Beefandhashbrownsdinnercrockpot Food

SLOW-COOKER DRIP BEEF SANDWICHES

Steps:

• For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
• For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
• Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
• Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

SLOW-COOKER BEEF AND BARLEY

Steps:

• Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
• Photograph by Antonis Achilleos

BEEF AND HASH BROWNS DINNER CROCK POT

Steps:

• Place ground beef, onion and garlic in slow cooker/Crock Pot and toss with gravy mix.
• Pour cream corn over ground beef mixture, then add half the cheese.
• Top with hash browns, and remaining cheese.
• Mix the soup with evaporated milk and seasonings, pour evenly over the hash browns.
• Cook on low for 6 to 8 hours, or on high for 3 1/2 to 4 1/2 hours.

CROCK POT BEEF BURGUNDY

Steps:

• Cook bacon until crisp; drain, and crumble.
• Place beef, bacon, carrots, and onions in the bottom of the crock pot.
• Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce.
• Pour mixture into crockpot.
• Cook on high for 1 hour.
• Reduce to low and cook for 5-6 hours.
• Add mushrooms to crock pot.
• Cook on high for 30 minutes or until mushrooms are cooked to your liking.
• While mushrooms are cooking, prepare noodles according to package directions.
• Serve beef over noodles garnished with parsley, if desired.