Slow Cooker Recipes - - - Let's share

[Spirit Dancer]

Originally Posted by WolfyOne

Slow Cooker Pulled Pork

Ingredients
1 tbsp. vegetable oil
3 1/2- to 4-pound boneless pork shoulder roast, netted or tied
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 cup ketchup
1/4 cup cider vinegar
3 tbsp. packed brown sugar
12 round sandwich rolls or hamburger rolls, split
Cooking Instructions
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it’s well browned on all sides.

Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the pork is fork-tender.

Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.

Divide the pork and sauce mixture among the rolls.

*Or on HIGH for 4 to 5 hours.

This one is cooking now, thanks for the recipe

[WolfyOne]

Originally Posted by Spirit Dancer

This one is cooking now, thanks for the recipe

You're welcome.....tell me how it comes out. It'll be like a review to the recipe.

[Spirit Dancer]

Originally Posted by WolfyOne

You're welcome.....tell me how it comes out. It'll be like a review to the recipe.

pulled pork turned out wonderful it's tender and tasty two thumbs up.
Side note to Dylan
most new crocks have timers and a overheat shut off, my new one does.

[WolfyOne]

Originally Posted by Spirit Dancer

pulled pork turned out wonderful it's tender and tasty two thumbs up.
Side note to Dylan
most new crocks have timers and a overheat shut off, my new one does.

Must go run into the kitchen and look at my cooker.....never noticed timers or shut offs, but then again, I wasn't looking for any.

Thanks for the 2 thumbs up on the pulled pork recipe.

[LaDivina]

Update: the pot roast was delicious, the potatoes and carrots were perfect. Definitely will get something other than a chuck roast next time...I swear this one was half fat.

[WolfyOne]

Originally Posted by LaDivina

Update: the pot roast was delicious, the potatoes and carrots were perfect. Definitely will get something other than a chuck roast next time...I swear this one was half fat.

I usually buy chuck roast for the crock, but I trim off excess fat before cooking because I want to use the gravy with my meal. I never put veggies in with my roast. I think it takes longer to cook. I do, however, make mashed potatoes to go with it. When I'm peeling potatoes, I always peel one sweet potato to add to the white. Gives a whole new flavor to mashed taters

[Sachita]

Originally Posted by WolfyOne

I usually buy chuck roast for the crock, but I trim off excess fat before cooking because I want to use the gravy with my meal. I never put veggies in with my roast. I think it takes longer to cook. I do, however, make mashed potatoes to go with it. When I'm peeling potatoes, I always peel one sweet potato to add to the white. Gives a whole new flavor to mashed taters

I do this sometimes and then make roasted whole carrots. really yummy in my tummy! Ohhh garlic smashed potatoes! Im hungry now.

[iamkeri1]

Originally Posted by WolfyOne

I usually buy chuck roast for the crock, but I trim off excess fat before cooking because I want to use the gravy with my meal. I never put veggies in with my roast. I think it takes longer to cook. I do, however, make mashed potatoes to go with it. When I'm peeling potatoes, I always peel one sweet potato to add to the white. Gives a whole new flavor to mashed taters

Hi Wolfy,
This is a second day slow cooker recipe. LEFT-OVER ROAST BEEF STEW

Cook your roast like you normally do without veggies, but cook one that is big enough for two meals. When it is finished, take it out and cut up, slice, or chunk,the amount of meat you will use for your meal today. Leave the juices in the slowcooker. Go ahead and have your dinner, let the remainder of the roast, and the juices cool.

After dinner cut up the meat that has been cooling into bite-sized pieces. Chunk up a medium sized onion, at least one washed potato and one good sized carrot per person in the household (I usually do at least six myself, we love carrots) Add whatever spices you like, stir it up and let it sit in the refrigerator over night. The next day add 2 cups of water and put it on the slow cooker at the lowest temp. This will not need to cook all day. At low temp it will cook in about four hours, at high it will be done in an hour or so. It's the best tasting stew ever because all the flavors mixed up together overnight. If it needs thickening, add some instant potato flakes.

About 15 minutes before eating open a roll of biscuits (or make your own.) Place them on top of the stew. Make a ring around the outside of the crock pot. They should touch each other, and touch the outside of the pot. Put the lid on and cook for ten more minutes. Then take the lid off and cook for five more minutes. This will make some some big puffy yummy dumplings on the top of your stew. Put a dumpling or two on everyone's plate and cover with the stew.
Delish! (and easy!)
Smooches,
Keri