Crockpot French Dip Sandwiches

This quickly became a family favorite. I even made them for the masses for our Super Bowl party and a big family dinner over the holidays. It’s PERFECT for feeding a lot of people. And it’s just so simple too. I love how it’s a crockpot meal. As a busy mom, most of the time the last thing I want to think about is dinner. These are such a cinch for those busy nights…it even makes it’s own au jus!

1- 3-4 pound chuck roast, remove excess fat

Montreal Steak Seasoning

2 T olive oil

1/4 cup soy sauce

1/4 cup water

2 cups beef broth

1/2t dried, rosemary

1/2t dried thyme

1T dry minced onion

2t minced garlic

6-8 french rolls

6-8 slices of provolone cheese

Sprinkle meat with Montreal Steak Seasoning and rub in. In a heavy pan, heat 2T olive oil and sear each side of the roast. Place in the crock pot. Mix together soy sauce, beef broth, water, rosemary, thyme, garlic and onion. Pour over roast. Cook on low for 8-10 hours or high for 5-6 hours. Cook until tender and easy to shred. Shred with tongs. Strain remaining juice for the au jus. If you are serving a large crowd, double the recipe, it will still fit in a large crock pot. Enjoy!!

*Adapted from yourhomebasedmom.com

Enchilada Pork Tacos with Sweet Corn Slaw

I love dinner that goes in a crock pot. It’s so much less stress! I also love to pair crock pot meat with fresh ingredients. The contrast is so refreshing. The corn slaw just makes the dish. These also are the BEST with fresh uncooked tortillas that you cook at home. We get Tortilla Land brand from Costco and they are amazing! Really brings home that fresh Mexican flavor. So give those a try too. Here’s to a quick weeknight meal!

3-4 pound pork shoulder

1 taco packet

1 can diced green chilies

1/2 onion, finely diced

1 (10oz) can enchilada sauce

Sweet Corn Slaw

2 ears cooked sweet corn, removed from the cob

1 T olive oil

salt and pepper to taste

2 cups shredded cabbage

Juice of 1 lime

2 t seasoned rice vinegar

1/2 cup chopped cilantro

Mix together taco seasoning, green chilies, onion and enchilada sauce. Pour over pork in your crockpot. Cover and cook on low for 6-8 hours.

For the corn slaw, add corn, oil, salt, pepper, cabbage, lime vinegar and cilantro to a bowl. Toss well and cover and place in fridge until ready to eat. 

When the pork is falling apart, shred with 2 forks and mix with remaining sauce in the crockpot. To eat, heat a fresh tortilla and top with meat and corn slaw. ENJOY!!

*From Betty Crocker

Mississippi Roast

I’m always game for a new roast recipe that I can do in the crock pot. This might be my new favorite!! It’s SO delicious, moist and flavorful. 5 simple ingredients and you’re set for the perfect Sunday dinner!

1 3-pound chuck roast
1 1-ounce packet of dry ranch seasoning mix
1 1-ounce packet of dry au jus gravy mix
6 tbsp. butter
¼ cup water
5-6 pepperoncini

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.

Cook on low for 8 hours. Shred and serve with gravy.

*You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I’d go light on the salt for the side dishes that you’re serving with this roast.

* From Table For Two

Tortellini Soup

This is my NEW FAVORITE FOOD! It is beyond delicious AND beyond easy. You can either put it in a crockpot or can cook it on stovetop. I love it’s versatility. I love how it’s delicious the next day for lunch and dinner:) I just love it, OK! You will agree with me in saying it’s your favorite meal as soon as you make it. 

1 lb Jimmy Dean Sausage

16oz package frozen tortellini

1 small package fresh baby spinach

2 cans Italian style diced tomatoes

4 cups or 1 box chicken broth

1 (8oz) package cream cheese

1/4 cup shredded parmesan cheese

Brown sausage and then put all ingredients into the crockpot or soup pot, chunking up the cream cheese. If using the crockpot, cook on low for 3-4 hours. If doing stovetop, cook on med-low for about an hour or so, until tortellini is tender. ENJOY!!!

