Add the beef, and baste with the marinade. Put the lid on the crock pot on and cook for 4-6 hours on high or 6-8 hours on low. Save Pin Review Print Prep Time 10 minutes Cook Time 8 hours Total Time 8 hours 10 minutes Servings 12 -14 servings Author Holly Nilsson Ingredients 1 boneless chuck roast (approx 4-5 lbs) 1 cup chili sauce 2 cloves garlic minced ¼ cup minced white onion Using slotted spoon, place 1/2 cup beef mixture onto . 3 Bay Leaves. Whisk together all of the ingredients except the meat in the bowl of your slow cooker. Cover; cook on Low heat setting 4 to 6 hours. Place beef in 4 to 5-quart slow cooker. Spray 3- to 4-quart slow cooker with cooking spray. Make sure the valve is set to sealing. In a small bowl mix the brown sugar, paprika, black pepper, kosher salt, chili powder, garlic powder and onion powder. Cut beef into 4 pieces. Stir until well combined. Pour over beef. Get the Homemade Beef Broth recipe. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Serve on hamburger buns and top with your favorite toppings. Slow Cooker Bulgogi. In a large bowl, combine the sauce ingredients. - when the oil is hot add the beef chuck roast, grill each side till golden brown. In a small bowl mix together the salt, garlic, onion, paprika and black pepper. Instructions. Mix in the barbecue sauce. Stir to combine. The slow cooker makes it easy to prepare a homey braised beef and vegetable stew. Add the onion, season and sauté for 5 minutes. Add ketchup, brown sugar, cider vinegar, molasses and Worcestershire sauce to saucepan and stir until combined. slow cooker. Make This Recipe. Remove meat. Do not pour directly over the top of the tri tip and wash off the seasoning. Put the meat in there and turn to coat. If time permits, leave for 30 minutes - 24 hours in the fridge, but I rarely do this. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Rub the flour into the roast. Add ketchup, molasses, cider vinegar, onion powder, and hot sauce. Instructions. Rub the meat with the cut sides of the garlic. To make this with store bought BBQ sauce, you will need 650ml / 22 oz barbecue sauce of choice. Set out a large 6-8 quart slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Remove meat from pot and shred. Add the remaining ingredients and 200ml water and mix together. Turn crock pot temperature to medium and cover. Drain the potatoes and cool. 6. If desired, serve with extra sauce. Rub it over the top of the tri tip. Cover and cook on low for 6-7 hours . Cover with cold water. Ingredients: potatoes or 6-8 small red or yellow potatoes, onion, bacon, shredded cheddar cheese, dry ranch seasoning packet, butter, sliced green onions. Rub all over brisket. Easy, comforting, and totally hands-off. Advertisement. Place the roast in the slow cooker. 2 Cinnamon Stickies. Place the roast pieces on top of trivet. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Using the same frying pan heat the remaining oil. Add the pepperoncini with their liquid and the beef broth. Heat the oil on medium high heat and sear the meat until well browned on all sides (about 2-3 minutes on each side). 2 tsp. Spread this all over the roast, turning the meat to coat all sides. Step 2. Step 2 Place the cooked meat, onion, garlic, celery, salt, black pepper, cider vinegar, mustard, brown sugar, and ketchup into a slow cooker, and stir to combine. Lightly grease your slow cooker and place brisket inside. Place potatoes in a large pot. Don't move the beef before flipping (this lets the meat get a deep crust). (If using boneless, skinless chicken thighs, cook for 5-6 hours on low or 3-4 hours on high.) Instructions. Be careful because it's very tender and will probably fall apart. 1.5 kg / 3 lb pork shoulder makes enough for 6 large or 8 normal sized sandwiches. Do a natural release to release the pressure. Top with half the bbq sauce and beef broth. Place lid on slow cooker and cook on LOW for 8 hours. Shred and stir to combine. