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Doing chicken dumpling today. Chicken breasts, cream chicken soup, butter and onion. Add pillsbury dough with 30 min. left. So far, very easy

Did one a few weeks ago (couple pages back). Turned out very good.

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No   Well, cut flank in half.  In crock add 1c beef broth, .5c soy sauce, .5c brown sugar, 1 tbsp. sesame oil, 1 tbsp. garlic, 1 tbsp. rice vinegar.  dash of ginger, onion powder, sriracha o

Did this today.  I had a 7 lb. shoulder so tripled the ingredients.  It was awesome, but maybe too much rosemary.  I don't really measure ingredients so maybe I used too much.  Also added hot peppers.

Did the mild version this weekend and served over mashed potatoes. My son did an actual happy dance when he tried it and proclaimed it his new favorite thing I have cooked.  

Trying a buffalo chicken pasta (using penne though the recipe says linguine). Link.

Ingredients
  • 1 to 1½ pound boneless skinless chicken
  • 3 cups chicken broth
  • ½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
  • 1 tablespoon ranch dressing mix (dried packet kind)
  • ½ teaspoon garlic powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 8 oz cream cheese
  • 1 cup shredded sharp cheddar
  • 1 tablespoon corn starch + 1 tablespoon water
  • 16 oz linguine noodles
  • Chopped cilantro for garnish (optional)
Instructions
  1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock
  2. Top with cream cheese and shredded cheese
  3. Cover and cook on high for 4 hours or low for 8
  4. When chicken is fully cooked remove to separate bowl and shred with two forks
  5. Add remaining ¼ cup buffalo sauce to chicken and toss to coat
  6. Set aside chicken
  7. Whisk together corn starch and water and add to crock
  8. Use a whisk and stir until cheese and cream cheese is all combined and smooth
  9. Break noodles in half and place in crock
  10. Top with chicken and cover
  11. Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking
  12. If noodles are not done you can add extra broth or water ¼ cup at a time
  13. Garnish with cilantro if desired and serve immediately

How'd this work out?

Pasta in the crock pot usually turns to a grainy mush. I was going to suggest making it sepearate and mixing it in the last minute.

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Doing chicken dumpling today. Chicken breasts, cream chicken soup, butter and onion. Add pillsbury dough with 30 min. left. So far, very easy

Did one a few weeks ago (couple pages back). Turned out very good.
saw that. I went with cream o chicken soup instead of mush. Probably good with either.

The chicken pulled real easy at 5 hours. Wish I added the dough at 90 min left instead of 30. It was still pretty raw at 50 minutes. Tasted great and kids loved it. Will do again.

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Bag over head question here. Does t mean teaspoon or tablespoon?

Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

Doing this one for the OSU/Oregon game tomorrow night! :banned:

I'm guessing teaspoon. Tablespoons in that recipe would be a bit much.

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Trying a buffalo chicken pasta (using penne though the recipe says linguine). Link.

Ingredients
  • 1 to 1½ pound boneless skinless chicken
  • 3 cups chicken broth
  • ½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
  • 1 tablespoon ranch dressing mix (dried packet kind)
  • ½ teaspoon garlic powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 8 oz cream cheese
  • 1 cup shredded sharp cheddar
  • 1 tablespoon corn starch + 1 tablespoon water
  • 16 oz linguine noodles
  • Chopped cilantro for garnish (optional)
Instructions
  1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock
  2. Top with cream cheese and shredded cheese
  3. Cover and cook on high for 4 hours or low for 8
  4. When chicken is fully cooked remove to separate bowl and shred with two forks
  5. Add remaining ¼ cup buffalo sauce to chicken and toss to coat
  6. Set aside chicken
  7. Whisk together corn starch and water and add to crock
  8. Use a whisk and stir until cheese and cream cheese is all combined and smooth
  9. Break noodles in half and place in crock
  10. Top with chicken and cover
  11. Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking
  12. If noodles are not done you can add extra broth or water ¼ cup at a time
  13. Garnish with cilantro if desired and serve immediately

How'd this work out?

Pasta in the crock pot usually turns to a grainy mush. I was going to suggest making it sepearate and mixing it in the last minute.

I wouldn't say it was a mush, but definitely would have been better had I done the pasta separately. One thing, I don't think the recipe called for enough buffalo sauce, so next time I'll probably add more. Overall it was pretty solid though.

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Bag over head question here. Does t mean teaspoon or tablespoon?

Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

Doing this one for the OSU/Oregon game tomorrow night! :banned:

I'm guessing teaspoon. Tablespoons in that recipe would be a bit much.

Yea - I figured that part out when doling out all the spices last night so it would be easier to get it going this am.... Doh!

