Crockpot Barbequed Beef Sandwiches

Like most busy moms and probably dads too, I’m a big fan of the crockpot or slow cooker.  I try to schedule a couple of days a week to use my Crock-pot for our dinners.  It’s usually on a soccer night because it’s too hard to cook something up when we’re leaving the house a little after 5 pm and not getting home until 9.

The Crockpot Barbequed Beef is delicious meal that satisfies nearly everyone in my family.  That’s hard to do with my picky boys, including my husband!  You can use a bottled barbeque sauce for this but I love the sweet and tangy combo that this homemade barbeque sauce provides (don’t tell my picky husband it has mustard in it).  Even though the meat is not really barbequed, it still has a bit of a smokey taste to it.  So yummy and makes a ton to feed up to 12 people so I get plenty of leftovers to freeze and serve later in the week.

Note: The recipe calls for House Seasoning which is on my blog here but if you don't want to make a whole batch, just use 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder.  

Crockpot Barbequed Beef Sandwiches

Printable Version

easilymadeeasilybroken.blogspot.com

Ingredients

3 lbs boneless chuck roast

1 ½ cups ketchup

2 tbsp Dijon-style mustard

¼ cup packed brown sugar

¼ cup red wine vinegar

2 tbsp Worcestershire sauce

1 tsp House Seasoning

1 tsp liquid smoke

1.  Combine all ingredients in a bowl, except roast.

2.  Put chuck roast in the Crockpot.

3.  Pour the sauce mixture over the roast in the crockpot.

4.  Cover and cook on low for 8-10 hours or high for 4-5 hours.

5.  After it’s cooked completely, remove the roast and shred (I just use two forks to tear it all apart).  Place the meat back in the crockpot to cover with sauce.

6.  Serve on hamburger buns or toasted bread and top with pickles and onions, if desired.  I actually put jalapeños on mine – adds a little spiciness to it.

Because this makes so much, it’s fun to come up with new ideas for leftovers.  I really enjoy using it as a topping for baked potatoes.  We also like to eat it wrapped up in corn tortillas.  It’s a little too sweet to consider it a brisket taco but it’s still good!

Spicy Crockpot Goulash

Goulash is something I never grew up with but my husband always enjoyed when his mom made it with cornbread and pinto beans on the side.  Goulash is

historically Hungarian and is actually one of national dishes of Hungary.  I'm fairly certain that my recipe for goulash does not remotely resemble Hungarian goulash so we'll call it American goulash.

Goulash is like a chunky stew.  One of the great things about goulash is that it's one of those dishes that doesn't necessarily need to follow a recipe as long as you have basics of meat, tomatoes, tomato sauce, and pasta.  Once you have those ingredients, you can change and add different spices, throw some different veggies in there, like corn or beans, and change it up the way your family likes.  It can be a pretty cheap way to feed a large group.

I haven't found the recipe my mother-in-law uses so I've adapted my recipe from a recipe titled Bobby's Goulash in Paula Deen's cookbook, Paula Deen Celebrates.  The main changes I made were making this a crockpot recipe and using less meat and ground chicken .

I've also spiced it up by using Ro-Tel, which I use all the time in place of diced tomatoes.  If you don't like it spicy, there is a mild version of Ro-Tel and if that's too much, just use diced tomatoes.  If you are in an area that doesn't stock Ro-Tel you are missing out!  If you're curious, you CAN purchase it online here.

Remember, goulash is a recipe that can be different every time you make it.  If you want to use ground turkey, go for it or add some different seasonings.  Make it the way you want.  Also, onions are never added to my recipes for my husband's sake but you can always saute 2 chopped yellow onions when you brown your meat.

Spicy Crockpot Goulash

Printable Version

easilymadeeasilybroken.blogspot.com

1 lb lean ground beef

1 lb ground chicken

2 large yellow onions, chopped (optional)

2 8-ounce cans tomato sauce

2 10-ounce cans Ro-Tel diced tomatoes and green chilies (undrained)

3 cloves garlic, chopped

2 Tbsp Italian seasoning

3 bay leaves

3 Tbsp soy sauce

1 Tbsp House Seasoning

1 Tbsp seasoned salt

2 cups elbow macaroni (uncooked)

1.  In a large pot, brown ground beef and ground chicken over medium-high heat until cooked through.  Break up the meat while cooking.  Drain off any excess grease.  Add the garlic to the pot and saute for 2 minutes.  If you want to use onions, add the chopped onions here and cook until tender, about 5 minutes.

2. Move the meat to the crockpot.  Add 2 cups water, tomato sauce, Ro-Tel, garlic, Italian seasoning, bay leaves, soy sauce, House seasoning, and seasoned salt to the crockpot.  Stir well and add lid to crockpot.  Cook on low for 6-8 hours or high for 3-4 hours.

3.  Add the macaroni to the pot 30 minutes prior to serving and continue to cook on low.  Do not cook it longer than 30 minutes or your pasta will turn to mush.

You can also cook the pasta separately and just add it right before serving.  This will ensure you cooked it well enough and won't get mushy sitting there.  I prefer to cook it in the crockpot to give it the full flavor of the goulash but do what's easiest.

You might notice that my pictures show penne pasta.  I was out of elbow macaroni so I made a substitution.  It worked well. 

4.  Remove the bay leaves before serving.  Dish up and serve with cornbread.

Serves 6.