Crock Pot Q&E Entrees

Cook one of these recipes and add a green salad, a  starchy vegetable, hot rolls and a dessert. You have a quick and easy entrée. All can be made the day before.

Ingredients:
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden or cream of
mushroom soup
1/2 cup chopped onion
Dash of garlic powder
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese (room temperature)

Directions:
1. In a slow cooker, combine the meat, soup, onion, garlic powder, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.  Goes great with noodles.


Make this one when you have a game night or card party!  Ranch Chicken sandwiches


Ingredients:

6 chicken breasts , boneless, skinless
1 package dry ranch salad dressing mix
Bottle of your favorite buffalo wing sauce
8 buns, split lengthwise

Directions:

• Place the chicken breasts into crock pot. Sprinkle with ranch dressing mix and pour the wing sauce over the top.
• Cover, and cook on low for 6 to 8 hours.
• Once the chicken has cooked, shred the meat finely with two forks.
• Serve on buns.     

 

Slow Cooker Corned Beef Sandwiches

Ingredients:

3 pound corned beef briskets
1 (12 fluid ounce) bottle beer
1 bay leaves
1/4 cup peppercorns
1/4 cup brown sugar
1 bulb peeled garlic cloves, separated

Directions

• Place meat in a slow cooker.
• Combine beer, brown sugar in a medium bowl.
• Pour over the meat.
• Cover and cook on high for 6 to 6 1/2 hours or on low for 10 to 12 hours. The meat should be very tender.
• Remove from crock pot.
• Thinly slice the meat across the grain and serve on crusty bread  with a good grainy brown mustard. Make sure you have a good dill pickle to accompany the sandwich.

Company Pot Roast *

Ingredients:
2 (10.75 ounce) cans condensed cream
of mushroom soup
1 (1 ounce) package dry onion soup mix
1 med onion thinly sliced
11/4 cups water or 1/2 water and 3/4 white wine
5 1/2 pounds pot roast
1 cup sliced mushrooms (optional)

Directions:
1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix, onions, mushrooms and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
* Can be made the night before and reheated.

Crock Pot® is the registered trademark of Rival.

Debri Sandwiches

Debri Sandwiches

1 Beef Chuck Roast  2 to 3 lbs.

2 Garlic Cloves thinly sliced

Kosher Salt & Black Pepper to taste

Garlic powder

Vegetable oil for browning roast.

1 onion diced

1 stalk of celery diced

2 Cups beef stock

2 Tbsp Worcestershire Sauce  or one tsp Worcestershire powder

1 Tbsp hot sauce  more if you like it hot

Season the Roast very liberally on all sides with the salt & black pepper and garlic powder. In either a slow cooker or pressure cooker, heat the oil and carefully add the roast, brown  on all sides.  Add the onions and celery,  add the stock. Add the remaining ingredients. Cook in crock pot on low covered for 3-4 hours or until the meat falls apart. In the pressure cooker add two cups liquid and cook for  50 minutes.

For the Debris Gravy:

Slice the meat into very thin slices, let the meat fall apart.  Add all of the bits and chunks to you cooking liquid after skimming off the fat from the surface, keep the sliced meat warm. Cook gravy until thickened. Season to taste with salt and pepper.

For the Po’ Boy Sandwich:

Shredded Lettuce

Mayonnaise

Roast Beef (see above)

Debris Gravy

French Bread

Slice bread lengthwise and dress the bread with mayonnaise, add shredded lettuce. Pile on the roast beef and drizzle the debris gravy over meat. Put top of bread back on, serve with plenty of napkins.

The best debri sandwich I have ever had was at Mother's in New Orleans.