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Sweet Baby Ray's Crockpot Chicken

4-6 chicken breast*

1 btl Sweet Baby Ray's sauce

1/4 c vinegar

1 tsp red pepper flakes**

1/4 c brown sugar

1 tsp garlic powder

Mix everything but chicken

Place chicken in crockpot (frozen is ok)

Pour sauce mixture over chicken

Cook on low 4-6 hours.

*I did boness skinless chicken thighs. I think breasts tend to dry out. NBD. The other thing I did was to put a little seasoning on them and then brown them a bit before putting them in the pot. Just because I like things that way.

**I did not include the red pepper flakes because of young kids...I probably could have included them.

I received votes to redo both. Both were liked by all in my family, but the BBQ was inhaled by the little kids!!!

FWIW, Did this one yesterday. I had a few pounds of chicken breasts that I had to use or freeze. This went over well with my family as well! If i had it to do over, I would use thighs instead as the breasts did get a little dried out but were tender as all heck, just falling apart, and plenty of BBQ to balance it out. I let this go for nearly 5.5 hours which was probably an hour too long, particularly for breasts.

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Wife hands me a recipe this morning and asks if I can start it for her. First I said no because we still have some leftovers in the fridge that need to be eaten. So she says "nevermind, I'll do it myself but I don't have time now so I'll do it tonight." Obviously there's some chicken in the fridge that needs to be cooked. So I look at the recipe and it's not that appetizing but I'm not going to deviate from it other than the "cook on low 8 hours, shred, add more stuff then cook even longer." Appears to be several hours too much cook time.

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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

Doing this one for the OSU/Oregon game tomorrow night! :banned:

How was it?

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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

Doing this one for the OSU/Oregon game tomorrow night! :banned:

How was it?

Doing this today. :thumbup:

Plenty of sodium in the broth and dressing mix, so I'm not adding salt.

Edited by jamny
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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

This is in the crockpot right now.

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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

This is in the crockpot right now.

:hifive:

Getting ready for Rangers/Islanders tonight!

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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

This is in the crockpot right now.

:hifive:

Getting ready for Rangers/Islanders tonight!

:hifive:

Looking forward to smelling the house when I get home. Maybe I'll join you in some puck this evening.

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Heres the recipe for that chicken pot pie...

4 chicken breast halves, cubed

10 medium red potatoes, quartered

8oz baby carrots

Cup of chopped celery

Bag of frozen mixed veges

2 23oz cans of condensed cream of chicken soup

6 cubes chicken boulioun

1 tblsp black pepper

2 tspn garlic salt

1 tspn celery salt

Mix all ingredients in slow cooker except for frozen veges and cook on HIGH for 5 hours.

Mix in frozen veges and cook and additional hour

Serve over biscuits (these act as the pie part)

Its cooking now. Ill let you know how it is tonight.

Had this last night. It was ok, maybe a bit bland. Missed that rich pot pie sauce.

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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

Doing this one for the OSU/Oregon game tomorrow night! :banned:

How was it?

It was a big hit. I was worried it might have been a little dry, but returning it to the crockpot after shredding and letting it all soak for 30-45 minutes or so... a huge hit in my house. We will be doing this one again! Thanks!

Edited by Angry Beavers
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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

Doing this one for the OSU/Oregon game tomorrow night! :banned:

How was it?

It was a big hit. I was worried it might have been a little dry, but returning it to the crockpot after shredding and letting it all soak for 30-45 minutes or so... a huge hit in my house. We will be doing this one again! Thanks!

Excellent!

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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

This is in the crockpot right now.

Enjoyed this quite a bit. Was a nice departure from the standard crockpot roast. Very nice,subtle flavor. I had some over rice and enjoyed a tasty, low cal meal.

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Made this for christmas and it was a big hit. Shredded italian beef:

3-5 lb. roast of your choosing. I did a 3 lb. sirloin roast

1 t salt

1 t black pepper

1 t oregano

1 t basil

1 t onion powder

1 t parsley

1 t garlic powder

1 bay leaf

2 0.7 oz packets of italian dressing mix

3 c. beef broth

1/2 t red pepper flakes

mix everything except the roast in a pot and bring to a boil

put roast in slow cooker and add all that boiled stuff

cover and cook on low 10-12 hours (or high 4-5 hours) - I did low for 11 hours

remove bay leaf and shred beef, return to crock pot for 30-60 min

It was really good. We had 5-6 different dishes altogether and this was the only one that sold out

This is in the crockpot right now.

Enjoyed this quite a bit. Was a nice departure from the standard crockpot roast. Very nice,subtle flavor. I had some over rice and enjoyed a tasty, low cal meal.

Awesome!

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How do you serve that shredded beef? Over rice like Daulton did? On bread as a sandwich?

Had it last night, solid recipe. As Daulton said, and much like the pulled pork, it's a welcome change to the usual chunks of meat and vegetables. We had it on club rolls last night and will put the leftovers tonight on egg noodles.