* From Little Fellows

Crockpot Barbeque Ribs

I’m not much of a meat eater. I enjoy a little here and there and I’m good with that. My hubby on the other hand…LOVES MEAT. Naturally, I cook it for him:) He’s always ordering some ribs or burgers or steak when we go out so I decided I would look for a delicious rib recipe I could make at home. I wasn’t counting on the first one I tried to be SOO delicious, but I got lucky. These are literally fall off the bone delicious. You can barely get them out of the crockpot, they’re so tender. And we all know I’m into anything that’s super easy for dinner. You want moist, tender, delicious, EASY ribs? Make these.

 

3 lbs. pork or beef ribs (I buy the pork ribs from Costco – 6lb pack so you can have these TWICE!!!)

1 cup beef broth

1 T Worcestershire sauce

salt and pepper

1/2 cup barbecue sauce

 

Rub ribs on both sides with salt and pepper. Place ribs standing upright in the crockpot. Mix together beef broth and Worcestershire sauce and pour over ribs. Pour barbecue sauce over ribs. Cook on low for about 6 hours. You’ll know they’re perfect when you go to pull a bone out and it pops right off. Serve with additional barbeque sauce for dipping.

 

*From Team Hess

Delicious Crock Pot Roast

I love using the crock pot. It just makes my life SO much easier! I also have to admit that crock pot meat is my favorite kind of meat. This recipe calls for a beef roast, but all I had in the freezer is a pork roast and it turned out great…so use whatever you’ve got! Perfect Sunday dinner!

1 (4 -5 lb) beef roast, or pork roast

1 package brown gravy mix, dry

1 package dried Italian salad dressing mix

1 package ranch dressing mix, dry

1 1/2 cups water

1/2 onion sliced thin

3 large carrots, peeled and cut

7-8 red potatoes washed and quartered

Add vegetables to the bottom of the crock pot. Place roast on top of the vegetables. Mix the dried mixes together in a bowl with water and pour over roast. Cook on low for 7-9 hours. To serve, remove roast to a platter to cut. Remove vegetables with a slotted spoon to a bowl. Pour sauce left in the crock pot through a strainer and serve as a gravy – you can thicken it with flour/water if you want the gravy thicker. Enjoy!

*From Maries Cooking Adventures

Tuscan Chicken and Wild Rice

Have you ever had this rice? I recommend it. It's so hearty, flavorful and delicious. I use it for MANY of my dishes and it just completes it. Pick it up at your local Costco:) Now to the recipe. This is so incredibly delicious and simple that you must make it! It's hearty, yet light. Love it.

1 pound boneless, skinless chicken breasts

Salt and pepper to taste

1 cup wild rice
10 cloves garlic, minced

1/2 cup roasted red peppers, diced

2 cups water

1/4 cup fresh squeezed lemon juice

1/4 cup olive oil

Season chicken with salt and pepper. Place chicken in the crock pot. Add rice, garlic, red peppers. Mix water, lemon juice and oil in a mixing bowl. Pour mixture over rice and chicken. Stir once to coat chicken. Cover and cook on medium low for 4-6 hours.

Slow Cooker Pork Roast

I've had these pork roasts in my freezer and I got tired of the same old-same old. I wanted to switch it up. I looked in my cupboards to see what I had to transform this hunk of meat into a magical, tasty, mouth-watering meal. I came up with this. It's incredibly delicious and I also love it because I basically do nothing and have an instant dinner. You could even do this with pork chops in the crock pot...I bet that would change your life:)

1 (2-3 pound) pork roast
1 (1 oz) packet Lipton's Savory Herb and Garlic seasoning mix
2 cups beef broth
4 cloves garlic, minced
2 T soy sauce
1/2 onion, diced

Mix seasoning mix, beef broth, garlic, soy sauce and onion in a large bowl. Pour into crock pot. Place roast in the middle of the crock pot. Cook on high for 6 hours basting and turning every few hours. Remove roast and strain leftover juices in a strainer. Use for a sauce to top the pork or as a gravy for rice or mashed potatoes. You'll be amazed!!

