Any slow cooker/crock pot fans in here?
- Thread starter Urban Cryer
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I use a crockpot all the time especially for pork or beef pot and stews (made a fantastic lamb stew with leftover lamb shoulder parts after I'd steaked some out for a different panfried Moroccan dish) and soups of all sorts but I've never done a bbq in a crockpot. I'm sure you'd get decent results literally by just throwing any slab of beef in by itself topped with some of your favorite bbq sauce and setting it on low for about 8 hours or so.
I'm sure it will be well above decent and probably better than Sonnys.
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Yeah, here's a recipe on Allrecipes (where you should always check for basic recipes of any sort, just make sure there's over 100 reviews and it's at least a 4 star) that basically says what I just said by guessing. Dump beef roast of some sort plus a bottle of bbq sauce and a few other spices (which frankly don't need to be added if you don't want it) and cook on low for 6-8 hours depending on the size of the roast.
http://allrecipes.com/recipe/14608/slow-cooker-barbeque/
http://allrecipes.com/recipe/14608/slow-cooker-barbeque/
I have a great pulled pork one that I bet would work with beef, I can post when I get home
It's not a BBQ recipe OP, but I just had to share because I got this recipe from the Main Board and it's fantastic.
Italian Beef, son
3 lb Chuck Roast
1 or 2 Envelope Zesty Italian salad dressing mix
8 oz banana peppers plus juice
8 oz Giardinera I use hot, little juice
1 can beef broth
Roast at the bottom, italian dressing on top, then peppers and giardinera and broth.
Cook on low for 9 hours, shred beef.
Cook another hour on low, serve on long rolls with provolone.
Italian Beef, son
3 lb Chuck Roast
1 or 2 Envelope Zesty Italian salad dressing mix
8 oz banana peppers plus juice
8 oz Giardinera I use hot, little juice
1 can beef broth
Roast at the bottom, italian dressing on top, then peppers and giardinera and broth.
Cook on low for 9 hours, shred beef.
Cook another hour on low, serve on long rolls with provolone.
Sounds good, I'll have to give it a try sometime soon. That's the great thing about crockpot recipes, you literally dump and then forget it until it's dinner time.
Although I'll be honest in looking at the recipe it looks like it has too much liquid. The beef itself will release a lot of liquid over the 8 hours. So I'd probably drop the beef broth entirely and just add a teaspoon of Vegemite or marmite.
And I'd probably just mix up my own spice mix rather than use all of the wood pulp and weird preservatives found in a premix pouch. You can always do this instead
http://allrecipes.com/recipe/25171/italian-dressing-mix/
I just made this yesterday. I don't do it in the crock pot, I do it in a dutch oven, but pretty much the same thing. I sort of adapted/combined these two...
http://thepioneerwoman.com/cooking/drip-beef-two-ways/
I slice an onion and crush a few cloves of garlic. Throw in the beef. I usually do about a four pound chuck roast, and I add a fair amount of liquid...usually a can of both beef consomme and beef broth. Then the peppercini and about half that liquid. At least the peppercinis I buy, there isn't all that much liquid in the bottle. I have taken to using a mess of Italian seasoning and oregano. Would be much better if fresher I'm sure. I tried the Italian dressing packets, and it's not quite for me. The flavor comes off a little bit artificial. Not necessarily bad, just a little weird/fake.
That would seem like too much liquid, but it's what I've come to eventually as what works best for me. A better, fattier chuck roast might require less, I'm just dealing in the supermarket special. I like there to be a lot of liquid in the end product, I like the sandwich wet, and we also put the liquid on mashed potatoes. It's also possible more escapes through the dutch oven than would a crock pot, I don't know. Because I've got a large roast, a lot of peppers, and a whole onion in there, that's what works for me.
It's a great sandwich, much better if you can find the right rolls (what sandwich isn't I guess). I will say this...yesterday I made it and was short on time, so I cranked up the heat and knocked it out in like three hours. I knew it would suffer some, but it was worse/dryer than I expected. It was still ok, but I definitely wouldn't do it again in a compressed time. It definitely comes out great at 6 hours at 275, I'm sure it would be even better longer in a crock pot.
Yep this exactly. Plus I've never done it head to head test kitchen style but I don't think you'd necessarily get better results from a Dutch oven versus a crockpot.
Once your wife goes to a crock pot, you know the relationship is over. She is looking for selfish shortcuts, confirming that you are no longer a priority. Same thing with microwaves. Hey, we invented fire for you guys for a reason.....get out there and use it!!
From one of my favorite authors:
http://stuffchristianslike.net/2008/04/23/173-the-crock-pot-a-love-letter/
The crock pot, a love letter.
Dear Crock Pot-
Is there anything your circle of goodness can’t deliver?
Any bounty of deliciousness you are incapable of providing?
Any warm embrace of bubbly food delightfulness you are unwilling to share?
I say no. And it is for that reason I write today. You see dear Crock Pot, I don’t find you much anymore. We’re all trying to live a little healthier, eat less dishes that look like macaroni, cheese and beef got into a street fight. So now when I go to potlucks I can’t find you among the sea of vegetable plates and organically grown sea grass burgers. I look, oh, I promise you I look, but you are nowhere to be found. No minature hot dogs swimming in mysterious red sauce, no unidentifiable stew that is the crayon color of Burnt Sienna. Somewhere you sit in a cabinet, instead of your rightful place of honor.
I keep getting emails from people that say I should write about potluck dinners. And maybe I will some day, but that feels like writing about the stadium Michael Jordan played in, instead of you, the Michael Jordan of kitchenware. The potluck dinner is just a stage, the star of the show is the Crock Pot. The spotlight was designed for you my rotund friend.
