*** A WORD FROM THE KITCHEN ***

I'm all about the crockpot and have been finding
myself using it a lot more lately because I've
been especially busy and cooking ahead really
helps. I actually made this for a party recently
when I was asked to bring-a-thing and it was such
a nice step up from sloppy joes (which I happen to
also love btw). I did it the night before and
just reheated it but you could even freeze into
smaller portions for later use. Some of the best
things are simple and I served them on Hawaiian
rolls so even stretched it out a little more.
Recipes like this really feel like comfort food.

Enjoy all!
Marzee
Email Me


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RECIPE: CROCKPOT BBQ BEEF FOR SANDWICHES

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INGREDIENTS:
3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce

DIRECTIONS:
Roast meat, along with 1 cup water and bouillon cubes until
very tender or cook on low in the crock pot 8 to 10 hours,
until tender. Shred meat with a fork after cooking and retain
1 cup of the juice from cooking. Add rest of the ingredients
to shredded meat. Put in a crock pot and cook on low heat 3
to 4 hours (or on high 1 1/2 to 2 hrs). Serve over dinner
rolls.

Categories: Crockpot, Beef, Parties

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MARZEE'S CORNER

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CROCKPOT SUCCESS TIPS:

* Buy roasts and other large cuts of meat that will fit in
your crock pot, or plan to trim them to fit.

* Remove skin from poultry and trim excess fat from other
meats before cooking.

* Fresh root vegetables, such as potatoes, carrots, and onions,
should be placed in the bottom of the pot, under the meat,
for faster cooking. They tend to cook more slowly than meat.

* When thickening sauces near the end of cooking time, turn
the heat setting to high to speed the process. Taste the
liquid first, though; if it lacks flavor, it may be best
to reduce by simmering several minutes uncovered.

* Do taste and season. Since slow cookers sometimes dilute
flavors over a long period, be creative with your seasonings.
Seasoned salt, garlic powder, seasoned pepper, and
complementary herbs and spices are best added near the end
of cooking.

* Colors tend to fade in slow cooked foods, but a garnishes
such as chopped fresh parsley, chives, tomatoes, red peppers,
cheese, or sour cream can add much visual appeal.