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot. You can make classic sandwiches, like a slow-cooker French dip or a slow-cooker Italian beef sandwich, or you can mix it up with a crock-pot shredded chicken sandwich like our habanero-apricot chicken sandwiches. Cook for 7-8 hours. In 3 1/2- to 4-quart slow cooker, mix cooked ground beef and remaining ingredients except buns. Reduce heat and let simmer for 2 to 3 minutes, stirring occasionally. When time is up let the pot sit for a full natural pressure release (mine took 20 minutes to release). Skim fat from cooking liquid. Cover and cook on low for 8-10 hours or until meat is tender. Done. Remove beef and cook onion in same pan. Mix onion, barbecue sauce, dressing and broth in slow cooker. Pour in the tomato sauce, onion, brown sugar, bouillon, chili powder, garlic and mustard powder. Add the beef roast to a 6-7 quart oval slow cooker (it can also be cut in half and placed in a round slow cooker). Place the beef in your slow cooker. Place the brisket in the slow cooker, cover, and set on high for 6-7 hours, or on low for 11-13 hours. Remove meat; cool slightly. Sprinkle the roast with salt and pepper. Trim excess fat from beef. Then take two forks and shred meat. Then, put the chicken in a 4-qt slow cooker, until the cooking process completes. Cook on low for 6 hours. Add the pork roast, apple juice and salt and pepper to the slow cooker on high for 4-6 hours or on low for 7-8 hours. In another bowl melt the butter, whisk in the tomato paste, vinegar and coconut aminos. Stir to combine. Transfer the seared chuck roast to the Crock Pot, cover and reduce the cook setting to low; cook for 8 hours or until the tender beef easily shreds. Then rub it all over the beef. Simple to make comfort food that's easy to adapt to your taste. Add butter and olive oil to a saucepan and heat over MED heat. Cook on low for 8 hours. Steps. packed brown sugar. Pour sauce over brisket, cover and cook on low for 10 hours. Remove the beef from the slow cooker and place it to the side. Add the onion on top. Whisk together all of the ingredients except the meat in the bowl of your slow cooker. In a medium sized bowl, whisk together the ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke. Cover and cook on low for 6-8 hours, your meat will be tender when it is done. Using a slow cooker for this homemade beef broth really allows the deep, rich flavors to develop. Place in the cooker. When beef is ready, remove, cut into thin slices and place back in cooker for an additional 25-30 minutes on low until heated through. Split the bread loaf (or hoagie rolls), add shredded beef and desired toppings. Cover and cook on high for another 45-60 minutes. Combine BBQ Sauce ingredients in a slow cooker. Return beef to slow cooker and stir until well combined. Steps Get a small bowl and mix the onions, garlic, salt, pepper, and tomatoes. Transfer to beef and sauce to slow cooker. Advertisement. Remove the meat with 1 hour to go and shred it with two forks, then add it back into the sauce and let it finish cooking the . A delicious side for any meal! Cover slow cooker and cook on high setting for 8 hours OR on low setting for 14 to 16 hours. While the meat is roasting (mmmmm, smells sooooo good), cut the bell peppers in half and remove the stems and seeds. Combine the salt, pepper, thyme, rosemary and garlic. Method. Directions. Add onion and garlic and saute until soft and translucent, about 5-8 minutes. Instructions. Cook on low for 8-9 hours or high for 4-5 hours until the meat shreds easily. Heat a large frying pan with 1 tbsp of the oil. Season the meat and sear on all sides. slow cooker. Add flour, followed by beef broth, and simmer. Rinse, and cut into 1/4" strips. - Add the chopped Onion and the minced garlic, then season the beef chuck roast with salt, black pepper, bay leaves, cinnamon stickies, and ground ginger. In a large slow cooker, combine the onion, ketchup, vinegar, brown sugar and paprika. With 2 forks, pull beef apart to shred. In 12-inch nonstick skillet or Dutch oven, brown ground beef over medium heat 8 to 10 minutes or until thoroughly cooked, stirring frequently. Add onion and garlic and saute until soft and translucent, about 5-8 minutes. Add 2 cups of the sauce from slow cooker; mix well. 1 small onion, sliced. Remove meat and shred it using two forks. Combine the paprika, chili powder, cumin, cayenne, garlic powder, black pepper, and salt in a small bowl. Generously season with salt, pepper, garlic powder, onion powder, chili