You’re so forgiving too. We can just throw something in you and completely forget about cooking for hours. Even if that meal spent an hour too long in your hot belly, it’s OK. You won’t burn it. You won’t hurt it. Your love is tender.
If there were a dish hall of fame I would nominate you. If there were an NCAA type tournament, I would pick you to win my bracket. If I ever get a book printed I might hug you tightly in my headshot for the back cover.
Forever yours,
Jon Acuff
http://stuffchristianslike.net/2008/04/23/173-the-crock-pot-a-love-letter/
My girlfriend actually made St Louis style ribs in her crockpot about two weeks back and they were fall off the bone fantastic. Probably a top 10 rib experience for me. She made her own rub and applied homemade BBQ sauce twice throughout the 8 hour slow cook and finished with 25 minutes in the oven to crisp the ends
My wife doesn't care for dutch ovens. No really, I've never used one, but I agree with another poster, if you have to leave the oven on all day that would suck. The slow cooker never burns anything and is just super easy. Also, I travel a lot for a few months at a time, so I bring it with him. You can't go wrong just throwing stuff in there, it always turns out pretty good.
My wife and I have a go-to crock pot recipe that we make at least once every other week. Chicken, jar of salsa, can of black beans and a can of diced tomatoes. Throw all that in the pot, pour in a teaspoon of olive oil and sprinkle in some garlic and cumin. Dinner is done when you get home. We usually serve it over quinoa or brown rice. To mix it up, we've also put in a can of corn before.
My wife also had one for a green chile pork that was absolutely awesome. Don't have the recipe handy.
My wife also had one for a green chile pork that was absolutely awesome. Don't have the recipe handy.
Thanks, made this last week and it was great!
Used beef consomme instead of broth and giardinera from a buddy that makes his own pickles, hot sauces, etc.
I'm going to try this tomorrow, but I'm just going to add a tablespoon of Vegemite instead of the beef broth. It sounds like this will be swimming in liquid which is not what I want but otherwise pretty good. I'll come back and post pics on how it went.
I'm probably also going to take a page from Johns Roast Pork in Philly and slap some aged sharp provolone on it.
Single best slow cooker/crock pot meal I have ever had.
4-5 lb chuck roast
1 stick of butter on top
6 pepperoncini peppers on top
Cook on low for 10 hours, serve over homemade mashed potatoes.
It is called Mississippi Roast, easy and ridiculously delicious. If my wife doesn't make it once a week, the kids mutiny.
Provolone is awesome on a beef sandwich. I'm not a huge fan of the sharpest provolone myself, but it should be real good.
When I did the italian beef recipe above I put it on a toasted publix bakery sub roll with provolone then broiled it a few minutes to melt the cheese. Kept it open-faced when I ate it.
Made another crock pot recipe last night:
4 bone in thick cut pork chops
1lb red potatoes cut into chunks
4 parsnips cut bite size
6 cloves garlic
1 red onion cut into chunks
1 small package of slices portobellos
1.5-2 cups chicken broth/stock
1 packet garlic&herb soup/sauce mix
1/2 stick butter
1 small plain greek yogurt
Put veggies in crock pot and salt+pepper plus some of the seasoning packet and the broth.
Salt + pepper the pork chops and place on top of veggies, shake rest of the seasoning packet on top.
Kept it on low for 6-7hrs.
Took the pork out, removed 3/4 of the veggies - added butter and yogurt to the veggies and mashed them all together(seasoned to taste).
Used the remaining juices/veggies as a gravy over the potato/veggie mash with the pork chops.
Made another crock pot recipe last night:
4 bone in thick cut pork chops
1lb red potatoes cut into chunks
4 parsnips cut bite size
6 cloves garlic
1 red onion cut into chunks
1 small package of slices portobellos
1.5-2 cups chicken broth/stock
1 packet garlic&herb soup/sauce mix
1/2 stick butter
1 small plain greek yogurt
Put veggies in crock pot and salt+pepper plus some of the seasoning packet and the broth.
Salt + pepper the pork chops and place on top of veggies, shake rest of the seasoning packet on top.
Kept it on low for 6-7hrs.
Took the pork out, removed 3/4 of the veggies - added butter and yogurt to the veggies and mashed them all together(seasoned to taste).
Used the remaining juices/veggies as a gravy over the potato/veggie mash with the pork chops.
So I made the Chicago beef recipe posted earlier substituting in a tablespoon of Vegemite for the can of beef broth and adding in three tablespoons of minced garlic, some dried onion powder and dried Italian seasoning and tarragon instead of the the Italian dressing packet and it turned out great. Even with reducing the liquid though it was still swimming in liquid, so next time I might pour off the vinegar brine from the peppers and giardinera and reduce it in half or more in a pan before adding it to the crockpot. Really fantastic flavor though despite being really watery.
I'll make some sammies with it later tonight and post some pics.
I'll make some sammies with it later tonight and post some pics.
As promised here's the pics. It turned out pretty amazing with my alterations. The only thing I would change is that I'm going to reduce the vinegar brines first before everything goes in the crockpot.
Here it is as I dropped it in the crockpot "raw" including substitution of the Vegemite for beef broth and the dried Italian seasoning plus tarragon for the Italian dressing packet.
Here's the beef after I shredded it in the crockpot. Note it STILL has a ton of liquid hence my plan to reduce the vinegar brines next time.
Here it is in a sammy pre-broiling.
And here's the finished product post broiling
Here it is as I dropped it in the crockpot "raw" including substitution of the Vegemite for beef broth and the dried Italian seasoning plus tarragon for the Italian dressing packet.
Here's the beef after I shredded it in the crockpot. Note it STILL has a ton of liquid hence my plan to reduce the vinegar brines next time.
Here it is in a sammy pre-broiling.
And here's the finished product post broiling
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