T sugar
• 2 T dried oregano
• 2 T dried basil
• 2 t fennel seed
• 2 t sea salt
• 1 tsp. pepper
• 1 t Italian seasoning

Directions
Place all ingredients in the crockpot on low for 8 hours. Add in sausage at the end if you don't want it to be too dry.

Italian Beef Sandwiches

Another Sunday Crockpot meal! Throw it in, its ready in time for dinner! Can't get easier!


Ingredients

• 1 Beef Chuck Roast Whole, 2.5-4 Pounds
• 1 can Beef Broth
• 3 T Italian Seasoning, I used Penzeys
• 1 t Salt
• 1/4 c Water
• 1 t Minced Garlic
• 8 oz Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls
• Provolone Cheese

Directions
Combine first 7 ingredients in crock pot.

Cover and cook on low for 6-7 hours, or until tender with fork.

Butter the deli rolls and toast in the oven. Don't burn, like I did! 

Pile the meat and peppers on the rolls and put the cheese on top.  If needed, put back in the oven to melt the cheese.  Serve with liquids from the meat.

adapted from Pioneer Woman

Crock Pot - Pot Roast

I love using my crock pot! Especially on days when I don't want to cook. This recipe was intended for a dutch oven, but I don't have one, so I adapted it for my crock pot! I was a little nervous at first, but it worked!

Ingredients:
1 whole 3-4 pounds Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
1 small bag of baby carrots
Salt To Taste
Pepper To Taste
1 cup Red Wine
2 cups Cups Beef Stock
3 sprigs Fresh Rosemary, or more to taste


Directions:
Heat a large pan over medium-high heat. Then add a drizzle of olive oil to the bottom.

Cut two onions in half.

When the oil in the pot is very hot , add in the halved onions, browning them on one side and then the other. Throw onions into crock pot/

Next, put the carrots in, brown them for about 1 minute. When finished, add to crock pot.

Salt and pepper the meat'. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Add to crock pot.

With the burner still on high, 1 cup of red wine to deglaze the pan. Pour over roast in crock pot.

Cover with 2-3 cups of beef broth or stock. You may need to stir up the pot, so that the liquid is covering the meat. Add a few sprigs of fresh rosemary on top.

Cook on high for 3-4 hours, or until the meat will fall apart! Serve with Roasted Parmesan Potatoes!

Adapted from: The Pioneer Woman