Mexican Pulled Pork

I had a ton of pork roasts in the freezer and wanted a new, creative way to use them, so I started thinking of what would go good with it. I came up with this gem. It's a definite keeper especially when I can just put it in the crock pot and it does the work for me. You can use the meat any way you want, but we opted to put it in tortillas as pulled pork tacos. Absolutely delicious and used ingredients I had on-hand. Try it and you won't be disappointed!

4-6 pound pork roast
2 cups salsa
1 (6oz) can tomato paste
1 (4oz) can diced green chilies
1/2 cup water
1/2 onion sliced long and thin
1 packet taco seasoning

Mix salsa, tomato paste, chilies, water, onion, and taco seasoning. Pour half the mixture in the bottom of crock pot. Place pork roast in crock pot. Pour rest of salsa mixture over top. Cook on high for 4-6 hours. Shred and put in tortillas.

Creamy Italian Chicken

I had to steal a picture from another website because when I made it I forgot to take a picture. I'm sure EVERYONE has this recipe, but it's just the best around! You can't beat it especially when you are cooking for a lot of people. I make it for our family dinners ALL the time and it's a hit every time. It's just completely delicious...especially when you make it with pure, authentic Korean rice (thanks to Morgan!!) Enjoy!

4-6 boneless, skinless chicken breasts
1 (8oz) package cream cheese
2 cans cream of chicken soup
1 packet Italian Dressing Mix

Place chicken in the crock pot. Mix cream cheese, soup and dressing mix. Pour over top of chicken. Cook for 4-6 hours. Any longer than that kind of makes the chicken dry. Serve over rice and enjoy!!

*If making for more than people, double recipe. I almost always double it because I usually make it for a large dinner group.

Pot Roast and Asian Green Beans

2 lb rump roast
3 cans cream of mushroom soup
1 packet Lipton Onion Soup mix
milk to thin

In a bowl mix cream of chicken soup, onion soup mix and enough milk to be stirable (you know...like 1/4-1/2 cup.) Pour over roast and put in a crock pot for 8 hours. By the time it's done, the meat should be shredded goodness and you have instant gravy for mashed potatoes. You can also add a little Kitchen Bouquet - a little secret I use to thicken, brown and season the gravy...if you haven't tried it...DO IT!! Enjoy a simple, easy dinner!

Asian Green Beans

1/2 lb fresh green beans
2 T hoisin sauce
2 T soy sauce
2 t minced garlic
1 small shallot, minced
olive oil

In a skillet, heat olive oil and add shallots. Cook 2 minutes. Add green beans and 3 T water. Allow green beans to steam until liquid is absorbed. Meanwhile, in a bowl mix hoisin sauce, soy sauce and garlic. Add to green beans and saute till thick and beans are coated well. Enjoy!!

*If you haven't tried hoisin sauce...it's a MUST! Trust me! It's a classic Asian flavor.

Ranchhouse Pork Chops

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. Serve over creamy mashed potatoes.

*These are SUPER good! I ate it up and I don't like meat, let alone pork. The gravy is SO good! I also love how it's so easy. She served them with parmesan mashed potatoes, but I felt like the combo was a little overwhelming - too seasoned. Next time, I will serve them with normal mashed potatoes...maybe with a little garlic. I only used 3 pork chops and there definitely wasn't enough gravy. Next time I will use half of the ranch packet and 2 cans of cream of chicken. If you are going to make all 6 pork chops, I would double or even triple the gravy recipe...that's if you like a lot of gravy. SOOOO GOOD though!

*Picture and recipe from Picky Palate.