powder, and smoked paprika. Pour the sauce on top of the chicken and cook on low for 4-6 hours or high for 3-4 until chicken is tender enough to shred. Serve on your favorite roll/bun and listen for the "oh, wow, this is so good." Nestle the chicken into the sauce. In a large bowl, combine the sauce ingredients. Mix together everything else (except for your sandwich buns) and pour over your meat, onions and celery. Remove the meat and slice thickly. Instructions. - when the oil is hot add the beef chuck roast, grill each side till golden brown. Add the lid and set the valve to sealing. Serve inside soft buns and add more BBQ sauce if you want. Using a sharp knife, cut slits all over the roast. With 2 forks, pull beef apart to shred. Get a sharp knife, cut through the joint of each leg quarter, and divide it into two pieces. The shred the brisket and stir the meat into the other ingredients in the instant pot. Rub the blend all over the outside of the beef chuck roast. Wrap tightly and place into the slow cooker. Combine sugar, paprika, salt, and pepper in a small bowl. (Tip: Remove the lid of the slow cooker for the last 30 minutes to allow the sauce to thicken.) Once it is tender, drain any excess fat from the slow cooker. Place brisket in a 4 to 6 quart slow cooker, fat side up. Add the chicken to the bottom of your slow cooker. Hot Water (1/2 Cup for Instant Pot, 1 Cup for Regular Pot) Directions: - Place a pan over medium-high heat, add 2 Tbsp of vegetable oil. Stir together and then rub the spices all over the entire brisket. Cover your Instant Pot and secure the lid. Mix barbecue sauce, pineapple juice, ketchup, and brown sugar together in a small sauce pan over medium-high heat. 9 of 30. Mix the remaining ingredients in a bowl and pour over beef. With slotted spoon, remove beef from sauce; place in large bowl. Crockpot Beef and Beer Stew. Let the mixture fry in the hot oil for a few minutes, but ensure it does not burn. If desired, serve with extra sauce. Let mixture come to a slight boil. In a medium bowl, combine the ketchup, barbecue sauce, mustard, cinder vinegar, Worcestershire sauce, brown sugar, chili powder, salt and pepper. Transfer beef to a large cutting board; shred using 2 forks. Cook on low for 8 hours or on high for 4- 5 hours. Carefully remove the beef. It's great for a variety of soups or stews. Cover; cook on low setting for 10 to 12 hours. Printable ingredients list and directions at bottom of the page. Pour barbecue sauce into slow cooker with beef and stir well. Cover the slow cooker with lid and cook on low for about 7-8 hours or on high for about 3-4 hours. Sprinkle half of the liquid smoke over it, making sure to get both sides. Instructions. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. In a small bowl combine the salt, garlic powder, onion powder, onion flakes, chili powder, black pepper, cumin, cloves, and cayenne pepper. Pour over chicken, cover and cook on HIGH for 3-4 hours. Add the remaining barbecue sauce and stir to combine. Add bottle of BBQ sauce. Place the meat into a 6 qt. In a bowl, combine the ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder. Place in a 3-qt. Mix remaining ingredients, except buns; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender. Stir to blend thoroughly then pour over the roast. When it comes to crock-pot options, there are plenty to satisfy every family member. Remove the roast from the packaging and place in the bottom of a large slow cooker. Then, get a small bowl and mix some orange juice, brown sugar, parsley, oil, vinegar, ketchup, garlic salt. Cook potatoes over medium-high heat until fork tender. slow cooker. Set the pressure (high pressure) for 90 minutes. Add 1 cup of pork juices per recipe, then simmer on medium high for 30 minutes or until thickened, stirring regularly. Return to slow cooker to soak up any residual juice and serve. With slotted spoon, remove beef from sauce; place in large bowl. In a mixing bowl combine all ingredients except for the beef roast; whisk to fully combine. Cover and cook on high 10 Cardamom Seeds. Pour barbecue sauce into slow cooker with beef and stir well. Once cool, peel and chop into 1/2-inch cubes. Slow cook for 6-8 hours on low. slow