I am glad I didn't add the salt. It was still a little salty and I used a low sodium broth. But we generally try to stick with a lower sodium diet, others may not find it salty.

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How do you serve that shredded beef? Over rice like Daulton did? On bread as a sandwich?

Could definitely serve on bread, or over rice or egg noodles. As jamny said, it was a nice departure from the typical roast and veggies crockpot meal (not that those are bad btw).

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Did the lazy man's pork on Sunday but overcooked it. We haven't done the crockpot / slow cooker thing alot in the past and when we did it hasn't turned out well. It might be because we don't even remember where our crockpot came from so we don't know if its any good. Going to blame our instrument and go out and get a new one. Looking at this model because I like the probe that can be put directly into the meat to monitor temperature and automatically turn down the temp when its done...

http://www.amazon.com/Hamilton-Beach-33969-Forget-6-Quart/dp/B005LLUXNM/ref=dp_ob_title_kitchen

We still ate the lazy man's pork and it wasn't too bad after I tore it apart and sauced it up. But we're spoiled with usually using the smoker to do it over most of the day and getting good bark. If I do the lazy man's pork again I'll probably make up some rub or apple juice baste to add some more flavor.

Edited by Lehigh98
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How do you serve that shredded beef? Over rice like Daulton did? On bread as a sandwich?

Had it last night, solid recipe. As Daulton said, and much like the pulled pork, it's a welcome change to the usual chunks of meat and vegetables. We had it on club rolls last night and will put the leftovers tonight on egg noodles.

I am glad I didn't add the salt. It was still a little salty and I used a low sodium broth. But we generally try to stick with a lower sodium diet, others may not find it salty.

Is this the sort of thing that you leave the salt out when cooking the meat, but taste it when shredding and add if necessary?

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How do you serve that shredded beef? Over rice like Daulton did? On bread as a sandwich?

Could definitely serve on bread, or over rice or egg noodles. As jamny said, it was a nice departure from the typical roast and veggies crockpot meal (not that those are bad btw).

We did sandwiches, but rice or noodles sounds really good too.

I think it's better than the lazy man's italian beef, but it's more work and ingredients too.

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How do you serve that shredded beef? Over rice like Daulton did? On bread as a sandwich?

Had it last night, solid recipe. As Daulton said, and much like the pulled pork, it's a welcome change to the usual chunks of meat and vegetables. We had it on club rolls last night and will put the leftovers tonight on egg noodles.

I am glad I didn't add the salt. It was still a little salty and I used a low sodium broth. But we generally try to stick with a lower sodium diet, others may not find it salty.

Is this the sort of thing that you leave the salt out when cooking the meat, but taste it when shredding and add if necessary?

I'm not good enough to be able to detect salt levels just based on a quick taste. It wasn't until after eating that I could tell that it was salty.

I just read labels a lot. The Italian dressing mix had 220mg, 8 servings per package x 2 packages. The broth (low sodium) had 480mg x 3 servings. That's just a lot of sodium altogether, so I decided not to add the t of salt.

eta: I never put salt on anything in restaurants or even after cooking at home. Maybe eggs or corn on the cob but that's about it.

Edited by jamny
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Did the lazy man's pork on Sunday but overcooked it. We haven't done the crockpot / slow cooker thing alot in the past and when we did it hasn't turned out well. It might be because we don't even remember where our crockpot came from so we don't know if its any good. Going to blame our instrument and go out and get a new one. Looking at this model because I like the probe that can be put directly into the meat to monitor temperature and automatically turn down the temp when its done...

http://www.amazon.com/Hamilton-Beach-33969-Forget-6-Quart/dp/B005LLUXNM/ref=dp_ob_title_kitchen

We still ate the lazy man's pork and it wasn't too bad after I tore it apart and sauced it up. But we're spoiled with usually using the smoker to do it over most of the day and getting good bark. If I do the lazy man's pork again I'll probably make up some rub or apple juice baste to add some more flavor.

You might have raised expectations. It's not going to be nearly as good as pulled pork from a smoker. Not saying tweaking the recipe a bit won't help.

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How do you serve that shredded beef? Over rice like Daulton did? On bread as a sandwich?

Had it last night, solid recipe. As Daulton said, and much like the pulled pork, it's a welcome change to the usual chunks of meat and vegetables. We had it on club rolls last night and will put the leftovers tonight on egg noodles.

I am glad I didn't add the salt. It was still a little salty and I used a low sodium broth. But we generally try to stick with a lower sodium diet, others may not find it salty.

Is this the sort of thing that you leave the salt out when cooking the meat, but taste it when shredding and add if necessary?

I'm not good enough to be able to detect salt levels just based on a quick taste. It wasn't until after eating that I could tell that it was salty.

