Crockpot Craziness: Part 1

It is finally starting to feel like fall around here. And you know what that means...time to dig out the crockpot! Back to school and activities make it tough to get a good meal on the table, but my trusty crockpot often saves the day.

I have done a few posts in the past with crockpot recipes. Be sure to check out my Tortilla Soup, Greek Chicken Pitas, and Pasta Fagioli Soup. 

Here are a few favorites! More to follow in a later post!

Crockpot French Dip Sandwiches

Large Beef Chuck or Rump Roast

1 packet dry onion soup mix

2 teaspoons sugar

1 teaspoon oregano

2 10 oz. cans beef broth (or 1 carton of the good stuff)

2 cloves garlic

(optional: 1 can or bottle of beer)

Place roast in crockpot. In a medium bowl, combine remaining ingredients; pour over roast. Cover, cook on high for 4-5 hours or until meat is very tender (or longer on low). Slice or shred meat. Serve on crusty rolls. Skim fat from broth. Serve sandwiches with individual portions of broth for dipping. Also good served with sautéed mushrooms, green peppers and onions and mozzarella or jack cheese.

We almost always have leftover roast beef for the next day. I usually shred it up into even smaller pieces, warm up with some barbecue sauce and make sandwiches. Sometimes I use the leftovers in soups or stews.

Shredded Beef for Tacos

Beef Chuck Roast

1 large can of diced green chilies

2 tablespoons chili powder

1/2 teaspoon oregano

1 clove garlic

1 cup salsa or 1 can of Rotel tomatoes

Place roast in crockpot. Combine remaining ingredients and pour on top of roast. Cook on high 4-5 hours (or longer on low) until meat is very tender and falls apart. Shred meat, drain off some of the liquid, but keeping the yummy tomatoes and peppers. Serve with taco fixings. Leftovers are good for nachos too! (This is also good with the large frozen chicken breasts. Cook for a shorter time.)

Here is a recipe that is always a hit, Pizza Fondue. It is a great appetizer for parties or watching the big game.

Pizza Fondue

4 oz. bulk Italian sausage
1/2 cup chopped onion
1 clove garlic, minced
1 jar spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup chopped pepperoni or canadian bacon
1 teaspoon dried basil
1/2 cup sliced pitted ripe olives
1/4 cup chopped green bell pepper

Dippers: cubed breads, breadsticks, cooked cheese tortellini

Brown sausage with onion and garlic. Drain off fat. Add all ingredients to crockpot except dippers. Cover and cook on low heat for about 3 hours. Serve with dippers. (Another option is to skip the sausage and buy a spaghetti sauce that already has sausage in it. That way you do not have to brown anything ahead, just throw it all in.)