cooker. Add to the slow cooker and coat with . Cover with lid and cook until the pork can be easily shredded; LOW for 6 to 8 hours or HIGH for 4 to 6. Place the lid on the slow cooker and cook for 8 hours on LOW. Mix well. Return shredded meat to the sauce and stir to combine. Drain excess grease. Sandwich Buns Instructions Trim any excess fat and cut the brisket in half width-wise. Put the lid on the crock pot on and cook for 4-6 hours on high or 6-8 hours on low. Continue cooking for 1 more hour. 2 - 2 1/2 pounds boneless beef chuck roast, trimmed of fat 1 stalk celery, sliced 1/2 large onion, chopped 2 cloves garlic, minced 8 hamburger buns Instructions In a medium bowl, combine the ketchup, barbecue sauce, mustard, cinder vinegar, Worcestershire sauce, brown sugar, chili powder, salt and pepper. Combine BBQ sauce, honey, apple cider vinegar and garlic powder in slow cooker. Bring to a boil, reduce heat, and let simmer for 10 minutes. To assemble, butter your hoagie rolls and toast. Let it cook uncovered on high for the last 30 minutes to burn off some of the excess liquid. Cut the joint into two pieces. Cover and cook on low heat for 7 hours. Remove beef on low heat setting 20 to 30 . In 3 1/2 to 4-quart slow cooker, combine all ingredients except buns; mix well. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. After the time has passed, shred the pork with two forks and add the barbecue sauce, turning the heat to low or the warm setting and replace the lid on the slow cooker for 15 minutes. Cover and cook on low for 3-5 hours or high for 2-3 hours. Spoon mixture into buns. Whisk together the apple cider vinegar and BBQ sauce and pour over brisket. 30 minutes before serving, shred the meat with 2 forks and place it back in the crock pot. - Add the chopped Onion and the minced garlic . This is an easy and delicious way to cook homema. Place the beef roast in the crockery insert of the slow cooker. Simply season the roast beef, add the broth to the slow cooker then add the roast. Combine the paprika, chili powder, cumin, cayenne, garlic powder, black pepper, and salt in a small bowl. Put your meat chunks, onions and celery in your crock pot. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired, and seasonings. Rest the seasoned pork in the bottom of a slow cooker then pour the onion and spice mixture on top. Add BBQ sauce. Cook until tender, about 5 1/2 hours, and shred. Directions Step 1 Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Carefully pour 1/2 cup water into skillet to deglaze and pour that liquid over the roast in the slow cooker. black pepper to taste. Add the broth and Worcestershire sauce to the slow cooker around the sides of the meat. Prep the chuck shoulder and sear over high heat. Add ketchup, brown sugar, cider vinegar, molasses and Worcestershire sauce to saucepan and stir until combined. Cover . Korean Bapsang. In 3 1/2 to 4-quart slow cooker, combine all ingredients except buns; mix well. #BeefTips #Beef #MainDish #Recipe #SweetLittleBluebird Mary | Sweet Little Bluebird food Beef Stew Meat Stir together seasonings and rub all over brisket. Directions: - Place a pan over medium-high heat, add 2 Tbsp of vegetable oil. Place it into a large bowl. Step 2. Cover; cook on Low heat setting 8 to 10 hours. Take your meat out of your crock pot and let it cool slightly . Pour the sauce over the roast and turn the roast to coat fully. Easy clean up and tender delicious potatoes that are packed with flavor! Preparation. 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 beef chuck roast on top of spice mixture, season both sides with salt and black pepper. Cover and cook on high until brisket is tender, about 5 hours. Place the roast in a large slow cooker. Bulgogi, or Korean BBQ beef, is so darn good. Throw all the ingredients in your crockpot and cook on high 2-4 hours or low 6-8 hours. Shred beef with 2 forks; stir beef back into sauce. Shred the roast beef with a fork or an electric hand mixer (for faster results). Let meat rest about 20 min before slicing and reserve the sauce in the slow cooker. In a slow cooker add the meat, any meat juices from the pan, beef broth, Worcestershire sauce, beer and onions. slow cooker. Stir in the other 1 cup bbq sauce.