French Dip Sandwiches with Au Jus

1 rib roast (enough for 1/2 lb per person)

Rub:
1/2 c salt
1/4 c pepper
1/4 c garlic powder
1/2 T paprika
1 T marjoram
1T thyme

Mix together and rub a generous layer on meat. In a VERY hot pan with a dribble of olive oil, sear the outsides of the roast till nice and caramelized. Place in a roasting pan along with 5 cups water. Cook at 450 degrees for 20 minutes and then turn down to 200 degrees for 6-7 hours (or just in the crock pot.) Take out and cut. Meat will be VERY tender and will pretty much shred. Put on toasted buns with or without cheese. The water you put in with the roast creates the most AMAZING au jus!

*OK, DON'T put the entire rub on the meat that you bought!!!!! That would be way too much and just crazy! This is meant for like a 15 lb roast...and unless you're having a HUGE party, you aren't making that much. What you want to do is just mix this up and use enough to cover the roast in a generous layer. You will NOT use it all!! Just save it...it's GREAT as a rub for any meat.

*I put mine in a crock pot for 6-7 hours...or longer. Every once in a while I would baste the meat just to make sure the top wasn't getting dry...even though it never was...but it was for my peace of mind! I also used like a 4-5 pound roast and only used like 3 cups of water. Don't be afraid...it makes enough au jus for the crowd. If you're worried about it (like I was) just add a little beef broth at the end to beef it up...get it!! HA!

Cafe Rio Chicken Salad

For some reason some of the pictures are going sideways and it's driving me CRAZY!!! In my opinion, this is THE BEST recipe out there for Cafe Rio salads! The dressing is EXACTLY the same as Cafe Rio...TRUST ME...THESE ARE AMAZING!! Tortillas:
4 c flour
1 t baking powder
3 t salt
½ c shortening
1 ½ c hot water

To flour add baking powder and salt. Add shortening, blend with no lumps. Add water. Knead for 15 minutes. Set aside for about 10-15 minutes (or more if you have the time.) Roll out 1 ½ inch balls. Put in frying pan with NO nonstick spray. Then place shredded cheese on one side to melt.

*You can use store-bought tortillas...but do yourself a favor and MAKE THESE! To make them stay thin and big, roll them out on a VERY lightly floured surface and leave them stretched out for a few minutes so they don't shrink back up when you lift them from the counter. Put in the frying pan and only lightly brown both sides. The one in this pictures is almost too overdone. The less you cook them, the softer they stay...or if you like a crisper tortilla, leave it on longer. To melt the cheese, I put a lid over then frying pan for about 30 seconds or less and it melts instantly.
Lime Rice:
Sauté:
2 T butter
1 yellow onion chopped
4 cloves minced garlic

Bring to a boil:
6 2/3 c water
8 t chicken bullion (or 8 cubes)
½ bunch cilantro chopped
2 t cumin
2 small cans diced green chilies
1 T lime juice
½ t salt

Add onion and garlic to boiling water. Add 3 cups rice of your choice (not instant). Reduce heat, cover and simmer for 30 min.

Chicken:

5 lb boneless, skinless chicken breasts
1 large bottle Zesty Italian Dressing
1 cup salsa
1 T chili powder
1 T cumin
3 cloves minced garlic

Mix all ingredients in a large crock pot and cook for 10-12 hours. I usually just put the chicken in frozen. Right before serving stir and chicken should shred itself. Make sure not to shred chicken too early because it soaks up all of the juices too soon. Shred it right before serving.

Tomatillo Dressing:

1 package Hidden Valley Buttermilk Ranch Dressing mix
1 c Buttermilk
1 c mayonnaise
1-2 tomatillos
1 clove minced garlic
½ bunch cilantro chopped
½ t lime juice
1 small jalapeno, seeds and core removed

Blend ingredients in a blender till smooth. I ALWAYS double this recipe (except the jalapeno...one's enough for me!)

* Layer salad in this order: tortilla with cheese, black beans, lime rice, chicken, romaine lettuce cut thinly, dressing, pico de gallo, guacamole, lime wedge, and cilantro and parmesan to top it off. This makes enough for at least 10-12 people...and you'll even end up with leftovers! But that's fine with me because Justin and I have this salad for dinner about 3 more times after the first day...it makes A LOT! Trust me...MAKE THIS NOW...you won't regret it!