Slow-Cooker Brisket Sandwiches

Hope you are all enjoying your Holiday weekend!

This recipe isn't a great kick-off for grilling season but

it IS a great backup if you can't

do a grill-out!

Heat oil in a large skillet and brown your salt and peppered

brisket on all sides.

Add the garlic the last 2 minutes to brown!

Transfer meat to slow-cooker.

Pour beer into the skillet and simmer for 30 seconds, scraping up

all the nummy brown bits left behind.

Add the beer to the slow cooker.

Nestle celery around the meat.

Add brown sugar, tomato paste, vinegar, mustard, soy sauce, bay

leaves and paprika.

Stir, then cover and cook on low for 8 hours or high for 6 hours.

(I know, I know... I didn't give you much time to plan ahead to make this today!!)

Transfer meat to cutting board and let rest for 10 minutes.

Slice it up!

Serve on your favorite rolls... be sure to drizzle some

of the yummy sauce over the top of the meat!

Enjoy!

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Italian Night!!

First off I found this recipe on this blog and I had to make it! The recipe is very easy and delicious-I had everything on hand-awesome! Can't beat that:)

Head over there and check out her blog-it's great!

It's called Crockpot Italian Chicken

You let the chicken go in the crockpot all day with some of the sauce and then you cook the pasta

and thats pretty much it-EASY!

Click on the above link for the recipe.

Although I will have a printable recipe for you at the bottom of this post.

Looks yummy right?!?

Be sure to head over to RECIPEAHOLIC soon.

Enjoy:)

Printable Recipe

The Pioneer Woman's Basic Drip Beef

Once again we have a recipe from the amazing Pioneer Woman! She has two different types of Drip Beef sandwiches, the basic and the Italian... I tried the basic first. It is amazing!! Just an easy meal that tastes delicious!


A couple different views :)

Ingredients:

• 1 whole 2.5 to 4 pound chuck roast
• 1/4 cups butter
• 1 whole large onion, sliced thick
• 3 cloves garlic, peeled
• 1/2 cups soy sauce
• 1 cup Sherry (cooking Sherry is fine)
• 1/2 tsp. salt
• 4 cups water
• toasted, buttered deli rolls
• Optional: rosemary, thyme, other spices

Preparation:

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown. Set chuck roast on top of the onions. Add all the remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it's tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour. *Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.* Serve on top of toasted, buttered deli rolls. Top with cheese and place under broiler if desired.

Note: I made mine in the crock pot! It was about a 2 lb. roast and took about 6 hours. The meat was sooo tender it literally fell apart!!

Printable Recipe

Pork Chops & Potatoes In Mushroom Sauce

Updated

I had supper going in the crock-pot before noon today, man I am on the ball today! lol That hardly ever happens:) So onto the food- another recipe I haven't tried yet and it's not done yet so I'll post a picture of it later tonight.

Ingredients:

1 can condensed cream of mushroom soup, undiluted

1/4 c. chicken broth

1/4 c. country style Dijon mustard

1 garlic clove, minced

1/2 t. dried thyme

1/4 t. salt

1/4 t. pepper

6 medium red potatoes, sliced

1 medium onion halved

and thinly sliced

6 boneless loin chops

All my ingredients:)

In the crock-pot, combine the first 7 ingredients.

Slice the potatoes and onion then stir them into the cream sauce.

Then top with pork chops.

Cover and cook on low for 3-1/2 to 4-1/2 hours or until pork and potatoes are tender.

6 servings.

I'll update this post later tonight with a final picture and let you know how it tastes:)

So here is the final result: It was pretty good, very tender and had very good flavor.

I would make it again and next time I would add the onions- I totally missed that step;)

Oh well my kids were glad I forgot!

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