I just read labels a lot. The Italian dressing mix had 220mg, 8 servings per package x 2 packages. The broth (low sodium) had 480mg x 3 servings. That's just a lot of sodium altogether, so I decided not to add the t of salt.

eta: I never put salt on anything in restaurants or even after cooking at home. Maybe eggs or corn on the cob but that's about it.

I didn't think it was too salty at all. Why the concern with sodium? Salt is an absolutely essential ingredient. Even with the tsp of salt per the recipe added to your measurements above, the entire crockpot contained 5,525 mg of sodium. A low sodium diet is around 2,000 mg per day. I'd say the roast would make at least 7 - 10 servings so it would easily fit into a low sodium diet.

Don't skimp on the salt! (unless it will kill you).

Edited by James Daulton
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How do you serve that shredded beef? Over rice like Daulton did? On bread as a sandwich?

Had it last night, solid recipe. As Daulton said, and much like the pulled pork, it's a welcome change to the usual chunks of meat and vegetables. We had it on club rolls last night and will put the leftovers tonight on egg noodles.

I am glad I didn't add the salt. It was still a little salty and I used a low sodium broth. But we generally try to stick with a lower sodium diet, others may not find it salty.

Is this the sort of thing that you leave the salt out when cooking the meat, but taste it when shredding and add if necessary?

I'm not good enough to be able to detect salt levels just based on a quick taste. It wasn't until after eating that I could tell that it was salty.

I just read labels a lot. The Italian dressing mix had 220mg, 8 servings per package x 2 packages. The broth (low sodium) had 480mg x 3 servings. That's just a lot of sodium altogether, so I decided not to add the t of salt.

eta: I never put salt on anything in restaurants or even after cooking at home. Maybe eggs or corn on the cob but that's about it.

I didn't think it was too salty at all. Why the concern with sodium? Salt is an absolutely essential ingredient. Even with the tsp of salt per the recipe added to your measurements above, the entire crockpot contained 5,525 mg of sodium. A low sodium diet is around 2,000 mg per day. I'd say the roast would make at least 7 - 10 servings so it would easily fit into a low sodium diet.

Don't skimp on the salt! (unless it will kill you).

I'm not overly concerned with it or I wouldn't have made it. It's more of a taste thing and when I was finished, it definitely had a salty aftertaste to both of us.

The 3lb roast will only be 4 servings as we will finish it tonight. It's just something I keep an eye on.

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Do the lazy man chuck roast for sammies. Cooking it in the giardiniera (or jar of banana peppers) juice/vinegar gives it a much better flavor than just cooking it in water or beef broth.

Yeah, that's the first I've heard of giardiniera. What do you normally do with that, put it on salads or eat right out of jar?

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Do the lazy man chuck roast for sammies. Cooking it in the giardiniera (or jar of banana peppers) juice/vinegar gives it a much better flavor than just cooking it in water or beef broth.

Yeah, that's the first I've heard of giardiniera. What do you normally do with that, put it on salads or eat right out of jar?

You eat it like you would eat pickles.

When I make the LazyMan beef, I use a jar of banana peppers because I know I like the taste. One time I went with an off-brand giardiniera that was kinda nasty and it ruined the whole thing. You're basically cooking the beef in vinegar, which gives it the zing.

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Do the lazy man chuck roast for sammies. Cooking it in the giardiniera (or jar of banana peppers) juice/vinegar gives it a much better flavor than just cooking it in water or beef broth.

Yeah, that's the first I've heard of giardiniera. What do you normally do with that, put it on salads or eat right out of jar?

You eat it like you would eat pickles.

When I make the LazyMan beef, I use a jar of banana peppers because I know I like the taste. One time I went with an off-brand giardiniera that was kinda nasty and it ruined the whole thing. You're basically cooking the beef in vinegar, which gives it the zing.

You're just using the liquid though, right?

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Do the lazy man chuck roast for sammies. Cooking it in the giardiniera (or jar of banana peppers) juice/vinegar gives it a much better flavor than just cooking it in water or beef broth.

Yeah, that's the first I've heard of giardiniera. What do you normally do with that, put it on salads or eat right out of jar?

You eat it like you would eat pickles.

When I make the LazyMan beef, I use a jar of banana peppers because I know I like the taste. One time I went with an off-brand giardiniera that was kinda nasty and it ruined the whole thing. You're basically cooking the beef in vinegar, which gives it the zing.

You're just using the liquid though, right?

No, you dump it all in there. Original recipe is from post #33.

Lazy Man's Italian Beef

3-5 lb Chuck Roast

Jar of Hot Giardinera

Vidalia Onions

Dash of Olive Oil

Crock Pot

Slice onions 1/2 thick and Layer bottom of crock pot. Pour in Giardinera and dash of Olive Oil. Place roast on top. Cook on low for 8 hours. Shred meat removing any fat. The broth can be used to dip your sandwich in. Serve on sturdy toasted bun. Eat.

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