Start this baby very early in the day, or let it cook all night while you sleep (although it makes me wake up super hungry in the morning). Put it in the fridge while you are at work all day, then shred it and put it back in the pot to heat up for an hour before dinner.
- 2 ½ to 4 pound beef chuck roast
- 1 envelope dry onion soup mix
- 1 can condensed cream of mushroom soup
- 1 small onion, sliced (optional)
- 8 oz sliced mushrooms (optional)
- ¼ cup water
- 1 cup sour cream (optional)
- 1 lb broad egg noodles
Place roast in slow cooker. Sprinkle onion soup mix all over roast, and pat it into the meat. Spoon mushroom soup over roast, and seal it down to the bottom of the pot.
If desired, sprinkle onions and mushrooms over all. Pour water into bottom. Cover and cook on low for 10 hours, or on high for 5 to 6 hours, until meat shreds easily with a fork. Drain off gravy, shred meat, and stir sour cream into gravy, if using. Then stir gravy back into meat, and serve over noodles.
Serves about 6.
This completely inauthentic take on English sausage and potatoes is enormously well received by my family.
- 1 ½ lbs smoked sausage, sliced thickly
- 1 pkg (32 oz) frozen hash brown potatoes (not thawed)
- 5 green onions, sliced
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ cup grated cheddar cheese
- 1 can cheddar cheese condensed soup
- 1 soup can milk
Combine potatoes, sausage slices, green onions, pepper and garlic powder in crock pot. Stir gently to mix.
Stir together soup and milk. Pour over potato mixture. Top with shredded cheese.
Cook on low for 4-5 hours. Serves 4-6.
Submitted by Joy Washburn
This is quick and easy, and very tasty especially on a cold winter evening.
- 1 - 40 oz jar of Randall’s Great Northern Beans
- 1 - 16 oz jar of thick and chunky salsa (I prefer the medium level of spice, but can use any level one desires)
- 1 - 8 oz package of shredded Four Cheese Mexican Blend
- 2 or 3 chicken breasts (uncooked) cut into bite-sized chunks
Place all ingredients into a 4 quart slow cooker. Mix to combine. Cook on low for 5-6 hours or cook on high for 2-3 hours.
Serves 4. Serve with a salad for a complete meal.